1. Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions

Abstract Temperate fruit species, originate from regions with cold winters and well-defined climatic seasons. These fruits are also produced in subtropical and tropical regions. The aim of this study was to determine the bioactive compounds and antioxidant activity of different fruit cultivars from fruit trees of temperate climate, such as peach, pear, quinc

Food Sci. Technol. Publicado em: 2021-09

2. Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey

Graphical Abstract : TOC-Table of content. Abstract Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinocembrin (41.28%). The bio-accessibility values of the phenolic compounds in Spirulina were approximately 60%

Food Sci. Technol. Publicado em: 2021-09

3. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour

Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam

Food Sci. Technol. Publicado em: 2021-09

4. Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

Abstract This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box- Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P < 0.05). The optimum pr

Food Sci. Technol. Publicado em: 2021-09

5. Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues

Abstract In Mexico, avocado and guava production generate agronomic residues that contain bioactive compounds as secondary metabolites produced in plants. Their consumption offer favourable health effects; therefore, the objective of the present research was to characterize the bioactive compounds and antioxidant properties in guava (Psidium guajava L.) and

Food Sci. Technol. Publicado em: 2021-09

6. Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity

Abstract In this study, potatoes and onions were fried in sesame oil, canola oil and commercial frying oil at 180 °C for 8 and 4 minutes respectively. The process was performed at three steps. Fried potatoes and onions were evaluated by the measurements of parameters such as fatty acid, tochopherols. The results showed that in terms of changes in fatty acid

Food Sci. Technol. Publicado em: 2021-09

7. Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage

Abstract Guava (Psidium guajava) is a highly perishable fruit with a short shelf life as physico-chemical changes occur continuously and rapidly after harvest leading to heavy postharvest losses. This experiment was laid down to unravel the effects of ascorbic acid (AA) on ripened guava fruits to improve its shelf life and quality. Four different concentrati

Food Sci. Technol. Publicado em: 2021-09

8. Methanolic Extract of Rhinella marina Poison: Chemical Composition, Antioxidant and Immunomodulatory Activities

This study investigated the chemical composition, immunomodulatory and antioxidant activities, and histopathological analysis of mice tissues treated with methanolic extract from R. marina poison. Marinobufagin, telecinobufagin and bufalin were identified in the chemical profile. The biochemical results demonstrated an effect between doses in the period of 7

J. Braz. Chem. Soc.. Publicado em: 2021-08

9. A Theoretical Antioxidant Mechanism for Cytoprotective Effect of p-Acetamide-Salicylate Derivatives against Free Radical Initiator AAPH in Human Erythrocytes

The molecular mechanism of cytoprotective effect on human erythrocytes of aminophenol and salicylates associated derivatives was related to their antioxidant capacity. The oxidative hemolysis induced by water-soluble free-radical initiator 2,2’-azobis-(2-amidine-propane)-dihydrochloride (AAPH) was inhibited by drug candidates named benzaminophen (BZL), sal

J. Braz. Chem. Soc.. Publicado em: 2021-07

10. In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

Abstract The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee

Food Sci. Technol. Publicado em: 2021-06

11. Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Abstract Three extraction parameters including extraction time, material to solvent ratio, and extraction temperature for the extraction yield of Phyllanthus urinaria polysaccharides were optimized by response surface methodology. The results revealed that the optimal extraction process was extraction time of 5.3 h, extraction temperature of 93 °C, and mate

Food Sci. Technol. Publicado em: 2021-06

12. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil

Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of

J. Braz. Chem. Soc.. Publicado em: 2021-06