1 ho c-t, 'Phenolic compounds in food. An overview', in Phenolic Compounds in Food and their Effects on Health 1, eds Ho C-T, Lee C Y and Huang M-T, ACS Symposium Series, Volume 506, 1992 2-7.
2 meyer a s, yi o-s, pearson d a, waterhouse a l and FrankeL e n, 'Inhibition of human low density lipoprotein oxidation in relation to composition of phenolic antioxidants in grapes (Vitis vinifera)', J Agric Food Chem, 1997 45 1638-43.
3 TOMAs-BarBerAn f a, giL m i, cremin p, waterhouse a l, hess-pierce b and kader a a, 'HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums', J Agric Food Chem, 2001 49 4748-60.
4 kAhkonen m p, hopia a i and heinonen m, 'Berry phenolics and their antioxidant activity', J Agric Food Chem, 2001 49 4076-82.
stapLes L c and francis f j, 'Colorimetry of cranberry cocktail by wide range spectrophotometry', Food Technol, 1968 22 611-15.
sapers g m, phiLLips j g, rudoif h m and di vito a m, 'Cranberry quality: selection procedures for breeding programs', J Am Soc Hortic Sci, 1983 108 241-4. rommeL a, heatherbeLL d a and wroLstad r, 'Red raspberry juice and wine: effect of processing and storage on anthocyanin pigment composition, color and appearance', J Food Sci, 1992 57 385-410.
bakker j and bridle p, 'Strawberry juice colour: the effect of sulphur dioxide and EDTA on the stability of anthocyanins', J Sci Food Agric, 1992 60 477-81. skrede L c, wroLstad r e and Lea p, 'Color stability of strawberry and blackcurrant syrups', J Food Sci, 1992 57 172-7.
spanos g a, wroistad r e and heatherbeLL d a, 'Influence of processing and storage on the phenolic composition of apple juice', J Agric Food Chem, 1990 38 1572-89.
garcia-viguera c, zafRina p and tomÄs-barberan f a, 'Determination of the authenticity of fruit jams by HPLC analysis of anthocyanins', J Sci Food Agric, 1997 73 207-13.
hÄkkinen s h, kÄreniampi s o, mYkkÄnen h m and törrönen a r, 'Influence of domestic processing and storage on flavonol contents in berries', J Agric Food Chem, 2000 48 2960-5.
MbEreau-gaYon p, 'The anthocyanins in grapes and wines'. Anthocyanins as Food Colors, ed Markarkis P, New York, Academic Press, 1982.
suÄrez vaLLEs b, santamaria v j, mangas aLonso j j and gomis d b, 'Highperformance liquid chromatography of the neutral phenolic compounds of low molecular weight in apple juice', J Agric Food Chem, 1994 42 2732-6. frankeL e n, waterhouse a L and teissedre p L, 'Principal phenolic phyto-chemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins', J Agric Food Chem, 1995 43 890-4. abu-amsha r, croft k d, puddeY i b and beiLin L j, 'Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro identification and mechanism of action of some cin-namic acid derivatives from red wine', Clin Sci, 1996 91 449-58. miLLer n j and rice-evans c a, 'The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink', Food Chem, 1997 60 331-7.
zafriLLa p, ferreres f and tomÄs-barberÄn f a, 'Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams', J Agric Food Chem, 2001 49 3651-5.
hÄkkinen s h, kÄrenLampi s o, mYkkÄnen h m, heinonen i m and törrönen a r, 'Ellagic acid content in berries: influence of domestic processing and storage', Eur Food Res Technol, 2000 212 75-80.
rodriQuez-amaya d b, 'Carotenoids and food preparation: the retention of provitamin A carotenoids in prepared, processed and stored foods', USAID, OMNI Project, 1997.
kabasakaiis v, siopidou d and moshatou e, 'Ascorbic acid content of commercial fruit juices and its rate of loss upon storage', Food Chem, 2000 70 3 25-8. kaLt k, forneY c f, martin a and prior r L, 'Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits', J Agric Food Chem, 1999 47 4638-44.
mce-evans c a, miLier n j and paganga g, 'Structure-antioxidant activity relationships of flavonoids and phenolic acids', Free Rad Biol Med, 1996 20 933-56. frankeL e n and meYer a s, 'The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants', J Sci Food Agric, 2000 80 1925-41.
