Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts

•Temperature and light selectively affected the stability of grape cane PCs extracts.•Degradation kinetic of flavanols was faster at higher temperatures.•trans-piceatannol was fast degraded when the temperature was increased.•The degradation of trans-resveratrol and ε-viniferin was mostly catalyzed...

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Veröffentlicht in:	Food chemistry 2023-03, Vol.405, p.134718-134718, Article 134718
Hauptverfasser:	Ferreyra, Susana, Bottini, Rubén, Fontana, Ariel
Format:	Artikel
Sprache:	eng
Schlagworte:	diodes Flavanols fluorescence food chemistry grapes Light liquid chromatography Polyphenols degradation Stilbenes Temperature Wine industry residues
Online-Zugang:	Volltext
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