Enhanced antioxidant properties of tara (Caesalpinia spinosa ) gallotannins by thermal hydrolysis and its synergistic effects with α-tocopherol, ascorbyl palmitate, and citric acid on sacha inchi (Plukenetia volubilis ) oil-Reference-Cited by-同舟云学术

Enhanced antioxidant properties of tara (Caesalpinia spinosa ) gallotannins by thermal hydrolysis and its synergistic effects with α-tocopherol, ascorbyl palmitate, and citric acid on sacha inchi (Plukenetia volubilis ) oil

Published:2017-08-31 Issue:1 Volume:41 Page:e12613
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Terán-Hilares Ruly¹,Chirinos Rosana¹,Pedreschi Romina²,Campos David¹^ORCID

Affiliation:

1. Instituto de Biotecnologia (IBT), Universidad Nacional Agraria La Molina - UNALM, Av. La Molina s/n; Lima Peru

2. School of Agronomy, Calle San Francisco s/n; Pontificia Universidad Católica de Valparaíso; La Palma Chile

Funder

Universidad Nacional Agraria la Molina (UNALM)

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12613/fullpdf

Reference42 articles.

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2. Hydrolyzable tannin analysis in food;Arapitsas;Food Chemistry,2012

3. Phenolic compounds in plant and agri-industrial byproducts: antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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