Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology

Autor: Issis Quispe-Fuentes, Antonio Vega-Gálvez, Víctor H. Campos-Requena

Publikováno v: Antioxidants, Vol 6, Iss 1, p 10 (2017)

The optimum conditions for the antioxidant extraction from maqui berry were determined using a response surface methodology. A three level D-optimal design was used to investigate the effects of three independent variables namely, solvent type (metha

Externí odkaz: https://doaj.org/article/70acf285b3ef479db9e2dc82da4558c3

Hempseed protein hydrolysates’ effects on the proliferation and induced oxidative stress in normal and cancer cell lines

Autor: Marijan Logarušić, Kristina Radošević, Martina Bagović, Višnja Gaurina Srček, Ivana Radojčić Redovniković, Igor Slivac

Food proteins from different sources can provide beneficial effects on human health by releasing the bioactive peptides that are integral part of their native structure. In this study, we tested the biological potential of hempseed protein hydrolysat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b60a3750e08e2347561cf11860542bd
https://www.bib.irb.hr/1047583

DETERMINATION OF FLAVONOIDS IN CITRUS FIBER AND THE IMPACT OF PROCESSING METHOD ON TOTAL PHENOLIC CONTENT, TOTAL FLAVONOID CONTENT, TOTAL CAROTENOID CONTENT AND OXYGEN RADICAL ABSORBANCE CAPACITY

Autor: GEDİKOĞLU, Ayça, CLARKE, Andrew Douglas, GRUEN, İngolf

Publikováno v: Volume: 43, Issue: 6 917-924
Gıda

Bu çalışmanın amacı turunçgilkabuğundan elde edilen liflerin ters fazlı yüksek basınçlı sıvı kromatografisiyöntemi ile flavonoidlerinin belirlenmesidir. Ayrıca, bu çalışmada turunçgilkabuklarından lif hazırlanırken kullanılan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::888567af7aea0681095872d767e40c4e
https://dergipark.org.tr/tr/pub/gida/issue/39712/442798

Sunscreen, antioxidant, and bactericide capacities of phlorotannins from the brown macroalga Halidrys siliquosa

Autor: Gwladys Surget, Fabienne Guérard, Valérie Stiger-Pouvreau, Laurence Coiffard, Céline Couteau, Maud Larnicol, Stéphane Cérantola, Nathalie Poupart, Mayalen Zubia, Fanny Gaillard, Klervi Le Lann

Publikováno v: Journal Of Applied Phycology (0921-8971) (Springer), 2016-12, Vol. 28, N. 6, P. 3547-3559
Journal of Applied Phycology
Journal of Applied Phycology, Springer Verlag, 2016, 28 (6), pp.3547-3559. ⟨10.1007/s10811-016-0853-0⟩

00000 ăWOS:000390090300038; International audience; The present study focused on a brown macroalga (Halidrys siliquosa), with a particular emphasis on polyphenols and their associated biological activities. Two fractions were obtained by liquid/liqu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b5c082dbc5494bfba8571968ddee0d8
https://archimer.ifremer.fr/doc/00366/47682/

Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.)

Autor: Süheyla Uzman, Ebru Pelvan, Cesarettin Alasalvar

Publikováno v: Journal of agricultural and food chemistry. 60(5)

The effect of roasting on the antioxidant status and phenolic profiles of seven commercial Turkish hazelnut varieties (namely, Cakildak, Fosa, Karafindik, Mincane, Palaz, Sivri, and Tombul) was assessed. Samples were examined for their total phenolic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7f681c7e740cb91ee92f1294680bac7
https://pubmed.ncbi.nlm.nih.gov/22224708