Results 21 to 30 of about 175,930 (223)

Phenolics impart Au(3+)-stress tolerance to cowpea by generating nanoparticles. [PDF]

PLoS ONE, 2014
While evaluating impact of Au nanoparticles on seed germination and early seedling growth of cowpea, HAuCl4 was used as control. Seedlings of cowpea raised in HAuCl4, even at concentration as high as 1 mM, did not show any suppression in growth ...
Nisha Shabnam, P Pardha-Saradhi, P Sharmila   +2 more
doaj   +1 more source

THE DETERMINATION OF PHENOL. [PDF]

Journal of the American Chemical Society, 1905
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openaire   +2 more sources

Phenolics: From Chemistry to Biology

Molecules, 2009
In recent years, few classes of natural products have received as much attention as phenolics and polyphenols. This special issue of Molecules, “Phenolics and Polyphenolics”, is a remarkable confirmation of this trend.
David M. Pereira, Patrícia Valentão, José A. Pereira, Paula B. Andrade   +3 more
doaj   +1 more source

Evaluation of Antioxidant Properties of Phenolics Extracted from Ananas comosus L.

Notulae Scientia Biologicae, 2010
Phenolics were extracted from the fruit tissues of Ananas comosus L. var. queen, cv. Meitei Keehom, a variety of pineapple grown in Manipur, India, after skin peeling, purified and their antioxidant properties were analyzed.
Adhikarimayum HARIPYAREE, Kshetrimayum GUNESHWOR, Maibam DAMAYANTI   +2 more
doaj   +3 more sources

Structural Variations of Broccoli Polyphenolics and Their Antioxidant Capacity as a Function of Growing Temperature

Plants
Polyphenolics in plants exist in free, soluble-bound, and insoluble-bound structural forms. The concentration of these structural forms depends on the plant’s developmental stage, tissue type, soil water availability, and food preparation methods.
Ivana Šola, Daria Gmižić
doaj   +1 more source

Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material

Foods, 2020
Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry ...
Chrystalla Antoniou, Angelos Kyratzis, Youssef Rouphael, Stelios Stylianou, Marios C. Kyriacou   +4 more
doaj   +1 more source

Identification and Antioxidant Capacity of Free and Bound Phenolics in Six Varieties of Mulberry Seeds Using UPLC-ESI-QTOF-MS/MS

Antioxidants, 2022
Mulberry seeds are a byproduct of juice processing and may be an important resource for its abundant compounds. In this study, we analyzed the qualitative composition of free and bound phenolics from six varieties of mulberry seeds using UPLC-ESI-QTOF-MS/
Huaqi Gao, Meimei Guo, Liqin Wang, Cui Sun, Lingxia Huang   +4 more
doaj   +1 more source

Adsorption of benzene, phenol, propane and carbonic acid molecules on oxidized Al(111) and alpha-Al2O3(0001) surfaces: A first-principles study [PDF]

J. Phys.: Condens. Matter 21 (2009) 225001, 2009
We present the results of ab initio calculations describing the adsorption of certain small organic molecules on clean and oxidized Al(111) surfaces as well as on the alpha-Al2O3(0001) surface. Our results show that adsorption of benzene on the clean and oxidized Al(111) surfaces is generally weak, the adsorption energy being at most around -0.5 eV per
arxiv   +1 more source

Optimization of Extraction Process, Composition and Antioxidant Activity Analysis of Conjugated Phenols from the By-product Residue of Pueraria thomsonii

Shipin gongye ke-ji
To improve the comprehensive utilization value of the by-product residue of Pueraria thomsonii (kudzu), the extraction of conjugated phenolics from two common by-product residues (kudzu peel and kudzu dregs) was optimized.
Shengyu WANG, Mei YANG, Heyu HU, Hedong JIANG, Huanhuan DONG, Yongmei GUAN, Weifeng ZHU   +6 more
doaj   +1 more source

Olive oil by-product as functional ingredient in bakery products [PDF]

Food Research International, 131, 108940 (2020), 2020
By-products represent a major disposal problem for the food industry, but they are also promising sources of bioactive compounds. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food.
arxiv   +1 more source