2 documents found, page 1 of 1
Effect of the processing in the phenolic compounds content and antioxidant acti...
Zardo, Danianni Marinho; Alberti, Aline; Dantas, Ana Paula Campos; Guyot, Sylvain; Wosiacki, Gilvan; Nogueira, AlessandroIn the apple processing the phenolic compounds play a remarkable role in sensorial and functional aspects like color and flavor, and antioxidant activity, respectively. This work was done aiming to evaluate the effect of the different operations and the alcoholic fermentation in the phenol content and the antioxidant activity in apple wine processing. The phenol content of apple must without enzymatic oxidation...
Characterization of Plum Procyanidins by Thiolytic Depolymerization
Nunes, Cláudia; Guyot, Sylvain; Marnet, Nathalie; Barros, António S.; Saraiva, Jorge A.; Renard, Catherine M. G. C.; Coimbra, Manuel A.The phenolic compounds of ?Green Gage? (GG) plums (Prunus domestica L.), ?Rainha Cla?udia Verde?, from a ?protected designation of origin? (PDO), in Portugal, were quantified in both flesh and skin tissues of plums collected in two different orchards (GG-V and GG-C). Analyzes of phenolic compounds were also performed on another GG European plum obtained in France (GG-F) and two other French plums, ?Mirabelle? (...