Results 211 to 220 of about 5,568,418 (255)

The effect of temperature on phenolic content in wounded carrots

Food Chemistry, 2017
Reactive oxygen species (ROS) have been shown to play important roles in biosynthesis of phenolic antioxidants in wounded carrots. This study has gone further to understand the effects of storage temperature on phenolics accumulation in wounded carrots. The results indicated that both increased wounding intensity and higher storage temperature promoted
Cong, Han, Jing, Li, Peng, Jin, Xiaoan, Li, Lei, Wang, Yonghua, Zheng   +5 more
openaire   +2 more sources

Sugar and phenol content in apple with or without watercore

Journal of the Science of Food and Agriculture, 2015
AbstractBACKGROUNDWatercore is a physiological disorder affecting fruit of some apple (Malus domestica Borkh.) cultivars. Intercellular spaces are filled with fluid, which reduces intercellular air space volume. In this study individual phenolic content, sugars and organic acids in watercore affected flesh have been identified and quantified ...
Anka, Zupan, Maja, Mikulic-Petkovsek, Franci, Stampar, Robert, Veberic   +3 more
openaire   +2 more sources

On the spectrophotometric determination of total phenolic and flavonoid contents

Acta Biologica Hungarica, 2013
Spectrophotometric assays assessing total phenol and flavonoid content in plant samples are cheaper and faster and thus more accessible methods than analytical chromatography techniques, although these identify compound categories rather than individual compounds.
Csepregi, K., Kocsis, Marianna, Hideg, Éva   +2 more
openaire   +3 more sources

Antioxidant Capacity and Phenolic Content of Sweet Rowanberries

Journal of Agricultural and Food Chemistry, 2005
Sweet rowanberry cultivars adapted to northern climates have been developed from rowanberries (Sorbus aucuparia L.) and hybrids of rowanberry with Malus, Pyrus, Aronia, or Mespilus. The rowanberries studied here (cvs. Burka, Dessertnaja, Eliit, Granatnaja, Kubovaja, Rosina, Rubinovaja, Titan, and Zholtaja) have high antioxidant and phenolic contents ...
Anne T, Hukkanen, Satu S, Pölönen, Sirpa O, Kärenlampi, Harri I, Kokko   +3 more
openaire   +2 more sources

Enzyme assays for the phenolic content of natural juices

Journal of Agricultural and Food Chemistry, 1994
The properties of a frugal laccase have been exploited to develop two enzyme assays for the phenolic content of natural beverages: first, by monitoring the fall in oxygen tension after addition of enzyme to a diluted juice sample in an end-point batch assay; second, by monitoring the current due to reduction of products after injection of sample into a
Cliffe, Stephen, Fawer, Matthias S., Maier, Günther, Takata, Kyo, Ritter, Guido   +4 more
openaire   +1 more source

Antioxidant Activity and Phenolic Content of Oregon Caneberries

Journal of Agricultural and Food Chemistry, 2002
Five types of caneberries [evergreen blackberries (Rubus laciniatus), marionberries (Rubus ursinus), boysenberries (Rubus ursinus x idaeus), red raspberries (Rubus idaeus), and black raspberries (Rubus occidentalis)] were analyzed for antioxidant activity by measuring their oxygen radical absorbance capacity (ORAC).
Leslie, Wada, Boxin, Ou
openaire   +2 more sources

Correlations of the Phenolic Compounds and the Phenolic Content in Some Spanish and French Olive Oils

Journal of Agricultural and Food Chemistry, 2008
The total content of phenolic compounds (TAP) in 29 different monocultivar olive oil samples from France (Aglandau and Tanche) and Spain (Cornicabra, Picual, and Verdial) was assessed by the colorimetric Folin-Ciocalteu method. Also, individual phenolic compounds were determined and quantified by liquid chromatography coupled to mass spectrometry (LC ...
Mirjana, Andjelkovic, John, Van Camp, Marta, Pedra, Katrien, Renders, Carmen, Socaciu, Roland, Verhé   +5 more
openaire   +2 more sources

Cyclic Voltammetry Investigation of the Phenolic Content of Croatian Wines

American Journal of Enology and Viticulture, 2004
Cyclic voltammograms taken to 500 mV in a model wine solution (12% ethanol, 0.033 M tartaric acid, pH 3.6) at a glassy carbon electrode have been used to determine the concentrations of antioxidants, expressed in catechin equivalents (CE), present in three Croatian red and two white wines. The order of increasing total phenol content for wines obtained
Martinez, Sanja, Piljac Žegarac, Jasenka, Petrović, Željka, Stipčević, Tamara, Metikoš-Huković, Mirjana   +4 more
openaire   +2 more sources

Phenolic compounds and total phenolic content of commercial wines

2008
Over the years, pathological implications have often been remarked in the free radicals formation in the human body, underlining how a diet rich in antioxidant substances can be able to limit oxidative damage. Free radicals are extremely harmful to living organisms to do they attack different constituents of the cell, which leads to acceleration of the
GIANNETTI, Vanessa, F. Milano, L. Recchia, TAROLA, Anna Maria   +3 more
openaire   +2 more sources

Phenolic content of commercial olive oils

European Food Research and Technology, 2003
The phenolic composition of commercial virgin olive oils (Picual, Hojiblanca, Arbequina and Cornicabra varieties) was studied by high performance liquid chromatography, sampling oils over 1 year. Oils sold in March displayed the lowest polyphenol concentration, particularly in secoiridoid aglycons.
A. García, M. Brenes, P. García, C. Romero, A. Garrido   +4 more
openaire   +1 more source