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Structure–antioxidant activity (oxygen radical absorbance capacity) relationships of phenolic compounds
Antioxidant capacity is the extent to which a compound can eliminate reactive oxygen species, and in vitro methods for its chemical evaluation have...
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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,...
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Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses
Bioactive peptides may positively impact bodily functions. One of these are the antioxidant peptides which are well documented for a wide variety of...
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Electrochemical antioxidant capacity measurement: a downsized system and its application to agricultural crops
An on-site electrochemical antioxidant capacity measurement system was developed using a screen print electrode (SPE) and circuit tester. The...
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Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations
This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of...
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Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
Phenolic compounds and other antioxidants are of interest since they have the potential to stabilize food products against lipid deterioration and...
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Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from “wonderful” pomegranate peel: an advanced chemometrics analysis
Ellagitannins are the predominant bioactive tannins present in the peel of pomegranate. Studies have explored different extraction solvents to...
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Modeling the Influence of Extraction Temperature on the Ellagitannin and Antioxidant Profiles of “Wonderful” Pomegranate Peel Using Advanced Chemometrics Analysis
Pomegranate peel contains ellagitannins as antioxidant principles but the aqueous extraction temperature for optimum ellagitannins recovery and...
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Trisubstituted Imidazole and N-Propargyl Imidazole Analogues: Synthesis, Characterization, In Silico Studies and Enzyme Inhibitory Properties
AbstractIn recent years, the α-amylase, pancreatic lipase (PL), and β-glucuronidase enzymes have received much attention as they promise to be...
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Exploring the antioxidant potential of endophytic fungi: a review on methods for extraction and quantification of total antioxidant capacity (TAC)
Endophytic fungi have emerged as a significant source of natural products with remarkable bioactivities. Recent research has identified numerous...
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Antioxidant and anti-glycation activity of eight Moroccan honeys from different botanical origins
Eight monofloral honey samples from different botanical and geographical origins in the central and eastern parts of Morocco were examined for their...
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Evaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria
The purpose of this study was to evaluate the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus...
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Ultraviolet absorbance of Sphagnum magellanicum, S. fallax and S. fuscum extracts with seasonal and species-specific variation
Bryophytes, including Sphagnum , are common species in alpine and boreal regions especially on mires, where full sunlight exposes the plants to the...
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Engineering an enzyme-like catalytic sensor for on-site dual-mode evaluation of total antioxidant capacity
A novel Fe-MoO x nanozyme, engineered with enhanced peroxidase (POD)-like activity through strategic do** and the creation of oxygen vacancies, is...
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Antioxidant Activity and Capacity Measurement
Measurement of antioxidant activity/capacity of foods and biological fluids is important for the determination of nutritional value of foods and for...
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Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas
The leaves of the Camellia sinensis plant are used to produce many different types of teas, and green tea is particularly noted for its health...
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Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties
Five different pretreatment strategies for the drying Flame seedless raisins were used: ultrasound, freezing, dip** in 0.05% NaOH solution,...
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In Vitro Antioxidant Capacity of Opuntia spp. Fruits Measured by the LOX-FL Method and its High Sensitivity Towards Betalains
Current in vitro methodologies neglect or subestimate the contribution of betalains to antioxidant capacity in foods because they do not reflect...
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Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus
Whole wheat is an exceptional source of phenolic compounds representing a promising phytochemical class to prevent diet-related chronic diseases...
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Optimisation process of walnut protein hydrolysed as an antioxidant candidate
Walnut protein was extracted from defatted walnut meal, the preparation process of walnut protein antioxidant peptides was determined by response...
