Antioxidative Activity of Proanthocyanidins Isolated from Barley Bran.
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چکیده
منابع مشابه
Antifungal Activity of Pediococcus pentosaceus Isolated from Whole Barley Sourdough
Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole barley flour from a mixture of ba...
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Antioxidants are vital substances which possess the ability to protect the body from damage caused by free radical-induced oxidative stress. A variety of free radical scavenging antioxidants exist within the body which many of them are derived from dietary sources like fruits, vegetables and teas. This article describes a test method for screening the antioxidant activity of 60 Iranian plant...
متن کاملAntioxidative Activity of Sixty Plants from Iran
Antioxidants are vital substances which possess the ability to protect the body from damage caused by free radical-induced oxidative stress. A variety of free radical scavenging antioxidants exist within the body which many of them are derived from dietary sources like fruits, vegetables and teas. This article describes a test method for screening the antioxidant activity of 60 Iranian plant...
متن کاملAntioxidative activity of barley hordein and its loss by deamidation.
Barley hordein was comparable to maize zein in antioxidation under a powder model system. Various deamidated "hordein" preparations were obtained and examined for their molecular-size distribution (by Sephacryl S-100 gel filtration), hydrophobicity (by fluorescence measurement using fluorescent probes) and antioxidative activity (by the ferric thiocyanate method). Deamidation caused fragmentati...
متن کاملantifungal activity of pediococcus pentosaceus isolated from whole barley sourdough
background: lactic acid bacteria (lab) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. the aim of the present study was to study antifungal properties of a dominant endogenous lab isolated from whole barley sourdough. methods: whole barley flour from a mixture of barle...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1999
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.46.106