Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Antioxidant Power) method and the total polyphenol content of 44 common consumed foods; represented by ...
Organic foods are thought to have higher antioxidant capacity, because this form of agricultural management could induce synthesis of secondary compounds such as polyphenols. The objective of this work is to evaluate polyphenol content and antioxidant capacity in organically (OG) and conventionally (CV)...
Our analysis of tea beverages found that the polyphenol content is extremely low. 我们对茶饮料的分析发现茶多酚含量是极低的。 article.yeeyan.org 3. Nobody knew until now the precise total polyphenol content of different foods or the level of consumption in France. 一直到现在还没人能确切地知晓...
Organic foods are thought to have higher antioxidant capacity, because this form of agricultural management could induce synthesis of secondary compounds such as polyphenols. The objective of this work is to evaluate polyphenol content and antioxidant capacity in organically (OG) and conventionally...
followed by water and 100% ethanol extracts. The results suggest the usefulness of developing functional foods using antioxidative active compounds of WG with high polyphenol contents. 展开 关键词: Vitis coignetiae wild grape total polyphenol content antioxidative activity ...
JM Lamberti,PH Wise - 《Journal of Functional Foods》 被引量: 7发表: 1953年 Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties...
Alpine Berry infusion had the least antioxidant activity – 0.35 mg of AAE per mL of tea infusion. Antioxidant activities of teas were in correlation with total polyphenol contents in tea infusions with R2 = 0.81. Green traditional and black tea showed the highest level of lipase inhibition, ...
of cocoa nib are: fat content of 48 to 57%; theobromine content of 0.8 to 1.3%; caffeine content of 0.1 to 0.7%; total nitrogen content of 2.2 to 2.5%; ash content of 2.6 to 4.2%; and water content of 2.3 to 3.2% (seePearson's Composition and Analysis of Foods,9th Edition, ...
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We also use optional cookies for advertising, personalisation of content, usage analysis, and social media. By accepting optional cookies, you consent to the processing of your personal data - including transfers to third parties. Some third parties are outside of the European Economic Area, with...