polyphenolic composition and antioxidant capacity of extruded

polyphenolic composition and antioxidant capacity of extruded

Polyphenolic Composition and Antioxidant Capacity of Extruded

Cranberry pomace was mixed with corn starch in various ratios (30:70, 40:60, 50:50 pomace/corn starch DW) and extruded using a twin-screw extruder at three temperatures (150, 170, 190 °C) and two screw speeds (150, 200 rpm). Changes in the anthocyanin, flavonol, and procyanidin contents due to extrusion were determined by HPLC. Antioxidant capacity of the extrudates was determined using

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polyphenolic composition and antioxidant capacity of extruded

Polyphenolic composition and antioxidant capacity of extruded

Antioxidant capacity of the extrudates was determined using oxygen radical absorbance capacity (ORAC). Anthocyanin retention was dependent upon barrel temperature and percent pomace. The highest retention was observed at 150°C and 30% pomace. Flavonols flavonols Subject Category: Chemicals and Chemical Groups

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polyphenolic composition and antioxidant capacity of extruded

Polyphenolic composition and antioxidant capacity of extruded

Antioxidant capacity of the extrudates was determined using oxygen radical absorbance capacity (ORAC). Anthocyanin retention was dependent upon barrel temperature and percent pomace. The highest retention was observed at 150 degrees C and 30% pomace.

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polyphenolic composition and antioxidant capacity of extruded

Polyphenolic Composition and Antioxidant Capacity of Extruded

Request PDF | Polyphenolic Composition and Antioxidant Capacity of Extruded Cranberry Pomace | Cranberry pomace was mixed with corn starch in various ratios (30:70, 40:60, 50:50 pomace/corn starch

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publication : usda ars

Publication : USDA ARS

Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. Journal of Agricultural and Food Chemistry. 58(7):4037-4042. Interpretive Summary: Cranberry pomace is the by-product of the cranberry processing industry and is composed of skin, seeds, and stems, which remain after the fruit has been pressed for juice, or prepared

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active polyphenolic compounds, nutrient contents and

Active polyphenolic compounds, nutrient contents and

Active polyphenolic compounds, nutrient contents and antioxidant capacity of extruded fish feed containing purple coneflower ( Echinacea purpurea (L.) Moench.) Saudi J Biol Sci . 2019 Jan;26(1):24-30. doi: 10.1016/j.sjbs.2016.11.013.

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polyphenolic compound stability and antioxidant capacity of

Polyphenolic compound stability and antioxidant capacity of

Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal Author links open overlay panel Julieta Leyva-Corral a Armando Quintero-Ramos a Alejandro Camacho-Dávila a José de Jesús Zazueta-Morales b Ernesto Aguilar-Palazuelos b Martha G. Ruiz-Gutiérrez a Carmen O. Meléndez-Pizarro a Teresita de Jesús

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polyphenolic compound stability and antioxidant capacity of

Polyphenolic compound stability and antioxidant capacity of

Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal Antioxidant activity of the extruded products did not show

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publication : usda ars

Publication : USDA ARS

Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. Journal of Agricultural and Food Chemistry. 58(7):4037-4042. Interpretive Summary: Cranberry pomace is the by-product of the cranberry processing industry and is composed of skin, seeds, and stems, which remain after the fruit has been pressed for juice, or prepared

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polyphenolic compound stability and antioxidant capacity of

Polyphenolic compound stability and antioxidant capacity of

Antioxidant activity of the extruded products did not show significant changes compared to the unprocessed mixture. Thus, despite the use of high temperatures in the extrusion-cooking it is possible to minimize the loss of bioactive compounds to achieve products, such as ready-to-eat cereals cereals Subject Category: Commodities and Products

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polyphenolic compound stability and antioxidant capacity of

Polyphenolic compound stability and antioxidant capacity of

The effect of screw speed (220–340 rpm), moisture content of the feed (11.0–15.0%, wet base) and feed rate (22.0–26.0 kg h−1, wet base) on the total antioxidant capacity (TAA) and

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frontiers | antioxidant capacity and polyphenolic composition

Frontiers | Antioxidant Capacity and Polyphenolic Composition

The considerable differences in polyphenolic composition and antioxidant capacity between the brands lead to a demand for quality standardization, especially if these sage teas are to be used for therapeutic purposes.

