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Artículo
Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation
(Springer Nature, 2016)
Roselle is a plant that accumulates anthocyanins significantly, hence its importance as food coloring and as a source of antioxidant compounds for human health. This study was aimed to determine phenolic composition and ...
Artículo
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
(Elsevier, 2018)
The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white winemaking byproducts extracts (grape pomace and its parts: seeds, skins and stems) was evaluated. ...
Artículo
Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis Elegans
(American Chemical Society, 2013)
The phenolic composition of the extractable fraction of Zalema grape pomace has been analyzed by HPLC-DAD-MS and consisted of mainly flavanols and flavonols (122.75 and 23.11 mg/100 g dry pomace, respectively). The antioxidant ...
Artículo
Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
(Elsevier, 2014)
Antioxidant potential of white grape pomaces from nine different varieties has been evaluated and compared to Zalema variety. The detailed phenolic composition was measured by RRLC/MS, the total phenolic content (TPC) by ...
Artículo
Capillary Gas Chromatography-Mass Spectromety (CGC-MS) Analysis and Antioxidant Activities of Phenolic and Components of Guarana and Derivatives
(Bentham Open, 2012)
The GC-MS analysis of phenolic compounds present in guarana (Paullinia cupana), an important product of the Amazonian forest consumed in supplements or in soft drinks has been the subject of study. The therapeutic properties ...
Artículo
Effects of in Vitro Gastrointestinal Digestion on Phenolic Compounds and Antioxidant Activity of Different White Winemaking Byproducts Extracts
(Elsevier, 2018)
The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white winemaking byproducts extracts (grape pomace and its parts: seeds, skins and stems) was evaluated. ...
Artículo
Cyclic Voltammetry to Evaluate the Antioxidant Potential in Winemaking by-products
(Elsevier, 2017)
Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant properties and potential benefits to human health. Cyclic voltammetry (CV) has been used to ...
Artículo
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity
(Elsevier, 2017)
In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam stabilizers (0–1.50 g/100 g), as well as ...
Artículo
Detailed Phenolic Composition of White Grape by-products by RRLC/MS and Measurement of the Antioxidant Activity
(Elsevier, 2014)
The development and validation of a rapid method of RRLC has been carried out to determine the phenolic composition of winemaking by-products (pomaces, seeds, skins and stems). Thirty-one phenolic compounds belonging to ...
Artículo
Comparative Study of the Enological Potential of DifferentWinemaking Byproducts: Implications in the Antioxidant Activityand Color Expression of Red Wine Anthocyanins in a Model Solution
(American Chemical Society, 2014)
Different white winemaking byproducts (pomace, skins, seeds, and stems) were compared as natural sources of phenolic compounds having biological and sensory properties of enological interest. Antioxidant and copigmentation ...