The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In a...

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Bibliographic Details
Main Authors: Mari Mar Cavia, Nerea Arlanzón, Natalia Busto, Celia Carrillo, Sara R. Alonso-Torre
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
apple wine
digestion protocols
antioxidants
DPPH
ABTS
FRAP
Online Access:https://www.mdpi.com/2304-8158/12/9/1861

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