Antioxidant Activity of Berry and Fruit Wines and Liquors.

@article{Heinonen1998AntioxidantAO,
  title={Antioxidant Activity of Berry and Fruit Wines and Liquors.},
  author={Heinonen and Lehtonen and Hopia},
  journal={Journal of agricultural and food chemistry},
  year={1998},
  volume={46 1},
  pages={25-31}
}
A total of 44 different berry and fruit wines and liquors with total phenolic contents between 91 and 1820 mg/L, expressed as gallic acid equivalents (GAE), were evaluated for antioxidant activity. Dealcoholized wine extracts were added to methyl linoleate (MeLo), and the oxidation in the dark at 40 degrees C was followed by conjugated diene measurement. Wines made of mixtures of black currants and crowberries or bilberries (240-275 µM GAE) were slightly superior to reference red grape wines… CONTINUE READING
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