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Journal articles on the topic 'Phenolics and antioxidant capacity'

Author: Grafiati

Published: 18 October 2024

Last updated: 31 July 2025

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1

Gan, Ren-You, Wing-Yee Lui, Ming-Fu Wang, Harold Corke, and Zhong-Quan Sui. "Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination." Functional Foods in Health and Disease 6, no. 8 (2016): 519. http://dx.doi.org/10.31989/ffhd.v6i8.273.

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Background: Edible bean sprouts are popular fresh vegetables widely recognized for their nutritional quality. However, while their antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble extracts has not been systematically evaluated. Methods: The antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble fractions of 12 cultivars of edible bean sprouts were evaluated, and relationships of antioxidant capacity and total phenolic content were also analyzed. Results: Sprouts demonstrated a wide range of antioxidant capacity and

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Tuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely, and Tran Dang Xuan. "Antioxidant Capacity and Phenolic Contents of Three Quercus Species." International Letters of Natural Sciences 54 (May 2016): 85–99. http://dx.doi.org/10.18052/www.scipress.com/ilns.54.85.

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The antioxidant capability and phenolic contents of ethanol extracts (free phenolics) and ethyl acetate extracts (bound phenolics) of three Quercus species were estimated in this work. The antioxidant activities were examined by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical, reducing power and b-carotene bleaching methods. HPLC was employed to detect major phenolic acids. The leaf extract of Q. salicina contained maximum total phenolics while the highest total flavonoid content was found in the leaf extract of Q

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Howell, A., W. Kalt, J. C. Duy, C. F. Forney, and J. E. McDonald. "Horticultural Factors Affecting Antioxidant Capacity of Blueberries and other Small Fruit." HortTechnology 11, no. 4 (2001): 523–28. http://dx.doi.org/10.21273/horttech.11.4.523.

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It is now widely held that the antioxidants contained in fruit and vegetables can provide protection against certain human degenerative conditions that are associated with oxygen free radical damage. This view is supported by epidemiological, in vitro, and more recently, in vivo evidence. Phenolics (polyphenolics) contribute substantially to the antioxidant complement of many small fruit species whose ripe fruit are red, purple or blue in color. Fruit containing high levels of phenolic antioxidants would be attractive to health conscious consumers, therefore optimization of production and proc

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Ye, Lingxu, Sumei Zhou, Liya Liu, et al. "Phenolic Compounds and Antioxidant Capacity of Brown Rice in China." International Journal of Food Engineering 12, no. 6 (2016): 537–46. http://dx.doi.org/10.1515/ijfe-2015-0346.

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Abstract The phenolic compounds and antioxidant activity of brown rice are well known but the extent to which phenolics and antioxidant activity varies within rice (Oryza sativa) is not known. This study evaluated the natural variation of phenolic compounds in brown rice of the major cultivars currently grown in China. Free phenolics were extracted with chilled methanol, while bound phenolics were released and extracted by alkaline hydrolysis. There were significant differences in phenolic and flavonoid content between these cultivars and significant differences in bound and total phenolics be

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5

Tuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely, and Tran Dang Xuan. "Antioxidant Capacity and Phenolic Contents of Three <i>Quercus</i> Species." International Letters of Natural Sciences 54 (May 11, 2016): 85–99. http://dx.doi.org/10.56431/p-u66fhw.

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The antioxidant capability and phenolic contents of ethanol extracts (free phenolics) and ethyl acetate extracts (bound phenolics) of three Quercus species were estimated in this work. The antioxidant activities were examined by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical, reducing power and b-carotene bleaching methods. HPLC was employed to detect major phenolic acids. The leaf extract of Q. salicina contained maximum total phenolics while the highest total flavonoid content was found in the leaf extract of Q

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6

Wu, Shutian, Runhong Mo, Ruohui Wang, Qingyang Li, Danyu Shen, and Yihua Liu. "Identification of Key Antioxidants of Free, Esterified, and Bound Phenolics in Walnut Kernel and Skin." Foods 12, no. 4 (2023): 825. http://dx.doi.org/10.3390/foods12040825.

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Walnut is a natural source of antioxidants. Its antioxidant capacity is determined by the distribution and composition of phenolics. The key phenolic antioxidants in various forms (free, esterified, and bound) in walnut kernel (particularly seed skin) are unknown. The phenolic compounds in twelve walnut cultivars were analyzed using ultra-performance liquid chromatography coupled with a triple quadrupole mass spectrometer in this study. A boosted regression tree analysis was used to identify the key antioxidants. Ellagic acid, gallic acid, catechin, ferulic acid, and epicatechin were abundant

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Tusevski, Oliver, Aneta Kostovska, Ana Iloska, Ljubica Trajkovska, and Sonja Simic. "Phenolic production and antioxidant properties of some Macedonian medicinal plants." Open Life Sciences 9, no. 9 (2014): 888–900. http://dx.doi.org/10.2478/s11535-014-0322-1.

