antioxidant capacity and phenolic content of selected
Antioxidant capacity and phenolic content of selected
The antioxidant capacity and phenol content of three tropical fruits pulps, namely, honey pineapple, banana and Thai seedless guava, were studied. Three solvent systems were used (methanol, ethanol and acetone) at three different concentrations (50%, 70% and 90%) and with 100% distilled water.
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Total Phenolic Contents and Antioxidant Capacities
Antioxidant capacities of 56 selected Chinese medicinal plants were evaluated using the Trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) assays, and their total phenolic content was measured by the Folin-Ciocalteu method.
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Antioxidant activity and phenolic content of selected
The total antioxidant capacity and phenolic content of edible portions and seeds of avocado, jackfruit, longan, mango and tamarind were studied. In addition, the relationship between antioxidant activity, phenolic content and the different degrees of heating of mango seed kernel was investigated.
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Antioxidant capacity and phenol content of selected
In the case of Pistacia lentiscus, the best overall antioxidant capacity has been found in the aqueous fractions from hexane and chloroform extractions. On the other hand, for Fraxinus angustifolia, the highest antioxidant capacity has been assigned to the aqueous fraction from chloroform extraction.
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Antioxidant Capacity and Phenolic Content of Selected
Antioxidant Capacity and Phenolic Content of Selected Strawberry Genotypes Article (Available) in HortScience: a publication of the American Society for Horticultural Science 40(6):1777-1781 ...
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Antioxidant capacity and phenolic content of selected
Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables. The radical scavenging activity was in the order of Chinese white cabbage > red cabbage > mustard cabbage > Chinese cabbage > green cabbage. There was a significant difference (p < 0.05) in the means of scavenging activity observed between cabbage,...
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PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF SELECTED RED
The total phenolic content, antioxidant activity of the crude extract and fractions were evaluated in model systems and soybean oil during accelerated storage at 60 °C for 20 days.
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Evaluation of antioxidant capacity and total phenolic
In conclusion, the antioxidant capacity and phenolic content of the 23 microalgae were evaluated. Synechococcus sp. FACHB 283, Chlamydomonas nivalis and Nostoc ellipsosporum CCAP 1453/17 were found to have the highest antioxidant capacities and thus could be potential rich sources of natural antioxidants. The correlation coefficient between the antioxidant capacities and the phenolic contents was very small, and phenolic compounds were not a major contributor to the antioxidant capacities of ...
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Phenolic acids, flavonoids and total antioxidant capacity
Total phenolic content, total flavonoid content and total antioxidant capacity (ABTS + and DPPH method) of selected leafy vegetables. Values are means ± SD of triplicate assays. Different letters in same columns are significantly different at p < 0.05.
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Total Phenolic Content and Antioxidant Capacity
Thus, the aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity of canned fruits commercially available in the local supermarkets in Malaysia.
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Antioxidant Capacity and Phenolic Content of Selected
Strawberry, total phenolic content, antioxidant, TEAC, FRAP, phenolic composition, shelf life, breeding and disease resistance. Abstract. Eighteen strawberry genotypes were evaluated for their phenolic content and. antioxidant capacity using several methods. High antioxidant capacity was
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The significant variation in antioxidant capacity and total phenolic compounds clearly shows the potential value of certain new cultivars and advanced linesThe purpose of this study was to evaluate antioxidant activity and phenolic content of selected cultivars and advanced strawberry selections
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Total phenolic contents and antioxidant capacities of selected
Antioxidant capacities of 56 selected Chinese medicinal plants were evaluated using the Trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) assays, and their total phenolic content was measured by the Folin-Ciocalteu method.
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Antioxidant capacity and phenolic content of selected
| Antioxidant activity, free radical scavenging activity and phenolic content of red cabbage (Brassica oleracea var. capitata rubra), Chinese cabbage (Brassica rapapared to berries, fruits, tree materials and. Antioxidant capacity and phenolic content of selected cruciferous vegetables 77.
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Antioxidant Capacity and Phenolic Content of Selected
High levels of cellular antioxidants, particularly of reducing enzymes, Content of Selected Strawberry were demonstrated to delay senescence in fruitThe significant variation in antioxidant capacity and total phenolic com- and, fruits of such cultivars high in PA content pounds clearly shows the potential
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Total Phenolic Contents and Antioxidant Capacities of Selected
The antioxidant capacities and total phenolic contents of 56 selected medicinal plants were evaluated, and the potential antioxidant activities of many plants were assessed for the first time. Positive correlations between antioxidant capacity and total phenolic content suggest that the
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Assessment of antioxidant capacity and phenolic content
This study was aimed at assessing the antioxidant capacity and phenolic (free, bound, and total) contents in selected commercial beverages. Three different types of beverages commonly available in Malaysian supermarkets namely, cocoa, coffee and tea were selected.
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Total Phenolic Content and Antioxidant Capacity of Selected
Thus, the aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity of canned fruits commercially available in theFive types of different canned fruits with the total of 21 samples including longan, lychee, rambutan, pineapple and orange were selected for the analysis.
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Total antioxidant activity and phenolic content in selected vegetables
The eect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were usedMoreover, this study revealed that a 1min thermal treatment signicantly decreased (p < 0:05) the total phenolic content of all vegetables studied.
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Antioxidant and Antiradical Properties of Selected Flavonoids
Table of Contents Alerts.In this method, antioxidant capacity was measured by the decolorization ability of some phenolic and flavonoidOur data demonstrate the difference in antioxidant activities of the reference antioxidants and selected phenolic and flavonoid compounds in different assays.
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