epicatechin content and antioxidant capacity in philippines
Epicatechin content and antioxidant capacity of cocoa
The epicatechin content of raw cocoa beans was in the range of 270 - 1235 mg/100 g cocoa beans. Based on the two assays, Sulawesian beans exhibited the highest antioxidant
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Epicatechin Supplementation Inhibits Aerobic Adaptations
Blood and muscle samples were obtained at rest before and after training to determine the effects of (–)-epicatechin supplementation on total serum antioxidant capacity, skeletal muscle mitochondrial protein content, and skeletal muscle myostatin gene expression.
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Epicatechin content and antioxidant capacity
Epicatechin content and antioxidant capacity of cocoa beans from four different countries Article (Available) in AFRICAN JOURNAL OF BIOTECHNOLOGY 9(7) · February 2010 with 980 Reads
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Antioxidants | Free Full-Text | Antioxidant Capacity
By enzymatic peroxidase oxidation, it was possible to produce oligomers of catechin, epicatechin, and resveratrol with antioxidant capacity significantly higher than their preceding monomers. The ROS scavenging capacity of the oligomers was 20 times higher than that of the monomers, while the ability of the oligomers to chelate metal ions increased up to about 1000 times.
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Epicatechin content and antioxidant capacity of cocoa
Antioxidant potential was determined using trolox-equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) assays. Reversed-phase high performance liquid chromatography (HPLC) was used to quantify the amount of epicatechin. The epicatechin content of raw cocoa beans was in the range of 270-1235 mg/100 g cocoa beans.
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Procyanidin and Catechin Contents and Antioxidant Capacity
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Epicatechin Content in Fermented and Unfermented Cocoa Beans
Fermented beans showed much lower concentrations (2–10 mg). During fermentation, a trend towards decrease in (-)-epicatechin content was observed. Commercial beans from areas with reputations for shipping well-fermented products contained lower levels of (-)-epicatechin than beans from regions where fermentation is less extensive.
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Physicochemical properties and antioxidant capacity of raw
The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190 °C for 15 min and puffing was performed at 4–7 kgf/cm2. Cacao beans puffed at 4 kgf/cm2 showed the highest total polyphenols (23.16 mg GAE/g sample) and total flavonoids (10.65 mg CE/g sample) (p < 0.05).
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Antioxidant properties of catechins: Comparison with other
Antioxidant properties of five catechins and five other flavonoids were compared with several other natural and synthetic compounds and related to glutathione and ascorbate as key endogenous antioxidants in several in vitro tests and assays involving erythrocytes.
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Survey of antioxidant capacity and phenolic composition
Berries are a good source of natural antioxidants. In the present study, the total antioxidant capacity and phenolic composition of three berry fruits (blueberry, blackberry, and strawberry) cultivated in Nanjing were investigated.
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Antioxidants | Free Full-Text | Antioxidant Capacity
By enzymatic peroxidase oxidation, it was possible to produce oligomers of catechin, epicatechin, and resveratrol with antioxidant capacity significantly higher than their preceding monomers. The ROS scavenging capacity of the oligomers was 20 times higher than that of the monomers, while the ability of the oligomers to chelate metal ions increased up to about 1000 times.
Send Inquiry
Epicatechin content and antioxidant capacity of cocoa
Antioxidant potential was determined using trolox-equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) assays. Reversed-phase high performance liquid chromatography (HPLC) was used to quantify the amount of epicatechin. The epicatechin content of raw cocoa beans was in the range of 270-1235 mg/100 g cocoa beans.
Send Inquiry
Epicatechin content and antioxidant capacity of cocoa
The epicatechin content of raw cocoa beans was in the range of 270 - 1235 mg/100 g cocoa beans. Based on the two assays, Sulawesian beans exhibited the highest antioxidant
Send InquiryAssessment of Extraction Parameters on Antioxidant
Assessment of Extraction Parameters on Antioxidant Capacity, Polyphenol Content, Epigallocatechin Gallate (EGCG), Epicatechin Gallate (ECG) and Iriflophenone 3-C-β-Glucoside of Agarwood (Aquilaria crassna) Young Leaves Pei Yin Tay 1,3, Chin Ping Tan 1,*, Faridah Abas 2, Hip Seng Yim 3 and Chun Wai Ho 3,*
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Procyanidin and Catechin Contents and Antioxidant Capacity
Academia.edu is a platform for academics to share research papers.
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Antioxidant potential of selected Philippine vegetables
Antioxidant potential of selected Philippine vegetables and fruits Article in Philippine Agricultural Scientist 88(1):78-83 · March 2005 with 388 Reads How we measure 'reads'
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Epicatechin Content in Fermented and Unfermented Cocoa Beans
Fermented beans showed much lower concentrations (2–10 mg). During fermentation, a trend towards decrease in (-)-epicatechin content was observed. Commercial beans from areas with reputations for shipping well-fermented products contained lower levels of (-)-epicatechin than beans from regions where fermentation is less extensive.
Send Inquiry
Antioxidant properties of catechins: Comparison with other
Antioxidant properties of five catechins and five other flavonoids were compared with several other natural and synthetic compounds and related to glutathione and ascorbate as key endogenous antioxidants in several in vitro tests and assays involving erythrocytes.
Send Inquiry