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AbstractInvestigations have been made to study the production of phenolic compounds (total phenolics, flavonoids and phenylpropanoids) and total antioxidant capacity in 27 Macedonian traditional medicinal plants to improve its potential as a source of natural antioxidants. Antioxidant potential of plant extracts was analyzed by five different assays: cupric reducing antioxidant capacity (CUPRAC), phosphomolybdenum method (PM), reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS·+) radical scavenging activity. Origanum vulga

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8

Orphanides, A., V. Goulas, and V. Gekas. "Effect of drying method on the phenolic content and antioxidant capacity of spearmint." Czech Journal of Food Sciences 31, No. 5 (2013): 509–13. http://dx.doi.org/10.17221/526/2012-cjfs.

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The changes in total phenolics, hydroxycinammic acid derivatives, and antioxidant properties of spearmint after five drying treatments (convection oven drying, freeze-drying, microwave drying, and air drying with the sun exposure and without the sun exposure) were investigated. Phenolic composition of dried spearmint was analysed by spectrophotometric assays, while DPPH radical scavenging activity and Ferric reducing/Antioxidant power (FRAP) assay was used to measure the antioxidant properties. The results showed that freeze drying produced dried spearmint that had the highest total phenolics

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9

Miletić, N., B. Popović, O. Mitrović, M. Kandić, and A. Leposavić. "Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia ." Czech Journal of Food Sciences 32, No. 4 (2014): 360–98. http://dx.doi.org/10.17221/166/2013-cjfs.

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Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly consumed in Serbia, were purchased on the same day in local groceries, and analysed for total phenolics and antioxidant capacity. Total phenolics contents of dried and candied fruits were as follows: dried chokeberries &gt; dried bilberries &gt; dried plums &gt; candied cherries, dried apricot &gt; dried grapes (amber light) &gt; candied cranberries, dried figs, dried grapes (amber

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Sawicki, Tomasz, Monika Jabłońska, Anna Danielewicz, and Katarzyna E. Przybyłowicz. "Phenolic Compounds Profile and Antioxidant Capacity of Plant-Based Protein Supplements." Molecules 29, no. 9 (2024): 2101. http://dx.doi.org/10.3390/molecules29092101.

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The study aimed to determine the phenolic content and antioxidant capacity of five protein supplements of plant origin. The content and profile of phenolics were determined using the UHPLC-DAD-MS method, while antioxidant capacity (ABTS and DPPH assays) and total phenolic content (TPC) were evaluated using spectrophotometric tests. In the analyzed proteins, twenty-five polyphenols were detected, including eleven phenolic acids, thirteen flavonoids, and one ellagitannin. Hemp protein revealed the highest individual phenolics content and TPC value (1620 μg/g and 1.79 mg GAE/g, respectively). Als

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Zilic, Sladjana, Vesna Hadzi-Taskovic-Sukalovic, Dejan Dodig, Vuk Maksimovic, and Vesna Kandic. "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes." Genetika 45, no. 1 (2013): 87–100. http://dx.doi.org/10.2298/gensr1301087z.

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The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics wer

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Gao, Huaqi, Meimei Guo, Liqin Wang, Cui Sun, and Lingxia Huang. "Identification and Antioxidant Capacity of Free and Bound Phenolics in Six Varieties of Mulberry Seeds Using UPLC-ESI-QTOF-MS/MS." Antioxidants 11, no. 9 (2022): 1764. http://dx.doi.org/10.3390/antiox11091764.

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Mulberry seeds are a byproduct of juice processing and may be an important resource for its abundant compounds. In this study, we analyzed the qualitative composition of free and bound phenolics from six varieties of mulberry seeds using UPLC-ESI-QTOF-MS/MS. Free phenolics (FPs) and bound phenolics (BPs) were measured using the Folin–Ciocalteu method; antioxidant capacity was determined by measuring 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, using the ferric reducing antioxidant power assay. A total of 28 free and 11 bound phenolics were extracted and identified, wherein five f

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Suna, Senem, Gülşah Özcan-Sinir, Canan Tamer, Bige İncedayi, and Ömer Çopur. "Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage." Beverages 4, no. 3 (2018): 50. http://dx.doi.org/10.3390/beverages4030050.

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The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion redu

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14

Mitic, Milan, Mirjana Obradovic, Danijela Kostic, Danijela Naskovic, and Ruzica Micic. "Phenolics content and antioxidant capacity of commercial red fruit juices." Chemical Industry 65, no. 5 (2011): 611–19. http://dx.doi.org/10.2298/hemind110418042m.

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The content of phenolics: total phenols (TP), flavonoids (TF), anthocyanins (TA) and hydroxicinnamic acid as well as the total antioxidant capacity (TAC) in nine commercial red fruit juices (sour cherry, black currant, red grape) produced in Serbia were evaluated. The total compounds content was measured by spectrophotometric methods, TAC was determined using DPPH assays, and individual anthocyanins and hydroxycinnamic acids was determined using HPLC-DAD methods. Among the examined fruit juices, the black currant juices contained the highest amounts of all groups of the phenolics and exhibited

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15

Mitic, Milan, Mirjana Obradovic, Danijela Kostic, Ruzica Micic, and Emilija Pecev. "Polyphenol content and antioxidant activity of sour cherries from Serbia." Chemical Industry and Chemical Engineering Quarterly 18, no. 1 (2012): 53–62. http://dx.doi.org/10.2298/ciceq110701046m.

