Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Maysoon Alhafez"'
The antioxidant capacity of pumpkin seed oil and its impact on the stability of heated sunflower oil
Publikováno v:
Results in Chemistry, Vol 12, Iss , Pp 101883- (2024)
Pumpkin seeds are considered to be agricultural residues locally, which can be utilized as a source for extracting vegetable oil. This study aims to determine tocopherols and total carotenoid contents and to evaluate the antioxidant capacity of two s
Externí odkaz:
https://doaj.org/article/1ec145fa5876485c8629e8ddd2f09c77
Publikováno v:
Results in Chemistry, Vol 4, Iss , Pp 100638- (2022)
Tea is infamous for its iron absorption, which leads to iron deficiency due to its high polyphenols content that easily chelates non-heme iron. Thus, studying the formation of (−)-Epigallocatechin gallate (EGCG) complexes with iron ions in vitro mi
Externí odkaz:
https://doaj.org/article/966f41110b0949c585db19f3b800b8d7
Publikováno v:
Journal of Coordination Chemistry. 72:2337-2350
Polyphenols from various natural products are potent antioxidants and free radical scavengers due to their high tendency to chelate metals. UV and IR spectrum were recorded to determine the structu...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf26c7bf46619d96da4073448678089d
https://doi.org/10.1080/00958972.2019.1638510
https://doi.org/10.1080/00958972.2019.1638510
Publikováno v:
Nutrition & Food Science. 46:583-594
Purpose There are many variations of brewing techniques which can impact both flavor and chemistry of the brew significantly. Therefore, the purpose of this study was to understand and identify the most common conditions used among a relatively large
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce32e58c64810861f818e7f5005b9fd9
https://doi.org/10.1108/nfs-09-2015-0106
https://doi.org/10.1108/nfs-09-2015-0106
Publikováno v:
Nutrition & Food Science. 44:455-463
Purpose – The purpose of this paper was to determine total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate (EGCG) in five commercial tea extracts and in their infusions at various temperatures (95-60°C) and brewing times (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ffecef313c9bc386b79959a0aa0ca38
https://doi.org/10.1108/nfs-10-2013-0119
https://doi.org/10.1108/nfs-10-2013-0119