scholarly journals Separation and Characterization of Subunits of Ribulose Diphosphate Carboxylase

1971 ◽  
Vol 24 (3) ◽  
pp. 747 ◽  
Author(s):  
KE Moon ◽  
EOP Thompson
Keyword(s):  
Phenolic Compounds ◽  
Wheat Flour ◽  
Alkaline Hydrolysis ◽  
Aging Effect ◽  
Ribulose Diphosphate Carboxylase ◽  
Covalently Bound

Phenolic compounds covalently bound to macromolecules occur in wheat flour and are released by acid or alkaline hydrolysis. It is concluded that changes in phenolic compounds may partly account for the aging effect in flours

Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 299-306 ◽  
Author(s):  
Antonella Pasqualone ◽  
Barbara Laddomada ◽  
Alfio Spina ◽  
Aldo Todaro ◽  
Carlos Guzmàn ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Wheat Flour ◽  
By Products ◽  
Potential Use

scholarly journals Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1304
Author(s):  
Francisco Espínola ◽  
Alfonso M. Vidal ◽  
Juan M. Espínola ◽  
Manuel Moya
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Olive Tree ◽  
Extraction Yield ◽  
Point Of View ◽  
Human Consumption ◽  
Analytical Point ◽  
Wild Olive ◽  
Olive Trees

Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

scholarly journals Analysis of Antioxidant and Antiallergic Active Components Extracted From the Edible Insect Oxya yezoensis

2021 ◽  
Vol 16 (5) ◽  
pp. 1934578X2110233
Author(s):  
Masahiro Saiki ◽  
Naomichi Takemoto ◽  
Maki Nagata ◽  
Masako Matsumoto ◽  
Yhiya Amen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Key Factors ◽  
Active Components ◽  
Food And Agriculture ◽  
Food And Agriculture Organization

In recent years, entomophagy has attracted increased attention, as it was recommended as a potential source of food by the Food and Agriculture Organization of the United Nations. In Japan, Oxya yezoensisis one of the most widely eaten insect species, but studies of its functionality as a food are limited. In this study, we reported the optimal characterization of the total phenolic compounds in methanolic extract (OME) and different fractions of OME. Additionally, the antioxidant and antiallergic activities of the OME fractions were evaluated. The results showed that the ethyl acetate-soluble fraction of OME has potential antioxidant activity, whereas the n-hexane-soluble fraction showed the strongest inhibition of β-hexosaminidase, which is one of the key factors in allergic reactions. It was concluded that phenolic compounds might contribute to the antioxidant activity while unsaturated fatty acids contribute to the antiallergy activity.

scholarly journals Optimization of extraction methods for characterization of phenolic compounds in apricot fruit (Prunus armeniaca)

2019 ◽  
Vol 10 (10) ◽  
pp. 6492-6502
Author(s):  
Lisard Iglesias-Carres ◽  
Anna Mas-Capdevila ◽  
Francisca Isabel Bravo ◽  
Cinta Bladé ◽  
Anna Arola-Arnal ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Extraction Methods ◽  
Prunus Armeniaca ◽  
Health Promoting

Fruits are rich in phenolic compounds with health-promoting activities.

scholarly journals Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

RSC Advances ◽  
2015 ◽  
Vol 5 (34) ◽  
pp. 26991-26997 ◽  
Author(s):  
Natália Martins ◽  
Lillian Barros ◽  
Montserrat Dueñas ◽  
Celestino Santos-Buelga ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Glycyrrhiza Glabra ◽  
Phenolic Composition ◽  
Glycyrrhiza Glabra L

The present work aims to characterize and quantify the phenolic composition and to evaluate the antioxidant activity of Glycyrrhiza glabra L. (commonly known as licorice) rhizomes and roots.

Sign in / Sign up

Export Citation Format

Share Document