Natural antioxidants from residual sources
The growing interest in the substitution of synthetic food antioxidants by natural ones has
fostered research on vegetable sources and the screening of raw materials for identifying …
fostered research on vegetable sources and the screening of raw materials for identifying …
Antioxidants in fruits and vegetables–the millennium's health
C Kaur, HC Kapoor - International journal of food science & …, 2001 - Wiley Online Library
Some of the most exciting research in the last decade has been the discovery of a group of
nutrients, which have protective effects against cell oxidation. These naturally occurring …
nutrients, which have protective effects against cell oxidation. These naturally occurring …
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
N Balasundram, K Sundram, S Samman - Food chemistry, 2006 - Elsevier
Phenolic compounds, ubiquitous in plants are an essential part of the human diet, and are of
considerable interest due to their antioxidant properties. These compounds posses an …
considerable interest due to their antioxidant properties. These compounds posses an …
Antioxidant capacity of phenolic phytochemicals from various cultivars of plums
Polyphenolic phytochemical extractions of six cultivars of plums (Beltsville Elite B70197,
Cacak Best, French Damson, Long John, Stanley, Yugoslavian Elite T101) and Gala apples …
Cacak Best, French Damson, Long John, Stanley, Yugoslavian Elite T101) and Gala apples …
Phenolic compounds and their role in oxidative processes in fruits
Phenolic compounds occur in all fruits as a diverse group of secondary metabolites. Hence,
they are a component of the human diet although data for dietary intakes and metabolic fate …
they are a component of the human diet although data for dietary intakes and metabolic fate …
Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California
Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars,
5 each of white-flesh nectarines, yellow-flesh nectarines, white-flesh peaches, yellow-flesh …
5 each of white-flesh nectarines, yellow-flesh nectarines, white-flesh peaches, yellow-flesh …
Quantification of polyphenolics and their antioxidant capacity in fresh plums
Total phenolics, total flavonoids, and antioxidant capacity of 11 cultivars of fresh plums were
determined using spectrophotometric methods. Identification and quantification of individual …
determined using spectrophotometric methods. Identification and quantification of individual …
Effect of pH on the stability of plant phenolic compounds
M Friedman, HS Jürgens - Journal of agricultural and food …, 2000 - ACS Publications
It is not uncommon to treat plant-derived foods and feeds with alkali. Such exposure to high
pH is being used to recover proteins from cereals and legumes, to induce the formation of …
pH is being used to recover proteins from cereals and legumes, to induce the formation of …
Coffee chlorogenic acids incorporation for bioactivity enhancement of foods: A review
A Rojas-González, CY Figueroa-Hernández… - Molecules, 2022 - mdpi.com
The demand of foods with high antioxidant capacity have increased and research on these
foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green …
foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green …
Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—a review
Understanding the influence of processing operations such as drying/dehydration, canning,
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …