Antioxidant Capacity and Total Phenol Content in Hop and Malt Commercial Samples

2017 ◽  
Vol 29 (12) ◽  
pp. 2788-2792 ◽  
Author(s):  
Jerônimo Raimundo Oliveira Neto ◽  
Isaac Yves Lopes de Macêdo ◽  
Naiara Raica Lopes de Oliveira ◽  
Rafael de Queiroz Ferreira ◽  
Eric de Souza Gil
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

Antioxidant capacity and total phenol content of beech ( Fagus sylvatica L.) bark extracts

2015 ◽  
Vol 77 ◽  
pp. 375-381 ◽  
Author(s):  
Tamás Hofmann ◽  
Esztella Nebehaj ◽  
Éva Stefanovits-Bányai ◽  
Levente Albert
Keyword(s):  
Antioxidant Capacity ◽  
Fagus Sylvatica ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Fagus Sylvatica L

scholarly journals Effect of Hippophae rhamnoides L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

2020 ◽  
Vol 10 (10) ◽  
pp. 3444
Author(s):  
Alexandros Tzachristas ◽  
Konstantina Pasvanka ◽  
Maria Liouni ◽  
Antony C. Calokerinos ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenol ◽  
Sensory Profile ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Color Intensity

This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from Vitis vinifera L. c.v. Moschofilero in two consecutive vintages, treated with powdered Hippophae rhamnoides L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of H. rhamnoides leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide.

Contribution of bound phenolic compounds to the total phenol content and antioxidant capacity of oat (Avena sativa) grain fractions

2017 ◽  
Author(s):  
Gregorio Martínez-Miguel ◽  
José Elías Treviño-Ramírez ◽  
Vania Urías-Orona ◽  
Francisco Zavala-García ◽  
Guillermo Niño-Medina
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Avena Sativa ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Biofortification of Sodium Selenate Improves Dietary Mineral Contents and Antioxidant Capacity of Culinary Herb Microgreens

2021 ◽  
Vol 12 ◽  
Author(s):  
Rachel G. Newman ◽  
Youyoun Moon ◽  
Carl E. Sams ◽  
Janet C. Tou ◽  
Nicole L. Waterland
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenol ◽  
Sodium Selenate ◽  
Total Phenol Content ◽  
Selenium Content ◽  
Phenol Content ◽  
Mineral Contents ◽  
Copper Zinc ◽  
Iron Manganese ◽  
Culinary Herb

Selenium biofortification of plants has been suggested as a method of enhancing dietary selenium intake to prevent deficiency and chronic disease in humans, while avoiding toxic levels of intake. Popular herbs such as basil (Ocimum basilicum L.), cilantro (Coriandrum sativum L.), and scallions (Allium fistulosum L.) present an opportunity for biofortification as these plants are used for added flavors to meals and are available as microgreens, young plants with increasing popularity in the consumer marketplace. In this study, basil, cilantro, and scallion microgreens were biofortified with sodium selenate under hydroponic conditions at various selenium concentrations to investigate the effects on yield, selenium content, other mineral contents (i.e., sodium, potassium, calcium, magnesium, phosphorus, copper, zinc, iron, manganese, sulfur, and boron), total phenol content, and antioxidant capacity [oxygen radical absorbance capacity (ORAC)]. The results showed that the selenium content increased significantly at all concentrations, with scallions demonstrating the largest increase. The effects on other minerals varied among herb species. Antioxidant capacity and total phenol content increased in all herbs at the highest selenium treatments, but basil and scallions demonstrated a decreased crop yield. Overall, these biofortified culinary herb microgreens are an ideal functional food for enhancing selenium, other dietary minerals, and antioxidants to benefit human health.

scholarly journals Antioxidant capacity and total phenol content of Sri Lankan Annona muricata L.

2015 ◽  
Vol 25 (2) ◽  
pp. 252 ◽  
Author(s):  
S. M. P. C. Padmini ◽  
R. Samarasekera ◽  
D. K. N. G. Pushpakumara
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Sri Lankan ◽  
Annona Muricata ◽  
Phenol Content
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