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You searched for: Subject antioxidant activity Remove constraint Subject: antioxidant activity Subject term microwave treatment Remove constraint Subject term: microwave treatment Subject term antioxidants Remove constraint Subject term: antioxidants
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1. Advantages of contemporary extraction techniques for the extraction of bioactive constituents from black elderberry (Sambucus nigra L.) flowers

Author:
Vujanović Milena; Majkić Tatjana; Zengin Gökhan; Beara Ivana; Cvetanović Aleksandra; Mahomoodally Fawzi Mohammad; Radojković Marija
Source:
Industrial crops and products 2019 v.136 pp. 93-101
ISSN:
0926-6690
Subject:
Sambucus nigra; acetylcholinesterase; antioxidant activity; antioxidants; beverages; chemical constituents of plants; cholinesterase; elderberries; enzyme inhibition; enzyme inhibitors; ethanol; flowers; liquid chromatography; maceration; mass spectrometry; microwave treatment; monophenol monooxygenase; phenolic compounds; rutin; solvents; spectrophotometers; traditional medicine; ultrasonic treatment
Abstract:
... Since ancient times, elderberry (Sambucus nigra L.) has been used in traditional medicine, but also as a supplement in various beverages and dishes. Although elderberry is a widespread species in the Balkan Peninsula, it is not sufficiently exploited and it is barely chemically and biologically characterized. The present study was focused on the phytochemical composition and biological effects of ...
DOI:
10.1016/j.indcrop.2019.04.058

2. Antibacterial and antioxidant activities and chemical compositions of volatile oils extracted from Schisandra chinensis Baill. seeds using simultaneous distillation extraction method, and comparison with Soxhlet and microwave-assisted extraction

Author:
Hui Teng; Won Y. Lee
Source:
Bioscience, biotechnology, and biochemistry 2014 v.78 no.1 pp. 79-85
ISSN:
1347-6947
Subject:
Schisandra chinensis; antibacterial properties; antioxidant activity; antioxidants; aromatic compounds; biotechnology; distillation; essential oils; gas chromatography-mass spectrometry; high performance liquid chromatography; microwave treatment; oils; solid phase extraction
Abstract:
... The volatile oils were isolated from dried Schisandra chinensis Baill. seeds by Soxhlet extraction (SE), microwave-assisted extraction (MAE), and simultaneous distillation extraction (SDE), and fractions were identified by gas chromatography–mass spectrometry (GC–MS) and high-performance liquid chromatography (HPLC). The essential oils were assessed for their antioxidant and antibacterial activiti ...
DOI:
10.1080/09168451.2014.877815

3. Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization

Author:
Sun, T.; Tang, J.; Powers, J.R.
Source:
Food chemistry 2007 v.100 no.2 pp. 813-819
ISSN:
0308-8146
Subject:
texture; sterilizing; food quality; asparagus spears; methodology; food processing; minimally processed foods; antioxidants; color; steaming; shear stress; microwave treatment; hot water treatment; microwave radiation; antioxidant activity
Abstract:
... Green asparagus (Asparagus officinalis L.), as a healthy and perishable vegetable, is processed after harvest to minimize the deterioration of its physical and chemical quality. In our research, fresh asparagus was sterilized using several methods, including a pilot-scale 915 MHz microwave-circulated water combination (MCWC) heating system, pressured hot-water heating and steam-heating in a retort ...
DOI:
10.1016/j.foodchem.2005.10.047

4. Antioxidant and Free Radical‐Scavenging Potential of Essential Oil from Enteromorpha linza L. Prepared by Microwave‐Assisted Hydrodistillation

Author:
Jayanta Kumar Patra; Sung Hong Kim; Kwang‐Hyun Baek
Source:
Journal of food biochemistry 2015 v.39 no.1 pp. 80-90
ISSN:
0145-8884
Subject:
macroalgae; reactive oxygen species; lipid peroxidation; essential oils; Ulva; palmitic acid; dietary supplements; food additives; oxidative stress; carbohydrates; oxidation; nucleic acids; microwave treatment; gas chromatography-mass spectrometry; functional foods; food preservation; antioxidant activity; adverse effects; chemical composition; proteins; food industry; nutritive value
Abstract:
... The seaweed Enteromorpha linza has long been used as a food source rich in natural bioactive compounds in various regions of the world. In the present study, the essential oil from E. linza, extracted by microwave‐assisted hydrodistillation, was analyzed for its chemical composition and was evaluated for its free radical‐scavenging and antioxidant potential. Gas chromatography and mass spectroscop ...
DOI:
10.1111/jfbc.12110

