Search results for "Chufa"

showing 4 items of 4 documents

Searching for the antioxidant, anti-inflammatory, and neuroprotective potential of natural food and nutritional supplements for ocular health in the …

2021

Adherence to a healthy diet offers a valuable intervention to compete against the increasing cases of ocular diseases worldwide, such as dry eye disorders, myopia progression, cataracts, glaucoma, diabetic retinopathy, or age macular degeneration. Certain amounts of micronutrients must be daily provided for proper functioning of the visual system, such as vitamins, carotenoids, trace metals and omega-3 fatty acids. Among natural foods, the following have to be considered for boosting eye/vision health: fish, meat, eggs, nuts, legumes, citrus fruits, nuts, leafy green vegetables, orange-colored fruits/vegetables, olives-olive oil, and dairy products. Nutritional supplements have received muc…

Health (social science)AntioxidantMediterranean dietgenetic structuresmedicine.medical_treatmentnutritional supplementsSuplements nutritiusXuflaPlant ScienceReviewHealth Professions (miscellaneous)Antioxidantsantioxidant/anti-inflammatory/neuroprotective propertiesSafrà0302 clinical medicineAntiinflammatory agentseducation.field_of_studyfood and beveragesAgents antiinflamatoristigernuts-chufa de ValenciaDiabetic retinopathyOphthalmopathiesMicronutrientDietary supplementsChufaCabbageOftalmologíatigernuts-<i>chufa de Valencia</i>OftalmopatiesWalnutPopulationsaffronTP1-1185FisiologíaMicrobiologyNeuroprotection03 medical and health sciencesMediterranean cookingCataractsColEnvironmental healthMediterranean dietCuina mediterràniamedicineeducationnatural foodbroccolibusiness.industryChemical technologyeye diseasesMacular degenerationmedicine.diseaseeye diseasesSaffron (Spice)Noguera (Arbre)030221 ophthalmology & optometrybusinesswalnuts030217 neurology & neurosurgeryFood Science
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Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

2018

During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%)

Health (social science)Antioxidantmedicine.medical_treatmentantioxidant capacityphenolic compoundsPlant ScienceRaw materiallcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyArticletiger nutschemistry.chemical_compound0404 agricultural biotechnologyCyperusmedicinelcsh:TP1-1185Dry matterFood scienceby-products2. Zero hungerbiologyhorchata de chufa ; tiger nuts ; by-products ; antioxidant capacity ; flavonoids ; phenolic compounds010401 analytical chemistryExtraction (chemistry)horchata de chufa04 agricultural and veterinary sciencesbiology.organism_classification040401 food science6. Clean water0104 chemical sciencesSolventchemistryPolyphenolflavonoidsTroloxFood Science
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Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Character…

2019

The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from &ldquo

[SDV.BIO]Life Sciences [q-bio]/BiotechnologyOrxataPharmaceutical Science01 natural sciencesAntioxidantsAnalytical Chemistrychemistry.chemical_compoundTandem Mass SpectrometryDrug Discovery[SDV.IDA]Life Sciences [q-bio]/Food engineeringGallic acidSinensetinCyperusComputingMilieux_MISCELLANEOUSChromatography High Pressure LiquidTemperature04 agricultural and veterinary sciencesHydrogen-Ion Concentration040401 food sciencesolvent extraction[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biomolecules [q-bio.BM]SolventChemistry (miscellaneous)Molecular MedicineCoumaric AcidsTrolox equivalent antioxidant capacityArticlelcsh:QD241-4410404 agricultural biotechnologylcsh:Organic chemistryPhenolsDry matterPhysical and Theoretical Chemistry[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM]Nutricióby-productspolyphenolsFlavonoidstiger nutChromatographyPlant Extracts010401 analytical chemistryOrganic ChemistryExtraction (chemistry)horchata de chufa[SDV.BBM.BM]Life Sciences [q-bio]/Biochemistry Molecular Biology/Molecular biologytriple TOF-LC-MS-MS0104 chemical scienceschemistryPolyphenolSolventsTrolox[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Uso de procesos convencionales e innovadores para la valorización de los subproductos de la horchata

2019

La “Horchata de chufa" o más comúnmente conocida como “Horchata” es una bebida tradicional, no alcohólica, dulce y de aspecto blanquecino obtenida a partir de tubérculos de chufa (Cyperus esculentus L. var. Sativus Boeck) consumida fundamentalmente en la Comunidad Valenciana durante la época de verano, aunque en los últimos años ha experimentado un crecimiento en su consumo tanto a nivel español como en el resto del mundo. Durante el proceso de elaboración de la “Horchata” se producen una gran cantidad de residuos y subproductos tanto sólidos como líquidos, donde los sólidos pueden representar hasta el 60% del material vegetal. Estos subproductos se han considerado tradicionalmente como des…

compuestos antioxidantes bioactivoshorchata de chufaUNESCO::CIENCIAS TECNOLÓGICAS::Tecnología de los alimentos::Antioxidantes en los alimentosfluidos supercríticospolifenolessubproductosextracción convencionalaceite:CIENCIAS TECNOLÓGICAS::Tecnología de los alimentos::Antioxidantes en los alimentos [UNESCO]
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