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The aim of this study is to evaluate the content of phenolics: the total phenols (TP), flavonoids (TF), anthocyanins (TA), as well as the total antioxidant capacity (TAC) in three sour cherry cultivars (Prunus cerasus L.) introduced to the southeast Serbia climate conditions. Among the researched sour cherries, ?Oblacinska? cultivar contained the highest amounts of all groups of phenolics, followed by ?Cigancica? > ?Marela?. A significant difference were observed in the phenolic content among different cultivars and growing seasons (p<0.05), and the phenolic compounds were significantly

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16

Mehta, Jignasu P., Chirag R. Fultariya, Pravin H. Parmar, Solhil H. Vadia, and Balubhai A. Golkiya. "Evaluation of Phenolic Content and Antioxidant Capacity ofEleusine coracana(L.)." E-Journal of Chemistry 9, no. 4 (2012): 2089–96. http://dx.doi.org/10.1155/2012/792372.

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The aim of this study is to evaluate the content of phenolics: total seven phenolic acids and one flavonoid were separated from the species ofEleusine coracana(L.). The separated phenolics were characterized by various spectral techniques. The antioxidant capacity of all phenolics was determined by rancimat study of sunflower oil using control and standard drugs like Glipizide and Metformin. The stability period of sunflower oil was found to increase from 0.89 hr to 1.04 hr in presence of eight extracted ingredients ofEleusine coracana(L.), which was compared with result of neat sunflower oil.

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17

Prasad, Nagendra, Bao Yang, Kin Weng Kong, et al. "Phytochemicals and Antioxidant Capacity fromNypa fruticansWurmb. Fruit." Evidence-Based Complementary and Alternative Medicine 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/154606.

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Nypa fruticansWurmb. is one of the important underutilized fruit of Malaysia, which lacks scientific attention. Total phenolics, flavonoid content, and antioxidant capacities from endosperm extracts ofNypa fruticans(unripe and ripe fruits) were evaluated. Endosperm extract of unripe fruits (EEU) exhibited the highest phenolics (135.6 ± 4.5 mg GAE/g), flavonoid content (68.6 ± 3.1 RE/g), and antioxidant capacity. Free radical scavenging capacity of EEU as assessed by 2-2′-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radicals showed inhibitor

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18

Kalt, W., C. Lawand, and C. F. Forney. "036 Antioxidant Capacity and Anthocyanin and Phenolic Content of Highbush Blueberries of Different Maturities." HortScience 35, no. 3 (2000): 394C—394. http://dx.doi.org/10.21273/hortsci.35.3.394c.

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Highbush blueberry (Vaccinium corymbosum) fruit of the cultivars `Bergitta', `Bluegold', and `Nelson' were harvested at six stages of maturity and evaluated for their antioxidant capacity and anthocyanin and phenolic content. Fruit of the four earliest maturities were also stored at 20 °C for up to 8 days. At the time of harvest, fruit of different maturities had substantial differences in their anthocyanin content, and less marked differences in phenolic content and antioxidant capacity. Substantial anthocyanin synthesis occurred in under-ripe fruit during 20 °C storage, and varied depending

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19

Zhao, Yunyun, Chong Xie, Pei Wang, Zhenxin Gu, and Runqiang Yang. "GABA Regulates Phenolics Accumulation in Soybean Sprouts under NaCl Stress." Antioxidants 10, no. 6 (2021): 990. http://dx.doi.org/10.3390/antiox10060990.

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NaCl stress causes oxidative stress in plants; γ-aminobutyric acid (GABA) could alleviate such abiotic stress by enhancing the synthesis of phenolics, but the underlying mechanism is not clear. We investigated the effects of GABA on phenolics accumulation in soybean sprouts under NaCl stress by measuring changes in the content of physiological biochemicals and phenolic substances, in the activity and gene expression of key enzymes, and in antioxidant capacity. GABA reduced the oxidative damage in soybean sprouts caused by NaCl stress and enhanced the content of total phenolics, phenolic acids,

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Mohammed, Messaoudi, and Merah Maroua. "Phytochemicals Levels and Antioxidant Capacities of Figs Flowers Fruits." Nepal Journal of Biotechnology 8, no. 1 (2020): 29–35. http://dx.doi.org/10.3126/njb.v8i1.30207.

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Since antiquity, phenolic compounds produced by plants were known as free radical scavengers and as powerful antioxidants. Huge interest has been made by researchers to the traditional uses of medicinal plants against illnesses related to oxidative stress. This study measures the correlation that can be existed between the antioxidant capacity and phytochemical s levels of four varieties of Ficus carica fruits, figs flowers or "Bakor" as called locally in Algeria. Therefore, extracts were assessed for determining their antioxidative potentials using both test of total antioxidant capacity and

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Cruz-Carrión, Álvaro, Ma Josefina Ruiz de Azua, Begoña Muguerza, et al. "Organic vs. Non-Organic Plant-Based Foods—A Comparative Study on Phenolic Content and Antioxidant Capacity." Plants 12, no. 1 (2023): 183. http://dx.doi.org/10.3390/plants12010183.

