Search
Search Results
-
Phenolic Compounds and In Vitro Antioxidant Activity
Phenolic compounds (PCs) are mainly responsible for the antioxidant capacity of bread, which is affected by several factors such as the type of...
-
Analytical determination of antioxidant capacity of hop-derived compounds in beer using specific rapid assays (ORAC, FRAP) and ESR-spectroscopy
There is a relationship between antioxidant activity and ageing stability of beer. The high-throughput antioxidant capacity assays ORAC and FRAP,...
-
Antioxidant Capacity
The requirements of the meat industry have made the determination of antioxidant capacity acquire special interest today, because these tests help to...
-
Phenolic profile, antioxidant properties, and pollen spectra of Iranian-originated honeys
This study was intended to determine the melissopalynological characteristics, LAB color, browning index, total phenolic content, antioxidant...
-
Antioxidant activity of sea buckthorn (Hippophae rhamnoides) seed oil extracted using various organic solvents
Sea buckthorn (SBT) combines very fascinating nutritional composition with vital vitamins (A, C, E, D, K, and B complexes). Flavonoids, sterols, α -car...
-
Potential Value of Bioactive and Enzymatic Antioxidant Compounds in Grapefruit (Citrus × Paradisi Macf.) Varieties
Growing concern about the safety of commonly used synthetic antioxidants has increased the attention toward natural antioxidants that occur as...
-
Nanoemulsification of Essential Oil Blend by Ultrasound: Optimization of Physicochemical, Antioxidant Properties, and Activity Against Escherichia coli
This study aimed to select the best conditions for producing a nanoemulsion loaded with an essential oil blend (NEOB) to achieve maximum...
-
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds
Fruit seed is one of the by-products of fruit processing that is currently underexploited. In this study, the crude water extracts of guava, longan,...
-
In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds
Bioactive polysaccharides and oligosaccharides were successfully extracted from three distinct seaweeds: Sargassum sp., Graciallaria sp., and Ulva ...
-
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6
Soy sauce cake (SSC) is a by-product of soy sauce production. SSC often goes underutilized due to its high salt content. To address this, halophilic...
-
Phytochemical Constituents from the Seeds of Capsella bursa-pastoris and Their Antioxidant Activities
Phytochemical investigation of 70% EtOH extract of the seeds of Capsella bursa-pastoris led to the isolation of a new cyclobutane organic acid ( 1 ),...
-
Antioxidant Activity Assays for Food Packaging Materials
Antioxidant packaging is an emerging technology that limits deteriorative reactions in oxidation-sensitive food products. The direct interaction of...
-
Comprehensive Analysis of Antioxidant and Phenolic Profiles of Thai Medicinal Plants for Functional Food and Pharmaceutical Development
Medicinal plants, are resources of traditional medicines, have played a significant role in human culture throughout history. The connect of...
-
A cupric reducing antioxidant capacity assay coupled to thin-layer chromatography
The use of natural antioxidant extracts in food processing is a growing trend, aligning with increasing ecological awareness and meeting consumer...
-
Microwave-assisted extraction of total phenolics from pumpkin (Cucurbita pepo L.) pulp and peel: optimization process, antioxidant and antimicrobial properties
Pumpkin ( Cucurbita pepo L.) is a valuable vegetable with a high content of bioactive compounds. The present study aims to optimize the...
-
Nutritional composition, fatty acids, bioactive compounds, and antioxidant activity of Nigella sativa seed grown in Bangladesh
Black cumin seeds are extensively utilized for foods, cosmetics, and medicinal purposes. The current investigation was undertaken to analyzse the...
-
Evaluation of antioxidant, anti-inflammatory and antibacterial properties of protein extract isolated from Vigna trilobata
Vigna trilobata , belonging to the Fabaceae family, has been extensively used in traditional medicine in different societies due to its diverse...
-
Determination of phenolic compounds in Diospyros lotus by RP-HPLC-DAD and evaluation of antioxidant and cytotoxic properties
This research aimed to extract and profile phenolic compounds from seed and fruit of Diospyros lotus , evaluate and compare the antioxidants and...
-
The Phenolic Composition and Antioxidant Properties of Figs (Ficus carica L.) Grown in the Black Sea Region
This study compared the phenolic composition and antioxidant properties of three varieties of fig fruits ( Ficus carica L) from the Eastern Black Sea...
-
Hydrolysis of Casein by Pepsin Immobilized on Heterofunctional Supports to Produce Antioxidant Peptides
A study was carried out on the immobilization of pepsin in activated carbon functionalized by different techniques (glutaraldehyde, genipin, and...
