scholarly journals ANTIOXIDANT POTENTIAL AND QUALITY CHARACTERISTICS OF GRAPE PEEL-ENRICHED RICE-BASED EXTRUDED FLOUR AS POTENTIAL NOVEL FOOD

2020 ◽  
pp. 147-171
Author(s):  
Isabela Pereira Reis ◽  
José Luis Ramírez Ascheri
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Novel Food ◽  
Grape Peel

scholarly journals Quality Characteristics and Antioxidant Potential of Rice-Germ Rice Processed with Different Heat Treatments

2020 ◽  
Vol 9 (03) ◽  
pp. 16-21
Author(s):  
Myung-Gu Lee ◽  
Byong-Hee Chun ◽  
Sanjeev Kumar Dhungana ◽  
Jae-Jung Park ◽  
Il-Doo Kim
Keyword(s):  
Quality Characteristics ◽  
Heat Treatments ◽  
Antioxidant Potential

Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks

2016 ◽  
Vol 51 (12) ◽  
pp. 2674-2681 ◽  
Author(s):  
Raquel Lucas-González ◽  
Manuel Viuda-Martos ◽  
José Angel Pérez-Alvarez ◽  
Juana Fernández-López
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Extruded Snacks

scholarly journals Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

2014 ◽  
Vol 52 (7) ◽  
pp. 3986-4000 ◽  
Author(s):  
G. I. Bisharat ◽  
A. E. Lazou ◽  
N. M. Panagiotou ◽  
M. K. Krokida ◽  
Z. B. Maroulis
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Extruded Snacks

scholarly journals Quality Characteristics and Antioxidant Potential of Wine Prepared with Peppers

2018 ◽  
Vol 4 (10) ◽  
pp. 5-9
Author(s):  
Chan-Yong Kim ◽  
Kil-Su Jang ◽  
Oh-Hun Kwon ◽  
Il-Doo Kim
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential

scholarly journals Persimmon fruit enhanced quality characteristics and antioxidant potential of beer

2018 ◽  
Vol 27 (4) ◽  
pp. 1067-1073 ◽  
Author(s):  
Ji-Hyeong Cho ◽  
Il-Doo Kim ◽  
Sanjeev Kumar Dhungana ◽  
Hyeon-Min Do ◽  
Dong-Hyun Shin
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Persimmon Fruit

scholarly journals Quality Characteristics and Antioxidant Potential of Lemon (Citrus limon Burm. f.) Seed Oil Extracted by Different Methods

2021 ◽  
Vol 8 ◽  
Author(s):  
Yong-Sung Park ◽  
Il-doo Kim ◽  
Sanjeev Kumar Dhungana ◽  
Eun-Jung Park ◽  
Jae-Jung Park ◽  
...  
Keyword(s):  
Seed Oil ◽  
Extraction Methods ◽  
Oil Extraction ◽  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Flavor Compounds ◽  
Citrus Limon ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Potential Applications

Lemon (Citrus limon Burm. f.) is one of the most widely produced and consumed fruits in the world. The seeds of lemon are generally discarded as waste. The purpose of this study was to investigate the quality characteristics and antioxidant potential of lemon seed oil obtained by four extraction methods (roasted-pressing at 170°C, RP-170; roasted-pressing at 100°C, RP-100; cold-pressing, CP; and supercritical fluid, SF). No significant differences in the viscosity, density, and refractive index were observed in the oil obtained from different methods. In the case of Hunter's value, L (lightness) and b (yellowness) values of SF were higher than those of the others. The oil obtained by the CP method exhibited higher levels of Ca (252.17 mg/kg), Cu (2.38 mg/kg), K (225.98 mg/kg), and Mo (0.47 mg/kg) than that of other methods. The highest contents of total phenols (165.90 mg/mL) and flavonoids (21.69 mg/mL) were significantly high in oil obtained by the SF method. Oleic and linoleic acids consisted of principal fatty acids, which were significantly higher in oil obtained by RP-170. Higher amounts of volatile flavor compounds, such as γ-terpinene, sabinene, and limonene, were observed in CP compared to those observed for the other methods. This study elucidates the effects of different methods of oil extraction on the composition of lemon seed oil and highlights potential applications of these benefits in the food, cosmetic, pharmaceutical, and/or fragrance industries.

scholarly journals Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry Fruit During Storage

2016 ◽  
Vol 2 (2) ◽  
pp. 36 ◽  
Author(s):  
Tamar Turmanidze ◽  
Levan Gulua ◽  
Merab Jgenti ◽  
Louise Wicker
Keyword(s):  
Ascorbic Acid ◽  
Relative Humidity ◽  
Calcium Chloride ◽  
Control Sample ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Soluble Solids ◽  
Total Titratable Acidity

Post-harvested blackberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1<sup>º</sup>C for 2.5 min and kept for 8 days at 0 ± 0,5<sup>º</sup>C and Relative Humidity (RH) 90 ± 5%.  The application of calcium did not significantly effect on total titratable acidity, pH and   total soluble solids. The blackberry fruits treated with 1% and 2% Calcium chloride increased their ascorbic acid content by 15.7 and 37.5% respectively. Content of cyanidin-3-O-monoglucoside decreased by 6.33, 32.06 and 11.35 mg per 100 g of fruit in case of storage of untreated, treated with 1 and 2%   calcium chloride respectively. Content of pelargonidin 3 – O - monoglucoside increased respectively by 2.29, 26.87 and 8.45 mg per 100 g fruits. Change of content of cyanidin 3 – O - (6 - p – coumaroyl - glucoside) was not statistically significant.  Reduction in polyphenols content of control sample by 13.6% reflected in reduction of antioxidant potential by 25%. In the samples treated with 1 and 2%   calcium chloride reduction of polyphenols content by 12.4 and 7.5 % caused reduction of antioxidant potential by 15.6 and 8.7% respectively.

scholarly journals Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine

2017 ◽  
Vol 11 (4) ◽  
pp. 1647-1653
Author(s):  
Ji-Hyeong Cho ◽  
Mun-Gyeong Cho ◽  
Sanjeev Dhungana ◽  
Hye-Ryun Kim ◽  
Dong-Joon Kim ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Sparkling Wine

Antidiabetic effect and antioxidant potential of Rosa canina fruits

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
N Orhan ◽  
M Aslan ◽  
S Hoşbaş ◽  
D Deliorman Orhan
Keyword(s):  
Antioxidant Potential ◽  
Rosa Canina ◽  
Antidiabetic Effect

Antioxidant potential of Arnica montana and Urtica dioica hydroalcoholic extracts on mouse fibroblasts in vitro

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
L Moldovan ◽  
O Craciunescu ◽  
L Toma ◽  
A Gaspar ◽  
D Constantin
Keyword(s):  
Urtica Dioica ◽  
Antioxidant Potential ◽  
Mouse Fibroblasts ◽  
Arnica Montana
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