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A plant’s stress response involves the production of phytochemicals, including phenolic compounds. Their synthesis can be modulated by organic (ORG) or non-organic (NORG) farming systems in which they are grown. To examine this issue, thirteen plant-based foods cultivated in ORG and NORG systems were compared in terms of antioxidant capacity, total content of phenolics, anthocyanins, flavan-3-ols and flavonols. The results showed that NORG fruits tended to have higher phenolic compounds content, whereas ORG fruits had more antioxidant capacity. NORG legume stood out for having higher values fr

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DAVARYNEJAD, Gholamhossein, Éva STEFANOVITS-BÁNYAI, and Peter Tamas NAGY. "Investigation of Antioxidant Capacity and Some Bioactive Compounds of Iranian Pistachio (Pistachio vera L.) Cultivars." Notulae Scientia Biologicae 4, no. 4 (2012): 62–66. http://dx.doi.org/10.15835/nsb448287.

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Edible nuts have an increasing role in human diet. Pistachio is a popular but less known kind of edible nut nevertheless it is rich in health benefiting nutrients, minerals, antioxidants and vitamins. Therefore, this study attempts to determine the antioxidants capacity, total phenolics and amount of some major elements (nitrogen, potassium, calcium and phosphorus), present in the most important Iranian pistachio nut, to enhance the health benefits, and use in breeding programs. For this reason eleven pistachio cultivars (‘Akbary’, ‘Ahmad Aghaii’, ‘Daneshmandi’, ‘Kalle Ghoochi 1’, ‘Kalle Ghooc

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Gonçalves, Gilma A. S., Nathane S. Resende, Elisângela E. N. Carvalho, Jaime V. de Resende, and Eduardo V. de B Vilas Boas. "Effect of Processing and Frozen Storage on the Phenolic Profile, Bioative Compounds, Antioxidant Capacity, and Enzymatic Activity of Mangaba Pulp." Current Nutrition & Food Science 15, no. 1 (2019): 48–60. http://dx.doi.org/10.2174/1573401313666171004144858.

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Backgound: The mangaba, an exotic fruit of the Brazilian Cerrado, has high nutritional and bioactive value, but processing can induce changes to these characteristics. </P><P> Objective: Evaluate the stability of the bioactive compounds and the antioxidant and enzymatic capacity of mangaba pulp subjected to pasteurization, freezing methods, and prolonged storage. </P><P> Method: The pulps were submitted to two levels of pasteurization (unpasteurized and pasteurized), two freezing methods (static air and forced air), and five frozen storage times (0, 3, 6, 9, and 12 mont

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Fariña, Emiliana, Hellen Daghero, Mariela Bollati-Fogolín, et al. "Antioxidant Capacity and NF-kB-Mediated Anti-Inflammatory Activity of Six Red Uruguayan Grape Pomaces." Molecules 28, no. 9 (2023): 3909. http://dx.doi.org/10.3390/molecules28093909.

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Grape pomaces have a wide and diverse antioxidant phenolics composition. Six Uruguayan red grape pomaces were evaluated in their phenolics composition, antioxidant capacity, and anti-inflammatory properties. Not only radical scavenging methods as DPPH· and ABTS·+ were employed but also ORAC and FRAP analyses were applied to assess the antioxidant potency of the extracts. The antioxidant reactivity of all extracts against hydroxyl radicals was assessed with ESR. The phenol profile of the most bioactive extract was analyzed by HPLC-MS, and a set of 57 structures were determined. To investigate t

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Ninfali, Paolino, Gloria Mea, Samantha Giorgini, Marco Rocchi, and Mara Bacchiocca. "Antioxidant capacity of vegetables, spices and dressings relevant to nutrition." British Journal of Nutrition 93, no. 2 (2005): 257–66. http://dx.doi.org/10.1079/bjn20041327.

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Vegetables are the most important sources of phenolics in the Mediterranean diet. Phenolics, especially flavonoids, are suggested as being essential bioactive compounds providing health benefits. In this study, twenty-seven vegetables, fifteen aromatic herbs and some spices consumed in Central Italy (the Marches region) were studied to reveal total phenolic, flavonoid and flavanol content as well as their antioxidant capacity measured by the oxygen radical absorbance capacity (ORAC) method. A comparison in terms of antioxidant capacity was made between different salads, as well as between sala

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Nnaoma, Ikenna Elvis, and Chibuzor Okechukwu Okeke. "Evaluation of Total Flavonoids, Total Phenolics Content and in Vitro Antioxidant Activities of Extract of Platycerium bifurcatum Leaf: A Potential Antihypertensive Medicinal Plant." Scholars Academic Journal of Pharmacy 13, no. 08 (2024): 372–76. http://dx.doi.org/10.36347/sajp.2024.v13i08.003.