LaraNjiNha j a n, ALmeida l m and madeira v m c, 'Reactivity of dietary phenolic acids with peroxyl radicals; antioxidant activity upon low density lipoprotein peroxidation', Biochem Pharmacol, 1994 48 487-94.
meyer a s, doNovaN j l, pearsoN d a, waterhouse a l and ERaNkeL e n, 'Fruit hydroxycinnamic acids inhibit human low-density lipoprotein oxidation in vitro', J Agric Food Chem, 1998 46 1783-7.
chaNG s, taN c, EraNkeL e n and Barrett d m, 'Low-density lipoprotein anti-oxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars', J Agric Food Chem, 2000 48 147-51. rnsch B and herrMANN k, 'Contents of hydroxycinnamic acid derivatives and catechins in stone fruits', Z. Lebensm Unters-Forsch, 1988 186 225-30. heiNoNeN i m, meyer a s and EraNkeL e N, 'Antioxidant activity of berry pheno-lics on human low-density lipoprotein and liposome oxidation', J Agric Food Chem, 1998 46 4107-12.
Gao L and mazza G, 'Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries', J Agric Food Chem, 1995 43 343-6. macheix j-j, fleuriet a and BiLLot j, Fruit Phenolics, CRC Press, Boca Raton, FL, 1990.
saNchez-moreNo c, Larrauri j a and saura-caLixto E, 'A procedure to measure the antiradical efficiency of polyphenols', J Sci Food Agric, 1998 76 270-6. teissedre p L, EraNkeL e N, waterhouse a L, peLeG h and GermaN j B, 'Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines', J Sci Food Agric, 1996 70 55-61.
waNG h B, Nair m G, strasBurG G m, BooreN a m and Gray j i, Antioxidant polyphenols from tart cherries (Prunus cerasus), J Agric Food Chem, 1999 47 840-4. viNsoN j a, su x, zuBik L and Bose p, 'Phenol antioxidant quantity and quality in foods: Fruits', J Agric Food Chem, 2001 49 5315-21.
plumb g w, chAMBers s j, LamBert n, bartolomc b, heaNey r k, waragatuNGa s, aruoma o i, haLLiweLL B and wiLLiamsoN G, 'Antioxidant actions of fruit, herb, and spice extracts', J Food Lipids, 1996 3 171-8.
doNovaN j L, meyer a s and waterhouse a L, 'Phenolic composition and anti-oxidant activity of prunes and prune juice', J Agric Food Chem, 1998 46 1247-52. prior r, Tufts University Study, 1999 (www.prunes.org/filestor/techres/ newsletter.antioxidant-power.51.01.pdf).
risch b, herRMANN k, wray v and GrotjahN l, '2'-(E)-O-p-coumaroylgalactaric acid and 2'-(E)-O-feruloylgalactaric acid in citrus', Phytochem, 1987 26 509-10. risch B and herrmaNN k, 'Contents of hydroxycinnamic acid derivatives in citrus fruits', Z Lebensm Unters-Forsch, 1987 187, 530-4.
Lee h s and coates G a, 'Vitamin C contents in processed florida citrus juice products from 1985-1995 survey', J Agric Food Chem, 1997 45 2550-5. kawAii s, tomoNo y, katase e, ogawa k and yaNo m, 'Quantitation of flavonoid constituents in citrus fruits', J Agric Food Chem, 1999 47 3565-71. scarLata c j and eBeLer s e, 'Vitamins and especially flavonoids in common beverages are powerful in vitro antioxidants which enrich low density lipoproteins and increase their oxidative resistance after ex vivo spiking in human plasma', J Agric Food Chem, 1999 47 2502-4.
choi h-s, soNG h s, ukeda h and sawamura m, 'Radical-scavenging activities of citrus essential oils and their components: Detection using 1,1-diphenyl-2-picrylhydrazyl', J Agric Food Chem, 2000 48 4156-61.
Bocco a, cuveLier m-e, richard h and Berset c, 'Antioxidant activity and phenolic composition of citrus peel and seed extracts', J Agric Food Chem, 1998 46, 2123-9. maNthey j a and GrohmaNN k, 'Phenols in citrus peel byproducts. Concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses', J Agric Food Chem, 2001 49 3268-73.
