Results 21 to 30 of about 4,424 (120)

Phenolic Compounds in Prunes (Prunus domestica L.) from Kashi, Xinjiang and Their Association with Functional Quality Traits [PDF]

Shipin Kexue
To investigate the differences in functional quality traits and phenolic compounds among major prune cultivars (Prunus domestica L.) in Kashi, Xinjiang, four cultivars-Xinmei 1 (XM-1), Xinmei 2 (XM-2), red prune (R), and yellow prune (Y)-were analyzed ...
TANG Lingxiao, LI Ying, LIU Fengjuan, MI Lu, XU Lei, XU Zhenzhen
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Activity Guided Isolation of Phenolic Compositions from Anneslea fragrans Wall. and Their Cytoprotective Effect against Hydrogen Peroxide Induced Oxidative Stress in HepG2 Cells

Molecules, 2021
Anneslea fragrans Wall., commonly known as “Pangpo Tea”, is traditionally used as a folk medicine and healthy tea for the treatment of liver and intestine diseases. The aim of this study was to purify the antioxidative and cytoprotective polyphenols from
Shuyue He, Xiaoyan Cui, Afsar Khan, Yaping Liu, Yudan Wang, Qimin Cui, Tianrui Zhao, Jianxin Cao, Guiguang Cheng   +8 more
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An Integrated Extraction–Purification Process for Raspberry Leaf Polyphenols and Their In Vitro Activities

Molecules, 2023
To improve the utilization value of raspberry leaves, the extraction and purification conditions of phenolic compounds from raspberry leaves were optimized, and the contents of phenolic compounds and the biological activities of extracts were studied ...
Jing Yang, Liyang Wu, Tao Wang, Yiqing Zhao, Xiaoqian Zheng, Yongping Liu   +5 more
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Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies

Foods, 2022
This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE ...
Pan Gao, Yunpeng Ding, Zhe Chen, Zhangtao Zhou, Wu Zhong, Chuanrong Hu, Dongping He, Xingguo Wang   +7 more
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A real case study on the physicochemical changes in crude palm oil (Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil

Grasas y Aceites, 2019
The objective of this study was to evaluate the physicochemical changes in crude palm oil during a real case of deep-frying of akara, cowpea-paste balls, fried and sold in the streets of Brazil.
S. Feitosa, E. F. Boffo, C. S.C. Batista, J. Velasco, C. S. Silva, R. Bonfim, D. T. Almeida   +6 more
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Processing practices and quality of crude palm oil produced on a small scale in Valença, Bahia, Brazil

Grasas y Aceites
This study aimed to compare the quality of crude palm oils (CPO) produced from different processing methods in Brazil: traditional (T-CPOE), little-mechanized (LM-CPOE) and semi-mechanized extraction (SM-CPOE).
R.S. Bomfima, J. Velasco, L.A. Cardoso, C.D.F. Ribeiro, L.Q.M. Marinho, P.R. Ribeiro, D.T. de Almeida   +6 more
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Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression

International Journal of Analytical Chemistry, 2015
This rapid method for determining the degree of degradation of frying rapeseed oils uses Fourier-transform infrared (FTIR) spectroscopy combined with partial least-squares (PLS) regression.
Jie Yu Chen, Han Zhang, Jinkui Ma, Tomohiro Tuchiya, Yelian Miao   +4 more
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Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles

Foods, 2019
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals.
Yih Phing Khor, Khai Shin Hew, Faridah Abas, Oi Ming Lai, Ling Zhi Cheong, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Mohamed Mossad Gewik, Chin Ping Tan   +8 more
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Difference among the quality indices, chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods

Grain & Oil Science and Technology, 2022
Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.
Haoduo Yang, Yingying Wang, Dongying Wang, Xuede Wang   +3 more
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Relation of total antiradical activity and total polyphenol content of sweet cherries (Prunus avium L.) and tart cherries (Prunus cerasus L.)

Acta Agriculturae Slovenica, 2010
In present study the quantification of total phenolics content (TPC), total antioxidant activity (TAA) and their relation in sweet and tart cherries were studied.
Silvia MELICHÁČOVÁ, Mária TIMORACKÁ, Judita BYSTRICKÁ, Alena VOLLMANNOVÁ, Juraj ČÉRY   +4 more
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