5. Antioxidant and anti-staphylococcal activity of polyphenolic-rich extracts from Ataulfo mango seed

Author:
Cristian Torres-León; Bárbara de Azevedo Ramos; Maria T. dos Santos Correia; Maria G. Carneiro-da-Cunha; Nathiely Ramirez-Guzman; Luiz C. Alves; Fabio A. Brayner; Juan Ascacio-Valdes; Olga B. Álvarez-Pérez; Cristóbal N. Aguilar
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.148 pp. 111653
ISSN:
0023-6438
Subject:
antibacterial properties; antioxidant activity; antioxidants; cell walls; mangoes; microwave treatment
Abstract:
... In recent years, the search for new antioxidant and antimicrobial agents is one of the first subjects of scientific research. The polyphenolic compounds of food byproducts have attracted scientists across the world in the search for new natural substances. In this study, antioxidant (DPPH, ABTS, and TAA) and anti-Staphylococcus aureus (ATCC and clinical isolates strains) activity of mango seed ext ...
DOI:
10.1016/j.lwt.2021.111653

6. Antioxidant and enzyme-inhibitory activity of peppermint extracts and essential oils obtained by conventional and emerging extraction techniques

Author:
Branimir Pavlić; Nemanja Teslić; Gokhan Zengin; Saša Đurović; Dušan Rakić; Aleksandra Cvetanović; A.K. Gunes; Zoran Zeković
Source:
Food chemistry 2021 v.338 pp. 127724
ISSN:
0308-8146
Subject:
Mentha piperita nothosubsp. piperita; acetylcholinesterase; amylases; antioxidant activity; antioxidants; assays; bioactive compounds; cholinesterase; cineole; enzyme inhibitors; essential oils; food chemistry; hydrodistillation; lipophilicity; medicinal plants; menthone; microwave treatment; separation; solvents; supercritical fluid extraction; ultrasonic treatment
Abstract:
... Peppermint is widely used medicinal plant with distinguished bioactive potential, therefore, the aim of present work was to develop novel peppermint extracts with high activity by application of traditional and emerging separation techniques. Conventional hydrodistillation and microwave-assisted hydrodistillation (MWHD) were applied for recovery of essential oil (EO), while organic solvent extract ...
DOI:
10.1016/j.foodchem.2020.127724

7. Antioxidant capacity and total phenol content of beech (Fagus sylvatica L.) bark extracts

Author:
Tamás Hofmann; Esztella Nebehaj; Éva Stefanovits-Bányai; Levente Albert
Source:
Industrial crops and products 2015 v.77 pp. 375-381
ISSN:
0926-6690
Subject:
2,2-diphenyl-1-picrylhydrazyl; Fagus sylvatica; active ingredients; antioxidant activity; antioxidants; bark; dietary supplements; food industry; methanol; microwave treatment; mixing; solvents; temperature; wood; wood industry; wood preservatives
Abstract:
... Tree bark is mostly regarded as a by-product of log processing but it can be a rich source of antioxidant compounds which are worthwhile to extract and use for industrial purposes (e.g., nutrition supplements, food conservants, wood preservatives). Beech (Fagus sylvatica L.) is a common industrial wood species and the antioxidant properties of its bark have not yet been studied in detail. The main ...
DOI:
10.1016/j.indcrop.2015.09.008

8. Antioxidant evaluation of Fumaria parviflora L. extract loaded nanocapsules obtained by green extraction methods in oxidative stability of sunflower oil