47 lanningham-foster L, CHEN c, chance D s and Loo g, 'Grape extract inhibits lipid peroxidation of human low density lipoprotein', Biol Pharm Bull, 1995 18 1347-51.
48 Vinson j a and hontz b a, 'Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines', J Agric Food Chem, 1995 43 401-3.
49 frankel e n, bosanek c a, meyer a s, silliman k and kirk l l, 'Commercial grape juices inhibit the in vitro oxidation of human low-density lipoproteins', J Agric Food Chem, 1998 46 834-8.
50 landbo a-k and meyer a s, 'Ascorbic acid improves the antioxidant activity of European grape juices to inhibit human LDL oxidation in vitro', Int J Food Sci Technol, 2001 36 727-35.
51 yi o-s, meyer a s and frankel e n, 'Antioxidant activity of grape extracts in a lecithin liposome system', J Am Oil Chem Soc, 1997 74 1301-7.
52 wang h, cao g and prior r l, 'Total antioxidant capacity of fruits', J Agric Food Chem, 1996 44 701-5.
53 ricardo da silva j m, darmon n, Fernandez y and mitjalva s, 'Oxygen free radical scavenger capacity in aqueous models of different procyanidins from grape seeds', J Agric Food Chem, 1991 39 1549-52.
54 kahkonen m p, hopia a i, vuorela h j, rauha j-p, pihlaja k, kujala t s and heinonen m, 'Antioxidant activity of plant extracts containing phenolic compounds', J Agric Food Chem, 1999 47 3954-62.
55 tomas-barberan f a and clifford m n, 'Flavanones, chalcones and dihydrochal-cones - nature, occurrence and dietary burden', J Sci Food Agric, 2000 80 1073-80.
56 van der sluis a a, dekker m and jongen w m f, 'Effect of processing on content and antioxidant activity of flavonoids in apple juice', Spec Publ -R Soc Chem, 1999 240 (Natural antioxidants and anticarcinogens in nutrition, health and disease) 209-11.
57 velioglu y s, mazza g, gao l and oomah d b, 'Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products', J Agric Food Chem, 1998 46 4113-17.
58 garcia-alonso m, de pascual-teresa s, santos-buelga c and rivas-gonzalo, 'Evaluation of the antioxidant properties of fruits', Final COST 916 Conference Bioactive Compounds in Plant Foods. Health Effects and Perspectives for the Food Industry, Tenerife, Canary Islands, Spain, 2001 102 (abstract).
59 costantino l, albasini a, rastelli g and benvenuti s, 'Activity of polyphenolic crude extracts as scavengers of superoxide radicals and inhibitors of xanthine oxidase', Planta Medica, 1992 58 341-4.
60 prior r l, cao g, martin a, sofic e, mcewen j, o'brien c, lischner n, ehlenfeldt m, kalt w, krewer g and mainland c m, 'Antioxidant capacity as influenced by total phenolic and anthocyanidin content, maturity, and variety of Vaccinium species', J Agric Food Chem, 1998 46 2686-93.
61 smith m a l, marley k a, seigler d, singletary k w and meline b, 'Bioactive properties of wild blueberry fruits', J Food Sci, 2000 65 352-6.
62 kahkonen m, heinamaki j, ollilainen v and heinonen m, 'Berry anthocyanins - isolation, identification and antioxidant activities', unpublished results.
63 kahkonen m, heinamaki j and heinonen m, 'Antioxidant action of anthocyanins and their aglycons', unpublished results.
64 satue-gracia t, heinonen m and frankel e n, 'Antioxidant activity of anthocyanins in LDL and lecitnin liposome systems', J Agric Food Chem, 1997 45 3362-7.
65 espin j c, soler-rivas c, wichers h j and garcia-viguera c, 'Anthocyanin-based natural colorants: a new source of antiradical activity for foodstuff', J Agric Food Chem, 2000 48 1588-92.
