determination of phenolic compounds and antioxidant

determination of phenolic compounds, antioxidant and

Determination of phenolic compounds, antioxidant and

This study identified phenolic compounds with antioxidant and anticancer activity in Iranian accessions of C. tinctoria. With an increase in the rate of cancer disease, superior accessions of C. tinctoria may be recommended as a novel source of natural antioxidants for ethno pharmacological aims as cancer therapy, and also in nutraceutical fields.

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determination of phenolic compounds and antioxidant activity

Determination of phenolic compounds and antioxidant activity

Determination of the phenolic profile and antioxidant activity in different species of passion fruit The method developed was applied to determine the presence of quercetin, rutin, and 4-hydroxybenzoic, chlorogenic, ferulic, vanillic, caffeic, trans -cinnamic, and p -coumaric acids in different Passiflora species ( P. edulis , P. alata , and P

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determination of phenolic compounds and their antioxidant

Determination of phenolic compounds and their antioxidant

Determination of phenolic compounds in extractsThe FCM actually measures a total reducing capacity of a sample. Determination correlates well with redox and antioxidant ability of phenolic compounds. Dissociation of phenolic proton leads to phenolate anion, which is capable of reducing FC reagent. FCM is non-specific to phenolic compounds.

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determination of phenolic compounds and antioxidant activity

Determination of phenolic compounds and antioxidant activity

Phenolic compounds are important constituents in plants and, recently, they have received considerable attention as potential protective factors against cancer and heart diseases because of their antioxidant potency and their ubiquity in a wide range of commonly consumed foods of vegetable origin (Cetkovic et al., 2007a). It is generally

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determination of total content of phenolic compounds and

Determination of total content of phenolic compounds and

Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods J Agric Food Chem . 2006 Feb 8;54(3):607-16. doi: 10.1021/jf052334j.

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determination of phenolic compounds, in vitro antioxidant

Determination of phenolic compounds, in vitro antioxidant

The antioxidant activities were determined by β-carotene-linoleic acid bleaching test, 2,2-diphenyl-1-picrylhydrazil (DPPH), and 2,2'-azin … Determination of phenolic compounds, in vitro antioxidant activity and characterization of secondary metabolites in different parts of Passiflora cincinnata by HPLC-DAD-MS/MS analysis

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determination of phenolic compounds, procyanidins, and

Determination of Phenolic Compounds, Procyanidins, and

The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed.

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determination of phenolic compounds, flavonoids, and

Determination of phenolic compounds, flavonoids, and

Determination of phenolic compounds, flavonoids, and antioxidant activities in water extracts of Thai red and white rice cultivars J Med Assoc Thai . 2010 Dec;93 Suppl 7:S83-91. doi: 10.1055/s-0030-1264431.

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determination of antioxidant activity and phenolic compounds

Determination of antioxidant activity and phenolic compounds

In this study, total flavonoids and total phenolic compounds content and total antioxidant capacity was determined at the 23 propolis samples which were collected different regions of Turkey. In addition, the diversity of phenolic and flavonoid components of these propolis samples was found by HPLC and compared with other studies.

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determination of phenolic compounds and their antioxidant

Determination of phenolic compounds and their antioxidant

Three methods, FCM (with Folin–Ciocalteu reagent), PBM (Price and Butler) and AAPM (with 4-aminoantipyrine) for assessment of phenolic compounds and three commonly used methods, TEAC (Trolox equivalent antioxidant capacity), DPPH (with diphenyl-picrylhydrazyl radical), and FRAP (ferric reducing antioxidant power) for evaluation of antioxidant capacity, were modified to a semimicroscale

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determination and comparison of phenolic compound content and

Determination and comparison of phenolic compound content and

Natural phenolic compounds found in herbs play an important role as antioxidants in exhibiting the medicinal properties such as antibiotic, anti inflammation, anticancer and anti-allergic responses (Borneo et al., 2009, Hoffer, 1999, Huang et al., 2009, Null, 2000, Parker and Colman, 1999, Shirsat et al., 2012). Higher phenolic content is

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determination of the phenolic composition and antioxidant

Determination of the Phenolic Composition and Antioxidant

Phenolic compounds are an important group of plant-based biologically active compounds that strengthen the organism and prevent disease [3, 4]. Phenolic compounds have a particularly strong antioxidant effect [5–7], which is closely related to the anti-inflammatory [8, 9] and anticancer [10–12] effect.

