Zobrazeno 1 - 10
of 176
pro vyhledávání: '"Ronald B. Pegg"'
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
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
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
Publikováno v:
Journal of Functional Foods, Vol 15, Iss , Pp 11-22 (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/4db65630413a4d2e877df9c07c5d2d27
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
Autor:
Ronald B. Pegg, Agnieszka Kosińska, Montserrat Dueñas, Agnieszka Troszyńska, Teresa Hernández, Isabell Estrella, Ryszard Amarowicz
Publikováno v:
International Journal of Molecular Sciences, Vol 10, Iss 12, Pp 5513-5527 (2009)
Phenolic compounds were extracted from red lentil seeds using 80% (v/v) aqueous acetone. The crude extract was applied to a Sephadex LH-20 column. Fraction 1, consisting of sugars and low-molecular-weight phenolics, was eluted from the column by etha
Externí odkaz:
https://doaj.org/article/7f77e4923c85407da7be8e5f3e09f74b
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
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
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
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
https://doi.org/10.2174/1381612829666230223105804