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Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations
Journal of Agricultural and Food Chemistry, 2010Measuring chemical composition is a common approach to support decisions about allocating foods and beverages to grades related to market value. Red wine is a particularly complex beverage, and multiple compositional attributes are needed to account for its sensory properties, including measurement of key phenolic components such as anthocyanins, total
Mercurio, Meagan D. +4 more
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Phenolic compounds and total phenolic content of commercial wines
2008Over 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 +3 more
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Total phenols in enriched biscuits
2006Biscuits are cereal based food widely consumed by all populations and therefore appropriate to be “ carrier” for different health protecting compounds. Due to well documented beneficial effects of high intake of fibres, confectionery industry offers new types of biscuits enriched with fibres of different origin.
Šebečić, Blaženka +2 more
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Total phenolics and high-performance liquid chromatography of phenolic acids of avocado
Journal of Agricultural and Food Chemistry, 1987Repartition des phenols totaux (sous forme d'equivalent d'acide gallique) dans les feuilles, les fruits et le noyau de plusieurs varietes d'avocatier. Description d'un protocole d'identification et de dosage des acides phenoliques dans la fraction phenols ...
Andrew M. Torres +2 more
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The Extraction of Total RNA by the Detergent and Phenol Method
2003Successful extraction of RNA depends on the quantitative recovery of pure nucleic acids in an undegraded form. In practice, this means that a selective extraction process is required to remove all the unwanted cellular material in a manner that minimizes degradation of the RNA by hydrolysis or ribonuclease activity.
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ORAChromatography and Total Phenolics Content of Peanut Root Extracts
Journal of Food Science, 2011Abstract: A large number of compounds have been reported in peanut plants. Many of these compounds are phytoalexins, which are produced by plants experiencing environmental stress and often exhibit antioxidant activity.
Kevin W, Holland +6 more
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Determination of total phenolic compounds in compost by infrared spectroscopy
Talanta, 2016Middle and near infrared (MIR and NIR) were applied to determine the total phenolic compounds (TPC) content in compost samples based on models built by using partial least squares (PLS) regression. The multiplicative scatter correction, standard normal variate and first derivative were employed as spectra pretreatment, and the number of latent variable
M M, Cascant +6 more
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Major Phenolics in Apple and Their Contribution to the Total Antioxidant Capacity
Journal of Agricultural and Food Chemistry, 2003The contribution of each phytochemical to the total antioxidant capacity of apples was determined. Major phenolic phytochemicals of six apple cultivars were identified and quantified, and their contributions to total antioxidant activity of apples were determined using a 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay and
Ki Won, Lee +4 more
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Total antioxidant capacity and phenolics content in fresh apricots
Acta Alimentaria, 2008Food quality analysis addressed to the nutraceutical profile is becoming consistent highlighting the possibility to use the antioxidant capacity as further quality index of many fruit and vegetables species. In this study, the total antioxidant status of several apricot cultivars differing in ripening calendar, pomological traits and geographical ...
Leccese, A., Bartolini, S., Viti, R.
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Total phenols and phenolic acids content of Mentha piperita and Mentha spicata [PDF]
, 2019 The aim of this study was to investigate total phenols and phenolic acids content of five mint varieties: M. spicata ˈMoroccanˈ, M. spicata ˈCrispaˈ, M. piperita ˈGranadaˈ, M. piperita ˈSwissˈ and M. piperita ˈMultimenthaˈ. Mints were planted at Vytautas Magnus University Agriculture Academy experimental station in 2017.
Velička, Aloyzas +3 more
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