Total phenolic content

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity.

11p vifaye 20-09-2024 2 1   Download

Distichochlamys citrea (DC) is an endemic ginger species used in treating associatedheart diseases in traditional medicine in Vietnam. However, scientific evidence to support the local use of this plant was limited. The present study aimed to investigate the antioxidant and antithrombotic activities of D. citrea extracts for the first time. The antioxidant activity of DC extracts was assessed by scavenging DPPH radical and measuring their total phenolic content (TPC). The antithrombotic activity was evaluated by inhibiting platelet aggregation and prolonging blood coagulation.

17p xuanphongdacy06 18-09-2024 3 1   Download

This study aimed to extract and evaluate some properties and the capability of phenolic components from shallot (Allium ascalonicum L.) peels for usage as fish preservative. It was found that shallot peels extracted twice with 70 % ethanol solvent, within 60 minutes, at 60 oC and the ratio of solid/liquid 1/20 (g/mL) gave highest polyphenol and flavonoid yields. Total polyphenol content and total flavonoid content of the extract were 224.34±5.66 mg GAE/g DW and 255.11±4.35 mg QE/g DW, respectively.

9p dianmotminh02 03-05-2024 9 2   Download

Fractions yielded from Phellinus gilvus fruiting bodies by liquid-liquid partition of methanol extract contained various bioactive compounds such as phenolics, flavonoids and terpenes. Butanol, water and ethyl acetate fractions had large amount of phenolics, 158.12 - 247.31 mg of gallic acid equivalents (GAE)/g and low amount of flavonoids, 21.74 - 36.05 mg of quercetin equivalents (QE)/g.

9p vimelindagates 18-07-2022 12 3   Download

Keeping in view the potential of probiotics and antioxidative properties of herbs, the present study was endeavoured to develop antioxidant-rich herbal lassi using carrot, ginger, and turmeric extract and assess the antioxidant activity of the developed lassi.

10p chauchaungayxua11 23-03-2021 11 2   Download

In this study, we evaluated chemical responses of K. obovata and S. caseolaris through comparisons of the content of metabolites and element ions in leaves of mangrove plants located under different ecological conditions in the Red River delta. In the low salinity area (Thuy Truong), specific leaf areas of K. obovata and S. caseolaris were much lower while the succulent index was higher compared to those in the high salinity area (Kim Trung).

13p nguaconbaynhay10 20-02-2021 11 2   Download

A field experiment was conducted at Boodamanahalli village, (Bangalore rural district) to know the effect of tikka disease, caused together by Cercospora arachidicola and Cercosporidium personatum on biochemical parameters viz., total sugars, total phenols and total proteins as influenced by different sowing dates in groundnut. It included two varieties, TMV-2 a highly susceptible one and GBPD-4 a resistant with nine sowing dates starting from December 2008 to August 2009 at monthly intervals.

9p chauchaungayxua6 26-06-2020 19 2   Download

Helicteres hirsuta Lour., particularly its stems and leaves have been used in Vietnamese traditional medicine to cure furuncles, dysentery, measles and flu. In this study, we examined biological activities of 5 fractions from methanol extract of H. hirsuta roots. The results showed that ethyl acetate fraction has the highest content of phenolic and flavonoid compounds (220.9 ± 15.67 mg GAE, gallic acid equivalents/g dry weight and 23.03 ± 0.97 mg QE, quercetin equivalents/g dry weight, respectively).

7p shiwo_ding7 05-06-2019 42 2   Download

The total phenolic content and the colour index of clarified syrup were analyzed during 5 months of crushing season. There was positive correlation between total phenolic content and colour index of sugarcane syrup. The effect of storage time and pH on the colour index of clarified syrup was also was determined. The result showed that the colour development was significant during storage, especially, when the acidity of clarified syrup is high (low pH).

5p nganga_06 29-09-2015 64 4   Download