Identification and quantification of the major phenolic constituents in Juglans regia L. peeled kernels and pellicles, using HPLC-MS/MS.
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DOI: 10.1016/j.foodchem.2021.129404
Abstract: This study was designed to identify and quantify the major phenolic constituents in peeled kernel and pellicle of the walnut Juglans regia L. Data were compared across six different cultivars: 'Fernor', 'Fernette', 'Franquette', 'Sava', 'Krka'… read more here.
Keywords: phenolic constituents; juglans regia; identification quantification; walnut kernels ... See more keywords
Impact of postharvest processes on major phenolic constituents and antioxidant potentials of different Ocimum species
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DOI: 10.1016/j.jarmap.2018.04.002
Abstract: Abstract Tulsi (Ocimum sanctum Linn.) is one of the preferred herbs used as tea blended beverage in India. Ocimum is a rich source of antioxidants. The present study demonstrates the effect of post-harvest processes and… read more here.
Keywords: ocimum species; postharvest processes; impact postharvest; processes major ... See more keywords
Isolation of the Major Phenolic Compounds in the Pits of Brined Green Olive Drupes: Structure Elucidation by Comprehensive 1H/13C-NMR Spectroscopy
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DOI: 10.1177/1934578x19857365
Abstract: Pits of representative green olive drupes from Italy and Greece were evaluated for their content of phenolic compounds. The major purified polyphenols quantitated in mg/kg in the Italian and Greek pit varieties, respectively, were tyrosol… read more here.
Keywords: major phenolic; phenolic compounds; spectroscopy; green olive ... See more keywords
Contents of Major Phenolic and Flavonoid Antioxidants in Selected Czech Honey
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DOI: 10.17221/202/2009-cjfs
Abstract: LachmanJ.,�Hejtmankova �A.,�SýkoraJ.,�KarbanJ.,�OrsakM.,�Rygerova �B.�(2010):�Contents of major phenolic and flavonoid antioxidants in selected Czech honey.�CzechJ.�FoodSci.,�28:�412-426. Thechemicalconstitutionofantioxidantscontainedinhoneyisderivedfromitsorigin. �Forty honeysamples �(harvest� 2006),�whichcamefromvariouslocationsoftheCzechRepublicandvariedintheirorigins, �wereevaluatedspectropho - tometricallyfortheirtotalpolyphenolcontent, �totalflavonoidsand�3',4'-dihydroxyflavones �andflavonols, �andmajor� antioxidantswereidentifiedbyHPLC-DADandGC-MS.�Thekindofhoney, �location, �anddateofthehoneyharvest� wereshowntohaveasignificanteffectonthecontentsofphenolicantioxidants �(averagecontent �11.02�mggallicacid� equivalents/100 �g),�totalflavonoids �(0.66�mgquercetinequivalents/100 �g),�and�3',4'-dihydroxyflavones �andflavonols�… read more here.
Keywords: flavonoid antioxidants; phenolic flavonoid; honey; antioxidants selected ... See more keywords