Enzyme-assisted release of phenolic antioxidants from wine and juice press residues and their effect on human LDL oxidation in vitro

被引：0
|
作者：
Meyer, AS [1 ]
Landbo, AK [1 ]
机构：
[1] Tech Univ Denmark, BioCentrum DTU, Food Biotechnol & Engn Grp, DK-2800 Lyngby, Denmark
来源：
BIOLOGICALLY-ACTIVE PHYTOCHEMICALS IN FOOD | 2001年 / 269期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：300 / 302
页数：3
相关论文
共 13 条
  • [1] Enzyme-assisted extraction of antioxidative phenols from black current juice press residues (Ribes nigrum)
    Landbo, AK
    Meyer, AS
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (07) : 3169 - 3177
  • [2] Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines
    Teissedre, PL
    Frankel, EN
    Waterhouse, AL
    Peleg, H
    German, JB
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1996, 70 (01) : 55 - 61
  • [3] Enzyme-assisted supercritical fluid extraction of phenolic antioxidants from pomegranate peel
    Mushtaq, Muhammad
    Sultana, Bushra
    Anwar, Farooq
    Adnan, Ahmad
    Rizvi, Syed S. H.
    JOURNAL OF SUPERCRITICAL FLUIDS, 2015, 104 : 122 - 131
  • [4] The comparison of the effect of red grape juice and its wine on LDL oxidation in vitro
    Uydu, H. A.
    Bilici, M.
    Rumeli, G.
    Ataç, D. A.
    Özen, A.
    Ekinci, A.
    Aktas, N.
    FEBS JOURNAL, 2006, 273 : 218 - 218
  • [5] Antioxidative capacity of wine on human LDL oxidation in vitro: Effect of skin contact in winemaking of white wine
    Hurtado, I
    Caldu, P
    Gonzalo, A
    Ramon, JM
    Minguez, S
    Fiol, C
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (04) : 1283 - 1289
  • [6] Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities
    Granato, Daniel
    Fidelis, Marina
    Haapakoski, Marjo
    Lima, Amanda dos Santos
    Viil, Janeli
    Hellstrom, Jarkko
    Ratsep, Reelika
    Kaldmae, Hedi
    Bleive, Uko
    Azevedo, Luciana
    Marjomaki, Varpu
    Zharkovsky, Alexander
    Pap, Nora
    FOOD CHEMISTRY, 2022, 391
  • [7] Juice and phenolic fractions of the berry Aristotelia chilensis inhibit LDL oxidation in vitro and protect human endothelial cells against oxidative stress
    Miranda-Rottmann, S
    Aspillaga, AA
    Pérez, DD
    Vasquez, L
    Martinez, ALF
    Leighton, F
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (26) : 7542 - 7547
  • [8] Enzyme-Assisted Extraction Enhancing the Phenolic Release from Cauliflower (Brassica oleracea L. var. botrytis) Outer Leaves
    Nguyen Thai Huynh
    Smagghe, Guy
    Gonzales, Gerard Bryan
    Van Camp, John
    Raes, Katleen
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (30) : 7468 - 7476
  • [9] Cultivar and source dependent variation in the ability of cranberry juice to protect human LDL from oxidation in vitro.
    Wilson, T
    Zoeller, WJ
    Schaaf, PJ
    Maher, MA
    FASEB JOURNAL, 2000, 14 (04): : A216 - A216
  • [10] Conventional and enzyme-assisted autolysis during ageing over lees in red wines:: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content
    Palomero, F.
    Morata, A.
    Benito, S.
    Gonzalez, M. C.
    Suarez-Lepe, J. A.
    FOOD CHEMISTRY, 2007, 105 (02) : 838 - 846
12