Unravelling discolouration caused by iron-flavonoid interactions: Complexation, oxidation, and formation of networks.

Bijlsma, Judith; de Bruijn, Wouter J C; Velikov, Krassimir P; Vincken, Jean-Paul

Bijlsma, Judith; de Bruijn, Wouter J C; Velikov, Krassimir P; Vincken, Jean-Paul.

Afiliação

Bijlsma J; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
de Bruijn WJC; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
Velikov KP; Unilever Innovation Centre B.V. Bronland 14, 6708 WH Wageningen, the Netherlands; Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, the Netherlands; Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrec
Vincken JP; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA Wageningen, the Netherlands. Electronic address: jean-paul.vincken@wur.nl.

Food Chem ; 370: 131292, 2022 Feb 15.

Article em En | MEDLINE | ID: mdl-34788954

Assuntos

Flavonoides; Ferro; Oxirredução; Fenóis; Espectrofotometria

Palavras-chave

Auto-oxidation; Ferric; Ferrous; Ligand-to-metal charge transfer; Metal chelation; Polyphenol

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Flavonoides / Ferro Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Holanda País de publicação: Reino Unido

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