نتایج جستجو برای: morus nigra

تعداد نتایج: 10611  

2010
Türkan KUTLU Gökhan DURMAZ Burhan ATEŞ İsmet YILMAZ M. Şevket ÇETİN

In vitro antioxidant properties of 3 different extracts of black mulberry (Morus nigra L.) were investigated. Acidified methanol, acidified water, and non-acidified methanol/water solutions were used to prepare extracts. Different solvents caused different protonation on black mulberry anthocyanin structures, which were predicted according to their UV-VIS spectrum. Extracts indicated 2 main pea...

Journal: :Turkish Journal of Agricultural and Natural Science 2023

Karadut çeliklerinin kök oluşumunu teşvik etmek amacıyla genellikle IBA gibi büyüme düzenleyiciler kullanılmaktadır. Ancak, günümüzde sürdürülebilir tarım uygulamaları kapsamında, bitkisel üretim sürecinde sentetik kimyasallara alternatif yeni materyallerin ve yöntemlerin araştırma çalışmaları giderek hız kazanmaktadır. Bu tür uygulamaların başında ise, kullanımı gittikçe yaygınlaşan rizobakter...

Journal: :Food Chemistry 2021

Grape (Vitis vinifera L. var. Albariño) and mulberry (Morus nigra L.) seeds pomace were characterized in terms of tocopherols, organic acids, phenolic compounds bioactive properties. Higher contents tocopherols (28 ± 1 mg/100 g fw) obtained mulberry, whilst grape richer acids (79 4 fw). The analysis hydroethanolic extracts characterised by catechin oligomers (36.0 0.3 mg/g) ellagic acid derivat...

2017
Luciane Angela Nottar Nesello Maria Luisa Maes Lima Beleza Marihá Mariot Luísa Nathália Bolda Mariano Priscila de Souza Adriana Campos Valdir Cechinel-Filho Sérgio Faloni Andrade Luísa Mota da Silva

This study evaluated the gastroprotective value of the methanol extracts from fruits of Morus nigra L. (black mulberry (MEMN)) and Rubus niveus Thunb (raspberry (MERN)). The total phenolic compounds and flavonoids were measured, as well as the in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenger activity. The gastroprotective effects of the extracts against 60% ethanol/0.3 M HCl...

Journal: :Turkish Journal of Agriculture and Forestry 2023

Kombucha is a slightly sweet, acidic, carbonated, fermented beverage obtained by fermenting sugared tea (Camellia sinesis) with symbiotic bacteria. In the present study, kombucha was produced from black sinensis), grape (Vitis labrusca), mulberry (Morus nigra), and rosehip (Rosa canina) fruits. Its physicochemical, microbiological, sensory properties antimicrobial effects were investigated. Dur...

Journal: :Pharmacology 2021

<b><i>Background:</i></b> Our liver has a variety of vital functions including removing poisons, storing energy, immunological roles, and secretory excretory functions. It may face some kinds diseases caused by viruses, hepatotoxic chemicals, drugs, alcohol, inherited disorders. Oxidative stress inflammation are in the core mechanisms damages induced viruses or chemical ...

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