The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Polyphenolic Composition of Raisins
Abstract
The polyphenolics of raisins were extracted, separated by HPLC, and characterized by their UV-vis spectra, and their concentrations measured. Color measurements and browning indices were also determined. Samples (n = 20) included sun-dried, dipped, and golden raisins. Comparisons were also made with fresh and frozen Thompson Seedless grapes. Golden raisins (which are treated with SO(2)) had the highest amount of hydroxycinnamic acids and the highest lightness values. In comparison with fresh grapes, percent losses of the two major hydroxycinnamics (caftaric and coutaric acids) in sun-dried, dipped, and golden raisins were on the order of 90%. Flavonols were not influenced by processing as much as hydroxycinnamics, while procyanidins and flavan-3-ols were completely degraded in all raisin samples. Formation of hydroxymethylfurfural and loss of amino acids in sun-dried and dipped raisins are ascribed to Maillard browning reactions.
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Citations
Cites
Concentration of the Phytoalexin Resveratrol in Wine
Siemann, E. H., & Creasy, L. L. (1992) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1992.43.1.49 · Cited by 719
Spanos, G. A., & Wrolstad, R. E. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00021a002 · Cited by 360
Self-citation
Cited by
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
Tomás‐Barberán, F. A., & Espín, J. C. (2001) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.885 · Cited by 1,288
Biological Activities of Polyphenols from Grapes
Xia, E.-Q., Deng, G.-F., Guo, Y.-J., & Li, H.-B. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11020622 · Cited by 1,063
Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., & Shahidi, F. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf050579q · Cited by 579
Dietary Bioactive Compounds and Their Health Implications
Liu, R. H. (2013) · Journal of Food Science · doi:10.1111/1750-3841.12101 · Cited by 537
Dried Fruits: Excellent in Vitro and in Vivo Antioxidants
Vinson, J. A., Zubik, L., Bose, P., Samman, N., & Proch, J. (2005) · Journal of the American College of Nutrition · doi:10.1080/07315724.2005.10719442 · Cited by 408
Modulation of endogenous antioxidant system by wine polyphenols in human disease
Rodrigo, R., Miranda, A., & Vergara, L. (2011) · Clinica Chimica Acta · doi:10.1016/j.cca.2010.11.034 · Cited by 306
Zuo, Y., Wang, C., & Zhan, J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020055f · Cited by 253
Metadata
- Authors
- Karadeniz, F., Durst, R. W., & Wrolstad, R. E.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-10-10
- Volume
- 48
- Issue
- 11
- Pages
- 5343-5350
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2025353154
- Cited by
- 174
- References
- 2
- FWCI
- 1.46
- Type
- journal article
- Language
- en
- Open access
- closed
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