Antioxidant Properties of Green Coffee Extract
نویسندگان
چکیده
منابع مشابه
Study of antioxidant properties of green tea extract
introduction Oxidation processes are among the chief reasons behind the deterioration of product life and quality during storage and application. It should be emphasized that oxidation is not only responsible for quality deterioration of products but also affect human organism, triggering a number of illnesses and increasing the rate of aging. In order to eliminate or reduce the oxidation rates...
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چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
Antioxidant properties of roasted coffee residues.
The antioxidant activity of roasted coffee residues was evaluated. Extraction with four solvents (water, methanol, ethanol, and n-hexane) showed that water extracts of roasted coffee residues (WERCR) produced higher yields and gave better protection for lipid peroxidation. WERCR showed a remarkable protective effect on oxidative damage of protein. In addition, WERCR showed scavenging of free ra...
متن کاملComparative Studies on the Antioxidant Properties of Different Green Coffee Extracts
In the last decade, determination of antioxidant activity and the total content of antioxidants in foods, beverages, herbal extracts and dietary supplements has been in wide demand [1,2]. This activity is related with compounds capable of protecting a biological system against the potentially harmful effect of processes or reactions than cause excessive oxidation, involving reactive oxygen spec...
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In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. Extraction efficiency of walnut green husk extract 22.01%, total phenolic compounds 65.40 (mg gallic acid per 100 g dry husk), flavonoids 10.06 (catechin mg per 100 g dry husk), and EC50 0.17 (mg/mL) were expressed....
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ژورنال
عنوان ژورنال: Forests
سال: 2020
ISSN: 1999-4907
DOI: 10.3390/f11050557