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Plant bioactive compounds possess the potential to function as antioxidants, which makes interest in the use of ethnomedicine for treatment or prevention of diseases associated with oxidative stress to be growing. This study evaluated the flavonoid contents, total phenolics and in vitro antioxidant activity of Platycerium bifurcatum leaf extract. The free radical scavenging activity was determined using diphenyl-picrylhydrazyl (DPPH) and nitric oxide assay, and the reducing power by ferric reducing antioxidant power (FRAP) and the total antioxidant capacity assays. The total phenolics content

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Zhou, Lin, Xiaohui Lin, Arshad Mehmood Abbasi, and Bisheng Zheng. "Phytochemical Contents and Antioxidant and Antiproliferative Activities of Selected Black and White Sesame Seeds." BioMed Research International 2016 (2016): 1–9. http://dx.doi.org/10.1155/2016/8495630.

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Sesame (Sesamum indicumL.) seeds are popular nutritional food but with limited knowledge about their antioxidant and antiproliferative activities of various varieties. Phytochemical profiles and antioxidant and antiproliferative activities of six varieties of sesame (Sesamum indicumL.) seeds were studied.Fenheizhi3(black) cultivar exhibited the maximum contents of total phenolics and lignans and values of total oxygen radical absorbance capacity (ORAC) and antiproliferative activity (EC50) against HepG2 cells. Bound ORAC values showed strong associations with bound phenolics contents (r=0.976,

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Li, Ting, Wenjun Wu, Jianming Zhang, et al. "Antioxidant Capacity of Free and Bound Phenolics from Olive Leaves: In Vitro and In Vivo Responses." Antioxidants 12, no. 12 (2023): 2033. http://dx.doi.org/10.3390/antiox12122033.

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Olive leaves are rich in phenolic compounds. This study explored the chemical profiles and contents of free phenolics (FPs) and bound phenolics (BPs) in olive leaves, and further investigated and compared the antioxidant properties of FPs and BPs using chemical assays, cellular antioxidant evaluation systems, and in vivo mouse models. The results showed that FPs and BPs have different phenolic profiles; 24 free and 14 bound phenolics were identified in FPs and BPs, respectively. Higher levels of phenolic acid (i.e., sinapinic acid, 4-coumaric acid, ferulic acid, and caffeic acid) and hydroxyty

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BACIU, Anca, Floricuta RANGA, Florinela FETEA, Florina ZAGREAN, and Carmen SOCACIU. "FINGERPRINT AND QUANTIFICATION OF PHENOLIC DERVATIVES IN MELISSA OFF. AND CALENDULA OFF. EXTRACTS IN RELATION TO THEIR ANTIOXIDANT POTENTIAL." Hop and Medicinal Plants 20, no. 1-2 (2014): 80–86. https://doi.org/10.15835/hpm.v20i1-2.10061.

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Our experiments aimed the extraction of Melissa off. and Calendula off. dried plants in two types of solvents (ethanol and glycerine mixed with water, named extract A and B, respectively) and the evaluation of phenolic derivatives either by spectrometry (Folin-CiocÃ¢lteu method) and by HPLC method. The antioxidant activity was determined then and correlated with the phenolic (qualitative and quantitative) composition. Ethanolic extract A was more rich in phenolics than the glycerin-based extract B. We noticed that Calendula off is around two times more concentrated in phenolics and contains 3

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Bajpai, Monika, Madhusudan S, and Sibi G. "Standardized method to extract phenolic compounds from Lagerstroemia speciosa L. (Jarul) for enhanced antioxidant activity." Journal of Applied and Natural Science 13, no. 3 (2021): 1041–47. http://dx.doi.org/10.31018/jans.v13i3.2870.

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Phenolic compounds contribute to the antioxidant property of plants and the efficient extraction of plant phenolics could enhance its antioxidant potential. Lagerstroemia speciosa (L.) Pers. has been investigated for its pharmacological activities, but comparing its antioxidant activities of phenolics derived from its various parts has a key role in developing natural antioxidants. This study was conducted to standardize the extraction of phenolics from leaves, pods and branches of L. speciosa plant, followed by determination of antioxidant activities of their solvent fractions. Phenolic compo

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Yulianti, Wina, Farida Laila, Rina Martini, et al. "Effect of solvent polarity on total phenolic, antioxidant and antibacterial capacity of cherry leaves (Muntingia calabura L.)." E3S Web of Conferences 454 (2023): 02024. http://dx.doi.org/10.1051/e3sconf/202345402024.

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The cherry (Mutingia calabura L.) is a neotropical tree widespread in Indonesia. This study will examine how solvent polarity affects total phenolic, total flavonoids, antioxidants, and antibacterial capacity. The maceration method extracts materials with ethanol, ethyl acetate, and hexane from cherry leaves. The maximum yield, phenolics, flavonoids, and antioxidant capacity are in ethanol solvent. Based on ANOVA at 95% confidence intervals, solvent polarity significantly affected metabolite and activity profiles. However, DPPH, ethyl acetate, and hexane solvents revealed similar antioxidant c

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Teixeira, João David, Ana Rita Soares Mateus, Claudia Sanchez, Pier Parpot, Carina Almeida, and Ana Sanches Silva. "Antioxidant Capacity and Phenolics Profile of Portuguese Traditional Cultivars of Apples and Pears and Their By-Products: On the Way to Newer Applications." Foods 12, no. 7 (2023): 1537. http://dx.doi.org/10.3390/foods12071537.

