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245	1	0	_aIdentification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries
490	0		_vJ. Agric. Food Chem., 58(7), p.3901-3909, 2010
520	3		_aThe antioxidant capacity (AOC)of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversedphase HPLC-PDA-MS3 and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58
650	1	4	_aBERRIES
650	1	4	_aFLAVONOIDS
650	1	4	_aPHENOLICS
650	1	4	_aHPLC-MS3 AND ONLINE ANTIOXIDANT DETECTION
700	1	2	_aBorges, G.
700	1	2	_aDegeneve, A.
700	1	2	_aMullen, W.
700	1	2	_aCrozier, A.
856	4	0	_uhttps://drive.google.com/file/d/1DaEcIKSYw0hfUxBwuy3LCDecUsNCxyOL/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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