Radical Scavenging Activity
Mostrando 13-24 de 189 artigos, teses e dissertações.
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13. 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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14. Antioxidant potential of various solvent extract from Morus alba fruits and its major polyphenols composition
RESUMO: As condições de extração são um fator importante no processo de obtenção de compostos bioativos da matriz vegetal. Estes compostos diferem-se estruturalmente. As estruturas de fito conjugações e suas interações com outros ingredientes alimentares não são totalmente conhecidas, enquanto esses dois aspectos devem desempenhar um papel sign
Cienc. Rural. Publicado em: 13/12/2019
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15. Phytochemical study of Waltheria viscosissima and evaluation of its larvicidal activity against Aedes aegypti
Abstract The species Waltheria viscosissima A.St.–Hil, Malvaceae, which is known as ‘malva-branca', is traditionally used in the Brazilian northeast for the treatment of coughs. This research looks towards reporting the isolation of phytoconstituents of W. viscosissima, as well as the quantification of its phenolics, total flavonoid content, and free rad
Rev. bras. farmacogn.. Publicado em: 09/12/2019
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16. Obtaining and characterization of anthocyanins from Euterpe oleracea (açaí) dry extract for nutraceutical and food preparations
Abstract The main constituents of the Euterpe oleracea Mart., Arecaceae, fruits (açaí) are anthocyanins. This paper aimed to standardize the extraction process and characterize an anthocyanin-rich dry extract obtained from this fruit. A 23 full factorial design was used. The volumes of ethanol 92% and acetic acid and the extraction time were used as factor
Rev. bras. farmacogn.. Publicado em: 09/12/2019
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17. Potential of some autochthonous wild plants of Burundi for vegetable oil and valuable compounds production
Resumo Doze espécies de plantas indígenas foram estudadas para valorizar alguns recursos naturais do Burundi (África Oriental), para investigar as possibilidades de produção de óleo vegetal. As propriedades físico-químicas e o conteúdo de óleo foram determinados com base em sementes colhidas em cinco zonas ecogeográficas. A partir de extratos de b
Braz. J. Biol.. Publicado em: 02/12/2019
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18. Effects of different heat treatments on the antioxidant activity and ascorbic acid content of bitter melon, Momordica charantia
Resumo Este estudo investiga o efeito de diferentes tratamentos térmicos, a saber, fervura, cozimento em micro-ondas e cozimento sob pressão sobre o ácido ascórbico e a atividade antioxidante no extrato de Momordica charantia. A atividade antioxidante total dos extratos de M. charantia foi determinada pelo poder redutor-antioxidante férrico e pelos ensa
Braz. J. Food Technol.. Publicado em: 14/11/2019
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19. Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study
ABSTRACT BACKGROUND: Vegetables have some beneficial effects on human health due to their antioxidant compounds, like polyphenols. Cooking leads to many physical and chemical changes to plant structure that can alter the phytochemical compounds of vegetables. OBJECTIVES: To investigate the effects of heat treatment and freezing on the antioxidant propert
Sao Paulo Med. J.. Publicado em: 07/11/2019
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20. Genotoxic and Genoprotective Potential of Black Mulberry (Morus nigra) Fruit
Abstract: Black Mulberry (Morus nigra L.) belongs to Moraceae family. The present study evaluated the possible genotoxic and/or protective activities of black mulberry fruit juice (BMFJ), in vitro, using mitomycin C (MMC) as a positive control, by chromosomal aberrations and micronucleus assays. Human lymphocytes were treated with BMFJ concentrations alone (
An. Acad. Bras. Ciênc.. Publicado em: 28/10/2019
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21. Comparison of Volatile Profile and Antioxidant Activity of Piper divaricatum G. Meyer (Piperaceae) Using Cuttings and Cell Tissue
In this study, P. divaricatum (Piperaceae) plants were subcultured by cuttings and cell tissue in order to carry out a comparison of the volatile profile, phenolic compounds, and antioxidant activity. Propagation by cuttings used vermiculite substrate and Murashige-Skoog (MS) medium in the absence of growth regulators and rooting started at 15 days of growth
J. Braz. Chem. Soc.. Publicado em: 24/10/2019
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22. Effect of oviposition by Bactrocera dorsalis on the antioxidant activity of orange juice
Resumo Entre frutas e produtos de frutas, as laranjas e suco de laranja são os mais consumidos em todo o mundo. No entanto, os efeitos da infestação de laranjas sobre a qualidade do suco de laranja ainda não são conhecidos. Para avaliar o efeito da mosca-das-frutas oriental, Bactrocera dorsalis, sobre a atividade antioxidante do suco de laranja, foram m
Braz. J. Biol.. Publicado em: 21/10/2019
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23. Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas
The influence of common tea preparation procedures (temperature, infusion time, consumption time interval and tea bag/loose-leaf) and the type of water used, on the total phenolic content (TPC), the radical scavenging activity and the α-glucosidase inhibitory activity were assessed. Higher TPC and antioxidant activity were obtained when using lower minerali
Braz. J. Pharm. Sci.. Publicado em: 23/09/2019
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24. Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content
Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evaluate the influence of temperature (40 to 70°C), enzyme:subst
Braz. arch. biol. technol.. Publicado em: 29/08/2019