Phenolic compounds and antioxidant activity in red fruits produced in organic farming

In this work were studied three red fruits (raspberry, gooseberry and blueberry) produced in organic mode, to evaluate the variations in the content of phenolic compounds and antioxidant capacity along maturation. The phenols were extracted from the fruits with two solvents (methanol and acetone) an...

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Bibliographic Details
Main Authors: Susana M. A. Soutinho, Raquel P. F. Guiné, F. J. Gonçalves
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2014-01-01
Series:Croatian Journal of Food Science and Technology
Online Access:http://hrcak.srce.hr/file/185268