Catechin
Mostrando 1-12 de 116 artigos, teses e dissertações.
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1. Mucuna pruriens fiber: nutritional, functional and biological properties
Abstract An evaluation was done of the nutritional, functional and antioxidant properties of fiber residues from Mucuna pruriens bean. Nutritional value was quantified in terms of proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and the Van Soest fiber components. Functional value was assayed by mea
Food Sci. Technol. Publicado em: 2021-03
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2. Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products
Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechi
Food Sci. Technol. Publicado em: 2020-09
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3. Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
Abstract Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they
Food Sci. Technol. Publicado em: 2020-06
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4. Minutifloroside, a New Bis-Iridoid Glucoside with Antifungal and Antioxidant Activities and Other Constituents from Palicourea minutiflora
A new bis-iridoid glucoside minutifloroside (1) was isolated from Palicourea minutiflora, together with asperuloside, (-)-epicatechin, catechin, quercetin, rutin, ursolic acid, oleanolic acid, daucosterol and two monoterpenic indole alkaloids strictosidinic acid and vincosamine. Structural characterization of the compounds was established on their spectral d
J. Braz. Chem. Soc.. Publicado em: 2020-03
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5. Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.).
RESUMO A acerola é uma fruta tropical que se destaca pelo alto teor de ácido ascórbico e compostos fenólicos. No entanto, atualmente há carência de informações sobre os efeitos do preparo e armazenamento doméstico de sucos de frutas, em especial de acerola. O presente trabalho teve por objetivo avaliar no suco de acerola doméstico, o efeito de dife
Ciênc. agrotec.. Publicado em: 20/12/2019
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6. Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products
Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechi
Food Sci. Technol. Publicado em: 13/12/2019
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7. Chemical characterization and toxicological assessment of hydroethanolic extract of Mandevilla velame xylopodium
Abstract The present study was aimed to characterize the chemical profile and evaluate the cytotoxicity and sub-chronic toxicity of the hydroethanolic extract of the xylopodium Mandevilla velame (A.St.-Hil.) Pichon, Apocynaceae. Chemical profile was analyzed by high performance liquid chromatography. Cytotoxic potential of hydroethanolic extract of the xylop
Rev. bras. farmacogn.. Publicado em: 09/12/2019
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8. Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
Abstract Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they
Food Sci. Technol. Publicado em: 28/10/2019
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9. Physicochemical Characterization, Antioxidant Potential and Sensory Quality of Wine from Wild Edible Fruits of Flacourtia montana J. Graham
Abstract The objective of the present study was to produce wine from wild edible fruits of Flacourtia montana J. Graham. The various physicochemical attributes including total phenolic content and total flavonoid content were analyzed. Further, the prepared wine was evaluated for the antioxidant potential using four different assays, viz., 2,2'-azino-bis(3-e
Braz. arch. biol. technol.. Publicado em: 24/10/2019
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10. Chemical diversity and activity profiles of HIV-1 reverse transcriptase inhibitors from plants
Abstract Current challenges to antiretroviral therapy have opened new vistas in the search for novel drugs from natural products. This review focusses on plants as sources of inhibitors for human immunodeficiency virus type 1 (HIV-1) reverse transcriptase. Based on a systematic search of the literature, anti-HIV-1 reverse transcriptase activity was recorded
Rev. bras. farmacogn.. Publicado em: 17/10/2019
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11. Cardanols detected in non-polar propolis extracts from Scaptotrigona aff. postica (Hymenoptera, Apidae, Meliponini)
Resumo A própolis elaborada pelas abelhas sem ferrão (Apidae, Meliponini) é um material resinoso extraído de brotos, folhas e exsudatos de plantas, que são misturados com secreções salivares, cera e solo. A espécie Scaptotrigona aff. postica (Latreille, 1807), (Hymenoptera, Apidae, Meliponini), popularmente conhecida como “tubi”, no estado do Mar
Braz. J. Food Technol.. Publicado em: 17/10/2019
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12. Comparisons of the active components in four unripe raspberry extracts and their activites
Abstract Dried unripe raspberry of Rubus chingii, were prepared as the following four extracts: unpurified raspberry extract (URE), purified raspberry extract (PRE), URE after high temperature-high pressure (UPE-H, HTHP), and PRE after HTHP (PRE-H). The total polyphenolic contents (TPCs) and total flavonoid contents (TFCs) of the four extracts, as assessed b
Food Sci. Technol. Publicado em: 10/10/2019