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Pears (Pyrus communis L.) and apples (Malus domestica Borkh.) are two of the most popular fruits worldwide. The phenolic compounds they offer are associated with human health benefits due to their antioxidant properties. Since these fruits’ by-products are not yet fully exploited, it is important to characterize them, especially in terms of their antioxidant properties. The aim of this study was to determine the antioxidant properties of old traditional cultivars, six regional pear cultivars and five regional apple cultivars grown in the Alcobaça region (Portugal). Antioxidant capacity assays

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Estivi, Lorenzo, Silvia Grassi, Luis Briceño-Berrú, et al. "Free Phenolic Compounds, Antioxidant Capacity and FT-NIR Survey of Debittered Lupinus mutabilis Seeds." Processes 10, no. 8 (2022): 1637. http://dx.doi.org/10.3390/pr10081637.

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Lupinus mutabilis protein-rich seeds must be debittered before consumption. The aim of this research was to assess free phenolic compounds, antioxidant capacity and FT-NIR spectra of flours from debittered seeds of 33 Andean ecotypes of L. mutabilis, and five varieties belonging to L. luteus, L. angustifolius and L. albus, as controls. The free phenolics were quantified by RP-HPLC, while the antioxidant capacity was evaluated spectrophotometrically through the Reducing Power, ABTS, FRAP and DPPH methods. The free phenolics of L. mutabilis were mostly (85.5–99.6%) flavonoids (genistein and geni

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Zhang, Xiaoxiao, Daniela D. Herrera-Balandrano, Wuyang Huang, et al. "Comparison of Nutritional and Nutraceutical Properties of Burdock Roots Cultivated in Fengxian and Peixian of China." Foods 10, no. 9 (2021): 2095. http://dx.doi.org/10.3390/foods10092095.

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This study aimed to analyze and compare the nutritional quality of powders of burdock root from Fengxian (FX) and Peixian (PX) in China. The nutrient composition including carbohydrates, protein, amino acids, vitamin C, carotenoids, as well as total phenols, total flavonoids and phenolic compounds were investigated in addition to in vitro antioxidant capacity. The results showed that the basic nutrients of burdock root powder (BRP) in both locations did not have significant differences (p > 0.05), although the in vitro antioxidant capacity of BRP of Fengxian (F-BRP) was greater than that of

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35

Liao, Xiaoxi, Phillip Greenspan, and Ronald B. Pegg. "Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries." Molecules 26, no. 13 (2021): 4001. http://dx.doi.org/10.3390/molecules26134001.

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Two common extraction solvent systems, namely acidified aqueous methanol and acidified aqueous acetone, were used to extract blackberry phenolics, and the antioxidant properties of the recovered extracts were compared. The crude extracts were fractionated into low- and high-molecular-weight phenolics by Sephadex LH-20 column chromatography. The hydrophilic-oxygen radical absorbance capacity (H-ORACFL), ferric reducing antioxidant power (FRAP), and the cellular antioxidant activity (CAA) assays were employed as indices to assess antioxidant capacity of the extracts and their respective fraction

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Koczka, Noémi, Éva Stefanovits-Bányai, and Attila Ombódi. "Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species." Medicines 5, no. 3 (2018): 84. http://dx.doi.org/10.3390/medicines5030084.

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Background: Rosehips, the fruits of Rosa species, are well known for their various health benefits like strengthening the immune system and treating digestive disorders. Antioxidant, anti-inflammatory, and cell regenerative effects are also among their health enhancing impacts. Rosehips are rich in compounds having antioxidant properties, like vitamin C, carotenoids, and phenolics. Methods: Total polyphenol content (Folin-Ciocalteu’s method), and in vitro total antioxidant capacity (ferric-reducing ability of plasma, FRAP) in rosehips of four Rosa species (R. canina, R. gallica, R. rugosa, R.

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Fujimoto, Taiki, and Hiroaki Gotoh. "Feature Selection for the Interpretation of Antioxidant Mechanisms in Plant Phenolics." Molecules 28, no. 3 (2023): 1454. http://dx.doi.org/10.3390/molecules28031454.

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Antioxidants, represented by plant phenolics, protect living tissues by scavenging reactive oxygen species through diverse reaction mechanisms. Research on antioxidants is often individualized, for example, focusing on the evaluation of their activity against a single reactive oxygen species or examining the antioxidant properties of compounds with similar structures. In this study, multivariate analysis was used to comprehensively examine antioxidant properties. Eighteen features were selected to explain the results of the antioxidant capacity tests. These selected features were then evaluate

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Hu, Xiaoping, Yuting Chen, Jincheng Dai, Linling Yao, and Lu Wang. "Rhodomyrtus tomentosa Fruits in Two Ripening Stages: Chemical Compositions, Antioxidant Capacity and Digestive Enzymes Inhibitory Activity." Antioxidants 11, no. 7 (2022): 1390. http://dx.doi.org/10.3390/antiox11071390.

