Electron spin resonance assessment of the antioxidant potential of fruit juices and wines

被引：0
|
作者：
Wasek, M [1 ]
Gierczyk, J [1 ]
Wawer, I [1 ]
机构：
[1] Med Univ Warsaw, Fac Pharm, Dept Phys Chem, PL-02097 Warsaw, Poland
来源：
NUCLEAR MAGNETIC RESONANCE AND ITS APPLICATIONS, PROCEEDINGS | 2001年 / 33卷
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D O I：
暂无
中图分类号：
O64 [物理化学（理论化学）、化学物理学]; O56 [分子物理学、原子物理学];
学科分类号：
070203 ; 070304 ; 081704 ; 1406 ;
摘要：
Phenolic compounds (flavonoids, anthocyanidins, tannins) present in fruit juices and wines are mainly responsible for their antioxidant properties. The antioxidant potential of a series of juices and wines was assessed by measurement of their ability to react with stable DPPH radical. The juice of aronia and red wines, which are rich in anthocyanosides and catechins, were the most effective radical scavengers.
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页码：152 / 154
页数：3
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