Journal ArticleDOI
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
Xiaonan Lu,Jun Wang,Hamzah M. Al-Qadiri,Carolyn F. Ross,Joseph R. Powers,Juming Tang,Barbara Rasco +6 more
TLDR
The use of mid-infrared spectroscopy to predict the total antioxidant capacity of vegetables provides a rapid and precise alternative to traditional wet chemistry analysis.About:
This article is published in Food Chemistry.The article was published on 2011-11-15. It has received 264 citations till now. The article focuses on the topics: Trolox equivalent antioxidant capacity & DPPH.read more
Citations
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Journal ArticleDOI
Bound phenolics in foods, a review
TL;DR: New protocols for processing and determining phenolics in food matrices must be devised in order to release bound phenolics and for quality control in the growing functional food industry.
Journal ArticleDOI
Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria
TL;DR: Vibrational spectroscopy, unlike other techniques used in microbiology, is a relatively simple method for studying structural changes occurring within a microbial cell following environmental stress and applications of food processing treatments.
Journal ArticleDOI
Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family
Dima Mnayer,Anne-Sylvie Fabiano-Tixier,Emmanuel Petitcolas,Tayssir Hamieh,Nancy Nehme,Christine Ferrant,Xavier Fernandez,Farid Chemat +7 more
TL;DR: Garlic, Chinese chive and onion EOs had the highest antibacterial activity whereas shallot and leek EOs were the strongest antioxidants.
Journal ArticleDOI
Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review
TL;DR: In this paper, a review of applications of Fourier transform (FT) spectroscopy in the mid infrared (MIR) region is presented, covering the analysis of fresh fruit and vegetables, and some processed products.
Book ChapterDOI
Food Phenolic Compounds: Main Classes, Sources and Their Antioxidant Power
TL;DR: Phenolic pounds are constituted in one of the biggest and widely distributed groups of secondary metabolites in plants and are thought to be restricted to determined groups of organisms.
References
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Journal ArticleDOI
The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power' : the FRAP assay
TL;DR: The FRAP assay offers a putative index of antioxidant, or reducing, potential of biological fluids within the technological reach of every laboratory and researcher interested in oxidative stress and its effects.
Journal ArticleDOI
Structure-antioxidant activity relationships of flavonoids and phenolic acids
TL;DR: The factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase.
Journal ArticleDOI
The Chemistry behind Antioxidant Capacity Assays
TL;DR: This analysis suggests that the total phenols assay by FCR be used to quantify an antioxidant's reducing capacity and the ORAC assay to quantify peroxyl radical scavenging capacity, to comprehensively study different aspects of antioxidants.
Journal ArticleDOI
Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
TL;DR: Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method.
Journal ArticleDOI
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
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.