Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey

In the present study, the Iranian jujube honey was evaluated for its total antioxidant activity by DPPH assay, total phenolic content (TPC) by using the Folin–Ciocalteu reagent, and brown pigment formation (BPF). The kinetics of changes in jujube honey samples heated at various temperatures (45, 55...

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Detalles Bibliográficos
Autores principales: Molaveisi, Mohammad, Beigbabaei, Adel, Akbari, Ehsan, Noghabi, Mostafa Shahidi, Mohamadi, Morteza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6350226/
https://www.ncbi.nlm.nih.gov/pubmed/30723820
http://dx.doi.org/10.1016/j.heliyon.2019.e01129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6350226/
https://www.ncbi.nlm.nih.gov/pubmed/30723820
http://dx.doi.org/10.1016/j.heliyon.2019.e01129

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