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

• প্রধান লেখক: Josephine Kschonsek (লেখক), Theresa Wolfram (লেখক), Annette Stöckl (লেখক), Volker Böhm (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: MDPI AG, 2018-01-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: 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)....