Search results for "Antioxidant activity"

Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

2018

Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite meals with wheat flour. Besides being less time-consuming, drying at 60 °C for 30 min lowered effectively skin moisture (7.86 g/100 g) and kept better odor notes (leafy and rancid odor scored 6.1 and 0.2, respectively), as well as higher content of phenolics (813.89 µg/g, with the most effective extracting me…

EVOLUZIONE DELL’ATTIVITA’ ANTIOSSIDANTE DI POMODORINO CHERRY DURANTE L’ESSICCAMENTO

2009

Spectroscopic, crystal structural, theoretical and biological studies of phenylacetohydrazide Schiff base derivatives and their copper complexes

2020

Two phenylacetohydrazide Schiff base derivatives: N’-(1-(2-hydroxyphenyl)ethylidene)-2-phenylacetohydrazide, HL1, and N’-((1-hydroxynaphthalen-2-yl)methylene)-2-phenylacetohydrazide, HL2, were synthesized. HL1 dimerizes in presence of HCl, probably via radical mechanism to give (2,2’-((1E)-hydrazine-1,2-diylidenebis(ethan-1-yl-1-ylidene))diphenol (DIM). Thermal reactions of Cu(II) ions with the two Schiff base ligands resulted in formation of the binuclear complexes [(CuL1)2] and [(CuL2)2]. The stoichiometry and structures of the reported compounds were investigated by several spectroscopic and analytical techniques. The structure of the HL1 ligand and its complex [(CuL1)2] as well as the D…

EFFECT OF CANOPY MANAGEMENT TECHNIQUES ON THE NUTRITIONAL QUALITY OF MONTEPULCIANO GRAPEVINE IN PUGLIA (SOUTHERN ITALY)

2012

<p style="text-align: justify;"><strong>Aims</strong>: Tests were carried out to assess the effects of early defoliation, cluster thinning and cluster cutting on the basic and nutritional composition of musts and wines of <em>Vitis vinifera</em> L. cv. Montepulciano.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Both production and quality variables of the musts were evaluated. Antioxidant activity was determined on berries and on wines, as were the phenol and anthocyanin concentrations. The wines were compared by sensory evaluation. The results attested to a positive effect of the treatments on grape compositi…

Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements

2017

The low stability of anthocyanins limits their use in industry, which can be surpassed by gliadins linkage. This work was aimed to study the anthocyanins-gliadins bonding properties. HPLC-DAD-ESI-M...

Effetti dell’essiccamento sull’attività polifenolossidasica e pattern antiossidante di pomodoro ciliegino(Effects of drying process on polyphenol oxi…

2010

Influence of orange cultivar and mandarin postharvest storage on polyphenols, ascorbic acid and antioxidant activity during gastrointestinal digestio…

2017

Polyphenols, ascorbic acid content and antioxidant activity of two sweet oranges (Navel-N and Cara Cara-CC) and mandarin (Clementine-M) as well as their bioaccessibilities were evaluated in pulps and compared to those in fresh juice. Thus, pulps of oranges and mandarins displayed higher hesperidin (HES), narirutin (NAR), total flavonoids (TF), total phenols (TP) and antioxidant activity (AAC) than their corresponding juices. Also, CC products presented higher bioactive compounds content than N ones. Bioaccessibility of bioactive compounds and AAC were higher in pulps of both oranges and mandarin than in their corresponding juices. Oranges (N and CC) pulps and juices presented higher bioacce…

CNIDARIAN JELLYFISH AS A NEW FOOD SOURCE. A TOOL TO CHANGE A PROBLEM TOWARDS A RESOURCE?

2022

Polysaccharides from Pleurotus eryngii var. elaeoselini (Agaricomycetes), a New Potential Culinary-Medicinal Oyster Mushroom from Italy.

2020

Three water-soluble glucans (PELPS-A1, PELPS-A2, and PELPS-A3) purified from the hot water extract of the basidiomata of an edible mushroom Pleurotus eryngii var. elaeoselini by chromatography on DEAE-cellulose 32 and Sephadex G-100 column were found to consist of only D-glucose as monosaccharide constituent. Structural investigation was carried out by acid hydrolysis, periodate oxidation, and NMR experiments (1H-NMR, 13C-NMR, DQF-COSY, TOCSY, ROESY, HMQC, and HMBC). On the basis of these experiments, the structures of the repeating unit of the three isolated polysaccharides were established as follows: (1) PELPS-A1: {[→3)-α-D-Glcp-(1→]3→4)-α-D-Glcp-(1→2)-α-D-Glcp-(1→6)-α-D-Glcp-(1[→6)-β-D-…

Phytochemical profile and bioactivity of traditional ayurvedic decoctions and hydro-alcoholic macerations of Boerhaavia diffusa L. and Curculigo orch…

2015

Decoctions (DECs) and hydro-alcoholic extracts (HEs) prepared from roots of Boerhaavia diffusa L. (Nyctaginaceae) and Curculigo orchioides Gaertn. (Hypoxidaceae) were phytochemically characterised by HPLC-DAD and profiled for their antioxidant, antigenotoxic and cytotoxic activities. B. diffusa DEC was rich in ferulic acid and vanillin, while the HE also contained boeravinone B and eupalitin. Both C. orchioides HE and DEC displayed the main occurrence of orcinol-β-d-glucoside and curculigoside A. Antioxidant activity was assayed through spectrophotometric DPPH, ABTS and β-carotene bleaching test, and using (HP)TLC bioautographic strategies. For both crude drugs, HE was the best performing p…