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determination of some individual phenolic compounds and

Determination of some individual phenolic compounds and

Differences between all the phenolic compounds amount of P, F1, F2 and C-M meads were statistically significant. Antioxidant phenolic compounds are commonly found in plants and plant-derived products. Honeybees transfer some of these phenolic compounds from plants to honey.

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foods | free full-text | determination of phenolic compounds

Foods | Free Full-Text | Determination of Phenolic Compounds

The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p < 0.05) improved the release

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profiling of phenolic compounds and antioxidant activity of

Profiling of Phenolic Compounds and Antioxidant Activity of

The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS. Antioxidant activity and total phenolic content (TPC) were al …

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determination of the in vitro bioaccessibility of phenolic

Determination of the in vitro bioaccessibility of phenolic

phenolic compound at the initial stage, the highest bioaccessibility was observed for catechin and p-hydroxybenzoic acid. In terms of In terms of the antioxidant capacity determined by four different methods, the dialyzed fraction (IN) was 0.77-12.19% of the initial values.

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determination and comparison of phenolic compound content and

Determination and comparison of phenolic compound content and

Natural phenolic compounds found in herbs play an important role as antioxidants in exhibiting the medicinal properties such as antibiotic, anti inflammation, anticancer and anti-allergic responses (Borneo et al., 2009, Hoffer, 1999, Huang et al., 2009, Null, 2000, Parker and Colman, 1999, Shirsat et al., 2012). Higher phenolic content is

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determination of some phenolic compounds in crocus sativus l

Determination of some phenolic compounds in Crocus sativus L

Determination of some phenolic compounds in Crocus sativus L. corms and its antioxidant activities study. Esmaeili N(1), Ebrahimzadeh H, Abdi K, Safarian S. Author information: (1)Department of Plant Biology, School of Biology, College of Science, University of Tehran, Tehran, Iran.

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determination of antioxidant activity and phenolic compounds

Determination of antioxidant activity and phenolic compounds

This study aimed to determine the standard amount of antioxidant content and compounds of the propolis for the standardization of propolis. For this purpose, the total flavonoids, total phenolic, CUPRAC antioxidant capacity content and the diversity of phenolic and flavonoid components of these propolis samples were found by HPLC determined at the 23 propolis samples which were collected

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foods | free full-text | determination of phenolic compounds

Foods | Free Full-Text | Determination of Phenolic Compounds

The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p < 0.05) improved the release

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determination of some individual phenolic compounds and

Determination of some individual phenolic compounds and

analyses of individual phenolic of honey and mead samples (16–19). Many studies conducted on phenolic compounds and the antioxidant capacity of honey have been published, but only a few papers have focused on analysis of individual phenolic compounds of meads. The objectives of this work were therefore

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determination of the in vitro bioaccessibility of phenolic

Determination of the in vitro bioaccessibility of phenolic

phenolic compound at the initial stage, the highest bioaccessibility was observed for catechin and p-hydroxybenzoic acid. In terms of In terms of the antioxidant capacity determined by four different methods, the dialyzed fraction (IN) was 0.77-12.19% of the initial values.

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a new analytical method for the determination of phenolic

A New Analytical Method for the Determination of Phenolic

Stratil P, Klejdus B, Kuban V (2007) Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 71: 1741-1751. Temple NJ (2000) Antioxidants and disease: more questions than answers. Nutrition Research 20: 449-459.

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content of phenolic compounds and vitamin c and antioxidant

Content of phenolic compounds and vitamin C and antioxidant

Phenolic compounds, vitamin C, and the antioxidant activity of wasted parts of citrus (orange, lemon, and grapefruit) fruits were investigated. Ethanolic extracts from whole fruit, peel, and pulp containing seeds of each type of citruses were prepared.

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