Bog bilberry phenolics, antioxidant capacity and nutrient profile
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- 作者：Nesrin Colaka ; ncolak@ktu.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Hü ; lya Toruna ; b ; hlytrn95@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Jiri Gruzc ; jiri.gruz@upol.cz" class="auth_mail" title="E-mail the corresponding author ; Miroslav Strnadc ; miroslav.strnad@upol.cz" class="auth_mail" title="E-mail the corresponding author ; Isidro Hermosí ; n-Gutié ; rrezd ; Isidro.Hermosin@uclm.es" class="auth_mail" title="E-mail the corresponding author ; Sema Hayirlioglu-Ayaza ; sha@ktu.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Faik Ahmet Ayaza ; faa@ktu.edu.tr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Vaccinium uliginosum ; Bog bilberry ; Phenolic acid ; Anthocyanin ; Antioxidant capacity
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 June 2016
- 年：2016
- 卷：201
- 期：Complete
- 页码：339-349
- 全文大小：729 K
文摘
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Bog bilberry (Vaccinium uliginosum L.) contains fructose and citric acid.
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Malvidin 3-glucoside is the main anthocyanin of bog bilberry.
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The anthocyanin fraction of the berry exhibited the highest antioxidant capacity.
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Phenolic acid in bog bilberry mainly occur as ester and glycoside forms.
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Bog bilberry is a source of antioxidants, phenolics and anthocyanins.