Search results for "Trolox equivalent antioxidant capacity"
showing 3 items of 13 documents
Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain
2007
Abstract The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice–skim milk mixtures. The proliferation of ready-to-drink beverages has caused the market to focus its interest on these products. Commercial conventionally pasteurized or sterilized beverages based on a mixture of fruit juice and skim milk were evaluated nutritionally for their concentrations of vitamin C, vitamin A and phenolic compounds and their total antioxidant capacity, taking the influence of physicochemical parameters into account. The main contribution to the total antioxidant capacity (TEAC, trolox equivalent antio…
Oxidative stress and antioxidant status in beta-thalassemia major: iron overload and depletion of lipid-soluble antioxidants
1996
Because of continuous blood transfusions, thalassemia patients are subjected to peroxidative tissue injury by the secondary iron overload. In accordance, analysis of serum from 42 beta-thalassemia patients, aged 4 to 40 years, showed that the mean concentrations of conjugated diene lipid hydroperoxides (CD), lipoperoxides evaluated as malondialdehyde/ thiobarbituric acid (MDA/TBA) adducts, and protein carbonyls increased about twofold with respect to control. Ferritin levels were positively correlated with the amount of MDA (r = .41; P = .007) and showed a positive trend with CD (r = .31; P = .07) and protein carbonyls (r = .35; P = .054), as further evidence of the deleterious effects of h…
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