assessment of volatile compounds evolution antioxidant

assessment of volatile compounds evolution, antioxidant

Assessment of Volatile Compounds Evolution, Antioxidant

The main target was the evaluation of microorganism’s technological assets during fermentation and 4 weeks of storage of the pomegranate beverage in terms of the evolution of volatile compounds, antioxidant activity, and total phenolics content.

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assessment of volatile compounds evolution, antioxidant

Assessment of Volatile Compounds Evolution, Antioxidant

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5 Ioanna Mantzourani 1,*, Stavros Kazakos 1, Antonia Terpou 2, Athanasios Mallouchos 3, Athanasios Kimbaris 1, Athanasios Alexopoulos 1, Eugenia Bezirtzoglou 1 and

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assessment of volatile compounds evolution, antioxidant

Assessment of Volatile Compounds Evolution, Antioxidant

AMA Style. Mantzourani I, Kazakos S, Terpou A, Mallouchos A, Kimbaris A, Alexopoulos A, Bezirtzoglou E, Plessas S. Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5.

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assessment of the variation of the volatile compound

Assessment of the variation of the volatile compound

Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process Mario Márquez-Lemus a , Lourdes Valadez-Carmona a,b , Julio César García-Zebadúa a , Alicia Ortiz-Moreno ,

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assessment of flavonoids and volatile compounds in tea

Assessment of flavonoids and volatile compounds in tea

Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities Food Chem . 2015 Nov 15;187:20-8. doi: 10.1016/j.foodchem.2015.04.032.

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assessment of the development of browning, antioxidant

Assessment of the development of browning, antioxidant

The browning index and the antioxidant activity ranged between 0.00 and 0.27 AU and 3.0–65.3 mg(GAE)/L, respectively. The development of several volatile organic compounds was demonstrated (up to 47). The identified compounds were mostly furans, with 5-hydroxymethylfurfural as the most abundant.

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assessment of antioxidant activity of cane brown sugars by

Assessment of antioxidant activity of cane brown sugars by

Assessment of antioxidant activity of cane brown sugars by ABTS and DPPH radical scavenging assays: determination of their polyphenolic and volatile constituents J Agric Food Chem . 2005 Dec 28;53(26):10074-9. doi: 10.1021/jf0517703.

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evolution of volatile compounds, aroma attributes, and

Evolution of volatile compounds, aroma attributes, and

This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Cabernet Sauvignon (Vitis vinifera L. cv.) dry red wines during an 18-month bottle-aging period, and further to assess the correlation between them. The wines were sealed with six types of stoppers, including natural cork, agglomerated cork, technical cork, and

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antioxidant activity and molecular docking study of volatile

Antioxidant Activity and Molecular Docking Study of Volatile

The antioxidant activity, assessed using DPPH free radical–scavenging and ABTS assays, was found to be the highest in O. majorana volatile oil, followed by M. spicata and M. longifolia, which is consistent with the differences in total phenolic content and volatile constituents identified in investigated oils.

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evolution of carotenoid content, antioxidant activity and

Evolution of Carotenoid Content, Antioxidant Activity and

The antioxidant activities were best preserved with drying temperatures at 50 °C in Keitt and 60 °C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying.

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assessment of the variation of the volatile compound

Assessment of the variation of the volatile compound

Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, respectively). We could identify and quantify 29 volatile compounds, being ethyl acetate and D-limonene those with the highest content.

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assessment of the development of browning, antioxidant

Assessment of the development of browning, antioxidant

The browning index and the antioxidant activity ranged between 0.00 and 0.27 AU and 3.0–65.3 mg(GAE)/L, respectively. The development of several volatile organic compounds was demonstrated (up to 47). The identified compounds were mostly furans, with 5-hydroxymethylfurfural as the most abundant.

