账务
高级检索

keyword

HPLC(remove)

keyword

Antioxidant activity(remove)

二次搜索

GO
首页 > 报刊文摘
搜索 获得约80条结果,(用时0.0470秒)
排序:相关度 | 标题

TPC in the leaves of 116 sweet potato (Ipomoea batatas L.) varieties and Pushu 53 leaf extracts

Our results show that the extracts demonstrated potential antioxidant activity, and that a satisfactory correlation between TPC and antioxidant activity was observed.

出版机构:Elsevier Science

刊物名称:Journal of Food Composition and Analysis

出版时间:2010

ISSN:0889-1575

数据源:报刊文摘

Antioxidant activity and chemical constituents of essential oil and extracts of Rhizoma Homalomenae

GC?MS analysis of the essential oil (yield: 0.82%,v/w) resulted in the identification of 77 compounds, accounting for 96.5% of the content of the oil. The major components, epi-?-cadinol (14.8%), ?-cadinol (14.8%), ?-terpineol (13.8%), linalool (11.1%), terpinen-4-ol (4.92%), and ?

出版机构:Elsevier Science

刊物名称:Food Chemistry

出版时间:2011

ISSN:0308-8146

数据源:报刊文摘

Chemical characterization and antioxidant evaluation of muscadine grape pomace extract

The TPC of this product was 34.1?1.8mg of gallic acid equivalents(GAE)/g of extract, and TFC was 3.0?0.3mg of quercetin equivalents/g of extract. Some phenolic compounds including ellagic acid, gallic acid, (?)-epicatechin, (?

出版机构:Elsevier Science

刊物名称:Food Chemistry

出版时间:2010

ISSN:0308-8146

数据源:报刊文摘

Isolation of antioxidative secoiridoids from olive wood (Olea europaea L.) guided by on-line HPLC–DAD–radical scavenging detection

The woody portion of olive tree pruning is a source of natural antioxidants of potential interest for the food industry. This work deals with the isolation and identification of further antioxidants present in an ethyl acetate extract of olive (Olea europaea L.) wood.

出版机构:Elsevier Science

刊物名称:Food Chemistry

出版时间:2011

ISSN:0308-8146

数据源:报刊文摘

Accumulation of vasicine and vasicinone in tissue cultures of Adhatoda vasica and evaluation of the free radical-scavenging activities of the various crude extracts

? Tissue cultures of A. vasica are advantageous for vasicine, vasicinone production. ? Water extracts exhibited higher free radical scavenging activities than Trolox. ? Represents a model system for biotechnological and pharmacological investigations.

出版机构:Elsevier Science

刊物名称:Food Chemistry

出版时间:2011

ISSN:0308-8146

数据源:报刊文摘

RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

? Phenolic compounds and bioactivities of extracts from five grape cultivars were determined. ? Total 18 different phenolic compounds were identified. ? All of the five grape extracts exhibited strong antioxidant and antiradical activity. ?

出版机构:Elsevier Science

刊物名称:Food Chemistry

出版时间:2011

ISSN:0308-8146

数据源:报刊文摘

The effects of extraction method on the measured tocopherol level and antioxidant activity of L. nobilis vegetative organs

Total phenolic, flavonoid and proanthocyanidin contents were determined spectrophotometrically. Significant variations in the amounts of ?-, ?- and ?-tocopherols were observed with the two different extraction methods as well as with different plant parts.

出版机构:Elsevier Science

刊物名称:Journal of Food Composition and Analysis

出版时间:2011

ISSN:0889-1575

数据源:报刊文摘

HPLC–MS identification of phenols in hazelnut (Corylus avellana L.) kernels

In whole hazelnut kernels, as the main product of hazelnut (Corylus avellana L.), phenols were analysed in 20 hazelnut cultivars by high-performance liquid chromatography?tandem mass spectrometry (HPLC?MS).

出版机构:Elsevier Science

刊物名称:Food Chemistry

出版时间:2011

ISSN:0308-8146

数据源:报刊文摘

Content of antioxidant hydroquinones substituted by β-1,6-linked oligosaccharides in wheat milled fractions, flours and breads

The objective of this study was to quantify seven antioxidant hydroquinones, substituted by ?-1,6-linked oligosaccharides, in wheat-based food products by HPLC. These novel compounds were discovered and characterised in our previous study. All seven compounds were quantified in wheat germ and bran.

出版机构:Elsevier Science

刊物名称:Food Chemistry

出版时间:2010

ISSN:0308-8146

数据源:报刊文摘

Evaluation of antioxidant and anti-initiating activities of crude polyphenolic extracts from seedless and seeded Indian grapes

The extracts of crude polyphenols (seeds, pulp+skin, whole) from four different cultivars of Indian grapes were used in this study. The total polyphenolic contents of grape polyphenolic extracts (GPEs) were determined and their in vitro antioxidant and anti-initiating activities evaluated.

出版机构:Elsevier Science

刊物名称:Food Chemistry

出版时间:2010

ISSN:0308-8146

数据源:报刊文摘