Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices
- 12 March 2003
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 83 (5), 430-439
- https://doi.org/10.1002/jsfa.1392
Abstract
No abstract availableKeywords
Funding Information
- Consejería de Educación, Comunidad Autónoma de Madrid (07G/0040/2000)
This publication has 29 references indexed in Scilit:
- Evaluation of free radical scavenging of dietary carotenoids by the stable radical 2,2-diphenyl-1-picrylhydrazylJournal of the Science of Food and Agriculture, 2000
- The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juicesFood Chemistry, 2000
- Influence of processing on the antioxidant properties of fruit and vegetablesTrends in Food Science & Technology, 1999
- HPLC analysis of carotenoids in orange juiceFood Chemistry, 1999
- The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drinkFood Chemistry, 1997
- Importance of Carotenoid Structure in Radical-Scavenging ReactionsJournal of Agricultural and Food Chemistry, 1997
- Structure-antioxidant activity relationships of flavonoids and phenolic acidsFree Radical Biology & Medicine, 1996
- Antioxidant activities of carotenes and xanthophyllsFEBS Letters, 1996
- Total Antioxidant Capacity of FruitsJournal of Agricultural and Food Chemistry, 1996
- Carotenoid and Carotenoid Ester Composition in Mango Fruit As Influenced by Processing MethodJournal of Agricultural and Food Chemistry, 1994