Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques

2016 ◽  
Vol 33 ◽  
pp. 251-259 ◽  
Author(s):  
Vivian Cristina Ito ◽  
Aline Alberti ◽  
Suelen Avila ◽  
Marta Spoto ◽  
Alessandro Nogueira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gamma Radiation ◽  
Apple Pomace ◽  
Statistical Techniques ◽  
Multivariate Statistical Techniques ◽  
Multivariate Statistical ◽  
In Vitro Antioxidant Activity

scholarly journals A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

2014 ◽  
Vol 60 ◽  
pp. 246-254 ◽  
Author(s):  
Acácio Antonio Ferreira Zielinski ◽  
Charles Windson Isidoro Haminiuk ◽  
Aline Alberti ◽  
Alessandro Nogueira ◽  
Ivo Mottin Demiate ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Comparative Study ◽  
Statistical Techniques ◽  
Multivariate Statistical Techniques ◽  
Multivariate Statistical ◽  
In Vitro Antioxidant Activity

Modelling the extraction of phenolic compounds and in vitro antioxidant activity of mixtures of green, white and black teas (Camellia sinensis L. Kuntze)

2015 ◽  
Vol 52 (11) ◽  
pp. 6966-6977 ◽  
Author(s):  
Acácio Antonio Ferreira Zielinski ◽  
Daniel Granato ◽  
Aline Alberti ◽  
Alessandro Nogueira ◽  
Ivo Mottin Demiate ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Camellia Sinensis ◽  
In Vitro Antioxidant Activity

A comparative study of phenolic compounds profile and in vitro antioxidant activity from buriti (Mauritia flexuosa) by-products extracts

LWT ◽  
2021 ◽  
pp. 111941
Author(s):  
Adenilson Renato Rudke ◽  
Kátia Suzana Andrade ◽  
Simone Mazzutti ◽  
Acácio Antônio Ferreira Zielinski ◽  
Victor Rodrigues Alves ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Comparative Study ◽  
Mauritia Flexuosa ◽  
By Products ◽  
In Vitro Antioxidant Activity

scholarly journals Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes

2011 ◽  
Vol 31 (3) ◽  
pp. 783-800 ◽  
Author(s):  
Daniel Braga de Lima ◽  
Bruna Carla Agustini ◽  
Eliz Guimarães da Silva ◽  
Fernanda Gaensly ◽  
Rodrigo Becker Cordeiro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Red Wines ◽  
Vitis Labrusca ◽  
In Vitro Antioxidant Activity

scholarly journals Phenolic compounds and in vitro antioxidant activity of six accessions of mashua (Tropaeolum tuberosum R. & P.) from Puno Region, Peru

2021 ◽  
Vol 74 (3) ◽  
pp. 9707-9714
Author(s):  
Haim Behar Montes ◽  
Oscar Reategui ◽  
Danae Marcela Liviac Muñoz ◽  
Jesús Heráclides Arcos Pineda ◽  
Iván Karlos Best Cuba
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Total Content ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Tropaeolum Tuberosum ◽  
In Vitro Antioxidant Activity

Mashua (Tropaeolum tuberosum R. & P.) is an Andean crop of high nutritional value and medicinal properties, which presents a great diversity in morphology and color. The aim of the study was to evaluate the content of phenolic compounds and in vitro antioxidant activity of the most economically important mashua accessions in the Puno Region, Peru. Six accessions of mashua (three purplecolored and three yellow-colored) were evaluated. The content of total polyphenols, total flavonoids and identification of phenolic compounds was determined by the Folin-Ciocalteu assay, aluminum chloride colorimetric method and HPLC-DAD, respectively. In vitro antioxidant activity was evaluated using the FRAP and DPPH assays. In general, the purple-colored mashua had a significantly higher content of total polyphenols, total flavonoids, and in vitro antioxidant activity compared to the yellowcolored mashua; being the Tt-23 accession purple-colored (peel/pulp, purple/purple), which presented a significantly higher content of phenolic compounds and in vitro antioxidant activity compared to the other accessions evaluated (P<0.05). Furthermore, a significant correlation was observed between FRAP and DPPH activities with the total content of polyphenols and flavonoids (P<0.01), as well as between FRAP activity and the caffeic acid and rutin levels (P<0.05). These results suggest that purple-colored mashua, particularly the Tt-23 accession (peel/pulp, purple/purple), has better nutraceutical and antioxidant properties due to its higher content of phenolic compounds.

Antioxidant Components and Antioxidant Activities of Hydroglyceroalcoholic Extract from Fresh Mushroom Mycelium

2017 ◽  
Vol 68 (3) ◽  
pp. 534-540
Author(s):  
Emanuel Vamanu
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acid ◽  
Antioxidant Activities ◽  
Submerged Cultivation ◽  
Active Components ◽  
Gentisic Acid ◽  
Polyphenolic Acids ◽  
In Vitro Antioxidant Activity

The in vitro antioxidant activity, as well as the hydroglyceroalcoholic extracts main active components from mycelia of Pleurotus ostreatus and Coprinus comatus, were determined. The mycelium submitted for extraction was obtained by submerged cultivation in a bioreactor. The hydroglyceroalcoholic extracts, in particular, those of P. ostreatus PSI101109 and PQMZ91109 mycelium had a considerable antioxidant activity, and was compared to the overall constituent of flavonoids plus phenolic compounds. According to the extracts HPLC assessment, the key phenolic acid evident from the extracts was gentisic acid. The homogentisic, gallic and protocatechuic acids were also determined. Catechin was identified as well, except for C. comatus M8102 and P. ostreatus PBS281009 mycelia extracts. Since catechol and gentisic acid levels were high, respectively, there was a correlation with the absence of carotenoid compounds in hydroglyceroalcoholic extracts (P. ostreatus PSI101109). There is a correspondence between the hydroglyceroalcoholic extracts� key antioxidant activities with the catechin and polyphenolic acids levels identified in each extract.

Monitoring of the phenolic compounds and in vitro antioxidant activity of apple beverages according to geographical origin and their type: A chemometric study

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 385-393 ◽  
Author(s):  
Leydi Viviana Herrera Alvarez ◽  
Acácio Antonio Ferreira Zielinski ◽  
Aline Alberti ◽  
Alessandro Nogueira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Geographical Origin ◽  
Type A ◽  
In Vitro Antioxidant Activity
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