Edible flowers have been used in the food and beverage industries because of their high nutritional value, flavor, scent. For storage edible these industries, drying is a necessity to store materials more easily prevent damage metabolites flowers. However, may affect metabolite retention conditions can differ according various methods. In this study, Agastache rugosa were dried using four diffe...

Hydroxycinnamic acids (HCAs) possess numerous biological effects including antioxidant, antiallergic, antimicrobial, and immunomodulatory activities and due to these properties are widely used in folk medicine. Nevertheless, they can interact with protein molecules and cause some structural and functional changes. The possibility of HCAs binding to bovine serum albumin (BSA) under physiological...

Enzymes displayed on the Bacillus subtilis spore coat have several features that are useful for biocatalysis. The enzyme is preimmobilized an inert surface of coat, which due to natural sporulation process. As a result, protein stability can be increased, and they resistant environmental changes. Next, would not lyse under extreme conditions, such as in organic solvents. Furthermore, easily rem...

Radish sprouts are valued as a key nutrient-dense food in Asian countries. In the current study, we examined how radish responded to treatments with various carbon sources. The influence of those parameters such plant growth and glucosinolate phenolic compounds levels were analyzed. A positive correlation between accumulation glucosinolates phenolics was observed. this except for galactose trea...

Nowadays consumers and the food trade increasingly interested in the geographical origin quality of food products. Authentication origins of wine has become a more important task than ever The best determination of the region of origin is possible on the basis of the analytical profile of wine. made to find useful chemical markers, based on the analysis of individual phenolic antioxidants and t...

To explore the effects of harvest time on phenolic compounds during wine fermentation, grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2 masculine Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. Phenolic acids and flavan-3-ols were assayed during the fermentation of wines by means of reverse phase-high perfo...

Sinapic acid (SA), belonging to the phenylpropanoid family, and its derivatives are secondary metabolites found in plant kingdom. In recent years, they have drawn attention because of their various biological activities, including neuroprotective effects. this study, SA was incorporated into two different nanoparticle systems, solid lipid nanoparticles (SLN) nanostructured carriers (NLC). The i...

Phenolic acids are thought to be beneficial for human health and responsible for vegetables' health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ult...

Phenolic rich ethyl acetate fraction (EAF) from lotus leaves was prepared and its bioactive components, antioxidant and cytoprotective effects were investigated. EAF showed high total phenolic content and flavonoid content and contained rutin (11,331.3±4.5 mg/100 g EAF), catechin (10,853.8±5.8 mg/100 g EAF), sinapic acid (1,961.3±5.6 mg/100 g EAF), chlorogenic acid (631.9±2.3 mg/100 g EAF), syr...