Results 21 to 30 of about 34,459 (266)

Phenolic Acid Composition and Antioxidant Activity of Whole and Defatted Seeds of Italian Hemp Cultivars: A Two-Year Case Study

Agriculture, 2022
The study investigated the nutritional profile and nutraceutical composition of the seeds (whole and defatted) of two monoecious hemp cultivars (Carmaleonte, Codimono) and one dioecious cultivar (CS) grown during the 2018 and 2019 crop seasons.
Valeria Menga, Carmela Garofalo, Serafino Suriano, Romina Beleggia, Salvatore Antonio Colecchia, Domenico Perrone, Massimo Montanari, Nicola Pecchioni, Clara Fares   +8 more
doaj   +1 more source

Lipase-Catalyzed Solvent-Free Amidation of Phenolic Acids [PDF]

Synthetic Communications, 2014
A series of N-alkyl-substituted amides, based on various phenolic acids, have been synthesized by the condensation of equimolar amounts of phenolic acids with different alkyl amines in the presence of Candida antarctica lipase at 60–90 °C in 16–20 h. The reactions were carried out in a solvent-free system without the use of any activating agents.
Parshant Kaushik, Najam Akhtar Shakil, Jitendra Kumar, Braj Bhushan Singh   +3 more
openaire   +1 more source

Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity

Antioxidants, 2022
Rhodomyrtus tomentosa fruit (RTF) has been known as a food source with multiple health-care components. In this work, nutrition characteristics, free and bound phenolic profiles, antioxidant properties in vitro and digestive enzymes inhibitory activities
Xiaoping Hu, Yuting Chen, Jincheng Dai, Linling Yao, Lu Wang   +4 more
doaj   +1 more source

In vitro digestibility of phenolics in grain of maize hybrids

Italian Journal of Animal Science, 2010
The aim of this research was to determine the quantity of phenolic compounds in the grain of maize hybrids and their in vitro release in pig small intestine.
Darko Grbeša, Goran Kiš, Kristina Kljak   +2 more
doaj   +1 more source

Varietal specificity of polyphenols, free phenolics and antioxidant potential in hops

Kvasný průmysl, 2019
Many studies have confirmed hops (Humulus lupulus L.) as the source of a number of physiologically active polyphenols, important for both brewing and potentially pharmaceutical purposes.
Alexandr Mikyška, Marie Jurková
doaj   +1 more source

Evaluation of the Antioxidant Properties of Litchi Fruit Phenolics in Relation to Pericarp Browning Prevention

Molecules, 2007
Phenolics were extracted from litchi fruit pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α ...
Xuewu Duan, Genfu Wu, Yueming Jiang
doaj   +1 more source

Valorization of Peels of Eight Peach Varieties: GC–MS Profile, Free and Bound Phenolics and Corresponding Biological Activities

Antioxidants, 2023
Sustainability, becoming essential for food processing and technology, sets goals for the characterization of resources considered as food waste. In this work, information about the GC-MS metabolites of peach peels was provided as a tool that can shed ...
Dasha Mihaylova, Aneta Popova, Ivelina Desseva, Ivayla Dincheva, Yulian Tumbarski   +4 more
doaj   +1 more source

Comparison of Free, Esterified, and Insoluble-Bound Phenolics and Their Bioactivities in Three Organs of Lonicera japonica and L. macranthoides

Molecules, 2019
Dried flower buds of Lonicera japonica and L. macranthoides have long been used as herbs in numerous Chinese traditional medicines. Comparisons of three phenolic fractions (i.e., free, esterified, and insoluble-bound phenolics) in three different organs (
Miao Yu, Lingguang Yang, Qiang Xue, Peipei Yin, Liwei Sun, Yujun Liu   +5 more
doaj   +1 more source

Four distinct pathways involved in a “tug-of-war” lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables

Journal of Advanced Research
Introduction: Lactic acid fermentation of fruits and vegetables (F&V) is endowed with new nutrients and flavors. “Phenolics” is a hot spot in this area, which evolve irregularly during fermentation. However, the mechanism about this non-linear phenomenon
Yuqing Duan, Fanqiang Meng, Sivakumar Manickam, Xinyao Zhu, Jie Yang, Yongbin Han, Yang Tao   +6 more
doaj   +1 more source

Total phenolics and phenolic acids content in low (Chrysopogon gryllus) and mediocre quality (Festuca vallesiaca) forage grasses of Deliblato Sands meadow-pasture communities in Serbia

Czech Journal of Animal Science, 2005
Chrysopogon gryllus and Festuca vallesiaca are components of a number of meadow-pasture communities in Serbia. We performed the analyses of phenolics that influence quality and digestibility of grasses to a great extent.
L. Djurdjević, M. Mitrović, P. Pavlović, S. Perišić, M. Mačukanović-Jocić   +4 more
doaj   +1 more source