Results 41 to 50 of about 4,424 (120)

Optimization of α-mangostin and catechins compound extraction from mangosteen skin extract (Garcinia Mangostana L.) as potential antioxidant using combination method of microwaved assisted extraction – batchwise solvent extraction

South African Journal of Chemical Engineering
Mangosteen (Garcinia mangostana L.) peel is an abundant and renewable source of bioactive compounds, particularly α-mangostin and catechins, known for their strong antioxidant properties.
Hakun Wirawasista Aparamarta, Muhammad Rizky Sanjaya, Rigen Azimatarrusydi, Tepy Lindia Nanta, Arief Widjaja, Michael W.Y. Chan   +5 more
doaj   +1 more source

Non-Targeted Authentication Approach for Extra Virgin Olive Oil

Foods, 2020
The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis.
Didem Peren Aykas, Ayse Demet Karaman, Burcu Keser, Luis Rodriguez-Saona   +3 more
doaj   +1 more source

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

International Journal of Food Properties, 2019
In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats ...
Yih Phing Khor, Biow Ing Sim, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Chin Ping Tan   +6 more
doaj   +1 more source

Extraction of Phytochemical Compounds from Eucheuma cottonii and Gracilaria sp using Supercritical CO2 Followed by Subcritical Water

MATEC Web of Conferences, 2018
Extraction of phytochemical compounds (such as β-carotene, linoleic acids, carrageenan, and polyphenols) from algae Eucheuma cottonii and Gracilaria sp with supercritical CO2 followed by subcritical water has been investigated.
Setyorini Dwi, Aanisah Ridlo, Machmudah Siti, Winardi Sugeng, Wahyudiono, Kanda Hideki, Goto Motonobu   +6 more
doaj   +1 more source

Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle

Turkish Journal of Agriculture: Food Science and Technology, 2016
The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles.
Navneet Singh Deora, Aastha Deswal, Sanjith Madhavan   +2 more
doaj   +1 more source

African Under-Utilized Medicinal Leafy Vegetables Studied by Microtiter Plate Assays and High-Performance Thin-Layer Chromatography–Planar Assays

Molecules
Biological activities of six under-utilized medicinal leafy vegetable plants indigenous to Africa, i.e., Basella alba, Crassocephalum rubens, Gnetum africanum, Launaea taraxacifolia, Solanecio biafrae, and Solanum macrocarpon, were investigated via two ...
Ibukun O. Oresanya, Ilkay Erdogan Orhan, Julia Heil, Gertrud E. Morlock   +3 more
doaj   +1 more source

Effect of subfractions of Allium mongolicum Regel methanolic extract on the proliferation of HepG2 and MCF-7 cells

Discover Food
The aerial part of Allium mongolicum Regel (AMR) which is abundant in the southeastern regions of Mongolia, is used as a food spice. When the crude extracts of this plant were prepared and used for the experiments different biological activities were ...
Enkh-Undraa Sandagsuren, Enkhtuya Enkhtsetseg, Soninkhishig Tsolmon   +2 more
doaj   +1 more source

Phytochemical characterization and radical-scavenging activity of solvent fractions from corn silk

Mediterranean Journal of Pharmacy and Pharmaceutical Sciences
This study aimed to quantify the total phenolic content (TPC) and total flavonoid content (TFC) in corn silk (Zea mays L.) extracts and evaluate their antioxidant potential using the DPPH radical-scavenging assay.
Mahjoba S. Munayr
doaj   +1 more source

A Novel Model for Evaluating the Natural Antioxidant Carnosic Acid to Improve the Stability of Rapeseed Oil in the Thermal Degradation

Antioxidants
The quality and stability of oil during thermal processing reflect the reactions in vegetable oil. The deterioration of the oil is close to the viscosity, fatty acid composition (FA), total polar compounds (TPC), etc.
Yingdan Zhu, Chengliang Chai, Yalin Xue, Yong Wang, Zhangqun Duan   +4 more
doaj   +1 more source

Chemical Profiling, in-vitro biological evaluation and molecular docking studies of Ruellia tweediana: An unexplored plant

Saudi Pharmaceutical Journal
Many Ruellia species have been utilized in traditional medicine and despite the prevalent use of Ruellia tweediana in folk medicine, its antioxidant potential and polyphenol content have not been investigated.
Shamsa Kanwal, Saeed Ahmad, M. Yasmin Begum, Ayesha Siddiqua, Huma Rao, Bilal Ahmad Ghalloo, Muhammad Nadeem Shahzad, Imtiaz Ahmad, Kashif-ur-Rehman Khan   +8 more
doaj   +1 more source