The present research, part of a GAL-FAR Maremma Project, funded by Tuscany Region (Ortofrutta e Prodotti da Forno Tracciati e Certificati Qualità-Benessere dell’Area Boccheggiano-Colline Metallifere), was aimed to identify antioxidant metabolites in traditional and innovative recipes of fruit jams, containing also spices and officinal plants, as apricot, peach, quince, figs, plums, pears, peppers and saffron, dog rose and hawthorn, sweetened with stevia extracts
Polyphenol composition and antioxidant properties of fruit jams / Patrizia Pinelli; Pamela Vignolini; Chiara Scozzari; Chiara Vita; Annalisa Romani. - STAMPA. - (2014), pp. 145-145. (Intervento presentato al convegno X national Congress of Food Chemistry tenutosi a firenze nel 6-10 luglio 2014).
Polyphenol composition and antioxidant properties of fruit jams
PINELLI, PATRIZIA;VIGNOLINI, PAMELA;SCOZZARI, CHIARA;VITA, CHIARA;ROMANI, ANNALISA
2014
Abstract
The present research, part of a GAL-FAR Maremma Project, funded by Tuscany Region (Ortofrutta e Prodotti da Forno Tracciati e Certificati Qualità-Benessere dell’Area Boccheggiano-Colline Metallifere), was aimed to identify antioxidant metabolites in traditional and innovative recipes of fruit jams, containing also spices and officinal plants, as apricot, peach, quince, figs, plums, pears, peppers and saffron, dog rose and hawthorn, sweetened with stevia extracts
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