Comparative study of microwave-vacuum and vacuum drying on the physicochemical properties and antioxidant capacity of licorice extract powder

2017 ◽  
Vol 320 ◽  
pp. 540-545 ◽  
Author(s):  
Yuan-hui Li ◽  
Yan-nian Li ◽  
Hui-ting Li ◽  
Ya-ru Qi ◽  
Zhen-feng Wu ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Vacuum Drying ◽  
Licorice Extract

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

2021 ◽  
pp. 510
Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Water Retention ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Total Phenolic Compounds ◽  
Retention Capacity ◽  
Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 630-638 ◽  
Author(s):  
Hongyan Li ◽  
Long Xie ◽  
Yue Ma ◽  
Min Zhang ◽  
Yuwei Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Drying Methods ◽  
Drying Characteristics

Comparative study of self-organization and physicochemical properties of highly diluted aqueous solutions of phenol bioantioxidants

2012 ◽  
Vol 447 (1) ◽  
pp. 203-206 ◽  
Author(s):  
I. S. Ryzhkina ◽  
Yu. V. Kiseleva ◽  
L. I. Murtazina ◽  
O. A. Mishina ◽  
E. D. Sherman ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Aqueous Solutions ◽  
Self Organization

scholarly journals Comparative Study on Antioxidant Capacity of Self-fermenting Enzyme and Commercial Enzyme

2021 ◽  
Vol 251 ◽  
pp. 02032
Author(s):  
Fenghong Liu ◽  
Xianhao Cheng ◽  
Jing Miu ◽  
Xiaotong Cui ◽  
Xiaojuan Gao ◽  
...  
Keyword(s):  
Free Radicals ◽  
Comparative Study ◽  
Antioxidant Capacity ◽  
Hydroxyl Radicals ◽  
Superoxide Anion ◽  
Antioxidant Ability ◽  
Commercial Enzyme ◽  
Visible Spectrophotometry ◽  
Uv Visible ◽  
Living Bacteria

In order to provide consumers with a more reasonable method of using Enzyme, UV-visible spectrophotometry was used to study the antioxidant ability of self-fermenting Enzyme and commercial Enzyme. By measuring the ability of fourteen kinds of self-fermenting Enzyme and three commercial Enzyme to scavenge DPPH free radicals, superoxide anion and hydroxyl radicals and the number of living bacteria, the following conclusions were drawn: (1) Commercial Enzyme has more properties than self-fermenting Enzyme of antioxidant capacity; (2) Compound fruit Enzyme has stronger antioxidant ability than single fruit Enzyme; (3) Self-fermenting Enzyme is not sterilized including more living bacteria; (4) Commercial Enzyme has a higher drinking value than self-fermenting Enzyme.

scholarly journals Comparative study of the physicochemical properties of male and female flutted pumpkin (Telfairia occidentalis)

2020 ◽  
Vol 6 (2) ◽  
pp. 59-61
Author(s):  
Orole Regina Temitope ◽  
◽  
Orole Olukayode Olugbenga ◽  
Aisoni Japhet Erasmus ◽  
Isyaku Jamilu ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Male And Female ◽  
Telfairia Occidentalis
Sign in / Sign up

Export Citation Format

Share Document