N. nouchali burm. f. flowers as a potential food additive and revitaliser: A biochemico‐toxicological insight

2021 ◽  
Author(s):  
Olivia Dias ◽  
Kanchanlata Tungare ◽  
Shanooba Palamthodi ◽  
Mustansir Bhori
Keyword(s):  
Food Additive ◽  
Potential Food

scholarly journals Assessment of Nano Cellulose from Peach Palm Residue as Potential Food Additive: Part II: Preliminary Studies

2014 ◽  
Vol 52 (9) ◽  
pp. 5641-5650 ◽  
Author(s):  
Dayanne Regina Mendes Andrade ◽  
Márcia Helena Mendonça ◽  
Cristiane Vieira Helm ◽  
Washington L. E. Magalhães ◽  
Graciela Ines Bonzon de Muniz ◽  
...  
Keyword(s):  
Food Additive ◽  
Peach Palm ◽  
Additive Part ◽  
Nano Cellulose ◽  
Potential Food

Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive

2016 ◽  
Vol 41 (2) ◽  
pp. e12855 ◽  
Author(s):  
Bożena Stodolak ◽  
Anna Starzyńska-Janiszewska ◽  
Anna Wywrocka-Gurgul ◽  
Agnieszka Wikiera
Keyword(s):  
Solid State ◽  
Antioxidant Capacity ◽  
Flaxseed Oil ◽  
Food Additive ◽  
Potential Food

Erythorbyl laurate as a potential food additive with multi-functionalities: Interfacial characteristics and antioxidant activity

2017 ◽  
Vol 215 ◽  
pp. 101-107 ◽  
Author(s):  
Kyung-Min Park ◽  
Min Joo Lee ◽  
Su-Kyung Jo ◽  
Seung Jun Choi ◽  
JaeHwan Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Additive ◽  
Potential Food ◽  
Interfacial Characteristics

Safety evaluation studies of SGF gum—a potential food additive from the seed of Sesbania cannabina

1988 ◽  
Vol 26 (11-12) ◽  
pp. 935-946 ◽  
Author(s):  
Li Xili ◽  
Xu Eryi ◽  
Xu Gencheng ◽  
Shang Reiming ◽  
Wang Yuengming ◽  
...  
Keyword(s):  
Evaluation Studies ◽  
Safety Evaluation ◽  
Food Additive ◽  
Sesbania Cannabina ◽  
Potential Food

Erythorbyl laurate as a potential food additive with multi-functionalities: Antibacterial activity and mode of action

Food Control ◽  
2018 ◽  
Vol 86 ◽  
pp. 138-145 ◽  
Author(s):  
Kyung-Min Park ◽  
Su-Kyung Jo ◽  
Hyunjong Yu ◽  
Jun-Young Park ◽  
Seung Jun Choi ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Mode Of Action ◽  
Food Additive ◽  
Potential Food

Enzymatically modified isoquercitrin promotes energy metabolism through activating AMPKα in male C57BL/6 mice

2019 ◽  
Vol 10 (8) ◽  
pp. 5188-5202 ◽  
Author(s):  
Hao Jiang ◽  
Yasukiyo Yoshioka ◽  
Sihao Yuan ◽  
Yuko Horiuchi ◽  
Yoko Yamashita ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Food Additive ◽  
Ampk Phosphorylation ◽  
Quercetin Glycoside ◽  
Potential Food

Enzymatically modified isoquercitrin (EMIQ), a quercetin glycoside with a greater bioavailability, is a potential food additive for the regulation of energy metabolism through AMPK phosphorylation.

scholarly journals Separation, Identification, and Antioxidant Activity of Polyphenols from Lotus Seed Epicarp

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 4007 ◽  
Author(s):  
Zhili Ma ◽  
Yi Huang ◽  
Wen Huang ◽  
Xi Feng ◽  
Fang Yang ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Gel Filtration ◽  
Food Additive ◽  
Polyphenol Compounds ◽  
Lotus Seed ◽  
Seed Processing ◽  
Fraction I ◽  
Potential Food ◽  
Tof Ms

Lotus seed epicarp, the main by-product of lotus seed processing, is abundant in polyphenols. In this study, polyphenols in lotus seed epicarp were separated by Sephadex LH-20 gel filtration chromatography to yield Fraction-I (F-I), Fraction-II (F-II), and Fraction-III (F-III). The polyphenol compounds in the three fractions were identified by UPLC-MI-TOF-MS. Six kinds of polyphenol compounds including cyanidin-3-O-glucoside, procyanidin trimer, and phlorizin were identified in F-I, and prodelphinidin dimer B, procyanidin dimer, and quercetin hexoside isomer were found in F-II. However, there was only procyanidin dimer identified in F-III. The in vitro antioxidant activities of the three fractions were also investigated. We found F-I, F-II, and F-III had strong potential antioxidant activities in the order of F-III > F-II > F-I. Our results suggested that polyphenols from lotus seed epicarp might be suitable for use as a potential food additive.

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