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Browsing by Subject "Antioxidant activity"

Now showing items 1-20 of 43

A green coffee based product and its comparasion to commercial products regarding the antioxidant capacity

Souza, F.; Souza, E.; Pontes, S.; Leal Junior, W.; Freitas-Silva, O.; Nogueira, R. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Green Coffee Products (GCP) consumption have been increased recently and is justified due its benefits to human health, as the antioxidant activity and thermogenic properties and ant mutagenic and ant carcinogenic ...
Acoustically assisted supercritical CO2 extraction of cocoa butter: Effects on kinetics and quality

Rodríguez, Óscar; Ortuño Cases, Carmen; Simal Florindo, Susana; Benedito Fort, José Javier; Femenia, Antoni; Roselló Matas, Carmen (Elsevier, 2014-10)

[EN] The effect of high power ultrasound (US) application and pressure on the supercritical fluid extraction (SFE) kinetics of cocoa butter and on characteristics of the extracted cocoa butter (fatty acids composition, ...
ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS

Perdones Montero, Ángela (2016-12-15)

[EN] Chitosan films and coatings have been obtained, by incorporating different essential oils (EO) and using different homogenization conditions of the film forming emulsions, in order to obtain antifungal materials for ...
Aplicación de la cromatografía en capa fina (CCF) a la selección de quimiotipos de Mentha longifolia L. y evaluación de su potencial antioxidante

Bonet Sanfeliu, Alejandro (2015-10-08)

[EN] The antioxidant activity of essential oils is currently widely established in the literature. It is often the same and even higher than this in synthetic additives as BHT or BHA. On the other hand, they show frequently ...
Caracterización de acerola para su uso como ingrediente en la formulación de alimentos.

Martínez Simó, Javier (2015-11-13)

[ES] A pesar de que la Acerola está considerada, de entre todas las frutas, como una de las mayores fuentes naturales de vitamina C y otros compuestos fitoquímicos como es el caso de carotenoides y polifenoles, su ...
Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries

Song, Huihui; Bi, Jinfeng; Chen, Qinqin; Zhou, Mo; Wu, Xinye; Song, Jianxin (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties ...
Composition of antioxidants and amino acids in stevia leaf infusions

Periche Santamaría, Angela; Koutsidis, Georgios; Escriche Roberto, Mª Isabel (Springer Verlag (Germany), 2014-03)

Stevia, a non-caloric natural sweetener with beneficial properties and considerable antioxidants and amino acids, is increasingly consumed as an infusion. This work evaluates the influence of the conditions (temperature: ...
Concentration-Dependent Protection by Ethanol Extract ofPropolis against γ-Ray-Induced Chromosome Damage in HumanBlood Lymphocytes

Montoro, Alegría; Barquinero, J.F.; Almonacid, M.; Montoro, Amparo; Sebastià, N.; Verdú Martín, Gumersindo Jesús; Sahuquillo, V.; Serrano, J.; Saiz, M.; Villaescusa, J.L.; Soriano, J.M. (Hindawi Publishing Corporation, 2011)

[EN] Radioprotection with natural products may be relevant to the mitigation of ionizing radiation-induced damage in mammalian systems; in this sense, propolis extracts have shown effects such as antioxidant, antitumoral, ...
Critical assessment of antioxidant-related parameters of honey

Sancho, Mª Teresa; Pascual-Maté, Ana; Rodriguez-Morales, Elena G; Oses, Sandra M.; Escriche Roberto, Mª Isabel; Periche Santamaría, Angela; M.A. Fernández-Muiño (Wiley, 2016-01)

[EN] In this study, several antioxidant-related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology and colour (L*, a*, b*) were determined. Solid-phase extraction ...
Determinación de la actividad antioxidante de diferentes quimiotipos de aceite esencial de Artemisia Absinthium L.

