scholarly journals Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Patricia Boeri ◽  
Lucrecia Piñuel ◽  
Daniela Dalzotto ◽  
Romina Monasterio ◽  
Ariel Fontana ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Argentine Patagonia

Chemical composition and antioxidant capacity of Marrubium peregrinum L. from Vojvodina (Serbia)

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
E Jovin ◽  
A Toth ◽  
I Beara ◽  
K Balog ◽  
D Orčić ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity

Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen

2014 ◽  
Vol 10 ◽  
pp. 65-74 ◽  
Author(s):  
Slađana Žilić ◽  
Jelena Vančetović ◽  
Marijana Janković ◽  
Vuk Maksimović
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Zea Mays L

American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity

LWT ◽  
2021 ◽  
pp. 112317
Author(s):  
Arão Cardoso Viana ◽  
Tatiana Colombo Pimentel ◽  
Rafaela Borges do Vale ◽  
Lorena Santos Clementino ◽  
Emilly Thayná Januario Ferreira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Craft Beer ◽  
Yeast Strains

scholarly journals Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)

2018 ◽  
Vol 38 (suppl 1) ◽  
pp. 248-253 ◽  
Author(s):  
Luísa Fernandes de Menezes MARES ◽  
Maria Cristina PASSOS ◽  
Camila Carvalho MENEZES
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sesamum Indicum ◽  
Germination Time

Chemical Composition and Antioxidant Capacity of BrazilianPassifloraSeed Oils

2015 ◽  
Vol 80 (12) ◽  
pp. C2647-C2654 ◽  
Author(s):  
Fernanda Carvalho de Santana ◽  
Fernanda Branco Shinagawa ◽  
Elias da Silva Araujo ◽  
Ana Maria Costa ◽  
Jorge Mancini-Filho
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity

scholarly journals Chemical Composition and Antioxidant Activity of Essential Oils from Leaves of Two Specimens of Eugenia florida DC.

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5848
Author(s):  
Oberdan Oliveira Ferreira ◽  
Celeste de Jesus Pereira Franco ◽  
Everton Luiz Pompeu Varela ◽  
Sebastião Gomes Silva ◽  
Márcia Moraes Cascaes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Secondary Forest ◽  
Folk Medicine ◽  
Gastrointestinal Problems ◽  
Trolox Equivalent ◽  
Almost All ◽  
Floodplain Area

Eugenia florida DC. belongs to the Myrtaceae family, which is present in almost all of Brazil. This species is popularly known as pitanga-preta or guamirim and is used in folk medicine to treat gastrointestinal problems. In this study, two specimens of Eugenia florida (Efl) were collected in different areas of the same region. Specimen A (EflA) was collected in an area of secondary forest (capoeira), while specimen B (EflB) was collected in a floodplain area. The essential oils (EOs) were extracted from both specimens of Eugenia florida by means of hydrodistillation. Gas chromatography coupled to mass spectrometry (GC/MS) was used to identify the volatile compounds present, and the antioxidant capacity of the EOs was determined by antioxidant capacity (AC-DPPH) and the Trolox equivalent antioxidant (TEAC) assay. For E. florida, limonene (11.98%), spathulenol (10.94%) and α-pinene (5.21%) were identified as the main compounds of the EO extracted from sample A, while sample B comprised selina-3,11-dien-6α-ol (12.03%), eremoligenol (11.0%) and γ-elemene (10.70%). This difference in chemical composition impacted the antioxidant activity of the EOs between the studied samples, especially in sample B of E. florida. This study is the first to report on the antioxidant activity of Eugenia florida DC. essential oils.

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

2016 ◽  
Vol 207 ◽  
pp. 170-179 ◽  
Author(s):  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Pilar Legua ◽  
Krzysztof Lech ◽  
Ángel A. Carbonell-Barrachina ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sensory Quality ◽  
Drying Method

Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

2020 ◽  
Vol 322 ◽  
pp. 126783 ◽  
Author(s):  
Débora P. Moraes ◽  
Jesús Lozano-Sánchez ◽  
Marina L. Machado ◽  
Márcia Vizzotto ◽  
Micheli Lazzaretti ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Antioxidant Capacity

scholarly journals Comparative Evaluation of Essential Oils from Medicinal-Aromatic Plants of Greece: Chemical Composition, Antioxidant Capacity and Antimicrobial Activity against Bacterial Fish Pathogens

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 148 ◽  
Author(s):  
Thekla I. Anastasiou ◽  
Manolis Mandalakis ◽  
Nikos Krigas ◽  
Thomas Vézignol ◽  
Diamanto Lazari ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
In Vitro Assays ◽  
Aromatic Plants ◽  
Farmed Fish ◽  
Fish Pathogens ◽  
Antioxidant Agents ◽  
The Impact

The administration of antibiotics in aquaculture has raised concern about the impact of their overuse in marine ecosystems, seafood safety and consumers’ health. This “green consumerism” has forced researchers to find new alternatives against fish pathogens. The present study focused on 12 Mediterranean medicinal-aromatic plants as potential antimicrobials and antioxidant agents that could be used in fish aquaculture. In vitro assays showed that the essential oils (EOs) from all studied plants had anti-bacterial and antioxidant properties, with their efficacy being dependent on their chemical composition. More specifically, EOs rich in carvacrol, p-cymene and γ-terpinene exhibited not only the strongest inhibitory activity against the growth of bacterial pathogens (inhibitory concentration: 26–88 μg mL−1), but also the greatest total antioxidant capacity (ABTS: 2591–5879 μmole mL−1; CUPRAC: 931–2733 μmole mL−1). These compounds were mainly found in the EOs from Greek oregano (Origanum vulgare subsp. hirtum), Spanish oregano (Thymbra capitata) and savoury (Satureja thymbra) collected from cultivations in Greece. The specific EOs stand out as promising candidates for the treatment of bacterial diseases and oxidative stress in farmed fish. Further in vivo experiments are needed to fully understand the effects of EO dietary supplementation on fish farming processes.

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