Author:
Razie Razavi; Reza Esmaeilzadeh Kenari
Source:
Journal of food measurement & characterization 2021 v.15 no.3 pp. 2448-2457
ISSN:
2193-4126
Subject:
Fumaria parviflora; acid value; antioxidant activity; antioxidants; encapsulation; flavonoids; gum arabic; hydroquinone; linoleic acid; malondialdehyde; maltodextrins; measurement; microwave treatment; nanocapsules; oxidation; oxidative stability; peroxide value; storage time; sunflower oil; thiobarbituric acid; ultrasonic treatment; ultrasonics
Abstract:
... In the present study, the antioxidant activity of the extracts of Fumaria parviflora L. root and leaves obtained by ultrasound-assisted, microwave-assisted, supercritical fluid, and subcritical water extraction was assayed through DPPH radical scavenging method, ferric reduction assay, β-carotene: linoleic acid bleaching assay, and rancimat. The higher phenolic (50.47 mg GA/g DM) and flavonoid con ...
DOI:
10.1007/s11694-021-00837-6

9. Antioxidant property of water-soluble polysaccharides from Poria cocos Wolf using different extraction methods

Author:
Nani Wang; Yang Zhang; Xuping Wang; Xiaowen Huang; Ying Fei; Yong Yu; Dan Shou
Source:
International journal of biological macromolecules 2016 v.83 pp. 103-110
ISSN:
0141-8130
Subject:
hydroxyl radicals; polysaccharides; molecular weight; galactose; glucose; 2,2-diphenyl-1-picrylhydrazyl; arabinose; medicinal plants; mannose; models; response surface methodology; microwave treatment; uronic acids; antioxidant activity; sugar content; Wolfiporia cocos
Abstract:
... Poria cocos Wolf is a popular traditional medicinal plant that has invigorating activity. Water-soluble polysaccharides (PCPs) are its main active components. In this study, four different methods were used to extract PCPs, which include hot water extraction (PCP-H), ultrasonic-assisted extraction (PCP-U), enzyme-assisted extraction (PCP-E) and microwave-assisted extraction (PCP-M). Their chemical ...
DOI:
10.1016/j.ijbiomac.2015.11.032

10. Antioxidant/antiradical properties of microwave-assisted extracts of three wild edible mushrooms

Author:
Mustafa Özyürek; Mustafa Bener; Kubilay Güçlü; Reşat Apak
Source:
Food chemistry 2014 v.157 pp. 323-331
ISSN:
0308-8146
Subject:
polyphenols; wild edible mushrooms; methanol; reactive oxygen species; Lactarius; Terfezia; solvents; flavonoids; microwave treatment; temperature; antioxidant activity; Boletus edulis
Abstract:
... A microwave-assisted extraction (MAE) process for polyphenols from three wild edible mushrooms was studied. The optimal extraction conditions were found to be methanol concentration of 80%, extraction temperature of 80°C, and extraction time of 5min. Different antioxidant assays (i.e., total antioxidant capacity (TAC) and total phenolic content (TPC)) were utilized to evaluate the antioxidant capa ...
DOI:
10.1016/j.foodchem.2014.02.053

11. Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics

Author:
Mariela Patrignani; Julia F. Brantsen; Joseph M. Awika; Paula A. Conforti
Source:
Food chemistry 2021 v.346 pp. 128935
ISSN:
0308-8146
Subject:
Maillard reaction; antioxidant activity; antioxidants; cookies; energy; food chemistry; melanoidins; microwave treatment; polymerization; spent grains; texture; water uptake
Abstract:
... The effect of a new microwave energy treatment on brewers’ spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enzymatic browning reactions. Microwave treatment induced the formation of Maillard reaction products with a high antioxidant activity. The structure of th ...
DOI:
10.1016/j.foodchem.2020.128935

12. Assisted extraction of rosemary antioxidants with green solvents

Author:
S. Rodríguez-Rojo; A. Visentin; D. Maestri; M.J. Cocero
Source:
Journal of food engineering 2012 v.109 no.1 pp. 98-103
ISSN:
0260-8774
Subject:
GRAS substances; antioxidant activity; antioxidants; ethanol; food industry; high performance liquid chromatography; mass transfer; microwave treatment; natural foods; rosemary; rosmarinic acid; solvents
Abstract:
... The use of natural antioxidants in the food industry has increased in the last years and there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. In this work the extraction of antioxidants from rosemary with ethanol and water as solvents has been studied using different extraction processes (conventional, microwave assisted – MAE – and ult ...
DOI:
10.1016/j.jfoodeng.2011.09.029