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foods | free full-text | assessment of volatiles and

Foods | Free Full-Text | Assessment of Volatiles and

The total concentration of all volatile compounds in the tested beers was the highest for BF which was 287.8529 µg/100 mL, which was 6.5 times higher than in BJ, which contained 43.8884 µg of volatile compounds per 100 mL of beer, and 8 times higher than BC, which contained 35.9348 µg of volatile compounds per 100 mL of beer.

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identification of volatile components and antioxidant

Identification of volatile components and antioxidant

Identification of volatile components and antioxidant assessment of the aerial part extracts from an Algerian Cistus albidus L. of the Aures region H. Fadel a*, S. Kebbi a, J-C. Chalchat b, G. Figueredo c, P. Chalard d, F. Benayache a, N. Ghedadba e and S. Benayache a

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evolution of volatile compounds, aroma attributes, and

Evolution of volatile compounds, aroma attributes, and

This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Cabernet Sauvignon (Vitis vinifera L. cv.) dry red wines during an 18-month bottle-aging period, and further to assess the correlation between them. The wines were sealed with six types of stoppers, including natural cork, agglomerated cork, technical cork, and

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high throughput screening for bioactive volatile compounds

High Throughput Screening for Bioactive Volatile Compounds

Therefore, bioactive volatile compounds from almond gums may play crucial roles as antioxidants, food pathogen inhibitors, shelf-life enhancers, texture promoters, organoleptic agents and toxicity-reducing agents for being used during processing and storage of food products. Thus, the recovery of these compounds constitutes a great challenge.

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assessment of the development of browning, antioxidant

Assessment of the development of browning, antioxidant

The browning index and the antioxidant activity ranged between 0.00 and 0.27 AU and 3.0–65.3 mg(GAE)/L, respectively. The development of several volatile organic compounds was demonstrated (up to 47). The identified compounds were mostly furans, with 5-hydroxymethylfurfural as the most abundant.

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assessment of flavonoids and volatile compounds in tea

Assessment of flavonoids and volatile compounds in tea

Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities Author links open overlay panel Dan-Dan Yin a b 1 Ru-Yu Yuan a c 1 Qian Wu a c Shan-Shan Li a b Shuai Shao a c Yan-Jun Xu d Xiang-Hong Hao d Liang-Sheng Wang a

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assessment of flavonoids and volatile compounds in tea

Assessment of flavonoids and volatile compounds in tea

Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities. Dan-Dan Yin Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China.

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evolution of phenolic and volatile compounds during bottle

Evolution of phenolic and volatile compounds during bottle

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite. Pati S(1), Crupi P(2), Savastano ML(1), Benucci I(3), Esti M(3). Author information: (1)Department of the Sciences of Agriculture, Food and Environment, University of Foggia - Via Napoli 25, 71121, Foggia, Italy.

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evolution of volatile compounds, aroma attributes, and

Evolution of volatile compounds, aroma attributes, and

This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Cabernet Sauvignon (Vitis vinifera L. cv.) dry red wines during an 18-month bottle-aging period, and further to assess the correlation between them. The wines were sealed with six types of stoppers, including natural cork, agglomerated cork, technical cork, and

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antioxidants | free full-text | chemical composition

Antioxidants | Free Full-Text | Chemical Composition

We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from concentrate (CPJ) or not (NCPJ)), and microbial stabilization. Punicalins were the main ellagitannins, whereas the predominant anthocyanin was

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evolution of carotenoid content, antioxidant activity and

Evolution of Carotenoid Content, Antioxidant Activity and

The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β-carotene was the main carotenoid, representing about 50% of total carotenoids.

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comprehensive assessment of antioxidant activity of essential

Comprehensive assessment of antioxidant activity of essential

Comprehensive assessment of antioxidant activity of essential oils. Anthony KP(1), Deolu-Sobogun SA, Saleh MA. Author information: (1)Department of Chemistry, Texas Southern University, Houston, TX 77004, USA. Essential oils have been studied for their unique ability to act as antioxidants.

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