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You searched for: Source 2005 v.85 no.9 Remove constraint Source: 2005 v.85 no.9 Subject term antioxidant activity Remove constraint Subject term: antioxidant activity
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1. 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

2. 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

3. 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

4. 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

5. 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