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You searched for: Journal Journal of the science of food and agriculture Remove constraint Journal: Journal of the science of food and agriculture Publication Year 2005 Remove constraint Publication Year: 2005 Subject term antioxidant activity Remove constraint Subject term: antioxidant activity
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1. Antioxidant and micronutrient quality of fruit and root vegetables from the Indian subcontinent and their comparative performance with green leafy vegetables and fruits

Author:
Tarwadi, K.; Agte, V.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1469-1476
ISSN:
0022-5142
Subject:
nutrient content; free radicals; root vegetables; assays; green leafy vegetables; fruit composition; antioxidant activity; mineral content; antioxidants; India
Abstract:
... Commonly consumed, fruit vegetables (12) and root vegetables (15) in the Indian subcontinent in cooked and uncooked states assessed for inhibition of thiobarbituric acid reactive substances (TBARS), superoxide radical scavenging activity (SOSA), ferrous iron chelating ability (FICA) and nine micronutrients, exhibited large variability in these parameters. SOSA and FICA were significantly associate ...
DOI:
10.1002/jsfa.2141

2. Antioxidant capacity of fresh-cut vegetables exposed to ionizing radiation

Author:
Fan, X.
Source:
Journal of the science of food and agriculture 2005 v.85 no.6 pp. 995-1000
ISSN:
0022-5142
Subject:
fresh-cut foods; head lettuce; romaine lettuce; endive; food irradiation; ionizing radiation; antioxidant activity; food composition; phenolic compounds; storage time; enzymatic browning
Abstract:
... The effect of ionizing radiation on antioxidant capacity, phenolic content and tissue browning of three vegetables was studied. Midrib and non-midrib leaf tissues of Romaine and Iceberg lettuce and endive were irradiated with gamma-rays at 0, 0.5, 1 and 2 kGy, and then stored at 7-8 degrees C for 8 days. Antioxidant capacity and phenolic content of tissues as well as tissue browning were analyzed ...
Handle:
10113/19303
DOI:
10.1002/jsfa.2057

3. Beneficial effect of the unsaponifiable matter from rice bran on oxidative stress in vitro compared with alpha-tocopherol

Author:
Lee, J.W.; Lee, S.W.; Kim, M.K.; Rhee, C.; Kim, I.H.; Lee, K.W.
Source:
Journal of the science of food and agriculture 2005 v.85 no.3 pp. 493-498
ISSN:
0022-5142
Subject:
hepatocytes; free radicals; lipid peroxidation; rice bran; alpha-tocopherol; dietary supplements; free radical scavengers; rats; liver microsomes; antioxidant activity; oxidative stress; supercritical fluid extraction
Abstract:
... Unsaponifiable matter (UM) was prepared from rice bran using n-hexane extraction followed by removal of its fatty acid methyl ester with supercritical CO2 under heat-stable conditions. The UM was made up of 1% of vitamin E isomers, 28% of gamma-oryzanol and 71% of uncharacterized compounds. The aim of this study was to determine the antioxidant activities of the UM, using alpha-tocopherol (alpha-T ...
DOI:
10.1002/jsfa.2009

4. Chemical constituents and antimicrobial and antioxidant potentials of essential oil and acetone extract of Nigella sativa seeds

Author:
Singh, G.; Marimuthu, P.; Heluani, C.S. de; Catalan, C.
Source:
Journal of the science of food and agriculture 2005 v.85 no.13 pp. 2297-2306
ISSN:
0022-5142
Subject:
acetone; chemical composition; Staphylococcus aureus; Pseudomonas aeruginosa; seeds; Penicillium citrinum; free radicals; essential oils; antifungal properties; natural additives; free radical scavengers; Bacillus subtilis; Bacillus cereus; Nigella sativa; extracts; antioxidant activity; food preservatives; antibacterial properties
Abstract:
... The antifungal, antibacterial and antioxidant potentials of essential oil and acetone extract of black cumin were investigated by different techniques. In the inverted petriplate method, the essential oil showed complete zones of inhibition against Penicillium citrinum at a 6 microliter dose. Essential oil showed complete growth inhibition against Bacillus cereus, Bacillus subtilis and Staphylococ ...
DOI:
10.1002/jsfa.2255

5. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet

Author:
Chun, O.K.; Kim, D.O.; Smith, N.; Schroeder, D.; Han, J.T.; Lee, C.Y.
Source:
Journal of the science of food and agriculture 2005 v.85 no.10 pp. 1715-1724
ISSN:
0022-5142
Subject:
food intake; flavonoids; antioxidants; fruit composition; vegetables; antioxidant activity; food consumption; phenolic compounds; United States
Abstract:
... The daily intake of total phenolics, total flavonoids and antioxidants in the American diet was estimated from the most common 34 fresh fruit and vegetables and their daily consumption data. Among 14 fruit and 20 vegetables, orange contributed the highest amount of total phenolics [117.1 mg gallic acid equivalent (GAE) person(-1) day(-1)] and antioxidants [146.6 mg vitamin C equivalents (VCE) pers ...
DOI:
10.1002/jsfa.2176

6. Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry

Author:
Cho, M.J.; Howard, L.R.; Prior, R.L.; Clark, J.R.
Source:
Journal of the science of food and agriculture 2005 v.85 no.13 pp. 2149-2158
ISSN:
0022-5142
Subject:
cultivars; hybrids; free radicals; flavonols; high performance liquid chromatography; free radical scavengers; mass spectrometry; genotype; fruit composition; interspecific hybridization; blackberries; antioxidant activity; blueberries; glycosides; phenolic compounds
Abstract:
... Flavonol glycoside composition and content in blueberry and blackberry extracts were determined using a high-performance liquid chromatographic (HPLC) separation method coupled with photodiode array (PDA) and mass spectrometric (MS) detection. The hydrophilic antioxidant capacities of crude and fractionated flavonol extracts were also determined by the oxygen radical-absorbing capacity (ORAC(FL)) ...
Handle:
10113/19312
DOI:
10.1002/jsfa.2209

7. Heat stress reduces the accumulation of rosmarinic acid and the total antioxidant capacity in spearmint (Mentha spicata L)

Author:
Fletcher, R.S.; Slimmon, T.; McAuley, C.Y.; Kott, L.S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.14 pp. 2429-2436
ISSN:
0022-5142
Subject:
Mentha spicata; plant growth; biosynthesis; phenols; heat stress; rosmarinic acid; antioxidant activity; antioxidants
Abstract:
... Selected high-phenolic lines of spearmint were subjected to a constant 30 degrees C heat regimen for a period of 4 weeks to determine the effects of heat stress on soluble phenolics, phenols and rosmarinic acid biosynthesis and antioxidant capacity. Heat stress significantly reduced levels of total phenolic acids (71-87%) and soluble phenols (75-87%). This loss was concomitant with a loss of total ...
DOI:
10.1002/jsfa.2270

8. Identification of phenolic compound in manuka honey as specific superoxide anion radical scavenger using electron spin resonance (ESR) and liquid chromatography with coulometric array detection

Author:
Inoue, K.; Murayama, S.; Seshimo, F.; Takeba, K.; Yoshimura, Y.; Nakazawa, H.
Source:
Journal of the science of food and agriculture 2005 v.85 no.5 pp. 872-878
ISSN:
0022-5142
Subject:
superoxide anion; mass spectrometry; electron paramagnetic resonance spectroscopy; honey; medicinal properties; antioxidant activity; liquid chromatography; phenolic compounds
Abstract:
... Apitherapy has become the focus of attention as a form of folk and preventive medicine for treating certain conditions and diseases as well as promoting overall health and well-being. In apitherapy, honey is the therapeutic agent used for dressing surgical wounds, burns or skin ulcers, as well as for dyspepsia, peptic ulcer, etc., because of its antioxidant activity. Therefore, it is important to ...
DOI:
10.1002/jsfa.1952

9. Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora

Author:
Martin, L.J.; Matar, C.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1477-1484
ISSN:
0022-5142
Subject:
Vaccinium angustifolium; blueberries; fermentation; fermented foods; Serratia; phenolic compounds; antioxidants; antioxidant activity; free radicals
Abstract:
... Members of the genus Vaccinium, such as blueberry and cranberry, are known to be excellent sources of antioxidant phenolic compounds, for example anthocyanins, flavonols and phenolic acids. The fruit also provides a natural habitat for numerous microorganisms. Interaction between the fruit and the microflora might affect the antioxidant phenolic compounds. The aim of this study was to investigate ...
DOI:
10.1002/jsfa.2142

10. Isolation of a free radical-scavenging antioxidant from water spinach (Ipomoea aquatica Forsk)

Author:
Prasad, K.N.; Divakar, S.; Shivamurthy, G.R.; Aradhya, S.M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1461-1468
ISSN:
0022-5142
Subject:
Ipomoea aquatica; green leafy vegetables; flavonols; antioxidants; antioxidant activity; free radicals; lipid peroxidation
Abstract:
... Ipomoea aquatica Forsk, a green leafy vegetable that is a rich source of vitamins and amino acids with many health benefits, has been explored for the isolation and identification of its bioactive compounds. Activity-guided repeated fractionation of a methanol extract on a silica gel column followed by an XAD column yielded a compound that exhibited antioxidant activity with an EC50 value of 83 +/ ...
DOI:
10.1002/jsfa.2125

11. Optimization of extraction of phenolic antioxidants from peanut skins

Author:
Nepote, V.; Grosso, N.R.; Guzman, C.A.
Source:
Journal of the science of food and agriculture 2005 v.85 no.1 pp. 33-38
ISSN:
0022-5142
Subject:
chemical concentration; peanuts; free radicals; food processing wastes; particle size; free radical scavengers; water; solvents; extraction; antioxidant activity; ethanol; phenolic compounds
Abstract:
... This work was conducted to optimize the extraction conditions for the best recovery of antioxidant compounds from peanut skins. The extracts from the peanut skins were obtained by different extraction methods. The extraction conditions were: different ethanol proportions as the solvent (0, 30, 50, 70 and 96% v/v in distilled water), different peanut skin particle sizes (0-1, 1-2 and 2-10 mm and no ...
DOI:
10.1002/jsfa.1933

12. Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L)

Author:
Oomah, B.D.; Cardador-Martinez, A.; Loarca-Pina, G.
Source:
Journal of the science of food and agriculture 2005 v.85 no.6 pp. 935-942
ISSN:
0022-5142
Subject:
anthocyanins; cultivars; lipid peroxidation; Phaseolus vulgaris; food composition; antioxidant activity; dry beans; phenolic compounds
Abstract:
... Six bean cultivars grown in southern Manitoba for 2 years were evaluated for variability in yield of millstreams and phenolic constituents. The ethanolic extract of bean cultivars and millstreams was screened for antioxidant activity using the beta-carotene-linoleate and the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) in vitro model systems. Cultivar was the main source of variation for yield of millstr ...
DOI:
10.1002/jsfa.2019

13. Quercetin properties as a functional ingredient in omega-3 enriched fish gels fed to rats

Author:
Perez-Mateos, M.; Bravo, L.; Goya, L.; Gomez-Guillen, C.; Montero, P.
Source:
Journal of the science of food and agriculture 2005 v.85 no.10 pp. 1651-1659
ISSN:
0022-5142
Subject:
functional foods; sunflower oil; blood chemistry; bioavailability; gels; antioxidants; fish oils; antioxidant activity; rats; enriched foods; omega-3 fatty acids; quercetin; surimi
Abstract:
... Wistar rats were fed with surimi gels containing either sunflower oil, fish oil (omega3), and the same formulation additionally supplemented with 1.05 g kg(-1) quercetin (omega3-Q). Antioxidant capacity was highest in gels with added quercetin when measured by the ferric-reducing/antioxidant power (FRAP) method, but not by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay. Lipid stabilit ...
DOI:
10.1002/jsfa.2164

