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

• 主要な著者: Josephine Kschonsek (著者), Theresa Wolfram (著者), Annette Stöckl (著者), Volker Böhm (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2018-01-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: 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)....