Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis Radix

2017 ◽  
Vol 52 (6) ◽  
pp. 1324-1332 ◽  
Author(s):  
Ying Wang ◽  
Xuetao Chen ◽  
Chengcheng Zhao ◽  
Jing Miao ◽  
Xinhui Mao ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Enzyme Inhibition ◽  
Angelica Sinensis ◽  
Angelica Sinensis Radix ◽  
Effects Of Temperature

scholarly journals Phenolic compounds from Virola venosa (Myristicaceae) and evaluation of their antioxidant and enzyme inhibition potential

2019 ◽  
Vol 49 (1) ◽  
pp. 48-53 ◽  
Author(s):  
Kamila Rangel Primo FERNANDES ◽  
Paulo Senna BITTERCOURT ◽  
Afonso Duarte Leão de SOUZA ◽  
Antonia Queiroz Lima de SOUZA ◽  
Felipe Moura Araújo da SILVA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Antioxidant Capacity ◽  
Enzyme Inhibition ◽  
Active Fraction ◽  
Leaf Extracts ◽  
Pure Compounds ◽  
Polar Extracts ◽  
Nmr Identification

ABSTRACT Virola venosa, popularly known in Brazil as ucuuba-da-mata, occurs naturally in the Amazon region and has potential to provide useful natural compounds, as already known for other Virola species. Therefore, the objective of this study was to determine the chemical composition of bark and leaf extracts of V. venosa, and to test the antioxidant capacity and α-glucosidase inhibition potential of their compounds. Polar extracts showed to be more active in both assays, therefore a bioactivity-guided fractionation was performed to identify the compounds that were responsible for the recorded activities. Using a combination of LC-MS/MS analysis and isolation with NMR identification, eight phenolic compounds were identified. Assays with pure compounds of the active fraction revealed that ferulic acid was the main contributor compound to the observed bioactivity in the crude extracts.

Chemical composition and antioxidant capacity of Marrubium peregrinum L. from Vojvodina (Serbia)

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
E Jovin ◽  
A Toth ◽  
I Beara ◽  
K Balog ◽  
D Orčić ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity

Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen

2014 ◽  
Vol 10 ◽  
pp. 65-74 ◽  
Author(s):  
Slađana Žilić ◽  
Jelena Vančetović ◽  
Marijana Janković ◽  
Vuk Maksimović
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Zea Mays L

American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity

LWT ◽  
2021 ◽  
pp. 112317
Author(s):  
Arão Cardoso Viana ◽  
Tatiana Colombo Pimentel ◽  
Rafaela Borges do Vale ◽  
Lorena Santos Clementino ◽  
Emilly Thayná Januario Ferreira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Craft Beer ◽  
Yeast Strains

scholarly journals Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)

2018 ◽  
Vol 38 (suppl 1) ◽  
pp. 248-253 ◽  
Author(s):  
Luísa Fernandes de Menezes MARES ◽  
Maria Cristina PASSOS ◽  
Camila Carvalho MENEZES
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sesamum Indicum ◽  
Germination Time

scholarly journals Effect of co-existent components in CO2 supercritical fluid extract of Angelica Sinensis Radix on metabolism of Z-ligustilide after oral administration in rats

2014 ◽  
Vol 1 (2) ◽  
pp. 126-134
Author(s):  
Bochen Zhao ◽  
Qing Zhang ◽  
Hongmei Lin ◽  
Qingguo Ru ◽  
Qian Kang ◽  
...  
Keyword(s):  
Oral Administration ◽  
Supercritical Fluid ◽  
Angelica Sinensis ◽  
Angelica Sinensis Radix

Chemical Composition and Antioxidant Capacity of BrazilianPassifloraSeed Oils

2015 ◽  
Vol 80 (12) ◽  
pp. C2647-C2654 ◽  
Author(s):  
Fernanda Carvalho de Santana ◽  
Fernanda Branco Shinagawa ◽  
Elias da Silva Araujo ◽  
Ana Maria Costa ◽  
Jorge Mancini-Filho
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity

scholarly journals Chemical Composition and Antioxidant Activity of Essential Oils from Leaves of Two Specimens of Eugenia florida DC.

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5848
Author(s):  
Oberdan Oliveira Ferreira ◽  
Celeste de Jesus Pereira Franco ◽  
Everton Luiz Pompeu Varela ◽  
Sebastião Gomes Silva ◽  
Márcia Moraes Cascaes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Secondary Forest ◽  
Folk Medicine ◽  
Gastrointestinal Problems ◽  
Trolox Equivalent ◽  
Almost All ◽  
Floodplain Area

Eugenia florida DC. belongs to the Myrtaceae family, which is present in almost all of Brazil. This species is popularly known as pitanga-preta or guamirim and is used in folk medicine to treat gastrointestinal problems. In this study, two specimens of Eugenia florida (Efl) were collected in different areas of the same region. Specimen A (EflA) was collected in an area of secondary forest (capoeira), while specimen B (EflB) was collected in a floodplain area. The essential oils (EOs) were extracted from both specimens of Eugenia florida by means of hydrodistillation. Gas chromatography coupled to mass spectrometry (GC/MS) was used to identify the volatile compounds present, and the antioxidant capacity of the EOs was determined by antioxidant capacity (AC-DPPH) and the Trolox equivalent antioxidant (TEAC) assay. For E. florida, limonene (11.98%), spathulenol (10.94%) and α-pinene (5.21%) were identified as the main compounds of the EO extracted from sample A, while sample B comprised selina-3,11-dien-6α-ol (12.03%), eremoligenol (11.0%) and γ-elemene (10.70%). This difference in chemical composition impacted the antioxidant activity of the EOs between the studied samples, especially in sample B of E. florida. This study is the first to report on the antioxidant activity of Eugenia florida DC. essential oils.

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

2016 ◽  
Vol 207 ◽  
pp. 170-179 ◽  
Author(s):  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Pilar Legua ◽  
Krzysztof Lech ◽  
Ángel A. Carbonell-Barrachina ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sensory Quality ◽  
Drying Method
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