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Procyanidin, Anthocyanin, and Chlorogenic Acid Contents of Highbush and Lowbush Blueberries

โœ Scribed by Rodriguez-Mateos, Ana; Cifuentes-Gomez, Tania; Tabatabaee, Setareh; Lecras, Caroline; Spencer, Jeremy P. E.

Book ID
115543669
Publisher
American Chemical Society
Year
2012
Tongue
English
Weight
706 KB
Volume
60
Category
Article
ISSN
0021-8561

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โœ Kader, Farid; Rovel, Bernard; Girardin, Michel; Metche, Maurice ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 216 KB ๐Ÿ‘ 2 views

Browning reactions which occurred after crushing fresh blueberries (V accinium corymbosum L) were followed by determination of chlorogenic acid colour density, polymer colour and the level of polymers. A polyphenol oxidase (PPO) activity plays a dominant role in enzymatic browning. Peroxidase (POD)