Effects of processing on the polyphenol and phenolic acid content and antioxidant capacity of semi-dried cherry tomatoes (Lycopersicon esculentum M.)

V Rizzo; AN Clifford; JE Brown; L Siracusa; G Muratore

doi:10.1002/jsfa.7315

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Journal article

Effects of processing on the polyphenol and phenolic acid content and antioxidant capacity of semi-dried cherry tomatoes (Lycopersicon esculentum M.)

V Rizzo, AN Clifford, JE Brown, L Siracusa and G Muratore

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.96(6), pp.2040-2046

01/04/2016

DOI: https://doi.org/10.1002/jsfa.7315

Abstract

Science & Technology

Life Sciences & Biomedicine

Physical Sciences

Agriculture

Multidisciplinary

Chemistry

Applied

Food Science & Technology

Agriculture

Chemistry

tomato

antioxidant capacity

semi-drying

polyphenols

flavonoids

CATION DECOLORIZATION ASSAY

CHLOROGENIC ACIDS

CHEMOTAXONOMIC MARKERS

LC-MSN

LYCOPENE

QUALITY

FLAVONOIDS

PRODUCTS

INFLAMMATION

CAROTENOIDS

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Title: Effects of processing on the polyphenol and phenolic acid content and antioxidant capacity of semi-dried cherry tomatoes (Lycopersicon esculentum M.)
Creators: V Rizzo
AN Clifford
JE Brown
L Siracusa
G Muratore
Publication Details: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.96(6), pp.2040-2046
Publisher: WILEY-BLACKWELL
Date published: 01/04/2016
Date submitted: 17/05/2017
Identifiers: 99513889802346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Effects of processing on the polyphenol and phenolic acid content and antioxidant capacity of semi-dried cherry tomatoes (Lycopersicon esculentum M.)

Abstract

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