Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation

2017 ◽  
Vol 32 ◽  
pp. 375-381 ◽  
Author(s):  
Xiao-Yu Zhang ◽  
Jiang Chen ◽  
Xue-Li Li ◽  
Kang Yi ◽  
Yang Ye ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Aspergillus Niger ◽  
Biochemical Composition ◽  
Tartary Buckwheat ◽  
Dynamic Changes

Identification and quantification of biochemical composition and antioxidant activity of walnut pollens

2021 ◽  
Vol 53 (6) ◽  
Author(s):  
Volkan Okatan ◽  
Ibrahim Bulduk ◽  
Bariş Kaki ◽  
Muhammet Ali Gundesli ◽  
Serhat Usanmaz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biochemical Composition ◽  
Identification And Quantification

scholarly journals Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise

2019 ◽  
Vol 56 (5) ◽  
pp. 2712-2720 ◽  
Author(s):  
Bom I. Park ◽  
Jaecheol Kim ◽  
Kiuk Lee ◽  
Taehwan Lim ◽  
Keum Taek Hwang
Keyword(s):  
Antioxidant Activity ◽  
Tartary Buckwheat

scholarly journals Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4368 ◽  
Author(s):  
Qinglian Xu ◽  
Li Wang ◽  
Wenxiu Li ◽  
Yage Xing ◽  
Ping Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Aroma Compounds ◽  
Hot Water ◽  
Tartary Buckwheat ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Tea Infusion ◽  
Jasmine Tea ◽  
Tea Infusions ◽  
Aroma Components

In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea.

scholarly journals Microbial Transformation of (-)-Nopol Benzyl Ether: Direct Dihydroxylation of Benzene Ring

2010 ◽  
Vol 5 (9) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Yoshiaki Noma ◽  
Yoshinori Asakawa
Keyword(s):  
Antioxidant Activity ◽  
Aspergillus Niger ◽  
Benzene Ring ◽  
Microbial Transformation ◽  
Benzyl Ether

The biotransformation of (-)-nopol benzyl ether (5) by Aspergillus Niger TBUYN-2 and A. niger Tiegh CBSYN was investigated. A. niger biotransformed 5 to afford (-)-4-oxonopol-2’,4’-dihydroxybenzyl ether (6), and (-)-4-oxonopol (7) as main products. Compound 6 showed strong antioxidant activity (IC50 30.2 μM), which was very similar to that of butyl hydroxyl anisol (BHA).

Antioxidant activity of flavonoids from tartary buckwheat bran

2015 ◽  
Vol 98 (3-4) ◽  
pp. 429-438 ◽  
Author(s):  
Binchun Li ◽  
Yanqin Li ◽  
Qiaobin Hu
Keyword(s):  
Antioxidant Activity ◽  
Tartary Buckwheat

scholarly journals Antioxidant Activity and Flavones Compounds Contents of Tartary Buckwheat Seedlings Extract

2013 ◽  
Vol 25 (8) ◽  
pp. 4189-4194
Author(s):  
Hua Bin Xiong ◽  
Man Hong Liu ◽  
Ming Hong Chen ◽  
Jian Hui Dai ◽  
Yun Tao Gao
Keyword(s):  
Antioxidant Activity ◽  
Tartary Buckwheat

Effect of dietary Tartary buckwheat extract supplementation on growth performance, meat quality and antioxidant activity in ewe lambs

Meat Science ◽  
2017 ◽  
Vol 134 ◽  
pp. 79-85 ◽  
Author(s):  
Junxing Zhao ◽  
Kan Li ◽  
Rui Su ◽  
Wenzhong Liu ◽  
Youshe Ren ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Growth Performance ◽  
Meat Quality ◽  
Tartary Buckwheat ◽  
Ewe Lambs

scholarly journals Genotypic Variation of Total Phenol and Oleuropein Concentration and Antioxidant Activity of 11 Greek Olive Cultivars (Olea europaea L.)

HortScience ◽  
2012 ◽  
Vol 47 (3) ◽  
pp. 339-342 ◽  
Author(s):  
Antonios Petridis ◽  
Ioannis Therios ◽  
Georgios Samouris
Keyword(s):  
Antioxidant Activity ◽  
Industrial Production ◽  
Biochemical Composition ◽  
Olea Europaea ◽  
Genotypic Variation ◽  
Total Phenol ◽  
Raw Material ◽  
Measured Parameter ◽  
Olea Europaea L ◽  
Olive Cultivars

The chemical and biochemical composition of olives relies on some agronomical factors, one of which is the cultivar. In this study, fruits and leaves of 11 Greek olive cultivars were examined concerning their phenol and oleuropein concentrations. Fruit antioxidant activity was determined as well. The obtained results showed that significant differences existed among cultivars regardless of the tissue or the measured parameter. In general, leaves had higher total phenol and oleuropein concentrations than fruits. Finally, the highest oleuropein concentration in fruits was recorded in ‘Pikrolia Kerkiras’ followed by ‘Romeiki’, ‘Megaritiki’, ‘Kothreiki’, and ‘Kalamon’. These cultivars may constitute the raw material in the industrial production of oleuropein.

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