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polyphenolic composition and antioxidant capacity of legume

Polyphenolic composition and antioxidant capacity of legume

Polyphenolic composition and antioxidant capacity of legume‐based swards are affected by light intensity in a Mediterranean agroforestry system Giovanni A Re Consiglio Nazionale delle Ricerche, Istituto per il Sistema Produzione Animale in Ambiente Mediterraneo, Sassari, Italy

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polyphenolic composition and antioxidant capacity of

Polyphenolic Composition and Antioxidant Capacity of

452 M. DENT et al.: Polyphenolic Composition and Antioxidant Capacity of Dalmatian Sage Croat. Chem. Acta 2017, 90(3), 451–459 DOI: 10.5562/cca3231 It should be noted that, commercially, the quality of a sage extract is highly dependent on the amount of rosmarinic acid and their derivatives,[15] which is generally the most

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variation of the polyphenolic composition and antioxidant

Variation of the Polyphenolic Composition and Antioxidant

In recent decades, an intensive search for natural and novel types of antioxidant polyphenolics has been carried out on numerous plant materials. However, the current literature has very little information on their storage stability in the form of freshly prepared infusions. This study aims to characterize the polyphenolic composition and the antioxidant capacity of pomegranate (Punica

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comparison of polyphenol content and antioxidant capacity of

Comparison of polyphenol content and antioxidant capacity of

Strawberry fruit is a valuable resource, rich in vitamins and polyphenolic compounds. These compounds have a broad spectrum of biological activity. The aim of this study was to evaluate the qualitative and quantitative composition of polyphenols in strawberry fruit from 90 cultivars of Fragaria × an …

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polyphenolic composition and antioxidant capacity of extruded

Polyphenolic composition and antioxidant capacity of extruded

Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. and extruded using a twin-screw extruder at three temperatures (150, 170, 190

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polyphenolic compound stability and antioxidant capacity of

Polyphenolic compound stability and antioxidant capacity of

Antioxidant activity of the extruded products did not show significant changes compared to the unprocessed mixture. Thus, despite the use of high temperatures in the extrusion-cooking it is possible to minimize the loss of bioactive compounds to achieve products, such as ready-to-eat cereals, that contain important antioxidant capacities.

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polyphenol composition and antioxidant potential of instant

Polyphenol Composition and Antioxidant Potential of Instant

Molecules 2020, 25, 4538 3 of 11 Table 1. Total content of polyphenolic compounds (TPC), Trolox equivalent antioxidant capacity (TEAC) and results of TLC-DPPH test of instant corn gruels enriched with goji fruits extruded at various

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polyphenolic composition of grape stem extracts affects

Polyphenolic composition of grape stem extracts affects

However, it was also found that the polyphenolic composition of grape stem extracts affects their antioxidant capacity. For example, the results suggested that trans-resveratrol, gallic acid, (+)-catechin, ferulic acid, caffeic acid, quercetin, coumaric acid and kaempferol may be essential for the antioxidant activity of grape stem extracts.

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polyphenol composition and antioxidant potential of instant

Polyphenol Composition and Antioxidant Potential of Instant

The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.

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fluctuations in phenolic content and antioxidant capacity of

Fluctuations in Phenolic Content and Antioxidant Capacity of

Correlation between antioxidant capacities measured by the ABTS and DPPH assays, and the total polyphenolic contents. The antioxidant capacity as well as the total phenolic content are associated with the hydroxyl groups of a molecule, so they depend on the phenolic compound chemical structure, namely the number and arrangement of the

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comparison of the polyphenolic composition and antioxidant

Comparison of the polyphenolic composition and antioxidant

Thirty six commercial European fruit juices were tested to ascertain their antioxidant capacity and polyphenolic composition. Six of the products were labelled 100% pomegranate juice, the others included 20 brands of diluted pomegranate juice or pomegranate blended with other fruit juices and 10 different no

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(pdf) effects of extrusion on the polyphenols, vitamins and

(PDF) Effects of extrusion on the polyphenols, vitamins and

Polyphenolic the phenolic composition and antioxidant activity of dry beans of composition and antioxidant capacity of extruded cranberry phaseolus vulgaris l. Food Technology and Biotechnology, 45(2), pomace.

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