Results 11 to 20 of about 5,568,418 (255)
Antioxidant activity and phenolic acid content of selected vegetable broths
Czech Journal of Food Sciences, 2017 The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling ...
Bilge Ertekin Filiz +4 more
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Effect of different cooking methods on antioxidant properties of Tomato (Lycopersicon esculentum)
Ceylon Journal of Science, 2019 Tomato (Lycopersicon esculentum) is one of the rich sources of antioxidants, mainly, lycopene which is known to be associated with decreased risks of chronic diseases. However, cooking influences the antioxidant properties of vegetables.
S. Thanuja +2 more
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Brazilian Journal of Food Technology, 2020 Black rice and red rice are often claimed to have more health benefits than white rice. They have been reported to have greater antioxidant activity and lower digestibility than white rice, functional properties which are important to prevent the ...
Nancy Dewi Yuliana, Muhamad Arif Akhbar
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Agronomy, 2023 In recent years, quinoa (Chenopodium quinoa Willd.), an ancient Andean region crop, has received increased research attention because it is an excellent source of nutrients and also of bioactive phenolic compounds, which are potentially beneficial for ...
Archis Pandya +5 more
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Hplc analysis of phenolic acids in mountain germander (Teucrium montanum L) extracts [PDF]
Acta Periodica Technologica, 2004 The methanol, petroleum ether, chloroform, ethyl acetate, 1-butanol and water extracts were obtained by extraction of mountain germander (Teucrium montanum L). The total phenolic content in extracts was measured by Folin-Ciocalteu method.
Tumbas Vesna T. +4 more
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The phenolic compound content in plants of the family Ericaceae under cryolithozone conditions
, 2023 The content of phenolic compounds in the fruits of various plant species of the family Ericaceae, collected on the territory of the Republic of Sakha (Yakutia) during the fruiting period in July–August, was studied. The study confirms that plants growing
Niklaida N. Ivanova +1 more
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Total Phenolic Content and Antioxidant Activity in Leaves and Drupes of Ten Olive Varieties
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2016 Leaves and drupes of the olive varieties "Koroneiki", "Lianolia Kerkyras", "Mastoidis", "Arbequina", "Adramytini", "Megaritiki", "Gaidourelia", "Kalamata", "Konservolia" and "Chalkidiki", were collected at different seasons during the years 2008 & 2009 ...
Georgios MITSOPOULOS +3 more
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Foods, 2021 Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food.
S.M.E. Rahman +3 more
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Representative standard curves for (A) total phenolic content; (B) flavonoid content.
, 2021 Representative standard curves for (A) total phenolic content; (B) flavonoid content.
Jusna Nandeibam (11565098) +2 more
core +1 more source
Phenolic, nutritional and molecular interaction study among different millet varieties
Food Chemistry Advances, 2023 Millet varieties were analyzed for nutritional, antinutritional, mineral and phenolic profiles. Inhibition potential of phenolic acids for enzyme inhibition ,activity was estimated, alongside starch digestibility of millet grains was evaluated.
Giridhar Goudar +6 more
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