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Rhodomyrtus tomentosa fruit (RTF) has been known as a food source with multiple health-care components. In this work, nutrition characteristics, free and bound phenolic profiles, antioxidant properties in vitro and digestive enzymes inhibitory activities of un-fully mature RTF (UM-RTF) and fully mature RTF (FM-RTF) were evaluated for the first time. Results verified that high levels of energy, ascorbic acid, organic acids and total phenolics were observed in FM-RTF. Moreover, FM-RTF had significant higher total phenolic content (TPC), but significantly lower total flavonoid content (TFC) than

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Petreska, Jasmina, Marina Stefova, Federico Ferreres, et al. "Dietary Burden of Phenolics per Serving of “Mountain Tea” (Sideritis) from Macedonia and Correlation to Antioxidant Activity." Natural Product Communications 6, no. 9 (2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600924.

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This work was afforded from 2 points of view, phytochemical evaluation and relation to antioxidant activity and dietary burden of phenolics of a cup of “Mountain tea”, a drink obtained by domestic infusion of Sideritis. Phytochemically, two extraction protocols using water and methanol as solvent were used for comparison. Methanol and boiling water extracts (by domestic infusion procedure) showed that extracts were rich in bound forms of phenolics such as hydroxycinnamic acids, phenylethanoid glycosides and flavonoid glycosides. The total phenolic content for Sideritis species ranged around 19

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Zhang, Leilei, Erika Martinelli, Biancamaria Senizza, et al. "The Combination of Mild Salinity Conditions and Exogenously Applied Phenolics Modulates Functional Traits in Lettuce." Plants 10, no. 7 (2021): 1457. http://dx.doi.org/10.3390/plants10071457.

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The quest for sustainable strategies aimed at increasing the bioactive properties of plant-based foods has grown quickly. In this work, we investigated the impact of exogenously applied phenolics, i.e., chlorogenic acid (CGA), hesperidin (HES), and their combinations (HES + CGA), on Lactuca sativa L. grown under normal- and mild-salinity conditions. To this aim, the phenolic profile, antioxidant properties, and enzyme inhibitory activity were determined. The untargeted metabolomics profiling revealed that lettuce treated with CGA under non-stressed conditions exhibited the highest total phenol

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Kolarov, Radenka, Marijana Peić Tukuljac, Aliaksandr Kolbas, et al. "Antioxidant capacity of wild-growing bilberry, elderberry, and strawberry fruits." Acta Horticulturae et Regiotecturae 24, no. 2 (2021): 119–26. http://dx.doi.org/10.2478/ahr-2021-0033.

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Abstract Chemical properties (L-ascorbic acid and total sugars content, pH, titratable acidity, and dry solid content), phenolic compounds (total phenolics, tannins, flavonoids, anthocyanins, and flavan-3-ols) and antioxidant capacity were measured in ripe fruits of wild-growing strawberry, bilberry, and elderberry from eastern Serbia. All three selected fruits are rich sources of nutraceuticals: vitamin C, sugars, and different classes of phenolic compounds and their extracts expressed high antioxidant activity. Elderberry fruits possess highest concentration of all measured biomolecules.

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Kalt, W., C. F. Forney, and J. McDonald. "Changes in Fruit Phenolic Composition and Antioxidant Capacity during Storage." HortScience 33, no. 3 (1998): 469b—469. http://dx.doi.org/10.21273/hortsci.33.3.469b.

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Ripe fruit of strawberry, raspberry, and highbush and lowbush blueberries were stored at 0, 10, 20, or 30 °C for up to 8 days. Total phenolic and anthocyanin content was measured at regular intervals during the storage period as well as the total antioxidant capacity, using the method of Cao et al. (Clin. Chem. 1995, 41/12 1739 1744). There were significant differences in all parameters among the species, and after storage. Across all species and storage treatments, the antioxidant capacity was correlated with the content of phenolics (R = 0.77) and anthocyanins (R = 0.85). Both species of blu

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Cornamusaz, Rita, Francisco Luz, Pedro de Oliveira, Margarida Moncada, and Madalena da Câmara. "Study of the Phenolic Content and the Antioxidant Capacity of Rubus idaeus L. Genotypes within the Development of a National Cultivar." Medical Sciences Forum 5, no. 1 (2021): 41. http://dx.doi.org/10.3390/msf2021005041.

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The production of raspberries in Portugal has increased considerably in the last two decades, assuming a great economic interest today. Here, we studied the phenolic content and the antioxidant capacity of selected genotypes within a breeding program. The results suggest that this program may be unintentionally selecting raspberry phenolics. If so, this would be of particular interest, since there is scientific evidence that raspberry phenolics or their metabolites may have beneficial health effects, namely antioxidant activity.

