Comparative assessment of solvents and lignocellulolytic enzymes affiliated extraction of polyphenols from the various lignocellulosic agro-residues: identification and their antioxidant properties

2019 ◽  
Vol 50 (2) ◽  
pp. 164-171
Author(s):  
Kumar Shankar ◽  
Neelkant S. Kulkarni ◽  
S. K. Jayalakshmi ◽  
Sreeramulu Kuruba
Keyword(s):  
Antioxidant Properties ◽  
Comparative Assessment ◽  
Lignocellulolytic Enzymes ◽  
Agro Residues

A comparative assessment of solid fuel pellets production from torrefied agro-residues and their blends

2021 ◽  
pp. 105125
Author(s):  
Rifat Mehdi ◽  
Naveed Raza ◽  
Salman Raza Naqvi ◽  
Asif Hussain Khoja ◽  
M. Taqi Mehran ◽  
...  
Keyword(s):  
Solid Fuel ◽  
Comparative Assessment ◽  
Fuel Pellets ◽  
Agro Residues

A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts

2015 ◽  
Vol 167 ◽  
pp. 1-6 ◽  
Author(s):  
Attila-Levente Fogarasi ◽  
Szilárd Kun ◽  
Gabriella Tankó ◽  
Éva Stefanovits-Bányai ◽  
Beáta Hegyesné-Vecseri
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Comparative Assessment ◽  
Total Phenolic ◽  
Einkorn Wheat

scholarly journals Comparative assessment of antioxidant properties of polyphenols from heartwood and Maackia amurensis callus culture

2010 ◽  
Vol 9 (1) ◽  
pp. 17-20 ◽  
Author(s):  
O. V. Azarova ◽  
V. M. Bryukhanov ◽  
V. P. Bulgakov ◽  
Ya. F. Zverev ◽  
V. V. Lampatov ◽  
...  
Keyword(s):  
Free Radical ◽  
Callus Culture ◽  
Oxidant Stress ◽  
Antioxidant Properties ◽  
Free Radical Oxidation ◽  
Comparative Assessment ◽  
Prooxidant Activity ◽  
Radical Oxidation ◽  
Maackia Amurensis

On long-term introduction to rats in dosage 100 mg/kg polyphenol complexes from heartwood and callus culture of Maackia amurensis Rupr. et Maxim. had a marked influence on the activity of free radical oxidation. Under conditions of induced oxidant stress both polyphenol complexes inhibited prooxidant activity directly affecting the products of free radical oxidation. Inhibiting influence on the production of oxygen active forms that is characteristic for both phytocomplexes is determined by inhibition of mechanisms both enzymatic and non-enzymatic defense.

scholarly journals Comparative assessment of phenolic compounds and antioxidant properties of green tea made by microwave assisted and stove heating

2020 ◽  
Vol 49 (4) ◽  
pp. 1151-1155
Author(s):  
Sumera Javad ◽  
Asma Ahmad ◽  
Iqra Akhtar ◽  
Nadia Ghaffar ◽  
Khajista Jabeen
Keyword(s):  
Phenolic Compounds ◽  
Gallic Acid ◽  
Green Tea ◽  
Present Experiment ◽  
Antioxidant Properties ◽  
Comparative Assessment ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Brewing Method

Efficiency of microwave-assisted extraction (MAE) and a commonly practiced brewing method, i.e. heating on stove were compared for preparation of green tea (Camellia sinensis L.). The steeping time was invariant as 2 min. Three green tea samples (Lipton, Tapal and local herbal green tea) were used in the present experiment. Results showed that microwave extracts had significantly higher quantities of phenolics and flavonoids from all tea samples as compared to conventional stove heating. Moreover, microwave assisted extraction showed highest amount (2.19%) of gallic acid in Lipton green tea while the Quercetin content (1.23%) was found invariable in the samples.

Antioxidant properties of methanol extracts of wild garlics (genus Allium L., sect. Allium)

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
B Bozin ◽  
N Mimica-Dukić ◽  
G Anackov ◽  
B Zlatkovic ◽  
R Igic
Keyword(s):  
Antioxidant Properties ◽  
Methanol Extracts
Sign in / Sign up

Export Citation Format

Share Document