Extraction of strawberry leaves with supercritical carbon dioxide and entrainers: Antioxidant capacity, total phenolic content, and inhibitory effect on uric acid production of the extract
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2019.07.003
Abstract: Abstract The recovery of useful components such as antioxidants from strawberry leaves would be desirable because this byproduct is usually disposed of as agricultural waste. In this study, strawberry leaves were extracted with supercritical carbon… read more here.
Keywords: total phenolic; phenolic content; antioxidant capacity; capacity total ... See more keywords
Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.027
Abstract: The potential of pequi by-products as substrates for the production of flours rich in antioxidant dietary fibers was evaluated. Dietary fiber contents ranged from 39.8 to 43.3g/100g with pectic polysaccharide fraction constituted of rhamnogalacturonans and… read more here.
Keywords: phenolic proanthocyanidin; total phenolic; antioxidant capacity; capacity total ... See more keywords