Characterization of phenolic compounds in sweet lime (Citrus limetta) peel and freshly squeezed juices by LC-DAD-ESI-MS/MS and their antioxidant activity

2019 ◽  
Vol 13 (4) ◽  
pp. 3242-3249 ◽  
Author(s):  
Ozlem Kilic Buyukkurt ◽  
Gamze Guclu ◽  
Hasim Kelebek ◽  
Serkan Selli
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Esi Ms ◽  
Sweet Lime ◽  
Citrus Limetta

scholarly journals Analysis of Antioxidant and Antiallergic Active Components Extracted From the Edible Insect Oxya yezoensis

2021 ◽  
Vol 16 (5) ◽  
pp. 1934578X2110233
Author(s):  
Masahiro Saiki ◽  
Naomichi Takemoto ◽  
Maki Nagata ◽  
Masako Matsumoto ◽  
Yhiya Amen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Key Factors ◽  
Active Components ◽  
Food And Agriculture ◽  
Food And Agriculture Organization

In recent years, entomophagy has attracted increased attention, as it was recommended as a potential source of food by the Food and Agriculture Organization of the United Nations. In Japan, Oxya yezoensisis one of the most widely eaten insect species, but studies of its functionality as a food are limited. In this study, we reported the optimal characterization of the total phenolic compounds in methanolic extract (OME) and different fractions of OME. Additionally, the antioxidant and antiallergic activities of the OME fractions were evaluated. The results showed that the ethyl acetate-soluble fraction of OME has potential antioxidant activity, whereas the n-hexane-soluble fraction showed the strongest inhibition of β-hexosaminidase, which is one of the key factors in allergic reactions. It was concluded that phenolic compounds might contribute to the antioxidant activity while unsaturated fatty acids contribute to the antiallergy activity.

scholarly journals Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

RSC Advances ◽  
2015 ◽  
Vol 5 (34) ◽  
pp. 26991-26997 ◽  
Author(s):  
Natália Martins ◽  
Lillian Barros ◽  
Montserrat Dueñas ◽  
Celestino Santos-Buelga ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Glycyrrhiza Glabra ◽  
Phenolic Composition ◽  
Glycyrrhiza Glabra L

The present work aims to characterize and quantify the phenolic composition and to evaluate the antioxidant activity of Glycyrrhiza glabra L. (commonly known as licorice) rhizomes and roots.

scholarly journals Characterization of Volatile Compounds in the Essential Oil of Sweet Lime (Citrus limetta Risso)

2012 ◽  
Vol 72 (2) ◽  
pp. 276-280 ◽  
Author(s):  
Maria C Colecio-Juárez ◽  
Rubria E Rubio-Núnez ◽  
José E Botello-Álvarez ◽  
Gloria M Martinez-González ◽  
José L Navarrete-Bolanos ◽  
...  
Keyword(s):  
Essential Oil ◽  
Volatile Compounds ◽  
Sweet Lime ◽  
Citrus Limetta

Antioxidant Activity, Phenolic Compounds, and NMR Characterization of Balsamic and Traditional Balsamic Vinegar of Modena

2014 ◽  
Vol 8 (2) ◽  
pp. 371-379 ◽  
Author(s):  
Davide Bertelli ◽  
Annalisa Maietti ◽  
Giulia Papotti ◽  
Paola Tedeschi ◽  
Gianpiero Bonetti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nmr Characterization ◽  
Balsamic Vinegar

GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives

2018 ◽  
Vol 98 (11) ◽  
pp. 4104-4111 ◽  
Author(s):  
Serkan Selli ◽  
Hasim Kelebek ◽  
Songul Kesen ◽  
Ahmet Salih Sonmezdag
Keyword(s):  
Phenolic Compounds ◽  
Esi Ms ◽  
Key Odorants

scholarly journals Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

2015 ◽  
Vol 13 (1) ◽  
Author(s):  
Anna Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Temperature ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Extrusion Cooking ◽  
Plant Materials ◽  
Esi Ms ◽  
Improve Health

AbstractExtrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

Antioxidant Activity and Characterization of Phenolic Compounds from Bacaba (Oenocarpus bacaba Mart.) Fruit by HPLC-DAD-MSn

2012 ◽  
Vol 60 (31) ◽  
pp. 7665-7673 ◽  
Author(s):  
Fernanda D. B. Abadio Finco ◽  
Dietmar R. Kammerer ◽  
Reinhold Carle ◽  
Wen-Hsin Tseng ◽  
Sabrina Böser ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds
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