Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods

Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, Saphira), and two pink (Freiminer, Gewurztraminer) grape cultivars were investigated. The phenolic content was determined by liquid chromatography–mass spectrometry quadrupole...

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Veröffentlicht in:	European food research & technology 2018-11, Vol.244 (11), p.1933-1943
Hauptverfasser:	Samoticha, Justyna, Jara-Palacios, M. José, Hernández-Hierro, José Miguel, Heredia, Francisco J., Wojdyło, Aneta
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Analytical Chemistry Anthocyanins Antioxidants Berries Biotechnology Chemistry Chemistry and Materials Science Chromatography Cultivars Electrochemistry Fluorescence Food Science Forestry Fruits Grapes Liquid chromatography Mass spectrometry Mass spectroscopy Organic chemistry Original Paper Phenolic compounds Phenols Quadrupoles Reactive oxygen species Redox potential Spectrophotometry Sulfonic acid Voltammetry Wines
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