The antioxidant capacity and antioxidant constituents of two filamentous fungi (Acremonium charticola and Rhizopus oryzae) isolated from the Indonesian fermented dried cassava (gathot) were evaluated in the present study. The antioxidant capacity of the fungal crude extracts was assessed based on the 2,2'-azino-bis(3-ethyl-benzthiazolin-6-sulfonicacid) (ABTS) method. Total phenolics were determ...

BACKGROUND: Total phenolics content, antioxidant activity and cytotoxicity of the methanol extracts from leaf parts of 13 Korean traditional salad plants were investigated in order to determine their properties. RESULTS: The highest phenolics content (mg ferulic acid equivalents kg−1 dry weight (d.w.), omit one) was found in methanol extracts from Polygonum aviculare, at 293.7 ± 6.0, followed b...

Changes of the polyphenolic content, including total phenolics (TP), total flavonoids (TF), and total flavan3-ols (TF3-ols) determined by spectrophotometric methods, have been studied in Macedonian white wines from Vitis vinifera L. cv, Smederevka and Chardonnay, obtained under different vinifications and analyzed during 16 months of aging in bottles. Winemaking treatments for both varieties in...

BACKGROUND Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil-in-bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in ind...