66 abuja p m, murkovic m and pfannhauser w, 'Antioxidant and prooxidant activities of elderberry (Sambucus nigra) extract in low-density lipoprotein oxidation', J Agric Food Chem, 1998 46 4091-6.
meyer A s, let M B and landbo A-K, 'Fate of anthocyanins in industrial clarification treatment of cherry and black currant juice and the effects on antioxidant activity on LDL oxidation in vitro', unpublished results.
hussein a, odumeru j a, ayanbadejo t, faulkner h, mcnab w b, hager h and szijarto l, 'Effects of processing and packaging on vitamin C and b-carotene content of ready-to-use (RTU) vegetables', Food Res Internat, 2000 32 131-6. gil-izquierdo a, gil m i, conesa m a and ferreres f, 'The effect of storage temperatures on vitamin C and phenolics content of artichoke (Cynara scolymus L.) heads', Inn Food Sci Emerging Technol, 2001 2 199-202.
van den berg h, faulks r, granado h f, hirschberg j, olmedilla b, sandmann g, southon s and stahl w, 'The potential for the improvement of carotenoid levels in foods and the likely systemic effects', J Sci Food Agric, 2000 80 880-912. hollman p c h and arts i c w, 'Flavonols, flavones and flavanols - nature, occurrence and dietary burden', J Sci Food Agric, 2000 80 1081-93. plumb g w, chambers s j, lambert n, wanigatunga s and Williamson g, 'Influence of fruit and vegetable extracts on lipid peroxidation in microsomes containing specific cytochrome P450s', Food Chem, 1997 60 161-4.
sang w c, eun j c, tae y h and kyoung h c, 'Antioxidant activity of acylated antho-cyanin isolated from fruits and vegetables', J Food Sci Nutr, 1997 2 191-6. hertog m g l, hollman p c h and katan m b, 'Content of potentially anti-carcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands', J Agric Food Chem, 1992 40 2379-83.
crozier a, lean m e j, mcdonald m s and black c, 'Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery', J Agric Food Chem, 1997 45 590-5.
Clifford m n, 'Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolism', J Sci Food Agric, 2000 80 1033-43. graf e, 'Antioxidant potential of ferulic acid', Free RadBiol Med, 1992 13 435-48. plumb g w, price k r, rhodes m j c and Williamson g, 'Antioxidant properties of the major polyphenolic compounds in broccoli', Free Rad Res, 1997 27 429-35. cao g, sofic e and prior r l, 'Antioxidant capacity of tea and common vegetables', J Agric Food Chem, 1996 44 3426-31.
vinson j a, hao y, su x and zubik l, 'Phenol antioxidant quantity and quality in foods: vegetables', J Agric Food Chem, 1998 46 3630-4.
gazzani g, papetti a, massolini g and daglia m, 'Anti- and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment', J Agric Food Chem, 1998 46 4118-22.
lewis c e, walker j r l, Lancaster j e and sutton k h, 'Determination of antho-cyanins, flavonoids and phenolic acids in potatoes. 1: Coloured cultivars of Solanum tuberosum', J Sci Food Agric, 1998 77 45-57.
rodriguez-saona l e, giusti m w and wrolstad r e, 'Anthocyanin pigment composition of red-fleshed potatoes', J Food Sci, 1998 63 458-65. onyeneho s n and hettiarachchy n s, 'Antioxidant activity, fatty acids and phenolic acid compositions of potato peels', J Sci Food Agric, 1993 62 345-50. lugasi a, almeida d p f and dworschak e, 'Chlorogenic acid content and antioxidant properties of potato tubers as related to nitrogen fertilisation', Acta Alimentaria, 1999 28 183-90.
zhan p x, 'Antioxidative activity of extracts from potato and sweet potato', Food Ferment Ind, 1996 2 30-5.
pratt d e and watts b m j, 'The antioxidant activity of vegetable extracts. I. Flavone aglycones', J Food Sci, 1964 29 27-33.
pratt d e, 'Lipid antioxidants in plant tissues', J Food Sci, 1965 30 737-41. ishii g, mori m and umemura y, 'Antioxidative activity and food chemical properties of anthocyanins from the colored tuber flesh of potatoes', J Jpn Soc Food Sci Technol (Nippon Shokuhin Kagaku Kogaku Kaishi), 1996 43 962-6.
90 hayase f and kato h, 'Antioxidative components of sweet potatoes', J Nutr Sci Vitaminol, 1984 30 37-46.