Corell Vidal, María José (2016-09-02)

[ES] Se obtuvieron los aceites esenciales de tres quimiotipos de Artemisia absintium L. (ajenjo) por hidrodestilación. La separación e identificación de los compuestos se llevó a cabo mediante cromatografía de ...
Efecto de la adición de goma arábiga en la actividad antioxidante y antiinflamatoria de extractos de acerola y kiwi liofilizados

Fuente Lorente, Susana de la (2015-10-06)

[ES] Las frutas, especialmente las tropicales, presentan un gran interés en la nutrición humana por su elevado valor nutritivo y funcional, derivado de la presencia de vitaminas, minerales, fibra y otras sustancias bioactivas. ...
Efecto de la humedad relativa y del tiempo de almacenamiento en la calidad de plátano primitivo, cacao y quinoa secos en polvo.

López Fernández, Sara (2016-03-29)

[ES] En este trabajo se analizaron muestras de plátano primitivo (Musa acuminata AA), cacao (Theoborma cacao L.) y quinoa (Chenopodium quinua) deshidratadas, equilibradas en ambientes con dos humedades relativas (11,3% ...
Efecto de los pretratamientos de deshidratación e incorporación de solutos en el valor funcional del pomelo liofilizado.

Díaz Sanchis, Rocío (2015-10-06)

[ES] Las frutas son una fuente importante de sustancias bioactivas que parecen estar relacionadas con efectos beneficiosos en la salud. El pomelo es uno de los cítricos que más cantidad de sustancias bioactivas aporta a ...
Efecto del tiempo de almacenamiento y de la humedad relativa ambiente en la estabilidad de diferentes frutas deshidratadas de origen colombiano: plátano popocho (Musa exotica L.), chontaduro (Bactris gasipaes) y pacó (Gustavia superba (Kunth.)

Cartuche Macas, Diana Isabel (2015-10-28)

[ES] En este trabajo se estudiará la estabilidad de diferentes materias primas de interés para la preparación de un alimento complementario destinado a la población infantil del departamento del Chocó (Colombia). En concreto ...
Effect of air drying temperature on phytochemical properties of brown seaweed Bifurcaria bifurcata

Arufe, Santiago; Sineiro, Jorge; Chenlo, Francisco; Moreira, Ramón (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The purpose of this study was to determine the effects of convective air-drying at different temperatures (35, 50, 60 and 75°C) on the color of Bifurcaria bifurcata (BB) seaweed powders obtained after milling, the ...
Effect of red beet and betaine modulating oxidation and bioactivity of rainbow trout

Pinedo-Gil, Julia; Tomas-Vidal, A.; Rico-Barges, D.; Tiwari B.K.; Alvarez-García C; Jover Cerda, Miguel; Sanz-Calvo MA; Martín-Diana, Ana Belén (Taylor & Francis, 2019)

[EN] The present study compares a control diet to four experimental diets, in which two red beet (14% and 28%) and two betaine levels (0.9% and 1.63%) were incorporated in rainbow trout diets according to a factorial design. ...
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Vega-Galvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; García Segovia, Purificación; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia (Elsevier, 2012-05-01)

The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...
Effects of drying and pretreatment on the nutritional and functional quality of raisins

Carranza Concha, José; Benlloch Tinoco, María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Elsevier, 2012-04)

The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, ...
Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley

Pinedo-Gil, Julia; Tomas-Vidal, A.; Rico, D.; Tiwaric, B.; Álvarez García, C.; Jover Cerda, Miguel; Sanz-Calvo, Miguel Ángel; Martín-Diana, Ana Belén (Taylor & Francis, 2019)

[EN] Barley concentrations ranging from 0% to 32% were incorporated into rainbow trout (Oncorhynchus mykiss) diets. The effect of barley concentration on lipid peroxidation and antioxidant activity of fish fillets were ...
Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications

Gómez Estaca, Joaquin; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar (Elsevier, 2015-05)

[EN] Curcumin has uses as a food colorant and functional ingredient, these uses being restrained owing to its low solubility in water, which limits its dispersion in food matrices and its bioaccessibility. Curcumin-gelatin ...