14. Reduction of lipid peroxidation and H2O2-mediated DNA damage by a red alga (Grateloupia filicina) methanolic extract

Author:
Athukorala, Y.; Lee, K.W.; Park, E.J.; Heo, M.S.; Yeo, I.K.; Lee, Y.D.; Jeon, Y.J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.14 pp. 2341-2348
ISSN:
0022-5142
Subject:
linoleic acid; DNA damage; methanol; hydrogen peroxide; lipid peroxidation; lymphocytes; fish oils; Grateloupia; extracts; antioxidant activity; food additives; rats
Abstract:
... The antioxidant activity of an extract of Grateloupia filicina was evaluated using linoleic acid and fish oil as substrates in an induct period at 65 degrees C. Furthermore, the algal extract was subjected to comet assay to evaluate its protecting ability for H2O2-induced DNA damage in rat lymphocytes. Progression of oxidation was examined using weight gain, peroxide value (PV), 2-thiobarbituric a ...
DOI:
10.1002/jsfa.2246

15. Yam affects the antioxidative and gel-forming properties of surimi gels

Author:
Chiang, B.H.; Chou, S.T.; Hsu, C.K.
Source:
Journal of the science of food and agriculture 2005 v.85 no.14 pp. 2385-2390
ISSN:
0022-5142
Subject:
deformation; texture; surimi; free radicals; starch; food quality; phenolic compounds; free radical scavengers; gels; powders; antioxidant activity; Gadus chalcogrammus; yams; gelation
Abstract:
... The antioxidative activities and textural properties of pollock surimi gels containing four different yams were determined to evaluate the potential of using yam as a health ingredient and an alternative source for starch in surimi-based seafoods. Surimi gels containing 20% fresh yam showed higher alpha,alpha-diphenyl-beta-pricryl-hydrazyl (DPPH) radicals scavenging activities and total phenolic c ...
DOI:
10.1002/jsfa.2228

16. A preliminary approach to predictive modelling of extra virgin olive oil stability

Author:
Zanoni, B.; Bertuccioli, M.; Rovellini, P.; Marotta, F.; Mattei, A.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1492-1498
ISSN:
0022-5142
Subject:
acidity; shelf life; bitterness; fatty acid composition; olive oil; odors; models; oxidative stability; food composition; antioxidant activity; oleic acid; prediction
Abstract:
... The aim of this work was to set up a phenomenological model to predict the stability of extra virgin olive oil based on combined stability/instability indices. A screening of stability/instability indices was carried out by multivariate statistical analyses on company data for virgin olive oil. Screened indices were acidity, oleic acid content and bitter taste. The ability of these indices to pred ...
DOI:
10.1002/jsfa.2135

17. Antioxidant activity and characterization of volatile constituents of beechwood creosote

Author:
Lee, K.G.; Lee, S.E.; Takeoka, G.R.; Kim, J.H.; Park, B.S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1580-1586
ISSN:
0022-5142
Subject:
Fagus; wood; creosote; volatile organic compounds; antioxidants; antioxidant activity; food additives; herbal medicines; medicinal properties
Abstract:
... Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.2%) 2-methoxy-4-methylphenol (4-methylguaiacol; 21.4%), 3-methylphenol (m-cresol; 8.3%) 4-methylphenol (p-cresol; 7.9%) 2-methylphenol (o-cresol; 4.6%) and phenol (2.8%). The antiox ...
Handle:
10113/19306
DOI:
10.1002/jsfa.2156

18. Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

Author:
Duenas, M.; Fernandez, D.; Hernandez, T.; Estrella, I.; Munoz, R.
Source:
Journal of the science of food and agriculture 2005 v.85 no.2 pp. 297-304
ISSN:
0022-5142
Subject:
cowpeas; lactic fermentation; Lactobacillus plantarum; lactic acid bacteria; phenolic compounds; antioxidants; antioxidant activity; flour; food composition
Abstract:
... In this work we have determined the phenolic composition of raw cowpeas (Vigna sinensis L) of the variety Carilla by HPLC/PAD/MS and have studied the effect of fermentation, both spontaneous and with Lactobacillus plantarum ATCC 14917, on the phenolic compounds. This variety contains mainly ferulic and p-coumaric acids esterified with aldaric acids, together with the cis and trans isomers of the c ...
DOI:
10.1002/jsfa.1924

19. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables

Author:
Amin, I.; Lee, W.Y.
Source:
Journal of the science of food and agriculture 2005 v.85 no.13 pp. 2314-2320
ISSN:
0022-5142
Subject:
Chinese cabbage; polyphenols; free radicals; cole crops; cabbage; free radical scavengers; duration; blanching; antioxidant activity
Abstract:
... This study aimed to evaluate the effect of different blanching times on the antioxidant properties (antioxidant and free radical scavenging activities) and phenolic content of selected cruciferous vegetables. The study revealed that a 10-min blanching time had a significant effect (p < 0.05) on the antioxidant properties and phenolic content of all the vegetables except for cabbage and mustard cab ...
DOI:
10.1002/jsfa.2261

20. Factors affecting the levels of catechins and caffeine in tea beverage: estimated daily intakes and antioxidant activity

Author:
Shishikura, Y.; Khokhar, S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.12 pp. 2125-2133
ISSN:
0022-5142
Subject:
green tea; caffeine; food intake; polyphenols; flavanols; antioxidant activity
Abstract:
... Increased public awareness of health benefits of green tea is generally based on the high polyphenol content of tea leaves and the resulting beverage. A number of factors, such as species, season, agronomic condition and age of the leaves, are known to affect the composition of commercial teas. In the present study the effects of factors associated with domestic preparation and analytical methods, ...
DOI:
10.1002/jsfa.2206

21. Free-radical scavenging activity of wormwood (Artemisia absinthium L) extracts

Author:
Canadanovic-Brunet, J.M.; Djilas, S.M.; Cetkovic, G.S.; Tumbas, V.T.
Source:
Journal of the science of food and agriculture 2005 v.85 no.2 pp. 265-272
ISSN:
0022-5142
Subject:
polyphenols; free radicals; Artemisia absinthium; plant extracts; medicinal plants; free radical scavengers; antioxidant activity; shoots
Abstract:
... In an effort to discover new antioxidant natural compounds, wormwood (Artemisia absinthium L) an aromatic-bitter herb, was screened. The sequential extraction was realized with five solvents of different polarities (70% methanol, petroleum ether, chloroform, ethyl acetate, n-butanol). The antioxidative activity was tested by measuring their ability to scavenge stable 2,2-diphenyl-1-picrylhydrazyl ...
DOI:
10.1002/jsfa.1950

22. Identification and in vitro biological activities of flavonols in garlic leaf and shoot: inhibition of soybean lipoxygenase and hyaluronidase activities and scavenging of free radicals

Author:
Kim, M.Y.; Kim, Y.C.; Chung, S.K.
Source:
Journal of the science of food and agriculture 2005 v.85 no.4 pp. 633-640
ISSN:
0022-5142
Subject:
free radicals; linoleate 13S-lipoxygenase; garlic; plant extracts; Allium sativum; flavonols; enzyme inhibitors; soybeans; hyaluronoglucosaminidase; medicinal properties; antioxidant activity; enzyme inhibition; leaves; shoots
Abstract:
... We isolated four flavonols from garlic (Allium sativum L) leaf and shoot and measured the in vitro antioxidant activity of the isolated flavonols and their aglycones. The chemical structures of the compounds were shown to be quercetin 3-O-beta-D-glucopyranoside (isoquercitrin), quercetin 3-O-beta-D-xylopyranoside (reynoutrin), kaempferol 3-O-beta-D-glucopyranoside (astragalin) and isorhamnetin 3-O ...
DOI:
10.1002/jsfa.1899

