Interactions of Ascorbic Acid, 5-Caffeoylquinic Acid, and Quercetin-3-Rutinoside in the Presence and Absence of Iron during Thermal Processing and the Influence on Antioxidant Activity

Bioactive compounds in fruit and vegetables influence each other’s antioxidant activity. Pure standards, and mixtures of the common plant compounds, namely ascorbic acid, 5-caffeoylquinic acid, and quercetin-3-rutinoside (sum 0.3 mM), in the presence and absence of iron, were analyzed pre- and post-...

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Detalles Bibliográficos
Autores principales: Engelhardt, Layla, Pöhnl, Tobias, Neugart, Susanne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706688/
https://www.ncbi.nlm.nih.gov/pubmed/34946775
http://dx.doi.org/10.3390/molecules26247698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706688/
https://www.ncbi.nlm.nih.gov/pubmed/34946775
http://dx.doi.org/10.3390/molecules26247698

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