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Density functional theory investigation of interactions between phenolic compounds and water or hydrophobic deep eutectic solvent
This study investigated the possibility to replace organic solvent by new type of green solvent (hydrophobic deep eutectic solvent) for the...
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Ethanol–water binary solvent affects phenolic composition and antioxidant ability of Pistacia lentiscus L. fruit extracts: a theoretical versus experimental solubility study
Pistacia lentiscus L. fruits are an excellent source of phenolic compounds endowed with antioxidant activities. Ethanol–water mixtures are in focus...
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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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Optimization Model of Starch Nanoparticles Production Loaded with Phenolic Compounds from Green Propolis Extract
Phenolic compounds from propolis have promising food and pharmaceutical applications because of their antioxidant and antimicrobial properties. The...
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Chemometric Tools to Characterize Phenolic Compounds with Antioxidant Activity of Melipona quadrifasciata Propolis from Brazil
Propolis is an apicultural product whose composition depends on the climate conditions, geographical region, source of the resinous substance, and...
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Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars
A new microwave-assisted extraction (MAE) method was developed for the fast analysis of non-coloured phenolic content in grapes. The stability of 25...
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Recent Advances in the Extraction of Phenolic Compounds from Food Wastes by Emerging Technologies
Every year, a great production of food waste is generated. These wastes have a negative effect on economic and environmental aspects even though they...
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Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.)
Persimmon is a fruit much appreciated for its flavor and aroma, presenting high nutritional value and health-beneficial compounds. As it is a...
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Modeling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Haloxylon Scoparium Aerial Parts
The aim of this research is to optimize the extraction of phenolic compounds from the aerial parts of Haloxylon scoparium by employing...
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Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities
Common wheat ( Triticum aestivum ) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity...
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Tunisian Wild Olive Leaves: Phenolic Compounds and Antioxidant Activity as an Important Step Toward Their Valorization
Olive leaves are one of the most prevalent by-products of the olive oil industry and may be exploited as a low-cost source of high-added-value...
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Microencapsulation of Myrtus Communis Extracts in Saccharomyces Cerevisiae Cells: Effects on Phenolic Content and Antioxidant Capacity, Physical Characterization and Molecular Docking Analysis
This study investigated the effects of microencapsulating My rtus communis fruit extracts within intact and plasmolysed Saccharomyces cerevisiae yeast...
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Exploring gender-based diversity for phenolic and organic acid profiles in the genetic resource of betel vine (Piper betle L.) from India as revealed through high-performance liquid chromatography (HPLC–DAD)
Betel vine ( Piper betle L.) is a dioecious plant and has paved way for researchers to explore the available genetic resources for the biochemical...
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Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees
The total contents and antioxidant activities of phenolic compounds as well as anthocyanin profiles were analyzed and compared in fresh berries and...
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Metallic Nanoparticles Biosynthesized by Phenolic-Rich Extracts: Interaction, Characterization and Application
Biological extracts have great potential to be used in the synthesis of metallic nanoparticles (M-NPs) due to their variety of biomolecules and...
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Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition
Monastrell grape variety is grown for the elaboration of quality red wines, but climate change has meant the study of new grape varieties from...
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Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors
Grapes are rich in phytochemicals and have many health benefits. Some phytochemicals properties of grape must and some grape and seed characteristics...
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Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin
Italian honeys from different floral sources (acacia, orange, honeydew, chestnut, strawberry tree, sulla, eucalyptus, dandelion, linden, polyfloral)...
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Characterization of carotenoids, proximal analysis, phenolic compounds, anthocyanidins and antioxidant capacity of an underutilized tuber (Tropaeolum tuberosum) from Bolivia
The tubers of Tropaeolum tuberosum , locally known as Isaño and native to the Andean region of South America, have been known since ancient times for...
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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...
