Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i>

Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i>

Phenolic compounds have antiglycation activity, but the changes occurring during thermal treatment (TT) in these activities are not completely understood. The effects of the extraction conditions of (poly)phenols from <i>Ribes magellanicum</i> fruits, before and after TT, on their antiox...

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Bibliographic Details
Main Authors: Felipe Ávila, Natalia Martinez, Nicolás Mora, Katherine Márquez, Felipe Jiménez-Aspee
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Molecules
Subjects:
Chilean native berries
thermal treatment
phenolic compounds
antioxidant activity
Maillard reaction
Online Access:https://www.mdpi.com/1420-3049/30/2/318
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