葡萄部分多酚类物质的含量

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-07-19 DOI:10.15586/ijfs.v35i3.2298

Lenka Jurasová, T. Juríková, M. Baroň, J. Sochor

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引用次数: 0

摘要

本文综述了葡萄藤不同部位(种子、果皮、果肉和茎)中多酚类化合物的种类、含量、提取及其对健康的影响。本文简要介绍了葡萄各部分的特征，多酚类化合物的含量及其提取方法，以及不同研究确定的葡萄多酚类化合物的图示形式和多样性。个别多酚类化合物的含量与研究结果不同。不同因素对葡萄的生长方式和地理位置、提取方法和分析条件都有明显的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Content of selected polyphenolic substances in parts of grapevine

This review provides an overview of the variety of occurrences, content, extraction and health effects of selected polyphenolic compounds associated with different parts of grapevine (seeds, peel, pulp and stems). The review provides a brief characterisation of grape parts, the content of polyphenolic compounds and their extraction together with their graphical forms of presentation and diversity as determined by different studies. The content of individual polyphenolic compounds differed with studies. Effects of different factors were evident in both growing style and geographical location of vineyards as well as extraction methods and analytical conditions.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.