Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation-Reference-Cited by-同舟云学术

Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation

Published:2016 Issue:46 Volume:8 Page:8151-8164
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Oliveras-López María-Jesús¹²³⁴⁵,Cerezo Ana B.¹⁶⁷⁸⁴,Escudero-López Blanca¹²³⁴⁵,Cerrillo Isabel¹²³⁴⁵^ORCID,Berná Genoveva¹²³⁴⁵,Martín Franz¹²³⁴⁵,García-Parrilla M. Carmen¹⁶⁷⁸⁴,Fernández-Pachón María-Soledad¹²³⁴⁵^ORCID

Affiliation:

1. Área de Nutrición y Bromatología

2. Departamento de Biología Molecular e Ingeniería Bioquímica

3. Universidad Pablo de Olavide

4. Sevilla

5. Spain

6. Departamento de Nutrición y Bromatología

7. Toxicología y Medicina Legal

8. Universidad de Sevilla

Abstract

(Poly)phenols of fermented orange juice were characterized by UHPLC-MS/MS, and an increase of total content in relation to orange juice was evaluated.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/AY/C6AY02702D

Reference48 articles.

1. Antioxidant Activity of Phenolic Compounds: FromIn VitroResults toIn VivoEvidence

2. Effect of extra virgin olive oil on glycaemia in healthy young subjects

3. On line characterization of 58 phenolic compounds in Citrus fruit juices from Spanish cultivars by high-performance liquid chromatography with photodiode-array detection coupled to electrospray ionization triple quadrupole mass spectrometry

4. Long-term orange juice consumption is associated with low LDL-cholesterol and apolipoprotein B in normal and moderately hypercholesterolemic subjects

5. Orange Juice and Cancer Chemoprevention

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