scholarly journals Antioxidant Capacities and Total Phenolic Contents Enhancement with Acute Gamma Irradiation in Curcuma alismatifolia (Zingiberaceae) Leaves

2014 ◽  
Vol 15 (7) ◽  
pp. 13077-13090 ◽  
Author(s):  
Sima Taheri ◽  
Thohirah Abdullah ◽  
Ehsan Karimi ◽  
Ehsan Oskoueian ◽  
Mahdi Ebrahimi
Keyword(s):  
Gamma Irradiation ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

scholarly journals Antioxidant Capacities and Total Phenolic Contents Increase with Gamma Irradiation in Two Types of Malaysian Honey

Molecules ◽  
2011 ◽  
Vol 16 (8) ◽  
pp. 6378-6395 ◽  
Author(s):  
Saba Zuhair Hussein ◽  
Kamaruddin Mohd Yusoff ◽  
Suzana Makpol ◽  
Yasmin Anum Mohd Yusof
Keyword(s):  
Gamma Irradiation ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

scholarly journals Antioxidant Capacities and Total Phenolic Contents Increase with Gamma Irradiation in Two Types of Malaysian Honey

Molecules ◽  
2011 ◽  
Vol 16 (9) ◽  
pp. 6378-6395 ◽  
Author(s):  
Saba Zuhair Hussein ◽  
Kamaruddin Mohd Yusoff ◽  
Suzana Makpol ◽  
Yasmin Anum Mohd Yusof
Keyword(s):  
Gamma Irradiation ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

2014 ◽  
Vol 57 ◽  
pp. 150-157 ◽  
Author(s):  
Guan-Lin Chen ◽  
Song-Gen Chen ◽  
Ying-Ying Zhao ◽  
Chun-Xia Luo ◽  
Juan Li ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities ◽  
Before And After

Antioxidant capacities and total phenolic contents of 30 flowers

2018 ◽  
Vol 111 ◽  
pp. 430-445 ◽  
Author(s):  
Guan-Lin Chen ◽  
Song-Gen Chen ◽  
Yi Xiao ◽  
Nan-Lin Fu
Keyword(s):  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

scholarly journals Total Phenolic Contents and Antioxidant Capacities of Selected Chinese Medicinal Plants

2010 ◽  
Vol 11 (6) ◽  
pp. 2362-2372 ◽  
Author(s):  
Feng-Lin Song ◽  
Ren-You Gan ◽  
Yuan Zhang ◽  
Qin Xiao ◽  
Lei Kuang ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities ◽  
Chinese Medicinal Plants

scholarly journals Antioxidant capacities and total phenolic contents of 56 vegetables

2013 ◽  
Vol 5 (1) ◽  
pp. 260-266 ◽  
Author(s):  
Gui-Fang Deng ◽  
Xi Lin ◽  
Xiang-Rong Xu ◽  
Li-Li Gao ◽  
Jie-Feng Xie ◽  
...  
Keyword(s):  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants

2013 ◽  
Vol 51 ◽  
pp. 289-298 ◽  
Author(s):  
Sha Li ◽  
Shu-Ke Li ◽  
Ren-You Gan ◽  
Feng-Lin Song ◽  
Lei Kuang ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

scholarly journals Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder

2018 ◽  
Vol 14 (4) ◽  
pp. 743-752
Author(s):  
Dang Thi Kim Yen ◽  
Nguyen Vu Hong Ha
Keyword(s):  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Cocoa Powder ◽  
Commercial Enzyme ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Maturity Stages ◽  
Antioxidant Capacities

Consumption of cocoa (Theobroma cacao L.) and cocoa products is associated with numerous health benefits due to their high levels of polyphenols and antioxidant capacities. In this study, changes of total phenolic contents (TPC) and antioxidant capacities (AC) of raw cocoa powder at four maturity stages, under different fermentation methods and fermentation duration of cocoa beans were investigated. The TPC and AC were measured using Folin–Ciocalteu and Trolox equivalent antioxidant capacity (TEAC)/ABTS assay, respectively. In term of maturity stages, the powder of unfermented cocoa beans harvested from the stage one contained significantly lower levels of TPC (6.39 ± 0.02 g CE/100 g DM) and AC (26.82 ± 0.13 mol TE/100 g DM) than those from the beans harvested from the stage two, three and four. For all maturity stages studied, fermenting cocoa beans increased antioxidant capacities of the raw cocoa powder. Cocoa fermentation using the commercial enzyme Pectinex® Ultra SP-L resulted in lower TPC but higher AC in comparison to those treated without enzymes, however prolonged fermentation time in cocoa beans significantly reduced TPC and AC in the powder. Strong correlations between TPC and AC of fermented samples with (R = 0.923) and without enzyme supplement (R = 0.942) were obtained. Two-way anova analyses showed that changes of TPC and AC of cocoa beans were dependent on maturity stages, fermentation methods and fermentation duration. As a conclusion, fermentation of cocoa beans harvested at the maturity stage two and three was found to be optimum for the high levels of AC and TPC attainment; fermented beans with commercial enzyme could be utilized to reduce labor cost by shortening the fermentation duration.

Antioxidant Capacities and Total Phenolic Contents of Thymus riatarum

2019 ◽  
Vol 13 ◽  
pp. 579-586 ◽  
Author(s):  
I. Aouam ◽  
Y. EL Atki ◽  
M. Taleb ◽  
A. Taroq ◽  
F. EL Kamari ◽  
...  
Keyword(s):  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities
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