91 hou w-c, cheny-c, chen h-j, yaw-hui l, Ling-Ling y and mei-hsien l, 'Anti-oxidant activities of trypsin inhibitor, a 33 kDa root storage protein of sweet potato (Ipomoea batatas L. Lam cv. Tainong 57), J Agric Food Chem, 2001 49 2978-81.
92 aiasaivar c, grigor j m, zhang d, quantick p c and shamdi f, 'Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties', J Agric Food Chem, 2001 49 1410-16.
93 bureau j l and bushway r j, 'HPLC determination of carotenoids in fruits and vegetables in the United States', J Food Sci, 1986 51 128-30.
94 heinonen i m, oLLiiainen v, Linkoia e k, varo p t and koivistoinen p e, 'Carotenoids in Finnish foods: vegetables, fruits, and berries', J Agric Food Chem, 1989 37 655-9.
95 hart d j and scott k j, 'Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK', Food Chem, 1995 54 101-11.
96 kanner j, hareL s and granit r, 'Betalains - a new class of dietary cationized antioxidants', J Agric Food Chem, 2001 49 5178-85.
97 ramanathnam n, ochi h and takeuchi m, 'Antioxidative defence system in vegetable extracts', in Natural Antioxidants. Chemistry, Health Effects, and Applications, ed Shahidi F, Champaign, Illinois, AOCS Press, 1997, 76-87.
98 piumb g w, Lambert n, chambers s j, wanigatunga s, heaney r k, piumb j a, Aruoma o i, haiLiweiL b, miLier n j and wiLLiamson g, 'Are whole extracts and purified glucosinolates from crusiferous vegetables antioxidants?', Free Rad Res, 1996 25 75-86.
99 fenwick g r, heaney r k and mawson r, 'Glucosinolates', in Toxicants of Plant Origin, ed Cheeke R R, Boca Raton, Florida, CRC Press, 1989, Volume 2 1-41.
100 ai-saikhan m s, howard l r and miLier j c jr, 'Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum L.)', J Food Sci, 1995 60 341-7.
101 maKRis d p and rossiter j t, 'Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status', J Agric Food Chem, 2001 49 3216-22.
102 wegh r j and LUYten h, 'Influence of processing on antioxidant activity of onion (Allium cepa)', Biotechnology in the Food Chain. New Tools and Applications for Future Foods, ed Poutanen, K, 1998 Helsinki, 28-30 January VTT Symposium 177.
103 Yin m-c and chen w-s, 'Antioxidant activity of several Allium members', J Agric Food Chem, 1998 46 4097-101.
104 prasad k, laxdal v a, yum and raney b l, 'Antioxidant activity of allicin, an active principal in garlic', Mol Cell Biochem, 1995 148 183-9.
105 ewaid c, fjekkner-modig s, johansson k, sjohoim i and akesson b, 'Effect of processing on major flavonoids in processed onions, green beans, and peas', Food Chem, 1998 64 231-5.
106 beom j l, yong s l and myung h c, 'Antioxidant activity of vegetables and their blends in iron-catalyzed model systems', J Food Sci Nutr, 1998 3 309-14.
107 castenmiLLer j m, Spinach as a Source of Carotenoids, Folate and Antioxidant Activity, Dissertation, 2000, Division of Human Nutrition and Epidemology, Wageningen University, the Netherlands, 183.
108 giL m i, ferreres f and tomas-barberan f a, 'Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach', J Agric Food Chem, 1999 47 2213-17.
109 SCHWARZ K, BERTELSEN G, NISSEL L R, GARDNER P T, HEINONEN M I, HÖPIA A I, HÜYNH-BA T, LAMBELET P, MCPHAIL D, SKIBSTED L H and TIJBURG L, 'Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds', Eur J Res Food Technol, 2001 212 319-28.
110 haila K M, LIEVONEN S M and heinonen M I, 'Effects of lutein, lycopene, annatto, and g-tocopherol on oxidation of triglycerides', J Agric Food Chem, 1996 44 2096-100.
111 YANISHLIEVA-MASLAROVA N-V and heinonen I M, 'Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas', Antioxidants in Food, eds Pokorny J, Yanishlieva N and Gordon M, Boca Raton, Florida, CRC Press, 2001, 21063.
112 wenli Y, YAPING z, ZHEN x, HUI J and DAPU w, 'The antioxidant properties of lycopene concentrate extracted from tomato paste', J Am Oil Chem Soc, 2001 78 697-701.
