Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage

The results of a study on the evolution of phenolic compounds, colour and antioxidant activity in two industrial red myrtle liqueurs during storage in bottles under different bottle headspace (constant or increasing) and exposure to light are reported. In the year of the study, the phenolic compound...

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Veröffentlicht in:	Die Nahrung 2003-12, Vol.47 (6), p.442-447
Hauptverfasser:	Vacca, Vincenzo, Piga, Antonio, Del Caro, Alessandra, Fenu, Paolo A. M., Agabbio, Mario
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic Beverages - analysis Anthocyanins - analysis Anthocyanins - metabolism Antioxidant activity Antioxidants - analysis Antioxidants - metabolism Biological and medical sciences Brandies, spirituous liquors Color Fermented food industries Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Myrtle liqueur Oxidation-Reduction Oxygen - metabolism Phenols - analysis Phenols - metabolism Polyphenols Time Factors
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