Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies
نویسندگان
چکیده
منابع مشابه
Effect of leaf extract of Pandanus amaryllifolius (Roxb.) on growth of Escherichia coli and Micrococcus (Staphylococcus) aureus
Pandanus amaryllifolius leaves are used in food preparation in Asian countries as flavoring agent. It was primarily used for giving a particular fragrance to rice preparation. Later on it was used in bread preparation to give a typical nutty flavor. The aroma compound is 2-acetyl1-pyrroline derived from amino acid phenylalanine. In this investigation an attempt has been made to find out effect ...
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Antioxidative and Cardioprotective Properties of Anthocyanins from Defatted Dabai Extracts
This study aimed to determine anthocyanins and their antioxidative and cardioprotective properties in defatted dabai parts. Anthocyanins in crude extracts and extract fractions of defatted dabai peel and pericarp were quantified using UHPLC, while their antioxidant capacity and oxidative stress inhibition ability were evaluated by using DPPH and CUPRAC assays as well as linoleic acid oxidation ...
متن کاملpostnatal studies of bats (pipistrellus kuhlii and miniopterus schreibersii) & histomorphology and histochemistry studies of organs and diseases of (neurergus microspilotus and n. kaiseri)
1. to determine whether difference in birth body mass influenced growth performance in pipistrellus kuhlii we studied a total of 12 captive-born neonates. bats were assigned to two body mass groups: light birth body mass (lbw: 0.89 ± 0.05, n=8) and heavy birth body mass (hbw: 1.35 ± 0.08, n=4). heavier body mass at birth was associated with rapid postnatal growth (body mass and forearm length) ...
Phenolic extracts from meadowsweet and hawthorn flowers have antioxidative properties.
From the flowers of meadowsweet and inflorescence of hawthorn the whole set of phenolic acids and flavonoids was analysed by TLC. Phenolic compounds were determined both as free ones and those liberated by hydrolysis. Moreover, ethyl ether and ethyl acetate extracts obtained from the analysed plants before and after alkaline and enzymatic hydrolyses were evaporated under reduced pressure and re...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2008
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.02.004