hot sales antioxidant activity and phenolic content in brazil

phenolic compounds profile and antioxidant activity

Phenolic compounds profile and antioxidant activity

The aim of this study was to investigate the phenolic composition and antioxidant activity of commercial red wines produced from Vitis vinifera L. grapes grown in the São Francisco Valley (SFV), which is a tropical region in northeastern Brazil. All wines showed phenolic compound contents consistent with those of other traditional wine producing regions and high antioxidant activity.

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phenolic compounds and antioxidant capacity of brazilian

Phenolic compounds and antioxidant capacity of Brazilian

Phenolic compounds and antioxidant activities of four mango varieties cultivated in Brazil were analyzed. The profile of flavonol-O-glycosides and xanthone-C-glycosides was characterized in pulps from Haden, Tommy Atkins, Palmer, and Ubá cultivars and in the agro-industrial residues from Ubá variety by LC–ESI–MS analysis.

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phenolic content and antioxidant capacity of four

Phenolic content and antioxidant capacity of four

Phenolic content and antioxidant capacity of four Cnidoscolus species (Euphorbiaceae) used as ethnopharmacologicals in Caatinga, Brazil

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phenolic compounds and antioxidant activity in grape

Phenolic Compounds and Antioxidant Activity in Grape

skins are the main source of grape phenolic compounds changing their content with grape variety, soil composition, climate, geographic origin, cultivation practices or exposure to diseases, such as fungal infections and reactions occurring during storage [1,26 28].

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phenolic content, antioxidant activity and antiamylolytic

PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTIAMYLOLYTIC

phenolic content, antioxidant activity and anti-amylase activity of selected bioprocessed phenolic-enriched fruit waste extracts using the food grade fungus Rhizopus oligosporus. Furthermore, the effects of thermal processing and concentration on phenolic-linked functionality of bioprocessed fruit wastes extracts were also analyzed.

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processing methods with heat increases bioactive phenolic

Processing methods with heat increases bioactive phenolic

In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared.

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seasonal variation, chemical composition and antioxidant

Seasonal Variation, Chemical Composition and Antioxidant

Total phenolic contents, antioxidant activity and chemical composition of propolis samples from three localities of Minas Gerais state (southeast Brazil) were determined. Total phenolic contents were determined by the Folin–Ciocalteau method, antioxidant activity was evaluated by DPPH, using BHT ...

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phenolic content, antioxidant activity and antiamylolytic

Phenolic content, antioxidant activity and antiamylolytic

The α-glucosidase inhibitory activity of the tea and wines correlated to the phenolic content, antioxidant activity and phenolic profile of the extracts.

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phenolic compounds, antioxidant capacity

Phenolic compounds, antioxidant capacity

Total phenolic and flavonoid contents in honey samples of Rio Grande do Sul state, Brazil were strongly correlated with their antioxidant capacity . Table 4 also shows a positive correlation (p < .05) between ORAC and quercetin, gallic acid concentrations and TPC, and TFC.

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evaluation of antioxidant capacity of 13 plant extracts by

Evaluation of antioxidant capacity of 13 plant extracts by

These species are associated with high total phenolic content and strong antioxidant activity as measured by DPPH • and FRAP methods, and therefore this group was considered the most promising. A second group consists of laurel, chamomile, basil and sage, which is characterized by moderate phenolic amount and antioxidant capacity, while mint, ginger, fennel, turmeric and mustard belong to the third group with low phenolic content and weak antioxidant capacity.

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antioxidant activity and phenolics content of selected

Antioxidant activity and phenolics content of selected

The levels of total phenolics, resveratrol (cis-and trans-isomers), quercetin, monomeric anthocyanin and the antioxidant activity of monovarietal northeastern Brazilian wines were investigated. Antioxidant activities of wine samples were determined after extraction using ethyl acetate at different pH values, yielding three fractions for each sample assayed.

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total phenolic compounds and antioxidant activity

Total phenolic compounds and antioxidant activity

tot al phenolic compounds and antioxidant activity of teas sold in brazil This research aimed to evaluate the total phenolic content and the antioxidant activity of different brand’s teas

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antioxidant activity of five brazilian plants used as

Antioxidant activity of five Brazilian plants used as

The results from previous phytochemical research indicate that all plant extracts contain phenolic compounds such as tannins and flavonoids, substances with an antioxidant activity.[18,25,27,33–36] These polyphenolic compounds are widely distributed in the plant kingdom and they have been shown to possess strong antioxidant properties.[37–40] The antioxidant activities of the extracts of H. martiusii and M. arvensis are reported here for the first time.

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antioxidant activity and phenolics content of selected

Antioxidant activity and phenolics content of selected

Request | Antioxidant activity and phenolics content of selected Brazilian wines | The levels of total phenolics, resveratrol (cis- and trans-isomers), quercetin, monomeric anthocyanin and the

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total phenolic compounds and antioxidant activity

Total Phenolic Compounds and Antioxidant Activity

Brazil, the amount of total phenolic compounds using Folin-Ciocalteu reagent and the antioxidant activity through DPPH method. Among the analyzed vegetables, the effectiveness in the antioxi-dant capacity was obtained in decreasing order, by the broccoli (69.35), kale (63.20), cabbage

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phenolic compounds and antioxidant activity of brazil nut

Phenolic compounds and antioxidant activity of Brazil nut

Among the tree nuts, Brazil nut kernel and by-products are least studied with respect to their antioxidant activity and phenolic constituents. Brazil nuts (Bertholletia excelsa) are produced by a large tropical forest tree in the family Lecythidacea that grows throughout the Amazon Basin of South America. It is an angular nut with a very hard shell; the kernel is very white and covered with dark brown skin.

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phenolic content and antioxidant activity of fruit

Phenolic content and antioxidant activity of fruit

Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa 1225 Pesq. agropec. bras., Brasília, v.52, n.12, p.1223-1230, dez. 2017 DOI: 10.1590/S0100-204X2017001200011 The extracts obtained were immediately subjected to TPC and TAA analyses. TPC quantification was carried out by the Folin-

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phenolic content, antioxidant activity and antiamylolytic

PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTIAMYLOLYTIC

phenolic content, antioxidant activity and anti-amylase activity of selected bioprocessed phenolic-enriched fruit waste extracts using the food grade fungus Rhizopus oligosporus. Furthermore, the effects of thermal processing and concentration on phenolic-linked functionality of bioprocessed fruit wastes extracts were also analyzed.

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