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Por favor, use este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/11169
Título : Phenolic and antioxidant composition of cider
Autor : Picinelli Lobo, Anna
Diñeiro García, Yolanda
Mangas Sánchez, Juan
Rodríguez Madrera, Roberto
Suárez Vales, Belén
Palabras clave : Polifenoles
Actividad antioxidante
Sidra
FRAP
Ensayo de radicales DPPH
Análisis de alimentos
Composición de los alimentos
Fecha de publicación : 2009
Editorial : Elsevier
Citación : Picinelli Lobo, A... [et al.]. Phenolic and antioxidant composition of cider.Journal of Food Composition and Analysis. 2009 ; 22 : 644-648
Resumen : Forty-four Asturian ciders were analysed for total phenolic content, phenolic profiles, and antioxidant capacity by the FRAP and the DPPH radical assays. The Folin index of ciders ranged between 446 and 1180 mg gallic acid/L. The phenolic profile of Asturian cider is mainly constituted by phenolic acids, flavan-3-ols, volatile phenols and dihydrochalcones. The methods to determine the antioxidant activity of ciders were optimised in terms of suitable reaction times, within-day and between-day repeatability. Thus, time courses of ciders in the DPPH and the FRAP assays were performed. Mean values for antioxidant activity of cider, expressed in ascorbic acid equivalents were 2.9 mM (as determined by the DPPH assay). When the FRAP assay was used, the antioxidant capacity of cider increased with the reaction time from 3.8 mM (4 min) to 5.4 mM (40 min). Multivariate approaches based on phenolic composition can be useful to predict the antioxidant capacity of cider. Folin index and flavanols and hydrocaffeic acid contents were the best predictors for antioxidant activity.
URI : https://ria.asturias.es/RIA/handle/123456789/11169
ISSN : 0889-1575
Aparece en las colecciones: Agroalimentación y Ganadería
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