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Artículo
Proximate chemical composition and content of biologically active components in leaves of two quinoa cultivars (Salcedo and Altiplano) produced in Peru
(Academic Journals Inc., 2016)
Objective: The purpose of the presented study was to describe the proximate chemical composition and content of biologically active components in leaves of two quinoa cultivars (Salcedo and Altiplano) produced in Peru. ...
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
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
Capacidad antioxidante (ORAC FL) de pulpas de frutos congelados
(Sociedade Brasileira de Alimentacao e Nutricao, 2006)
The production of fruits’ pulps has reached growing regional and international market. This is basically due to the fact that they are easily available to the consumers together with the benefits of a rich diet ...
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
Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases
(MDPI, 2021-05)
The best conservation method for native Chilean berries has been investigated in combination with an implemented large-scale extract of maqui berry, rich in total polyphenols and anthocyanin to be tested in intestinal ...
Artículo
State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health
(MDPI, 2020-05)
The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different ...
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 ...
Artículo
Comparative Study of Red Berry Pomaces (Blueberry, Red Raspberry, Red Currant and Blackberry) as Source of Antioxidants and Pigments
(Springer Nature, 2019)
Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. In this study, pomaces from four red berries (blueberries, red raspberries, red currants and blackberries) ...