Results 11 to 20 of about 12,684 (226)
Foods, 2022 Chlorogenic acids are major phenolic constituents in many herbal medicines and exhibit various bioactivities that explain the growing interest in extracting chlorogenic acids from biomass.
Morad Chadni +7 more
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Shipin gongye ke-ji, 2023 In this study, a new method based on the HPLC online scavenging diphenyl-1-picrylhydrazyl (DPPH) radical activity and Q-TOF/MS for the rapid screening and identification of caffeoylquinic acids in Jerusalem artichoke, and its antioxidant activity was ...
Zhiyi ZHANG +5 more
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Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters [PDF]
, 2020 Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters.
Grasso, Simona +4 more
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Antinociceptive Effect of an Aqueous Extract and Essential Oil from Baccharis heterophylla
Plants, 2021 Infusions and poultices prepared from the aerial parts of Baccharis heterophylla Kunth (Asteraceae) are widely used in Oaxaca (Mexico) for relieving painful and inflammatory complaints. Therefore, the antinociceptive potential of an aqueous extract (31.6–
Erika Castillejos-Ramírez +5 more
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Xanthine oxidase inhibitory study of eight structurally diverse phenolic compounds
Frontiers in Nutrition, 2022 This project was designed to explore the xanthine oxidase (XO) inhibitory mechanism of eight structurally diverse phenolic compounds [quercetin: C1, quercetin-3-rhamnoside: C2, 4, 5-O-dicaffeoylquinic acid: C3, 3, 5-O-dicaffeoylquinic acid: C4, 3, 4-O-di-
Arshad Mehmood +15 more
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Journal of Analytical Methods in Chemistry, 2020 We aimed to establish a quantitative analysis method of six constituents (5-caffeoylquinic acid, 3-caffeoylquinic acid, 4-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid) in Artemisia capillaris ...
Fang Tian +6 more
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Studia Universitatis Babes-Bolyai Chemia, 2020 The aim of this work was to evaluate the content of phenolic compounds (phenols, flavonoids and anthocyanins) of Morus alba L. fruit (white mulberry), Morus rubra L. (red mulberry) and Morus nigra L. fruit (black mulberry) by the HPLC analysis.
Danica DIMITRIJEVIĆ +7 more
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Molecules, 2022 Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee.
Hao Lin +3 more
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Molecules, 2021 Coffee cherry is a rich source of chlorogenic acids (CGAs) and caffeine. In this study we examined the potential antioxidant activity and enzyme inhibitory effects of whole coffee cherries (WCC) and their two extracts on α-amylase, α-glucosidase and ...
Boris Nemzer +2 more
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The polyphenolic and hydroxycinnamate contents of whole coffee fruits from China, India and Mexico [PDF]
, 2013 Air dried whole coffee fruits, beans and husks from China, India and Mexico were analysed for their chlorogenic acids (CGA), caffeine, and polyphenolic content. Analysis was by HPLC and Orbitrap exact mass spectrometry.
Combet, E. +4 more
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