Tìm thấy 20+ kết quả cho từ khóa "Total phenolic content"
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Results: A genome-wide association study (GWAS) was conducted for total phenolic content (TPC), total flavonoid content (FLC) and antioxidant activity (AOA) in 67 cultivated and 156 Tibetan wild barley genotypes. The markers bPb-0572 and bPb-4531 were identified as the major QTLs controlling phenolic compounds in Tibetan wild barley. Conclusions: GWAS is an efficient tool for exploring the genetic architecture of phenolic compounds in the cultivated and Tibetan wild barleys.
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Significant differences were observed in the total phenolic content and antioxidant activities of the root, stem, seed, and leaf parts of A. The order of the total phenolic content of A.. Good positive correlations were observed between the results of the phenolic content and antioxidant assays (ABTS. DPPH•, and FRAP. In this study, the antioxidant activity of A. Total phenolic content and antioxidant activity of root, stem, seed, and leaf extracts and root essential oil of A..
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The content of the dialysis bags was the. Bioaccessibility (BI%) was determined as described by Dantas et al. All experiments were performed in triplicates, and the resultsare expressed as mean ± standard deviation.The differences of the properties between J. The total phenolic and total flavonoid content values of the J. The total phenolic content (TPC) of the berries was found as mg GAE/g in dried berries and lower than the content determined by Miceli et al. Taviano et al.
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Determination of total phenolic content and total flavonoid content. The total phenolic content was determined according to Waterhouse (2002) using Folin - Ciocalteau reagent and gallic acid as the standard. The total phenolic content was expressed as mg GAE per gram of fraction dry weight, based on the calculation using gallic acid standard curve.. The total flavonoid content was measured following the method of Sapkota et al., (2010) with the standard as quercetin.
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Total phenolic and total flavonoid content of fermented BR extracts The total phenolic content of fermented broken rice extracts is shown in Fig. The phenolic content of broken rice was increased upon fermentation with a similar trend seen following fermentation by each microorganism. Broken rice fermented with R. Total phenolic content in the extracts of broken rice fermented with A. The result is consistent with a study conducted by Dulf et al. Similarly, Correia et al..
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Table 3 indicates total phenolic content and antioxidant activity measured from exocarp layer and seed of pistachio genotypes.. Total phenolic content in both exocarp layer and seeds was signif- icantly different among studied genotypes.. The highest total phenolic content in exocarp layer samples was observed in G3 (35.64 mg GAEs/g) followed by G16 (35.02 mg GAEs/g) and G20 (32.51 mg GAEs/g) genotypes.
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Ascorbic acid and CaCl 2 were the most effective treatments for reducing the total microbial count in both seasons, while cys- teine and citric acid were less effective. besides, calcium chloride and ascorbic acid can lower intracellular pH or reduce water activity (Shelef, 1994. Color and total phenolic content changes.
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Table 4 The content of trans-resveratrol in the jujube fruits at different maturation stages (mg kg -1 DW). Table 5 Total phenolic content and antioxidant capacity of the jujube fruits at different maturation stages. AC of the jujube fruit ranged from 0.471 to 0.214 mmol TE g -1 DW.
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Total phenolic, flavonoid, color intensity and bitter acid content of the beer samples. Total phenolic content, flavonoid content, color intensity and bitter acid content of the samples are presented in Table 2. From the study, it was deduced that the use of oat malt in brewing of the beer had an obvious negative effect on the phenolic content. The extract content of individual beer samples was not measured.
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Application of sulfur (40 and 80 mM) improved tocopherol content in both maize varieties.. Sulfur also improved salt tolerance in the salt-sensitive variety (Pak Afgoi 2003) to some extent (Figure 2). Application of sulfur (40 and 80 mM) significantly increased total phenolic content at all salt levels. However, higher levels of sulfur (80 mM) improved total phenolic content to a much greater extent.
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Effect of drying and cold storage treatments on total phenolic content, total flavonoid content, and antioxidant activity of P. drying and cold storage treatments. Effect of drying and cold storage treatments on color properties (L*, a*, b*, C* and h°) of P. Total phenolic content in storage at 4 °C was almost twice that of microwave drying.. The lowest values in terms of FRAP antioxidant activity were found in microwave drying and storage at 10 °C..
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An in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of Terminalia catappa Linn fruits. Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties. Metabarcoding of the kombucha microbial community grown in different microenvironments.
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The total phenolic content of the essential oil was found to be µg/mL GAE and µg/mL CE. Recently, total phenolic content of vetiver root has been reported but not essential oil obtained from vetiver roots [27,31]. According to the literature, the high antioxidant activity of CEOs might be related to their major constituents and natural active compounds of CEO. Antimicrobial activity of the essential oil of Chrysopogon zizanioides roots..
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The extracts were screened on antioxidant activities using three methods including determination of total phenolic content (TPC), DPPH free radical scavenging assay (DPPH assay), and ferric reducing/antioxidant power (FRAP) assay. The extracts prepared ginger skin (TN-17) and coffee sediment (TN-16) showed strong activity. The total phenolic contents in ginger skin and coffee sediment extracts were 146.52 mgGAE/g and 66.14 mgGAE/g, respectively.
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The objective of this study is to compare unripe and ripe bitter melon fruits supplied from producers in Turkey and some commercial bitter melon products bought from local spice shops in terms of total phenolic content and total antioxidant capacities. The CUPRAC method [21], which is widely used in antioxidant capacity determinations, was used for the first time in this study for the antioxidant capacity measurements of the mentioned samples.
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The total phenolic content of the extracts and their mix (1:1:1) has been estimated using the Folin-Ciocalteu method, according to Singleton et al. Total fl avonoids content of the extracts and their mix was deter- mined by a method described by Sakanaka et al. The free radical scavenging activity of the extracts and their mix was determined by the DPPH method, according to Brand-Williams et al..
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Our results are in agreement with the previous studies where Li et al., (2006) found that the total phenolic content of the peel extract was nearly 10-fold as high as that of the pulp extract in pomegranate.
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Some researchers reported that radical scavenging activity of the samples also dependent on their total phenolic content. sativa seed oil due to the high water phase of the prepared nanoemulsion formulations. Besides that, the TQ content of the A1 formulation is lower than A2.
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At the optimum extraction condi- tions, the maximum yield of total phenolic content, total antioxidant capacity, and radical scavenging activity obtained experimentally were very close to their predicted values, thus showing the suitability of the model used and the suc- cess of RSM in optimizing the extraction conditions.
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Assays for total phenolic contents and DPPH radical scavenging activity. A comparative study on the antioxidant properties of WGO and BCSO was performed. The antioxidant capacity of seed oil extracts was determined by evaluating total phenolic contents and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity..