physical and chemical properties antioxidant capacity
physical and chemical properties antioxidant capacity
physical and chemical properties antioxidant capacity
physical and chemical properties antioxidant capacity
physical and chemical properties antioxidant capacity
physico-chemical properties and antioxidant capacity of different

Physico-chemical properties and antioxidant capacity of different

We compare physico-chemical characteristics and antioxidant activity of jujubes. Significant differences were observed in most parameters measured. Lingbaozao was the most suitable for fresh consumption and health benefits. Cultivar plays an important role in jujube properties. mmol Trolox eq./100 g FW

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physical and chemical properties, antioxidant capacity, and total

Physical and chemical properties, antioxidant capacity, and total

Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (Tamarindus indica) seed extracted using subcritical water - Limsangouan - 2019 - Journal of Food Processing and Preservation - Wiley Online Library Journal of Food Processing and Preservation ORIGINAL ARTICLE

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frontiers | physical properties, antioxidant capacity, and starch

Frontiers | Physical properties, antioxidant capacity, and starch

The cookies enriched with 30¨C50% of the SWB exhibited greater physical properties and antioxidant capacity but lower starch digestibility than those of other cookies. The results will contribute to expanding the application range and improving the quality of bran-rich flour products. Introduction

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physico-chemical properties, antioxidant activity and mineral contents

Physico-Chemical Properties, Antioxidant Activity and Mineral Contents

Therefore, the aim of the present study is to analyze and evaluate the physico-chemical, antioxidant properties and minerals of 26 pineapple genotypes grown in China. The results will provide basis for the selection of appropriate pineapple genotypes to breed new cultivars with improved nutritional quality, high content on bioactive compounds and suitable edible or processing quality.

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effect of drying methods and parameters on the antioxidant properties

Effect of drying methods and parameters on the antioxidant properties

Antioxidant capacity. Results for total phenolic, total flavonoid, and antioxidant capacity values for tea leaves are shown in Table 1.Freeze dried leaves showed the highest TFC (80.79 ¡À 0.69 mg QE/g DW) and FRAP value (5.07 ¡À 0.01 mM Fe 2+ /g DW), while SHS dried leaves had the lowest TFC (35.43 ¡À 0.23 mg QE/g DW) and oven dried leaves had the lowest FRAP value (2.07 ¡À 0.01 mM Fe 2+ /g DW).

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characterization of physico-chemical properties and antioxidant

Characterization of physico-chemical properties and antioxidant

The complex interactions influencing the functional properties of food during drying require further research . An increase in antioxidant activity is one of the main aims of food supplementation. Several assays highlighted the capacity of purslane to increase the antioxidant potential of enriched samples

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effects of ecological factors on the antioxidant potential and total

Effects of ecological factors on the antioxidant potential and total

The maximum extract efficiency (19.37 ¡À 3.07%), antioxidant potential (126.5656 ¡À 0.96 ¦Ìg/mL), and total amount of phenol (55.7689 ¡À 3.17 ¦Ìg/mL) were obtained from Dareshahr at an elevation of...

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changes in physical properties, chemical and elemental ...

Changes in physical properties, chemical and elemental ...

Recent studies have shown that fruit cultivar and maturity status influence the antioxidant activity and other physicochemical properties of pomegranate such as aril yield, pH, total soluble solids (TSS), total sugars, titratable acidity (TA), total phenolics and anthocyanins as well as mineral elements composition ( Al-Maiman and Ahmad, 2002, A...

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physical properties, carotenoids and antioxidant capacity of carrot

Physical Properties, Carotenoids and Antioxidant Capacity of Carrot

Carrot peel generated from the juice factories is considered as waste and it can be potential for further recovery of carotenoids. Drying treatment is essential to minimise degradation of carotenoids and ease transportation as well as storage of the peel for further processing. This study aimed to determine the impact of different drying conditions on its physicochemical and antioxidant ...

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physicochemical, antioxidant and sensory properties of ...

Physicochemical, antioxidant and sensory properties of ...

This study explored the effect of adding purslane extract to plain Yogurt at five levels (0, 0.5, 1, 1.5 and 2%) on some physicochemical properties (pH, titratable acidity, syneresis, viscosity and antioxidant properties) and sensory characteristics (taste, color, odor, texture and overall acceptance).

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