Buchumschlag

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology

Fuente: Redalyc

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	Hui-Zhen LI
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Schlagworte:	Agrociencias ultrasound antioxidants Perilla leaves rosmarinic acid phenolic compounds
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
von: Huizhen LI
Veröffentlicht: (2017)

In vitro and in silico antioxidant and antimicrobial activity of ethanolic extracts of Cnidoscolus chayamansa leaves
von: Karla Y. Posada-Mayorga
Veröffentlicht: (2024)

The effects of ultrasound-assisted extraction on polyphenolics compounds obtained from Physalis angulata using response surface approach
von: Naira Carniel
Veröffentlicht: (2018)

Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae)
von: Rosa Iris Godínez-Santillán
Veröffentlicht: (2019)

Phenolic compounds and antioxidant activity of blueberry cultivars grown in Brazil
von: Eliseu RODRIGUES
Veröffentlicht: (2011)

Phenolic Compounds and antioxidant activity in extracts of four Oregano species
von: Bernarda Nohemy Rivas Pérez
Veröffentlicht: (2017)

Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)
von: Dorivaldo da Silva RAUPP
Veröffentlicht: (2011)

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)
von: Thalita Riquelme AUGUSTO
Veröffentlicht: (2014)

Use of 18FFLT/PET for assessing the tumor evolution and monitoring the antitumor activity of rosmarinic acid in a mouse 4T1 breast tumor model
von: J. M. Pereira
Veröffentlicht: (2023)

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
von: Narciza Maria de Oliveira ARCANJO
Veröffentlicht: (2017)

In vitro evaluation of antioxidant activity of methanolic extracts obtained from seaweeds endemic to the coast of Ceará, Brazil
von: Rebeca Larangeira de Lima
Veröffentlicht: (2016)

Potential of colored sweet potato genotypes as source of bioactive compounds
von: Letícia Silva Pereira Basílio
Veröffentlicht: (2020)

Characterization of pseudo-fruits of Hovenia dulcis T. at different maturation stages and drying methods
von: Georgia Ane Raquel Sehn
Veröffentlicht: (2021)

Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
von: Sylvia Carolina ALCÁZAR-ALAY
Veröffentlicht: (2017)

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
von: Kassia Kiss Firmino Dourado COSTA
Veröffentlicht: (2017)

Antioxidant compounds in hawthorn fruits (Crataegus spp.) of Mexico
von: Rosario García-Mateos
Veröffentlicht: (2013)

Protective role of Syzygium cumini leaf extracts against paraquat-induced oxidative stress in superoxide-dismutase-deficient Saccharomyces cerevisiae strains
von: Jefferson de Jesus Soares
Veröffentlicht: (2019)

SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
von: J. Mauricio Peñarrieta
Veröffentlicht: (2007)

Characterization of selected quinoa (Chenopodium quinoa Willd.) lines from Buenos Aires Province, Argentina, using intrinsic chemical parameters of the grains
von: E. Pérez
Veröffentlicht: (2024)

Apple pomace from eleven cultivars: an approach to identify sources of bioactive compounds
von: Mariana Fátima Sato
Veröffentlicht: (2010)

Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes
von: Inci CERIT
Veröffentlicht: (2017)

Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation
von: Anelise Christ-Ribeiro
Veröffentlicht: (2017)

Antimicrobial potential of camu camu (Myrciaria dubia) against bacteria, yeasts, and parasitic protozoa: a review
von: Juan Carlos Barrios Renteria
Veröffentlicht: (2022)

The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality
von: Hafize Ayla SARI
Veröffentlicht: (2017)

Antioxidant potential and cytotoxic activity of two red seaweed species, Amansia multifida and Meristiella echinocarpa , from the coast of Northeastern Brazil
von: DANIEL B. DE ALENCAR
Veröffentlicht: (2014)

Antioxidant properties of phenol compounds in brown seaweed, Sargassum ilicifolium of Iranian shore coast of Oman sea
von: Hafezieh, M.
Veröffentlicht: (2018)

Colour, phenolic content and antioxidant activity of grape juice
von: Vívian Maria BURIN
Veröffentlicht: (2010)

In vitro antimicrobial and antioxidant activity of leaves and aqueous extract of four medicinal plants with phytobiotic potential in animal production
von: R. Aroche
Veröffentlicht: (2023)

Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
von: Marcos Vieira da Silva
Veröffentlicht: (2016)

Chemical characterization of leaves of organically grown carrot (Dacus carota L.) in various stages of development for use as food
von: Camila Wihby LEITE
Veröffentlicht: (2011)

Anaerobic treatment for the removal of phenolic compounds and saturated hydrocarbons
von: Víctor Vacca J.
Veröffentlicht: (2008)

Chemical composition and antioxidant activity of Coccoloba cowellii Britton
von: Daniel Méndez-Rodríguez
Veröffentlicht: (2019)

Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)
von: Rosane Gomes de OLIVEIRA
Veröffentlicht: (2017)

Prediction of in vitro release of nanoencapsulated phenolic compounds using Artificial Neural Networks
von: Luz América Espinosa-Sandoval
Veröffentlicht: (2020)

Volatile compounds from leaves of Aegle marmelos (L.) Correa grown in Cuba
von: Jorge A. Pino
Veröffentlicht: (2005)

Bioactive compounds from Syzygium malaccense leaves: optimization of the extraction process, biological and chemical characterization
von: Aline Savi
Veröffentlicht: (2020)

Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
von: Inass LEOUIFOUDI
Veröffentlicht: (2014)

Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla
von: Sheisa Cyléia SARGI
Veröffentlicht: (2013)

Antioxidant capacity and fatty acid composition of different parts of Adenocarpus complicatus (Fabaceae) from Turkey
von: Adnan Berber
Veröffentlicht: (2014)

Development of pasteurized coffee-flavored dairy beverage added with mint extract (Mentha x piperita)
von: Bruno Fischer
Veröffentlicht: (2020)