23. Identification of antioxidant and ACE-inhibitory peptides in fermented milk

Author:
Hernandez-Ledesma, B.; Miralles, B.; Amigo, L.; Ramos, M.; Recio, I.
Source:
Journal of the science of food and agriculture 2005 v.85 no.6 pp. 1041-1048
ISSN:
0022-5142
Subject:
peptidyl-dipeptidase A; peptides; enzyme inhibitors; reversed-phase high performance liquid chromatography; fermented milk; antioxidant activity; enzyme inhibition
Abstract:
... The angiotensin-converting enzyme (ACE)-inhibitory activity and antioxidant properties of a commercial fermented milk from Europe were evaluated. This dairy product showed moderate ACE-inhibitory activity and ABTS radical cation radical-scavenging capacity. The peptides from most active fractions collected by reverse phase high-performance liquid chromatography (RP-HPLC) were sequenced by RP-HPLC- ...
DOI:
10.1002/jsfa.2063

24. In vitro procedure to predict apparent antioxidant release from wholegrain foods measured using three different analytical methods

Author:
Nagah, A.M.; Seal, C.J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.7 pp. 1177-1185
ISSN:
0022-5142
Subject:
whole grain foods; food analysis; antioxidants; antioxidant activity; in vitro digestion; fermentation
Abstract:
... Several methods have been applied to the measurement of antioxidants in biological samples. Extraction methods have previously relied on chemical methods which are non-physiological. This paper reports the use of an in vitro method with enzymatic and fermentation steps, designed to mimic digestion through the gastrointestinal tract, on release of antioxidants from a range of wholegrain foods. A to ...
DOI:
10.1002/jsfa.2106

25. In vitro studies on antioxidant activity of lignans isolated from sesame cake extract

Author:
Suja, K.P.; Jayalekshmy, A.; Arumughan, C.
Source:
Journal of the science of food and agriculture 2005 v.85 no.10 pp. 1779-1783
ISSN:
0022-5142
Subject:
lipid peroxidation; natural additives; free radical scavengers; lignans; oilseed cakes; extracts; superoxide anion; antioxidant activity; sesame meal
Abstract:
... The antioxidant activity of compounds isolated from a methanolic extract of commercial sesame cake was studied using a peroxidation model and a radical-scavenging method. Pure compounds were isolated from the extract by preparative high-performance liquid chromatography (HPLC) and identified and confirmed as sesamol, sesamin, sesamolin, sesaminol diglucoside and sesaminol triglucoside by HPLC, inf ...
DOI:
10.1002/jsfa.2170

26. Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey products

Author:
Carreras, I.; Castellari, M.; Valero, A.; Garcia Regueiro, J.A.; Sarraga, C.
Source:
Journal of the science of food and agriculture 2005 v.85 no.14 pp. 2407-2412
ISSN:
0022-5142
Subject:
turkey meat; enrofloxacin; catalase; feed additives; turkeys; drug residues; superoxide dismutase; meat quality; lipids; glutathione peroxidase; oxidation; cathepsins; raw meat; enzyme activity; cooking; antioxidant activity
Abstract:
... The objective of this study was to assess the effect of enrofloxacin administration with and without withdrawal period on the quality of fresh meat and cooked products from turkey breasts. Cathepsin B and L activities were inactivated by the thermal process but were not affected by the presence of enrofloxacin. The level of enrofloxacin in samples without withdrawal time was higher than the regula ...
DOI:
10.1002/jsfa.2271

