Results 11 to 20 of about 46,549 (189)
Discrimination and classification of tobacco wastes by identification and quantification of polyphenols with LC–MS/MS [PDF]
Journal of the Serbian Chemical Society, 2010 The chemical composition of polyphenols in tobacco waste was identified by HPLC-PDA–ESI/MS/MS and the contents of chlorogenic acids and rutin in 10 varieties of tobacco wastes were determined by HPLC–UV.
JUN WANG +7 more
doaj +3 more sources
Enzymatic Extraction of Hydroxycinnamic Acids from Coffee Pulp [PDF]
Food Technology and Biotechnology, 2011 Ferulic, caffeic, p-coumaric and chlorogenic acids are classified as hydroxycinnamic acids, presenting anticarcinogenic, anti-inflammatory and antioxidant properties.
Ernesto Favela-Torres +6 more
doaj +2 more sources
Molecules, 2022 Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total ...
Hana Franková +6 more
doaj +1 more source
Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts [PDF]
Shipin Kexue, 2023 In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were
YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
doaj +1 more source
Development of the method for standardization of the medicinal plant raw material of Cichorium intybus L. herb by the total amount of hydroxycinnamic acid derivatives [PDF]
Pharmacia, 2021 The purpose of the research is to work out a routine method for the quantitative determination of the total amount of hydroxycinnamic acids in chicory herb growing in Ukraine.
Kseniya Proskurina +3 more
doaj +3 more sources
Risk Assessment of Chlorogenic and Isochlorogenic Acids in Coffee By-Products
Molecules, 2023 Chlorogenic and isochlorogenic acids are naturally occurring antioxidant dietary polyphenolic compounds found in high concentrations in plants, fruits, vegetables, coffee, and coffee by-products.
Sascha Behne +3 more
doaj +1 more source
Shipin gongye ke-ji, 2022 To explore the general law of dynamic accumulation of the effective components in Stevia rebaudiana Bertoni, the contents of steviol glycosides, chlorogenic acids and flavonoids were investigated during the growth period.
Hong XIE +4 more
doaj +1 more source
Frontiers in Plant Science, 2016 Honeysuckle (Lonicera japonica Thunb.) is a traditional medicinal plant in China that is particularly rich in chlorogenic acids, which are phenolic compounds with various medicinal properties. This study aimed to examine the effects of salinity stress on
Kun Yan +4 more
doaj +1 more source
Separations, 2022 Raw coffee beans are seen as valuable sources of bioactive compounds, such as alkaloids and chlorogenic acids. In this study, an efficient and eco-friendly method for the simultaneous extraction of caffeine, trigonelline, and chlorogenic acids from raw ...
Letícia Zander Ronko +7 more
doaj +1 more source
Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts [PDF]
, 2018 Polyphenols of citrus by-products, due to their antioxidant and antimicrobial activities, could be valorized by pharmaceutical and food industries, adding a value to the citrus processing companies.
Bowyer, Michael C. +6 more
core +2 more sources