Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity

• المؤلفون الرئيسيون: Josephine Kschonsek (مؤلف), Theresa Wolfram (مؤلف), Annette Stöckl (مؤلف), Volker Böhm (مؤلف)
• التنسيق: كتاب
• منشور في: MDPI AG, 2018-01-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

Polyphenols are antioxidant ingredients in apples and are related to human health because of their free radical scavenging activities. The polyphenolic profiles of old and new apple cultivars (n = 15) were analysed using high-performance liquid chromatography (HPLC) with diode array detection (DAD)....