Radical Scavenging Activity
Mostrando 1-12 de 189 artigos, teses e dissertações.
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1. Obesity-associated Pathways of Anthocyanins
Abstract Anthocyanins have a great potential for human health, as a sub-group of phenolic compounds. Interactions of anthocyanin involved in digestion and thus in obesity consist of inhibition of pancreatic lipase, regulation of lipolysis and lipogenesis, activation of an activated protein kinase enzyme, controlling of digestion hormones (leptin, insulin, gh
Food Sci. Technol. Publicado em: 2021-06
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2. Astaxanthin Recovery from Shrimp Residue by Solvent Ethanol Extraction Using Choline Chloride:Glycerol Deep Eutectic Solvent as Adjuvant
The present study investigated the use of choline chloride:glycerol deep eutectic solvent as an adjuvant for tuning the ethanol extraction of astaxanthin from Litopenaeus vannamei processing residues. The adjuvant concentration did not show a clear trend on the total carotenoid, however, the addition of adjuvant proved to be advantageous in the ultrasound-as
J. Braz. Chem. Soc.. Publicado em: 2021-05
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3. Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars
Abstract In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars
Food Sci. Technol. Publicado em: 2021-03
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4. Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios
Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of öküzgözü) under different extraction
Food Sci. Technol. Publicado em: 2021-03
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5. A new polysaccharide isolated from Dendrobium offcinale, stimulates aquaporin-3 expression in human keratinocytes
Abstract Polysaccharides are the major components of the water extract from Dendrobium officinale, which have been thoroughly studied and found to have favorable moisturizing properties on mammalian skin. However, the structures of polysaccharides on skin moisturizing properties remains unknown. The aim of this study was to extract and characterize D. offici
Food Sci. Technol. Publicado em: 2021-03
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6. Response surface optimization of polysaccharide extraction from Galla Chinensis and determination of its antioxidant activity in vitro
Abstract Galla Chinensis was a traditional Chinese medicine used as an ingredient in many prescriptions for the treatment of oxidant damage-associated symptoms in China. The current research on the isolation of polysaccharides from Galla Chinensis and their antioxidant activities still remain as an ongoing challenge. The purpose of this study is to develop a
Food Sci. Technol. Publicado em: 2021-03
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7. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
Abstract This study was designed to investigate changes in quality characteristics during long-term storage of five commercial grape vinegars (V1~V5). To determine long-term quality characteristics of vinegars, proximate (soluble solid, pH, total acidity, color, and antioxidant activity) and sensory descriptive analysis, were performed. Initial soluble solid
Food Sci. Technol. Publicado em: 2020-12
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8. Intercalation of Apocarotenoids from Annatto (Bixa orellana L.) into Layered Double Hydroxides
Synthetic conditions were evaluated to intercalate norbixin into layered double hydroxides (LDH). Norbixin was isolated from a hydrosoluble commercial annatto extract. LDH samples comprising M2+/Al3+ (M = Mg, Zn) were synthesized by coprecipitation and characterized by X-ray diffraction, thermal analysis coupled to mass spectrometry, vibrational spectroscopi
J. Braz. Chem. Soc.. Publicado em: 2020-11
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9. In vitro anti-aging activities of ginkgo biloba leaf extract and its chemical constituents
Abstract To determine in vitro anti-aging activity and identify the active chemical constituents in Ginkgo leaf extracts. The antioxidant properties of Ginkgo biloba leaves extracts were evaluated using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging and 2,2’-azino-bis (3-ethylbenzothiazoline)-6 sulfonic acid radical (ABTS) scavenging assays. The i
Food Sci. Technol. Publicado em: 2020-06
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10. 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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11. Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween
Abstract In order to optimize the performance of chitosan-tea polyphenols composite films, effects of glycerol and Tween on the antioxidative activities and physical performance of chitosan composite films were evaluated. The results indicated that both flexibility and water vapour permeability of chitosan/tea polyphenols films were improved with the additio
Food Sci. Technol. Publicado em: 2020-03
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12. Influence of High Light Intensity and Nitrate Deprivation on Growth and Biochemical Composition of the Marine Microalgae Isochrysis galbana
Abstract Isochrysis galbana is a brown microalgae widely used as a feed for marine organism in aquaculture. The aim of present study is to investigate the growth, biochemical composition, fatty acid profile, photosynthetic parameters and antioxidant activity (radical scavenging activity) of Isochrysis galbana cells cultivated under different levels (sub-opti
Braz. arch. biol. technol.. Publicado em: 20/12/2019