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Showing papers in "Food Chemistry in 2006"


Journal ArticleDOI
TL;DR: Phenolic compounds, ubiquitous in plants are an essential part of the human diet, and are of considerable interest due to their antioxidant properties as mentioned in this paper, and their structures may range from a simple phenolic molecule to a complex high-molecular weight polymer.

2,723 citations


Journal ArticleDOI
TL;DR: In this article, the authors evaluated the total phenolic or flavonoid contents of 11 Algerian medicinal plants and determined whether these compounds have an antioxidant capacity toward free radical propagation.

1,441 citations


Journal ArticleDOI
TL;DR: In this article, the authors provide an updated overview on the principal applications of two clean processes, supercritical fluid extraction and subcritical water extraction, used to isolate natural products from different raw materials, such as plants, food by-products, algae and microalgae.

1,090 citations


Journal ArticleDOI
TL;DR: In this article, the total phenolic content and related total antioxidant capacity of 70 medicinal plant infusions were analyzed, and the effect of infusion time and infusion temperature on the phenolic contents, Ferric Reducing/Antioxidant Power (FRAP) and free radical scavenging ability was tested.

1,071 citations


Journal ArticleDOI
TL;DR: The antioxidant properties of Sechium edule extracts were tested by three established in vitro methods, namely reducing power, β-carotene linoleate model and 1,1- diphenyl-2 picrylhydrazyl (DPPH) radical-scavenging.

928 citations


Journal ArticleDOI
TL;DR: Wang et al. as mentioned in this paper extracted antioxidants from pomegranate peel, using a mixture of ethanol, methanol and acetone, and the antioxidant properties of the extract were further investigated as compared with the pulp extract.

913 citations


Journal ArticleDOI
TL;DR: In this article, four different types of wheat bran were extracted and analyzed for phenolic acids using the Folin-Ciocalteu method and HPLC, and the extracts and their hydrolysis products were also evaluated for their antioxidant activities.

765 citations


Journal ArticleDOI
TL;DR: The antioxidant properties of 25 edible tropical plants, expressed as Trolox equivalent antioxidant capacity (TEAC), were studied using DPPH scavenging and reducing ferric ion antioxidant potential (FRAP) assays as discussed by the authors.

751 citations


Journal ArticleDOI
TL;DR: In this paper, hydrodistilled extracts from basil, laurel, parsley, juniper, aniseed, fennel, cumin, cardamom, and ginger were assessed for their total phenol content, and antioxidant (iron(III) reduction, inhibition of linoleic acid peroxidation, iron(II) chelation, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging and inhibition of hydroxyl radical mediated 2-deoxy- d -ribose degradation, site

696 citations


Journal ArticleDOI
TL;DR: In this paper, the effect of the use of water and different organic solvents such as acetone, N,N -dimethylformamide (DMF), ethanol or methanol at various concentrations on the total polyphenol content and antioxidant activity was studied for the black tea and mate tea.

675 citations


Journal ArticleDOI
TL;DR: In this article, the proximate composition, mineral constituents and amino acid profile of four important legumes (chickpea, lentil, cowpea and green pea) were studied in order to evaluate their nutritional performance.

Journal ArticleDOI
TL;DR: In this article, eleven fruit and vegetable byproducts and two minor crops were screened for industrial polyphenol exploitation potential by determination of their extraction yield, total phenolic content (TPC, Folin-Ciocalteu), and antioxidant activity (NTZ/hypoxanthine superoxide assay, ferric thiocyanate method).

Journal ArticleDOI
TL;DR: In this article, a study was conducted to assess the content of tocopherols and carotenoids in unsaponifiable matter as well as the amount of total phenols of 10 different types of nuts.

Journal ArticleDOI
TL;DR: In this paper, the authors evaluated the antioxidant activity (AA), total phenolic content, and reducing power of the crude extract, fractions, and subfractions derived from a red alga, Polysiphonia urceolata, were evaluated and determined.

Journal ArticleDOI
TL;DR: In this paper, the antioxidant activities and total phenolic contents of 30 Chinese medicinal plants were evaluated using the ferric reducing antioxidant power assay and the Folin-Ciocalteu method, respectively.

