Profiling of Phenolic Compounds from Different Apple
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منابع مشابه
Potential of Leaves of Eighteen Cultivars of Ficus carica as Antioxidants and Profiling of Phenolic Compounds as an Active Molecules
Ficus carica is a worldwide important crop. Its different parts such as leaves, stem barks, fruit and roots are used in traditional medicine from ancient age to treat the various diseases. In this research, total phenolic content, antioxidant activity, yield of extract and profiling of phenolic compounds of maturated leaves of different cultivars of F. carica were investigated by using two diff...
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In this research the 2 sub verities of Rhizopus oligosporus was used for production of antioxidative bioactive compounds from whey protein concentrate (WPC) and apple pomace. Total phenolic compounds, free radical scavenging ability by DPPH and antioxidant protection factort were evaluated in 48 determined treatments. Effect of Incubation temperature in three levels 23, 27, 31°C, incub...
متن کاملProduction of Phenolic Antioxidants from Apple Residue Using Rhizopus Oligosporus
In this research the 2 sub verities of Rhizopus oligosporus was used for production of antioxidative bioactive compounds from whey protein concentrate (WPC) and apple pomace. Total phenolic compounds, free radical scavenging ability by DPPH and antioxidant protection factort were evaluated in 48 determined treatments. Effect of Incubation temperature in three levels 23, 27, 31°C, incub...
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A process for the combined recovery of pectin and phenolic compounds from apple pomace, the primary by-product of apple juice production, was developed. The process includes extraction of dried apple pomace with diluted mineral acid and adsorption of phenolic constituents by a hydrophobic styrene–divinylbenzene copolymerisate. After elution with methanol, the polyphenolics were concentrated in ...
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Investigations have been performed on phenolic compounds and allelochemical effect in soil from an apple orchard enriched with 1% apple leaves or roots and stored for 3 months at different temperatures (-5°C, +5°C and 20°C). As a result of the addition of apple residues to the soil its phenolic content increased 4-fold in the case of leaves and 7-fold in the case of roots. Temperature played a ...
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تاریخ انتشار 2015