The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and a...

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Bibliographic Details
Main Authors: Elena Cristea, Aliona Ghendov-Mosanu, Antoanela Patras, Carmen Socaciu, Adela Pintea, Cristina Tudor, Rodica Sturza
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Molecules
Subjects:
rowan berries
antioxidant activity
CIELab color parameters
polyphenols
carotenoids
bioaccessibility
Online Access:https://www.mdpi.com/1420-3049/26/13/3786

Internet

https://www.mdpi.com/1420-3049/26/13/3786

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