期刊文献+
共找到4篇文章
< 1 >
每页显示 20 50 100
Free Radical-Scavenging Properties and Antioxidant Activity of Fractions from Cranberry Products
1
作者 Stéphane Caillet Guillaume Lorenzo +2 位作者 Jacinthe Coté Jean-Francois Sylvain Monique Lacroix 《Food and Nutrition Sciences》 2012年第3期337-347,共11页
Lipid peroxidation inhibition capacity and antiradical activity were evaluated in HPLC fractions of different polarity obtained from two cranberry juices and three extracts isolated from frozen cranberries and pomace ... Lipid peroxidation inhibition capacity and antiradical activity were evaluated in HPLC fractions of different polarity obtained from two cranberry juices and three extracts isolated from frozen cranberries and pomace containing antho-cyanins, water-soluble and apolar phenolic compounds, respectively. Compounds with close polarities were collected to obtain between three and four fractions from each juice or extract. The cranberry phenols are good free radi-cal-scavengers, but they were less efficient at inhibiting the lipid peroxidation. Of all the samples tested, the intermediate polarity fraction of extract rich in apolar phenolic compounds of fruit presented the highest antiradical activity while the most hydrophobic fractions of the anthocyanin-rich extract from fruit and pomace appeared to be the most efficient at inhibiting the lipid peroxidation. The antioxidant or pro-oxidant activity of fractions increased with the con-centration. The phenol polarity and the technological process to manufacture cranberry juice can influence the antioxidant and antiradical activities of fractions. 展开更多
关键词 HPLC Fractions Cranberry Juices Phenolic Extracts Free Radical scavenging capacity Antioxidant Activity
下载PDF
Levels of antioxidant enzymes and alkaline protease from pulp and peel of sunflower 被引量:1
2
作者 Wesen Adel Mehdi Faridah Yusof +2 位作者 Layla O.Farhan Atheer Awad Mehde Raha Ahmed Raus 《Asian Pacific Journal of Tropical Biomedicine》 SCIE CAS 2017年第6期533-537,共5页
Objective:The activity of enzymes participating in the systems of antioxidant protection was assayed in the peel and pulp of sunflower.The essential roles of proteases in food stimulate research to find other sources ... Objective:The activity of enzymes participating in the systems of antioxidant protection was assayed in the peel and pulp of sunflower.The essential roles of proteases in food stimulate research to find other sources of the enzyme especially from non-conventional sources.In the present work,we study several biochemical parameters in the pulp and peel of sunflower.Methods:Pulp and peel of sunflower was extracted,antioxidant enzymes and nonenzymatic antioxidant were measured.Alkaline protease was measured and purified from pulp in sunflower.Results:High carbohydrate concentration,beta-carotene,catalase and ascorbate peroxidase activities,free radical scavenging capacity and free flavonoid content were observed in the peel of sunflower.Whereas,MDA and ceruloplasmin activities were high in the pulp of sunflower.Conclusions:The present study concluded that peel in sunflower are strong radical scavengers and can be considered as good sources of natural antioxidants for medicinal and commercial uses.Further analysis showed that protease activity was a significantly high in the pulp compared to the peel. 展开更多
关键词 Pulp sunflower Antioxidant enzymes Free radical scavenging capacity Free flavonoid content Alkaline protease
下载PDF
Stability of the Antioxidant Activity of Flavonoids after Gamma Irradiation
3
作者 Antonio Fernando de Melo Vaz Marthyna Pessoa de Souza +5 位作者 Adriana Carla Cavalcante Malta Argolo Ana Maria Mendonca de Albuquerque Melo Maria Luiza Vilela Oliva Haroldo Sátiro Xavier Luana Cassandra Breitenbach Barroso Coelho Maria Tereza dos Santos Correia 《Food and Nutrition Sciences》 2011年第5期490-493,共4页
Food irradiation has the purpose of destroying insects or microorganisms, thereby increasing the safety and shelf life of foods. Flavonoids are ubiquitous plant secondary products with radical scavenger ability. In th... Food irradiation has the purpose of destroying insects or microorganisms, thereby increasing the safety and shelf life of foods. Flavonoids are ubiquitous plant secondary products with radical scavenger ability. In the present study their antioxidant stability after gamma irradiation was evaluated. The flavonoids showed fast scavenger ability measured with the 2.2-diphenyl-1-picrylhydrazyl radical (DPPH) after high doses of radiation. The low damage caused by irra- diation on antioxidant capacity of the flavonoids shows their potential use in combating chemical oxidation of bio- molecules in irradiated foods. 展开更多
关键词 Flavonoid Food Irradiation Scavenger capacity Gamma Irradiation
下载PDF
Optimization of Extraction of Antioxidants from Turmeric(Curcuma longa L.) Using Response Surface Methodology
4
作者 LIU Caiqin CHEN Weiqing +1 位作者 WANG Nan JIN Jianchang 《Wuhan University Journal of Natural Sciences》 CAS CSCD 2018年第1期63-69,共7页
Turmeric is a spice widely used to enhance the taste and color of certain meats. We investigated the antioxidant capacities of turmeric ethanol soaking extracts by utilizing the scavenging properties of hydroxyl radic... Turmeric is a spice widely used to enhance the taste and color of certain meats. We investigated the antioxidant capacities of turmeric ethanol soaking extracts by utilizing the scavenging properties of hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical. The results showed that the optimum extraction parameters were: extraction time 4 h, sample-solvent ratio 1:84.12, solvent 72.34% ethanol solution, and water bath temperature 81.3 ℃. The optimum ethanol soaking extraction parameters were: extraction time 4 h, sample-solvent ratio 1:90.74, solvent 80.46% ethanol solution, water bath temperature 88.2 ℃. With these parameters, the hydroxyl radical scavenging rate and the DPPH free radical clearance of crude extracts from turmeric can reach about 93.78% and 40.69%, respectively. These results indicate that ethanol soaking extraction may be a useful method for extracting antioxidants from turmeric. 展开更多
关键词 turmeric ethanol soaking extraction antioxidantactivity hydroxyl radical scavenging capacity 1 1-diphenyl-2-picrylhydrazyl(DPPH)scavenging capacity
原文传递
上一页 1 下一页 到第
使用帮助 返回顶部