Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols
- 26 August 2005
- journal article
- Published by Elsevier
- Vol. 19 (1) , 41-48
- https://doi.org/10.1016/j.jfca.2004.10.009
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Anthocyanin and Proanthocyanidin Content in Selected White and Red Wines. Oxygen Radical Absorbance Capacity Comparison with Nontraditional Wines Obtained from Highbush BlueberryJournal of Agricultural and Food Chemistry, 2003
- Oxygen-radical absorbance capacity assay for antioxidantsPublished by Elsevier ,2003
- Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitroFood Chemistry, 2001
- Chemopreventive effects of grape seed proanthocyanidin extract on Chang liver cellsToxicology, 2000
- Cardioprotective Effects of Grape Seed Proanthocyanidin Against Ischemic Reperfusion InjuryJournal of Molecular and Cellular Cardiology, 1999
- Grape catechins—natural antioxidantsJournal of Wine Research, 1999
- Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpeciesJournal of Agricultural and Food Chemistry, 1998
- Antioxidant effects of dietary polymeric grape seed tannins in tissues of rats fed a high cholesterol-vitamin E-deficient dietFood Chemistry, 1997
- Total Antioxidant Capacity of FruitsJournal of Agricultural and Food Chemistry, 1996
- Survey of solvents for the extraction of grape seed phenolicsPhytochemical Analysis, 1995