Evaluation of Polyphenol Content and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction

Evaluation of Polyphenol Content and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction

Fruits and vegetables are considered a good source of polyphenols and antioxidant capacities which are beneficial in protecting the human body against damage induced by reactive species. The objective of this work is to conduct an assessment of the polyphenol content and antioxidant activities of di...

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Bibliographic Details
Main Authors: Rudy Álvarez, Héctor Araya, Carol Lopez de Dicastillo, Rosa Navarro-Lisboa
Format: Article
Language:English
Published: University of Zagreb 2016-01-01
Series:Food Technology and Biotechnology
Subjects:
antioxidant capacity
enzymatic extraction
fruits and vegetables
methanolic extraction
polyphenols
Online Access:http://hrcak.srce.hr/file/250788

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