Search results for "Antioxidant compound"

showing 5 items of 5 documents

Isolation of anthocyanins from vegetable wastes.

2004

flavonoids antioxidant compounds vegetable byproductsSettore AGR/15 - Scienze E Tecnologie Alimentari
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Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia (Stevia rebaudiana Berton…

2019

In this study, the influence of stevia addition and sonication processing parameters on the phenolic content and profile as well as the steviol glycosides of strawberry juice-based samples was investigated. For this purpose, three matrices&mdash

sonicationSonicationgreen stevia powder ; strawberry juice ; antioxidant compounds ; steviol glycosides ; sonicationPharmaceutical ScienceSteviol01 natural sciencesFragariaArticleAntioxidantsAnalytical Chemistrylcsh:QD241-441chemistry.chemical_compound0404 agricultural biotechnologylcsh:Organic chemistryantioxidant compoundsGlucosidesPhenolsDrug DiscoveryFood scienceSteviosidePhysical and Theoretical Chemistrysteviol glycosidesstrawberry juiceChromatography High Pressure Liquidchemistry.chemical_classificationFlavonoidsbiologyPlant Extracts010401 analytical chemistryOrganic ChemistryGlycoside04 agricultural and veterinary sciencesSweetnessgreen stevia powderbiology.organism_classification040401 food scienceStevia0104 chemical sciencesStevia rebaudianachemistryChemistry (miscellaneous)Molecular MedicineKaempferolDiterpenes KauraneMolecules
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Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khi…

2018

Increasing consumer awareness for all natural products has quickly led to growing research on new resources of potent and profitable natural antioxidants. In this context, for the first time, the Kolkhoung hull oil (KHO) (Pistacia khinjuk)-unsaponifiable matters (USM) (UHO) (100, 200, and 400 mg kg−1) were incorporated into refined soybean oil (RSO) and the oxidative stability of prepared oils was measured during 32 hours of frying. Then, the obtained results (oxidative stability) were compared to the samples containing tert-butyl hydroquinone (TBHQ) (100 mg kg−1) as a common synthetic antioxidant. According to the results of oxidative stability assays of acid values, conjugated diene value…

Unsaponifiable matterfood.ingredientTocotrienolGeneral Chemical Engineering010401 analytical chemistryOrganic Chemistry04 agricultural and veterinary sciencesAntioxidant compoundTotal polar compound040401 food science01 natural sciencesSoybean oil0104 chemical scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodchemistryUnsaponifiableConjugated diene valueChemical Engineering (all)Pistacia khinjukTocotrienolFood scienceKolkhoung hull oilJournal of the American Oil Chemists' Society
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Anticancer properties of the New Carrots from Ispica

2012

carotenoids antioxidant compounds carrotsSettore AGR/15 - Scienze E Tecnologie Alimentari
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Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils

2004

The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in relation to olive varieties and ripeness, have been studied. Nutritional quality has been evaluated comparing nutrient contents with the recommended daily intake for the Italian population. Oxidative vulnerability has been studied following three different approaches: i) a predictive approach (calculation of the degree of antioxidant protection or DAP index); ii) a descriptive approach (loss of some natural antioxidants during storage); iii) a confirmatory approach (oven test method). This study demonstrated that the olive variety and ripeness degree are important determinants of the nutritional …

antioxidant compoundsExtra virgin olive oil; nutritional quality; antioxidant compoundsExtra virgin olive oilnutritional qualitySettore AGR/15 - Scienze E Tecnologie Alimentari
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