Antioxidant activities and physiological properties ofEuphorbia humifusa extracts prepared using different solvents
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منابع مشابه
Evaluation of in-vitro antioxidant and antibacterial properties of Commelina nudiflora L. extracts prepared by different polar solvents.
The study explored on the commonly available weed plant Commelina nudiflora which has potential in-vitro antioxidant and antimicrobial activity. The different polar solvents such as ethanol, chloroform, dichloromethane, hexane and aqueous were used for the soxhlet extraction. The extracts were identified pharmacologically as important bioactive compounds and their potential free radical scaveng...
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Total phenolic content and antioxidative properties of Taraxacum officinale leaves and flowers extract was studied. Extracts was made with different solvents: classical organic and surfactant solutions. The results showed that all examined extracts contain some polyphenols and have antioxidant potential against DPPH radical and reducing power (Fe3+ Fe2+). Leaf extracts made with organic solvent...
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BACKGROUND The phenolic contents and antioxidant activities of fruits could be underestimated if the bound phenolic compounds are not considered. In the present study, the extraction efficiencies of various solvents were investigated in terms of the total content of the free and bound phenolic compounds, as well as the phenolic profiles and antioxidant activities of the extracts. METHODS Five...
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The present study investigates antibacterial activity of tobacco extracts from Nicotiana tabacum at different concentrations in different polar solvents. Six different extracts were prepared, using 5 different polar solvents viz., Ethanol, Ethyl acetate, n-Hexane, Acetone, Butanol and water. Four different concentrations (6, 12, 18 and 24 mg of sample disc) of each extract were subjected for pr...
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Introduction: Increasing of food-related diseases has led to the perception of diet importance. Plant-derived products (especially tea) as important sources of antioxidant and antimicrobial compounds play a major role in reducing food pathogens. In this study, total phenolic content, antioxidant and antimicrobial activity of four tea extracts including green tea, white, black and red teas were ...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2016
ISSN: 1738-7248,2287-7428
DOI: 10.11002/kjfp.2016.23.2.252