Results 131 to 140 of about 135,838 (246)

Atividades antioxidante e antimicrobiana de Ziziphus joazeiro mart. (Rhamnaceae): avaliação comparativa entre cascas e folhas

Revista de Ciências Farmacêuticas Básica e Aplicada, 2011
Os objetivos deste estudo foram determinar as atividades antioxidante e antimicrobiana de extratos de cascas e folhas de uma notável árvore da Caatinga (semi-árido brasileiro), usado em remédios populares, Ziziphus joazeiro Mart. A atividade antioxidante
T.C.L Silva, C.C.B.R. Almeida, J. Veras Filho, T.J.S. Peixoto Sobrinho, E.L.C. Amorim, E.P. Costa, J.M. Araújo   +6 more
doaj  

DPPH inhibition (%) versus concentration of GCO and HGCO.

, 2015
DPPH inhibition (%) versus concentration of GCO and HGCO.
Diana Nicoleta Raba (795134), Aurica Breica Borozan (795136), Marius Stef (795137), Mariana-Atena Poiana (795135), Mirela-Viorica Popa (795139), Florina Radu (795138)   +5 more
core   +1 more source

Optimising the Eco‐Friendly Extraction of Carotenoids From Gac Fruit: A Sustainable Solution for Natural Red Food Colourants

Food Chemistry International, EarlyView.
Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati, S. Gomez, B. Pathrose, A. Suma, J. Hosamani   +4 more
wiley   +1 more source

DPPH and ABTS radical scavenging activities of catechin and PCG.

, 2016
DPPH and ABTS radical scavenging activities of catechin and PCG.
Benguo Liu (2557657), Sharui Shan (2557654), Hanjun Ma (2557660), Sheng Geng (2557651)   +3 more
core   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

DPPH inhibition (%) versus concentration of RCO and HRCO.

, 2015
DPPH inhibition (%) versus concentration of RCO and HRCO.
Diana Nicoleta Raba (795134), Aurica Breica Borozan (795136), Marius Stef (795137), Mariana-Atena Poiana (795135), Mirela-Viorica Popa (795139), Florina Radu (795138)   +5 more
core   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Genesis and development of DPPH method of antioxidant assay.

, 2011
α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method offers the first approach for evaluating the antioxidant potential of a compound, an extract or other biological sources.
Sagar, B. Kedare, Singh, R. P.
core  

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source