13. Bioactive compounds from bay leaves (Laurus nobilis) extracted by microwave technology

Author:
Diana B. Muñiz-Márquez; Jorge E. Wong-Paz; Juan C. Contreras-Esquivel; Raúl Rodríguez-Herrera; Cristóbal N. Aguilar
Source:
Zeitschrift für Naturforschung 2018 v.73 no.9-10 pp. 401-407
ISSN:
1865-7125
Subject:
Laurus nobilis; antioxidant activity; bay (herb); bioactive compounds; cell walls; ethanol; gallic acid; human health; irradiation; leaves; microwave treatment; response surface methodology; secondary metabolites
Abstract:
... Laurus nobilis leaves contain flavored and bioactive components with relevant biological properties for human health that are attributed to an abundant presence of highly bioactive secondary metabolites. However, the separation process for these bioactive molecules from plant matrix is seriously limited by the presence of a physical barrier (cell wall). Thus, the use of novel extraction procedures ...
DOI:
10.1515/znc-2018-0009

14. Bioactivity and anthocyanin content of microwave-assisted subcritical water extracts of Manipur black rice (Chakhao) bran and straw

Author:
Kamaljit Moirangthem; Priya Ramakrishna; Mahetab H. Amer; Gregory A. Tucker
Source:
Future foods 2021 v.3 pp. 100030
ISSN:
2666-8335
Subject:
anthocyanins; antioxidant activity; antioxidants; black rice; colorectal neoplasms; cytotoxicity; dose response; food industry; methanol; microwave treatment; protected designation of origin; rice bran; rice straw; India
Abstract:
... Chakhao, the Geographical Indication (GI) tagged aromatic black rice of Manipur, India, is a rich source of bioactive compounds such as anthocyanins. However, there is limited work available on Chakhao and research has focused on its grain. No reports on the anthocyanin, antioxidant properties or in vitro bioactivities of its straw are available. Anthocyanins content of its different fractions dis ...
DOI:
10.1016/j.fufo.2021.100030

15. Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration

Author:
Katia Rezzadori; Giordana Demaman Arend; Henrique Jaster; Elixabet Díaz‐de‐Cerio; Vito Verardo; Antonio Segura‐Carretero; Silvani Verruck; Elane Schwinden Prudêncio; José Carlos Cunha Petrus
Source:
Journal of food processing and preservation 2022 v.46 no.2 pp. e16241
ISSN:
0145-8892
Subject:
Psidium guajava; antioxidant activity; antioxidants; bioavailability; catechin; energy; food industry; gastrointestinal system; guavas; microwave treatment
Abstract:
... The effects of gravitational (GC) and microwave‐assisted (MWC) cryoconcentration were studied on the total phenolic content (TPC) and antioxidant activity of aqueous guava leaves extract. An increase in the TPC was observed for all the concentrated fractions by both methods. The concentration efficiency for the GC and MWC processes was 80% and 73% and the concentration index obtained for TPC was 3 ...
DOI:
10.1111/jfpp.16241

16. Biological and Chemical Insights of Beech (Fagus sylvatica L.) Bark: A Source of Bioactive Compounds with Functional Properties

Author:
Corneliu Tanase; Andrei Mocan; Sanda Coșarcă; Alexandru Gavan; Alexandru Nicolescu; Ana-Maria Gheldiu; Dan C. Vodnar; Daniela-Lucia Muntean; Ovidiu Crișan
Source:
Antioxidants 2019 v.8 no.9 pp. -
ISSN:
2076-3921
Subject:
Candida; Escherichia coli; Fagus sylvatica; Pseudomonas aeruginosa; Salmonella Typhimurium; Staphylococcus aureus; alpha-glucosidase; antioxidant activity; antioxidants; bark; bark extracts; bioactive compounds; catechin; chemical constituents of plants; chlorogenic acid; enzyme activity; epicatechin; experimental design; ferulic acid; functional properties; gallic acid; in vitro studies; isoquercitrin; microwave treatment; polyphenols; protocatechuic acid; solvents; vanillic acid
Abstract:
... The present study aimed, on the one hand, to improve the yield of microwave assisted extraction (MAE) of polyphenols from beech bark by using a design of experiments (DoE) approach. On the other hand, beech bark extracts (BBE) were characterized in terms of their phytochemical profile and evaluated for biological potential (antioxidant, antibacterial, antifungal, antimutagen, anti-α-glucosid ...
DOI:
10.3390/antiox8090417
PubMed:
31546945
PubMed Central:
PMC6769934

17. Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds

Author:
Manuela M. Moreira; Simone Morais; Daniel O. Carvalho; Aquiles A. Barros; Cristina Delerue-Matos; Luís. F. Guido
Source:
Food research international 2013 v.54 no.1 pp. 382-388
ISSN:
0963-9969
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidants; chocolate; industry; malt; microwave treatment; p-coumaric acid; spent grains; temperature
Abstract:
... The antioxidant activity and phenolic composition of brewer's spent grain (BSG) extracts obtained by microwave-assisted extraction from two malt types (light and dark malts) were investigated. The total phenolic content (TPC) and antioxidant activity among the light BSG extracts (pilsen, melano, melano 80 and carared) were significantly different (p<0.05) compared to dark extracts (chocolate and b ...
DOI:
10.1016/j.foodres.2013.07.023

18. Changes on antioxidant activity of microwave-treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification

Author:
Sunantha Ketnawa; Malithi Wickramathilaka; Andrea M. Liceaga
Source:
Food chemistry 2018 v.254 pp. 36-46
ISSN:
0308-8146
Subject:
amino acid composition; antioxidant activity; antioxidants; byproducts; digestion; enzymatic hydrolysis; gastrointestinal system; hydrolysates; hydrolysis; ingredients; microwave treatment; molecular weight; peptides; protein hydrolysates; trout
Abstract:
... Two samples of trout frame protein hydrolysates were prepared by Microwave Pretreatment followed by Conventional Enzymatic hydrolysis (MPCE) and Non-Pretreated followed by Microwave-assisted Enzymatic hydrolysis (NPME), respectively, were subjected to simulated gastrointestinal digestion. Changes on degree of hydrolysis, antioxidant activity, molecular weight, and amino acid composition between un ...
DOI:
10.1016/j.foodchem.2018.01.133

19. Characterization of antioxidant polysaccharides from Auricularia auricular using microwave-assisted extraction

Author:
Wei-Cai Zeng; Zeng Zhang; Hong Gao; Li-Rong Jia; Wu-Yong Chen
Source:
Carbohydrate polymers 2012 v.89 no.2 pp. 694-700
ISSN:
0144-8617
Subject:
hydroxyl radicals; polysaccharides; methylation; galactose; glucose; lipid peroxidation; molecular weight; arabinose; Auricularia auricula; atomic force microscopy; mannose; microwave treatment; gel chromatography; rhamnose; Fourier transform infrared spectroscopy; oxidation; acid hydrolysis; antioxidant activity; gas chromatography-mass spectrometry
Abstract:
... Influence of microwave-assisted extraction (MAE) to the characterization and corresponding antioxidant activity of polysaccharides from Auricularia auricula (AAP) was determined. According to gas chromatography–mass spectrometry, high performance size exclusion chromatography, Fourier transform infrared spectroscopy, partial acid hydrolysis, periodic acid oxidation, Smith degradation, methylation ...
DOI:
10.1016/j.carbpol.2012.03.078

20. Characterization of phenolic compounds from Phyllanthus emblica fruits using HPLC-ESI-TOF-MS as affected by an optimized microwave-assisted extraction

Author:
Yongyu Li; Bingchun Guo; Wenting Wang; Liang Li; Lili Cao; Chao Yang; Jingyuan Liu; Qin Liang; Jianjun Chen; Shaohua Wu; Liaoyuan Zhang
Source:
International journal of food properties 2019 v.22 no.1 pp. 330-342
ISSN:
1094-2912
Subject:
2,2-diphenyl-1-picrylhydrazyl; Phyllanthus emblica; antioxidant activity; antioxidants; ellagic acid; equations; ethanol; food industry; fruits; gallic acid; irradiation; lipid peroxidation; microwave treatment; response surface methodology
Abstract:
... A simple microwave-assisted method for extracting antioxidant phenolic compounds from emblic (Phyllanthus emblica L.) fruits was developed and optimized with response surface methodology (RSM). The influence of process conditions including microwave power, irradiation time, ethanol concentration, and solvent-to-solid ratio on the extraction of total phenolic content was analyzed by using a second- ...
DOI:
10.1080/10942912.2019.1583249