27. Polyphenols: dietary components with established benefits to health?

Author:
Kroon, P.; Williamson, G.
Source:
Journal of the science of food and agriculture 2005 v.85 no.8 pp. 1239-1240
ISSN:
0022-5142
Subject:
polyphenols; foods; food intake; antioxidants; antioxidant activity; protective effect; human nutrition
DOI:
10.1002/jsfa.2204

28. Proximate composition and free radical scavenging activity of edible fruits from the Argentinian Yungas

Author:
Schmeda-Hirschmann, G.; Feresin, G.; Tapia, A.; Hilgert, N.; Theoduloz, C.
Source:
Journal of the science of food and agriculture 2005 v.85 no.8 pp. 1357-1364
ISSN:
0022-5142
Subject:
sweets; free radicals; preserves; flowers; proximate composition; fruit composition; wild foods; antioxidant activity; Argentina
Abstract:
... The proximate composition and free radical scavenging effect of native food plants gathered in the Argentinian Yungas have been assessed. Some 25 samples were collected for proximate analysis and free radical scavenging effect of their MeOH-soluble extracts. Total acidity, phenolics and solid content of 16 preserves prepared from native fruits have been determined. The samples belong to 13 differe ...
DOI:
10.1002/jsfa.2098

29. Retardation of lipid oxidation in blue sprat by hot water tea extracts

Author:
Seto, Y.; Lin, C.C.; Endo, Y.; Fujimoto, K.
Source:
Journal of the science of food and agriculture 2005 v.85 no.7 pp. 1119-1124
ISSN:
0022-5142
Subject:
tea; extracts; antioxidants; antioxidant activity; lipid peroxidation; fish fillets; Clupeidae; food preservation; catechin
Abstract:
... The blue sprat is a small fish belonging to the family Clupeidae. Deterioration of its freshness after catching is so rapid that the fish is cooked in simple ways and consumed locally. The prooxidant activity of the skin, dark meat and ordinary meat was much higher than that of other fishes such jack mackerel. Suppression of lipid peroxidation in blue sprat was attempted using hot-water extracts o ...
DOI:
10.1002/jsfa.2077

30. The intake of dietary fiber from grape seeds modifies the antioxidant status in rat cecum

Author:
Goni, I.; Serrano, J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.11 pp. 1877-1881
ISSN:
0022-5142
Subject:
grape seeds; dietary fiber; food intake; polyphenols; antioxidant activity; cecum; feces; rats
Abstract:
... The aim of this study was to measure the antioxidant activity and polyphenolic compounds in cecum and feces of rats fed with a grape seed concentrate. The grape concentrate was rich in indigestible compounds (dietary fiber, polyphenols and other associated compounds) which presented significant antioxidant activity. Polyphenols extracted by aqueous-organic solvents (extractable polyphenols, EPs) a ...
DOI:
10.1002/jsfa.2213

31. The phenolic constituents and free radical scavenging activities of Gynura formosana Kiamnra

Author:
Hou, W.C.; Lin, R.D.; Lee, T.H.; Huang, Y.H.; Hsu, F.L.; Lee, M.H.
Source:
Journal of the science of food and agriculture 2005 v.85 no.4 pp. 615-621
ISSN:
0022-5142
Subject:
Gynura; medicinal plants; plant extracts; medicinal properties; antioxidant activity; free radicals; phenolic compounds; free radical scavengers
Abstract:
... Gynura formosana Kiamnra (Compositae) is a herbal folk medicine that is a popular vegetable in Taiwan. The free-radical scavenging activities of a 70% aqueous acetone extract from the herb G formosana were evaluated. Bioassay-guided fractionation, column separation on Diaion, Toyopearl HW 40(C), Sephadex LH-20 and MCI CHP20P, and high-performance liquid chromatography (HPLC) were used to isolate f ...
DOI:
10.1002/jsfa.2017