scholarly journals Chemical analysis and antioxidant activity of four propolis samples collected from different regions of Lebanon

2021 ◽  
Author(s):  
Manal EL ALI ◽  
Ali JABER ◽  
Zeinab DORRA ◽  
Milad EL RIACHI ◽  
Ghassan IBRAHIM ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis

scholarly journals Rapid HPTLC-based method for quality control: simultaneous chemical analysis and antioxidant activity determination in herbal, nutraceutical and functional foods

2011 ◽  
Vol 1 ◽  
pp. 960-964 ◽  
Author(s):  
Katalina Muñoz ◽  
Jeniffer Calderón ◽  
Edison Osorio ◽  
Dagoberto Castro ◽  
Raquel Serna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Control ◽  
Chemical Analysis ◽  
Functional Foods ◽  
Activity Determination

scholarly journals Ultrasonic-assisted enzymatic extraction of a water soluble polysaccharide from dragon fruit peel and its antioxidant activity

RSC Advances ◽  
2018 ◽  
Vol 8 (73) ◽  
pp. 42145-42152 ◽  
Author(s):  
Shiquan Qian ◽  
Xiaohui Fang ◽  
Demiao Dan ◽  
Enjie Diao ◽  
Zhaoxin Lu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis ◽  
Water Soluble ◽  
Enzymatic Extraction ◽  
Fruit Peel ◽  
Dragon Fruit ◽  
Ultrasonic Assisted ◽  
Soluble Polysaccharide

A novel water soluble polysaccharide from dragon fruit peel named DFPWSP-1 was isolated and purified and chemical analysis was performed.

Chemical analysis and antioxidant activity in vitro of a β-d-glucan isolated from Dictyophora indusiata

2012 ◽  
Vol 51 (1-2) ◽  
pp. 70-75 ◽  
Author(s):  
Chao Deng ◽  
Zhun Hu ◽  
Haitian Fu ◽  
Minghua Hu ◽  
Xin Xu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis

scholarly journals Physico-Chemical Analysis of Fresh and Fermented Fruit Juices Probioticated with Lactobacillus casei

2013 ◽  
Vol 1 (3) ◽  
pp. 127-131 ◽  
Author(s):  
Bathal Vijaya Kumar ◽  
Mannepula Sreedharamurthy ◽  
Obulam Vijaya Sarathi Reddy
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis ◽  
Lactobacillus Casei ◽  
Health Benefits ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Fruit Juices ◽  
Time Intervals ◽  
Standard Methods ◽  
Physico Chemical

The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juices except for cantaloupe juice. Probiotication of fruit juices with L. casei, decreased pH and increased the titratable acidity within 72 h. Physico-chemical properties were also determined at different time intervals (24, 48 and 72 h) of probiotication. Based on the above results, it was inferred that the beverage prepared from the probiotication of fruit juices with L. casei could be useful in providing health benefits to the consumers.DOI: http://dx.doi.org/10.3126/ijasbt.v1i3.8301 Int J Appl Sci Biotechnol, Vol. 1(3) 2013 : 127-131

Craft beer vs industrial beer: chemical and sensory differences

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Alicia Rosales ◽  
M. Inmaculada Talaverano ◽  
Jesús Lozano ◽  
Carlos Sánchez-Vicente ◽  
Óscar Santamaría ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Content Type ◽  
Craft Beer ◽  
Total Variability ◽  
Craft Beers

PurposeThe aim of this paper is to determine chemical and sensory differences of between craft and industrial/or commercial beers. Beer market is nowadays booming and consumers are in the search of new and healthier products.Design/smethodology/approachHere, commercial and craft beers were chemically analyzed and sensory evaluated. Chemical analysis included pH, bitterness, color, total polyphenol content and antioxidant activity. Likewise, 40 sensory descriptors were evaluated by trained panelists, including visual, olfactory and gustatory attributes. In addition, an electronic nose (e-nose) was tested to determine its suitability to discriminate beer type and/or style according to their volatiles profile.FindingsCraft beers presented higher values of color, bitterness and antioxidant activity when compared to commercial beers. Sensory descriptors showed craft beers to be associated with the highest scores in visual, olfactory and gustatory descriptors. Data from e-nose explained 97% of the total variability of the volatile compounds in the analyzed beers, indicating the suitability of this device to discriminate beer types.Originality/valueResults are of interest for design of marketing and selling techniques for craft brewery managers. In addition, cheap and easy-managing device as e-nose resulted in a valuable tool to monitoring beer quality.

Chemical analysis of Astragalus mongholicus polysaccharides and antioxidant activity of the polysaccharides

2010 ◽  
Vol 82 (3) ◽  
pp. 636-640 ◽  
Author(s):  
Hui Yan ◽  
Yupeng Xie ◽  
Shiguang Sun ◽  
Xiaodi Sun ◽  
Fengxia Ren ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis
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