113 NGUYEN M L and SCHWARZ S J, 'Lycopene stability during food processing', Proc Soc Exp Biol Med, 1998 218 101-5.
114 anese M, MANZOCCO L, NICOLI M c and LERICI c R, 'Antioxidant properties of tomato juice as affected by heating', J Sci Food Agric, 1999 79 750-4.
115 pokorny J and SCHMIDT S, 'Natural antioxidant functionality during food processing', Antioxidants in Food, eds Pokorny J, Yanishlieva N and Gordon M, Boca Raton, Florida, CRC Press, 2001, 331-54.
116 lees G L, wall K M, beveridge T H and SUTTILL N H, 'Localization of condensed tannins in apple fruit peel, pulp, and seeds', Can J Bot, 1995 73 1897-904.
117 Finnish Food compositiontable(www.ktl.fi/fineli).
118 SANTOS-BUELGA C and scalbert A, 'Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health', J Sci Food Agric, 2000 80 1094-117.
119 hertog M G L, HOLLMAN P C H and van de PUTTE B, 'Content of potentially anti-carcinogenic flavonoids of tea infusions, wines, and fruit juices', J Agric Food Chem, 1993 41 1242-6.
120 miller N J, DIPLOCK A T and RICE-EVANS C A, 'Evaluation of total antioxidant activity as a marker of the deterioration of apple juice on storage', J Agric Food Chem, 1995 43 1794-801.
121 RASTAS M, SEPPÄNEN R M, KNUTS L-R, HAKALA P and KARTTILA V (eds), Nutrient Composition of Foods, The Social Insurance Institution, Finland, 1997.
122 billyk A and sapers g m, 'Varietal differences in the quercetin, kaempherol and myricetin contents of highbush blueberry, cranberry and thornless blackberry fruits', J Agric Food Chem, 1986 34 585-8.
123 lees D H and FRANCIS f, 'Effect of gamma radiation on anthocyanin and flavonol pigments in cranberries (Vaccinium macrocarpon Ait.)', J Am Soc Hort Sci, 1972 97 128-32.
124 sapers G M, jones S B and maher G T, 'Factors affecting the recovery of juice and anthocyanin from cranberries', J Am Soc Hort Sci, 1983 108 246-9.
125 Frankel E N and meyer A S, 'Antioxidants in grapes and grape juices and their potential health effects', Pharm Biol, 1998 36 1-7.
126 stöhr H and herrmann k, 'On the occurrence of derivatives of hydroxycinnamic acids, hydroxybenzoic acids and hydroxycoumarins in citrus fruits', Z Lebensm Unters-Forsch, 1975 159 305-12.
127 GARCIA E, heinonen M and barrett D M, 'Antioxidant activity of fresh and canned peach (Prunus persica) extracts in human low-density lipoprotein and liposome oxidation', unpublished results.
128 HÄKKINEN S H, KÄRENLAMPI S O, HEINONEN I M, MYKKÄNEN H M and TöRRÖNEN
A R, 'Content of the flavonols quercetin, myricetin, and kaempherol in 25 edible berries,' J Agric Food Chem, 1999 47 2274-9.
129 MEYER A s, HEINONEN M and Frankel E N, 'Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation', Food Chem, 1998 61 71-5.
130 CAO G, soFic E and prior r l, 'Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships', Free Rad Biol Med, 1997 22 749-60.
131 WANG H and CAO G, 'Oxygen radicals absorbing capacity of anthocyanins', J Agric Food Chem, 1997 45 304-9.
132 re r, Pellegrini n, proteggente a, pannala a, yang m and rice-evans c, 'Antioxidant activity applying an improved ABTS radical cation decolorization assay', Free Rad Biol Med, 1999 26 1231-7.
133 Guo c, CAO G, soFic E and prior r l, 'High-performance liquid chromatography coupled with colorimetric array detection of electroactive components in fruits and vegetables: relationship to oxygen radical absorbance capacity', J Agric Food Chem, 1997 45 1787-96.
134 mattila p, astola j and kumpulainen j, 'Determination of flavonoids in plant material by HPLC with diode-array and electro-array detections', J Agric Food Chem, 2000 48 5834-41.
Was this article helpful?