Chemical composition and potential bioactivity of strawberry pomace
Author:
Affiliation:
1. Faculty of Technology
2. University of Novi Sad
3. 21000 Novi Sad
4. Serbia
5. Phytochemistry Lab.
6. Department of Food Science and Technology
7. CEBAS-CSIC
8. Murcia
9. Spain
Abstract
Strawberry pomace constitutes a promissing source of polyphenolic compounds and possesses notable antioxidant capacity, reducing power and α-glucosidase inhibition potential.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2015/RA/C4RA14296A
Reference41 articles.
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2. Characterization of Phenolic Compounds in Strawberry (Fragaria × ananassa) Fruits by Different HPLC Detectors and Contribution of Individual Compounds to Total Antioxidant Capacity
3. M. R. Kosseva , in Food Industry Wastes – Assessment and Recuperation of Commodities, ed. M. Kosseva and C. Webb, Elsevier, Academic Press, London, 2013, pp. 103–120
4. Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase
5. Y. Zhao , in Berry fruit: value-added products for health promotion, CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2007
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