Correlations between Total Antioxidant Capacity, Polyphenol and Fatty Acid Content of Native Grape Seed and Pomace of Four Different Grape Varieties in Hungary.

Szabó, Éva; Marosvölgyi, Tamás; Szilágyi, Gábor; Korösi, László; Schmidt, János; Csepregi, Kristóf; Márk, László; Bóna, Ágnes

Szabó, Éva; Marosvölgyi, Tamás; Szilágyi, Gábor; Korösi, László; Schmidt, János; Csepregi, Kristóf; Márk, László; Bóna, Ágnes.

Afiliación

Szabó É; Department of Biochemistry and Medical Chemistry, Medical School, University of Pécs, 7624 Pécs, Hungary.
Marosvölgyi T; Department of Pediatrics, Medical School, University of Pécs, 7623 Pécs, Hungary.
Szilágyi G; Institute of Bioanalysis, Medical School, University of Pécs, 7624 Pécs, Hungary.
Korösi L; Department of Biochemistry and Medical Chemistry, Medical School, University of Pécs, 7624 Pécs, Hungary.
Schmidt J; Research Institute for Viticulture and Oenology, University of Pécs, 7634 Pécs, Hungary.
Csepregi K; Department of Biochemistry and Medical Chemistry, Medical School, University of Pécs, 7624 Pécs, Hungary.
Márk L; Department of Plant Biology, University of Pécs, 7624 Pécs, Hungary.
Bóna Á; Department of Biochemistry and Medical Chemistry, Medical School, University of Pécs, 7624 Pécs, Hungary.

Antioxidants (Basel) ; 10(7)2021 Jul 09.

Article en En | MEDLINE | ID: mdl-34356334

Palabras clave

GC; HPLC; antioxidant activity; grape seed; polyphenol; polyunsaturated fatty acids; pomace; resveratrol; rutin

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2021 Tipo del documento: Article País de afiliación: Hungria Pais de publicación: Suiza

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