Journal ArticleDOI
TL;DR: The chemical composition and the contents of resistant starch and soluble and insoluble dietary fibre of pea (Pisum sativum L.), common bean, chickpea (Cicer aretinum L.) and lentil (Lens culinaris Med.) legumes, were studied.

Journal ArticleDOI
TL;DR: The effect of heat treatment on the changes in the overall antioxidant activity and polyphenolic compounds of Shiitake extract was investigated in this paper, which showed that the free and bound polyphenolics and flavonoids in the mushroom extracts were analyzed after heat treatment.

Journal ArticleDOI
TL;DR: Not all of the phenolic compounds assessed here showed complex formation, those not bearing catechol or galloyl moiety like vanillic acid, syringic acid and ferulic acid, did not show any complex formation in this study.

Journal ArticleDOI
TL;DR: In this paper, four cereals including barley, pearl millet, rye and sorghum which are adapted to the growing conditions in the United Arab Emirates were evaluated in terms of their composition of dietary fiber, resistant starch, minerals and total phenols and antioxidant properties.

Journal ArticleDOI
TL;DR: In this article, four provenances of J. curcas from different agro-climatic regions of Mexico (1. Castillo de Teayo, 2. Pueblillo 3. Coatzacoalcos and 4. Yautepec), that differed in morphological characteristics, were studied.

Journal ArticleDOI
TL;DR: In this article, the authors studied the antiproliferative properties of red pitaya on melanoma cells and determined if it is a valuable source of antioxidants and an anticancer agent.

Journal ArticleDOI
TL;DR: The nutritional composition of the edible seaweeds Durvillaea antarctica and dried Ulva lactuca was determined, including the soluble (SDF), insoluble (IDF) and total (TDF) dietary fiber content, amino acid and fatty acid profiles along with tocopherols and tocotrienols (pro-vitamin E).

Journal ArticleDOI
TL;DR: In this article, a review summarizes current knowledge about the chemical origin of various aging flavors and the reaction mechanisms responsible for their formation, and the relationship between the production process and beer flavour stability is discussed.

Journal ArticleDOI
TL;DR: In this paper, seven different extracts, fractions and residues of Navel sweet orange (Citrus sinensis) peel were evaluated for their radical scavenging activity by the DPPH and luminol induced chemiluminescence methods.

Journal ArticleDOI
TL;DR: In this article, the antioxidant potency of freeze-dried aqueous extract of C. aromaticus was investigated, employing various established in vitro systems, such as the β-carotene-linoleate model system, 1,1-diphenyl-2-picrylhydrazyl (DPPH)/superoxide/nitric oxide radical scavenging, reducing power, and iron ion chelating activity.

Journal ArticleDOI
TL;DR: The phenolic fraction of plant extracts has been linked to their antioxidant capacity and antimicrobial activity as discussed by the authors, and the antioxidant capacity was determined, in dried plants and in their methanol extracts, with the Rancimat test using sunflower oil as substrate.

Journal ArticleDOI
TL;DR: In this article, a greenhouse experiment was carried out to determine the effects of salinity and different ripening states of pepper fruits on several compounds with antioxidant properties, including lycopene, β-carotene, and sugars.

Journal ArticleDOI
TL;DR: In an attempt to improve intake of dietary fibre and antioxidants and quality of whole grain products, whole grain meals from barley, millet, rye and sorghum were evaluated individually and in blends with wheat flour in terms of starch pasting properties and protein heat damage, during cycles of heating and cooling in RVA tests.

Journal ArticleDOI
TL;DR: In this article, the effect of different extraction set-ups that influence the extraction efficiency of catechins and caffeine from green tea leaves (variety Fanning Belas, China) were studied using different aqueous and pure solvents (acetone, ethanol, methanol, acetonitrile, water), different temperatures (60, 80, 95 and 100°C) and times (5-240

Journal ArticleDOI
TL;DR: In this paper, an attempt has been made to test individual curcuminoids such as Curcumin, bisdemethoxycurcumin and demethoxyCurcumin for their antioxidant activities by in vitro model systems, such as the phosphomolybdenum and linoleic acid peroxidation methods.