SCAVENGING

作品数：220被引量：542H指数：11
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Comparative Analysis of the Antioxidant and Free-Radical Scavenging Activities of Different Water-Soluble Extracts of Green, Black and Oolong Tea Samples被引量：2
《Food and Nutrition Sciences》2014年第22期2157-2166,共10页Jesús Tejero Sara Gayoso Irma Caro Damián Cordoba-Diaz Javier Mateo José E. Basterrechea Tomás Girbés Pilar Jiménez 
Extracts of 40 green, black or oolong high quality tea samples from China, Japan or India among others, have been prepared according to the manufacturer instructions and assayed for total polyphenols content using the...
关键词：TEA POLYPHENOLS ANTIOXIDANTS FREE-RADICAL SCAVENGING 
Antioxidants from Syrah Grapes (<i>Vitis vinifera L</i>.<i>cv</i>. <i>Syrah</i>). Extraction Process through Optimization by Response Surface Methodology
《Food and Nutrition Sciences》2013年第12期1209-1220,共12页Youssef El Hajj Espérance Debs Catherine Nguyen Richard G. Maroun Nicolas Louka 
In this work, optimization of phenolic compounds (PC) and monomeric anthocyanins (MA) extraction from Syrah (Sy) wine grapes (Vitis vinifera L. cv. Syrah) using response surface methodology was conducted. The comparis...
关键词：Phenolic Compounds MONOMERIC Anthocyanins Antiradical SCAVENGING Potential Extraction OPTIMIZATION GRAPE Time Solvent and Temperature 
Contribution of Major Hydrophilic and Lipophilic Antioxidants from Papaya Fruit to Total Antioxidant Capacity被引量：1
《Food and Nutrition Sciences》2013年第8期93-100,共8页Laura E. Gayosso-García Sancho Elhadi M. Yahia Gustavo A. González-Aguilar 
Several studies have shown that phenolic and carotenoid compounds protect against oxidative stress, reducing the risk of cardiovascular diseases and some types of cancers. The objective of this research was to determi...
关键词：CARICA PAPAYA Carotenoids Phenolics Radical SCAVENGING Activity TEAC DPPH 
An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology
《Food and Nutrition Sciences》2013年第6期650-659,共10页Hiba N. Rajha Nada El Darra Eugène Vorobiev Nicolas Louka Richard G. Maroun 
Due to their beneficial effects on human health, phenolic compounds are increasingly attracting the attention of scientists and researchers all over the world. The main interest is in the extraction process of those n...
关键词：PHENOLIC Compounds GRAPE BYPRODUCTS Extraction OPTIMIZATION Free RADICAL SCAVENGING Activity 
Antioxidant Activity of Pomegranate (<i>Punica granatum</i>L.) Fruit Peels被引量：1
《Food and Nutrition Sciences》2012年第7期991-996,共6页Mutahar S. Shiban Mutlag M. Al-Otaibi Najeeb S. Al-zoreky 
The antioxidant activity of pomegranate fruit peels was evaluated using in vitro tests. 80% methanolic extracts (ME) of peels had higher yield (45.4%) and total phenolics (27.4%) than water (WE) or ether extracts (EE)...
关键词：Punica Granatum PHENOLIC Compounds DPPH SCAVENGING Reducing Power 
Free Radical-Scavenging Properties and Antioxidant Activity of Fractions from Cranberry Products
《Food and Nutrition Sciences》2012年第3期337-347,共11页Stéphane Caillet Guillaume Lorenzo Jacinthe Coté Jean-Francois Sylvain Monique Lacroix 
This research was supported by the Natural Sciences and Engineering Research Council of Canada(NSERC); by Atoka Cranberries Inc.(Manseau,QC,Canada).
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 ...
关键词：HPLC Fractions Cranberry Juices Phenolic Extracts Free Radical Scavenging Capacity Antioxidant Activity 
Comparative Evaluation of a Modified Acetic Method for Extraction of Antioxidant Compounds from Black Beans (<i>Phaseolus vulgaris</i>)
《Food and Nutrition Sciences》2012年第3期348-353,共6页Jose F. Islas Alfredo J. Dávalos-Balderas Netzahualcóyotl Arroyo-Currás Beiman G. Cano Paulina Galindo-Jacobo Gustavo Guajardo-Salinas Angel Gaytan-Ramos Jorge E. Moreno-Cuevas 
Extraction of phenolic compounds from bean seed coats by acetic acid was evaluated and compared to conventional extraction with 80% methanol. Total phenols, flavonoids and free radical scavenging capacity were determi...
关键词：Acetic Acid Antioxidants DPPH SCAVENGING EXTRACTION BLACK BEANS 
Antioxidant and Antibacterial Activities in the Leaf Extracts of Indian Borage (<i>Plectranthus amboinicus</i>)
《Food and Nutrition Sciences》2012年第2期146-152,共7页Praveena Bhatt Pradeep S. Negi 
The different solvent extracts of the leaves of Plectranthus amboinicus were evaluated for their antioxidant and anti-bacterial properties. The ethyl acetate extract of the leaves which had the highest polyphenolic co...
关键词：TOTAL Phenolic Content DPPH Radical SCAVENGING TOTAL ANTIOXIDANT Capacity Antibacterial Activity PLECTRANTHUS amboinicus 
DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (<i>Sphenostylis stenocarpa</i>)被引量：3
《Food and Nutrition Sciences》2012年第1期7-13,共7页Victor N. Enujiugha Justina Y. Talabi Sunday A. Malomo Aderonke I. Olagunju 
The phenolic extracts of the seeds of African yam bean (Sphenostylis stenocarpa) were studied using different extraction solvents (70% ethanol, 80% acetone and acidic 70% acetone) and two heat treatment methods (dry h...
关键词：AFRICAN YAM BEAN Phenolics DPPH SCAVENGING Antioxidant Properties Solvent Extraction Heat Treatment 
Phytochemical Compositions, Antioxidant Properties, and Colon Cancer Antiproliferation Effects of Turkish and Oregon Hazelnut
《Food and Nutrition Sciences》2011年第10期1142-1149,共8页Haiwen Li John W. Parry 
Roasted and raw Turkish and Oregon hazelnuts were examined. Whole nuts, skins, and skinless nuts of both hazelnut varieties were tested for fat contents, fatty acid profiles. Hazelnut and other byproducts were extract...
关键词：HAZELNUT Antioxidant Free Radical SCAVENGING ORAC DPPH TPC HT-29 
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