Výsledky vyhledávání - "Ronald B. Pegg"

Akademický článek

Pecan Kernel Phenolics Content and Antioxidant Capacity Are Enhanced by Mechanical Pruning and Higher Fruit Position in the Tree Canopy

Autor: Yi Gong, Ronald B. Pegg, Adrian L. Kerrihard, Brad E. Lewis, Richard J. Heerema

Publikováno v: Journal of the American Society for Horticultural Science, Vol 145, Iss 3, Pp 193-202 (2020)

Pecan (Carya illinoinensis) is a tree nut native to North America. Although inhibited light exposure (most specifically as a result of overlapping tree canopies) has been shown to impair yield, the effect of this factor on nut antioxidant properties

Externí odkaz: https://doaj.org/article/01f2b14153c14428a04e4f7e19f75b88

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Akademický článek

Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries

Autor: Xiaoxi Liao, Phillip Greenspan, Ronald B. Pegg

Publikováno v: Molecules, Vol 26, Iss 13, p 4001 (2021)

Two common extraction solvent systems, namely acidified aqueous methanol and acidified aqueous acetone, were used to extract blackberry phenolics, and the antioxidant properties of the recovered extracts were compared. The crude extracts were fractio

Externí odkaz: https://doaj.org/article/7a6bcd44159e448da116c3458f40132f

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Akademický článek

Reprint of 'Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans'

Autor: Katherine S. Robbins, Yi Gong, M. Lenny Wells, Phillip Greenspan, Ronald B. Pegg

Publikováno v: Journal of Functional Foods, Vol 18, Iss , Pp 1002-1013 (2015)

The content of phenolics and their antioxidant capacity were determined in 18 U.S. pecan cultivars. Acetonic crude phenolic extracts were prepared, fractionated and then their antioxidant capacity and phenolic contents assessed. H-ORACFL and FRAP val

Externí odkaz: https://doaj.org/article/d302a3e43a10458094635063ace954bd

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Akademický článek

Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans

Autor: Katherine S. Robbins, Yi Gong, M. Lenny Wells, Phillip Greenspan, Ronald B. Pegg

Publikováno v: Journal of Functional Foods, Vol 15, Iss , Pp 11-22 (2015)

Externí odkaz: https://doaj.org/article/4db65630413a4d2e877df9c07c5d2d27

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Akademický článek

Inhibition of proliferation of human carcinoma cell lines by phenolic compounds from a bearberry-leaf crude extract and its fractions

Autor: Ryszard Amarowicz, Ronald B. Pegg

Publikováno v: Journal of Functional Foods, Vol 5, Iss 2, Pp 660-667 (2013)

Phenolic compounds were extracted from the leaves of bearberry, a potential functional food ingredient, using 80% (v/v) aqueous ethanol after which the resultant crude extract was applied to a Sephadex LH-20 column. A fraction comprising low-molecula

Externí odkaz: https://doaj.org/article/f8c7738d4ab44f09bd16d067bd259b65

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Akademický článek

SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report.

Autor: Ryszard Amarowicz, Ronald B. Pegg, Agnieszka Kosińska

Publikováno v: Czech Journal of Food Sciences, Vol 27, Iss 5, Pp 386-391 (2009)

Phenolic compounds were extracted from bearberry (Arctostaphylos uva-ursi L. Sprengel) leaves into 95% (v/v) ethanol. The tannin constituents were separated from the crude extract using Sephadex LH-20 column chromatography with 95% (v/v) ethanol and

Externí odkaz: https://doaj.org/article/576ef1732f834326ac6ea09be33d0a35

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Akademický článek

Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Autor: Ryszard Amarowicz, Zofia Żegarska, Ronald B. Pegg, Magdalena Karamać, Agnieszka Kosińska

Publikováno v: Czech Journal of Food Sciences, Vol 25, Iss 2, Pp 73-80 (2007)

Phenolic compounds were extracted from the Candle variety of hull-less waxy barley with 80% (v/v) methanol to yield a crude preparation. Seven fractions (I-VII) were separated from the barley extract so obtained on a Sephadex LH-20 column using metha

Externí odkaz: https://doaj.org/article/676f0184d30347ea88261137b202171d

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Akademický článek

Antioxidant and antiradical activity of ferulates

Autor: Magdalena Karamać, Adam Buciński, Ronald B. Pegg, Ryszard Amarowicz

Publikováno v: Czech Journal of Food Sciences, Vol 23, Iss 2, Pp 64-68 (2005)

Antioxidant and antiradical activities of ferulates (i.e., ferulic acid, isoferulic acid, coniferyl aldehyde, and methyl ferulate) were investigated using a β-carotene-linoleate model system and a DPPH radical scavenging assay, respectively. Compoun

Externí odkaz: https://doaj.org/article/25d1bec8bcb8497ebd0a9e0a3782fda1

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Lentils (Lens culinaris Medik) as a Source of Phenolic Compounds - their Content, Changes during Processing, Antioxidant and Biological Activities

Autor: Ryszard Amarowicz, Ronald B. Pegg

Publikováno v: Current Pharmaceutical Design. 29:852-864

Abstract: While often recognized as a good plant protein source and a rich source of essential nutrients including folate, iron, manganese and phosphorus, lentils (Lens culinaris L.) also contain healthful bioactive compounds. They possess a number o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0226803a3801e286e0324f60d565c2d0
https://doi.org/10.2174/1381612829666230223105804

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