Open Journal of Biological Sciences · 2020 · 13 citations · 40 references
PolyphenolicsFood Bioactive CompoundHealth SciencesTotal Phenolic ContentPineapple Juice PreservationHigh Voltage Electrical FieldsPulsed Electric FieldFood PreservationFood EngineeringFood SafetyPineapple JuicePulsed Electric Fields
The effect of pulsed electric field (PEF) treatment on pineapple juice, applied in a batch system, was studied in terms of change in microbial community, bioactive compounds, and antioxidant capacity. Among the bioactive compounds, total phenolic content (TPC), flavonoid, ascorbic acid, and β-carotene content were evaluated.
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Use of a free radical method to evaluate antioxidant activity
Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 24.6K citations · Full text
Estimation of total flavonoid content in propolis by two complementary colometric methods
Chu‐Chun Chang, M.-H. Yang, Huiyu Wen et al. · Journal of Food and Drug Analysis · 2020 · 3.9K citations · Full text