Watercress (Nasturtium officinale): A Potential Source of Nutraceuticals
نویسندگان
چکیده
منابع مشابه
Investigation of antioxidant properties of Nasturtium officinale (watercress) leaf extracts.
The objective of this study was to examine the in vitro and in vivo antioxidative properties of aqueous and ethanolic extracts of the leaf of Nasturtium officinale R. Br. (watercress). Extracts were evaluated for total antioxidant activity by ferric thiocyanate method, total reducing power by potassium ferricyanide reduction method, 1,1-diphenyl-2-picrylhydrazyl (DPPH*) radical scavenging activ...
متن کاملPhenolic profile and antioxidant potential of wild watercress (Nasturtium officinale L.)
Phenolic profile, antioxidant potential and pigment contents of wild watercress (Nasturtium officinale L.) were studied to assess the potential for future studies and its applications in neutraceuticals and bioactive functional ingredients. Different extracts of watercress (roots, stem and leaves) were analysed for pigment composition, total phenolic contents, and radical scavenging activity. T...
متن کاملEnterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress (Nasturtium officinale) submitted to temperature abuses
Watercress is an herb traditionally co consumers. However, pathogenics re new product. In this study watercr aeruginosa ATCC 27853 and Enterococ after blanching, frozen storage and blanching caused a reduction of abo (TVC) and about 1.7 and 1.3 log cfu respectively. P. aeruginosa seemed t faecalis. After 3 months, TVC was stil of product. At the end of the study, injury of the microorganisms. T...
متن کاملEffect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order react...
متن کاملBiochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage
The effects of water blanching, freezing, and frozen storage during 400 days at three different temperaress (N ntent l on colo l value. es in co degrad and hu cessfull kept c tures ( 7, 15 and 30 C), on waterc chlorophyll degradation, vitamin C co blanching induced significant changes activity was reduced 85% from its initia however, promoted significant differenc age, ascorbic acid (AA) and PO...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2018
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2018.702.325