Phenolics
Mostrando 13-24 de 244 artigos, teses e dissertações.
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13. Effects of yacon flour associated with an energy restricted diet on intestinal permeability, fecal short chain fatty acids, oxidative stress and inflammation markers levels in adults with obesity or overweight: a randomized, double blind, placebo controlled clinical trial
ABSTRACT Objectives Yacon flour is rich in bioactive compounds (phenolic compounds and fructooligosaccharides (FOS)), and may therefore reduce the risk of diseases associated with excess body weight. However, its effect on fecal short chain fatty acids (SCFA), intestinal permeability, oxidative stress and inflammation markers has not been studied in adult
Arch. Endocrinol. Metab.. Publicado em: 2020-10
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14. A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity
Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as
Food Sci. Technol. Publicado em: 2020-09
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15. Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys
Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods
Food Sci. Technol. Publicado em: 2020-09
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16. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09
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17. Comparative analysis of citrus fruits for nutraceutical properties
Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), as
Food Sci. Technol. Publicado em: 2020-06
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18. Quantification of bergenin, antioxidant activity and nitric oxide inhibition from bark, leaf and twig of Endopleura uchi
Phytochemical investigation of Endopleura uchi led to the isolation of a gallic acid derivate, known as bergenin (2) and friedelin (1), a pentacyclic triterpene. The present work also reports the bergenin quantification in different Endopleura uchi bark, twig and leaves extracts. Our findings showed the highest bergenin concentration in bark methanol extract
Quím. Nova. Publicado em: 2020-04
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19. Preharvest nitrogen application affects quality and antioxidant status of two tomato cultivars
ABSTRACT Intensive horticultural crop production usually involves challenges from excessive application of fertilizer, mainly nitrogen (N). The effect of N fertilizer on the fruit quality and antioxidant status of two cherry tomato cultivars (Caballero and Victoria) under greenhouse conditions was performed. Nitrogen treatments were applied ranging from cond
Bragantia. Publicado em: 2020-03
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20. Phenolic content and antioxidant activity of parts of Passiflora edulis as a function of plant developmental stage
ABSTRACT Passiflora edulis Sims var. flavicarpa O. Deg. (Yellow-passion fruit) is the native plant species most used by juice industries in Brazil while its leaf extracts are widely employed in folk medicine. This study evaluated the phenolic content of leaves, roots, fruit shells and pulp of plants of P. edulis in juvenile, flowering and fruiting stages. Th
Acta Bot. Bras.. Publicado em: 2020-03
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21. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 20/12/2019
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22. Comparative analysis of citrus fruits for nutraceutical properties
Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), as
Food Sci. Technol. Publicado em: 20/12/2019
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23. 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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24. Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys
Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods
Food Sci. Technol. Publicado em: 13/12/2019