Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup

The effect of the concentration temperature on the antioxidant activity, carotenoid and phenolic compounds of date syrup was investigated. Date juice was concentrated at 100  and at "60  in vacuum". After concentration, total phenolic, tannin, non-tannin, flavonoid and carotenoid content w...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 4 vom: 01. Aug., Seite 323-33
1. Verfasser:	Abbès, Fatma (VerfasserIn)
Weitere Verfasser:	Besbes, Souhail, Brahim, Bchir, Kchaou, Wissal, Attia, Hamadi, Blecker, Christophe
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2013
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Research Support, Non-U.S. Gov't 2 2-diphenyl-1-picrylhydrazyl free radical 5-Hydroxymethyl-2-furfuraldehyde Date syrup antioxidant activity ferric reducing antioxidant power β-carotene bleaching Antioxidants mehr... Flavonoids Free Radical Scavengers Phenols Plant Extracts Tannins Carotenoids 36-88-4 5-hydroxymethylfurfural 70ETD81LF0 Furaldehyde DJ1HGI319P