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Kalmykova, A. D., E. N. Yakupova, F. A. Bekmuratova, I. M. Fitsev, and G. K. Ziyatdinova. "Evaluation of the Antioxidant Properties and GC-MSD Analysis of Commercial Essential Oils from Plants of the Lamiaceae Family." Uchenye Zapiski Kazanskogo Universiteta. Seriya Estestvennye Nauki 165, no. 1 (2023): 94–117. http://dx.doi.org/10.26907/2542-064x.2023.1.94-117.

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Plants of the Lamiaceae family have been used for thousands of years in cooking, as well as phyto- and aromatherapy. Their essential oils are characterized by high antioxidant and other types of biological activities. In our study, the phytochemical profile and quantification of the essential oil components of thyme, marjoram, and sage were analyzed by gas chromatography with mass-spectrometric detection (GC-MSD). The antioxidant properties of the samples were evaluated using total antioxidant parameters (total antioxidant capacity (TAC), ferric reducing power (FRP), antioxidant activity (AOA)

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Şengül-Binat, Hafizenur, and Ayşegül Kırca Toklucu. "Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)." International Food Research Journal 30, no. 6 (2023): 1421–36. http://dx.doi.org/10.47836/ifrj.30.6.06.

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The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Türkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined

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Roumeliotis, Constantinos, Anastasios S. Siomos, and Dimitrios Gerasopoulos. "Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period." Nitrogen 2, no. 1 (2021): 18–29. http://dx.doi.org/10.3390/nitrogen2010002.

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Seven winter and five summer vegetables produced under organic and conventional systems were collected from a supermarket seven times between January and April and between July and October for winter and summer vegetables, respectively, and their ascorbic acid and total phenolic content (compounds with proven antioxidant activity) as well as total antioxidant capacity, soluble solids and nitrates were determined. The results clearly indicated that, from the three factors studied (vegetable species, cropping system and sampling time), vegetable species made the highest contribution to ascorbic

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Duangpapeng, Prakasit, Abil Dermail, and Khundej Suriharn. "Phenolics, anthocyanins, and antioxidant capacity in the tassels of purple waxy corn: Effects of temperature and time during storage." AIMS Agriculture and Food 9, no. 1 (2023): 69–83. http://dx.doi.org/10.3934/agrfood.2024005.

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<abstract> <p>Corn tassel is an agricultural waste product that contains valuable phytochemicals and antioxidants with various potential uses. Proper post-harvest management is vital to maintain the bioactive compounds and favorable properties for processing. This study aimed to evaluate the responses of phenolics, anthocyanins, and antioxidant capacity of purple waxy corn tassels to different storage conditions and durations. Storage conditions (controlled vs. ambient) that varied in temperature and duration (ranging from 6 to 48 hours) significantly altered most of the observed p

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Jiang, Qinzhang, Shengwei Wang, Yuzhe Yang, Jinxin Luo, Ruili Yang, and Wu Li. "Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)." Foods 12, no. 14 (2023): 2718. http://dx.doi.org/10.3390/foods12142718.

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Rice bean (Vigna umbellata) is a medicinal and dietary legume rich in polyphenols. In this study, the free and bound phenolics in rice bean were extracted by water, 80% methanol, and acid, base, and composite enzymatic hydrolysis, respectively. The polyphenol profiles of the extracted fractions were analyzed. The outcome demonstrated that base hydrolysis was the most effective way to liberate bound phenolics from rice bean (14.18 mg GAE/g DW), which was 16.68 and 56.72 folds higher than those extracted by acid and enzymatic hydrolysis, respectively. The bound polyphenols released by base hydro

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Patras, Antoanela. "Effects of Development Stage and Sodium Salts on the Antioxidant Properties of White Cabbage Microgreens." Agriculture 11, no. 3 (2021): 200. http://dx.doi.org/10.3390/agriculture11030200.

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Microgreens, considered “superfood”, are easy to cultivate and very rich in health-promoting compounds, as antioxidants. White cabbage (Brassica oleracea var. capitata) microgreens contain high quantities of phenolics, which contribute together with other bioactive compounds to their important antioxidant properties. The present study analyses the effects of development stage (5-, 7- and 9-days) and two sodium salts, NaCl and Na2SO4, in two concentrations (0.01 M and 0.1 M), on the antioxidant properties of white cabbage microgreens. Among the three development levels, the 5-day microgreens re

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Kolar, Firdose R., Vinutadivya Nirmanik, Annapurna Kagawad, Laxmi Angadi, and Babu R. Lamani. "Comparative study on phenolic content, flavonoid content, and antioxidant activities of five species of the genus Phaseolus." International Journal of Plant Based Pharmaceuticals 2, no. 1 (2022): 136–44. http://dx.doi.org/10.62313/ijpbp.2022.24.

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The current study was designed to assess five species of the genus Phaseolus for phenolic content, flavonoid content, and antioxidant ability. The antioxidant capacity of the sample extracts was assessed using different antioxidant models such as ferric reducing antioxidant power (FRAP), DPPH free radical scavenging, phosphomolybdenum reducing power, ferrous ion chelating activity, hydrogen peroxide radical scavenging, hydroxyl radical scavenging, deoxyribose degradation, and β-carotene bleaching assays. The results obtained discovered that the concentration of phenolics and flavonoids in the

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