4.6 Article

A Comparative and Comprehensive Characterization of Polyphenols of Selected Fruits from the Rosaceae Family

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Multidisciplinary

Identification of Phenolic Compounds in Australian-Grown Bell Peppers by Liquid Chromatography Coupled with Electrospray Ionization-Quadrupole-Time-of-Flight-Mass Spectrometry and Estimation of Their Antioxidant Potential

Zexing Leng et al.

Summary: This study determined the phenolic content and antioxidant potential of different bell peppers (green, yellow, and red) by various assays. The results showed that red bell peppers had the highest phenolic content and antioxidant potential. Additionally, the seed portions contained a higher amount of phenolic compounds.

ACS OMEGA (2022)

Article Food Science & Technology

Screening of phenolic compounds in australian grown grapes and their potential antioxidant activities

Gia Toan Vo et al.

Summary: The study reveals the qualitative and quantitative analysis of phenolic composition and antioxidant capacity in five varieties of Australian grapes. Golden Globe grapes exhibit the highest levels of phenolic content and antioxidant capacity, while Thompson Seedless grapes excel in certain aspects.

FOOD BIOSCIENCE (2022)

Article Pharmacology & Pharmacy

An ultra-robust fi ngerprinting method for quality assessment of traditional Chinese medicine using multiple reaction monitoring mass spectrometry

Zhenhao Li et al.

Summary: The study introduced a novel fingerprinting method based on multiple reaction monitoring (MRM) for simultaneous detection of approximately 100 constituents for quality assessment of traditional Chinese medicine. Compared to conventional ultraviolet-based fingerprints, the MRM fingerprints demonstrated better discriminatory capacity and robustness under different chromatographic conditions. This approach provides a sensitive, robust, and comprehensive analytical tool for quality assessment of traditional Chinese medicine.

JOURNAL OF PHARMACEUTICAL ANALYSIS (2021)

Article Biochemistry & Molecular Biology

Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential

Vigasini Subbiah et al.

Summary: Berries are rich in phenolic compounds and exhibit high antioxidant potential. Different types of berries vary in their compound content and antioxidant capacities, with blueberries standing out among the berries.

ANTIOXIDANTS (2021)

Article Biochemistry & Molecular Biology

A Comparative Investigation on Phenolic Composition, Characterization and Antioxidant Potentials of Five Different Australian Grown Pear Varieties

Zening Wang et al.

Summary: Five Australian grown pear varieties were selected for this study, with Beurre Bosc and Josephine de Malines exhibiting high levels of phenolic compounds, suggesting potential health benefits.

ANTIOXIDANTS (2021)

Article Biochemistry & Molecular Biology

High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Yili Hong et al.

Summary: Stone fruits waste, including peach, nectarine, plum, and apricot, contain high phenolic content which contribute to their antioxidant potential and associated health benefits. Plum waste has higher phenolic content, apricot waste has higher tannin content and DPPH activity, nectarine waste has higher antioxidant capacity in FRAP and TAC assays, and peach waste shows higher antioxidant capacity in ABTS assay. Analysis shows that stone fruit waste contains various phenolic compounds and have potential applications in other industries.

ANTIOXIDANTS (2021)

Article Biochemistry & Molecular Biology

Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential

Akhtar Ali et al.

Summary: The study characterized 12 widely used spices for their phenolic compounds, polyphenols, and antioxidant potential, revealing that clove and allspice had the highest total polyphenol content, black cumin and black pepper had the highest phosphomolybdate activity, and there was a positive correlation between phenolic compounds and antioxidant activities.

ANTIOXIDANTS (2021)

Article Food Science & Technology

Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions

Paula Nogueira Curi et al.

Summary: The study aimed to analyze the bioactive compounds and antioxidant activity of different fruit cultivars from fruit trees of temperate climate. It was found that different fruit cultivars exhibited varying levels of phenolic compounds, antioxidant activity, and ascorbic acid content.

FOOD SCIENCE AND TECHNOLOGY (2021)

Article Horticulture

Peach, Apple, and Pear Fruit Quality: To Peel or Not to Peel?

Michail Michailidis et al.

Summary: The study explored the nutritional value of peeled and unpeeled fruits of different cultivars, revealing that peeled fruits had higher antioxidant capacity, total phenols, and flavonoids in peaches, while nectarines had higher hydroxycinnamates and dry matter content. The apples showed varying levels of titratable acidity, soluble solids concentration, carotenoids, dry matter, hydroxycinnamic acids, flavonols, anthocyanins, and other beneficial compounds, depending on the cultivar. Nashi pears with peel and Granny Smith apples' peel were found to contribute significantly to the overall content of beneficial compounds.

HORTICULTURAE (2021)

Article Biochemical Research Methods

A cheminformatics approach to characterize metabolomes in stable-isotope-labeled organisms

Hiroshi Tsugawa et al.

NATURE METHODS (2019)

Article Food Science & Technology

Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage

Saira Sattar et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

Article Biochemistry & Molecular Biology

In vitro digestion with bile acids enhances the bioaccessibility of kale polyphenols

Isabelle Yang et al.

FOOD & FUNCTION (2018)

Article Food Science & Technology

Natural polyphenols: An overview

Munawar Abbas et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Food Science & Technology

Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars

Marwa Brahem et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Chemistry, Applied

Phenolic, sugar and acid profiles and the antioxidant composition in the peel and pulp of peach fruits

Fayza Saidani et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)

Article Food Science & Technology

Extraction, characterization and bioactive properties of Nigella sativa seedcake

Deepak Kadam et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Review Chemistry, Analytical

Trends in LC-MS and LC-HRMS analysis and characterization of polyphenols in food

Paolo Lucci et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2017)

Article Food Science & Technology

Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD-ESI-MS/MS

Gaurav Rajauria et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Chemistry, Applied

Identification and quantification of polyphenolic compounds in ten pear cultivars by UPLC-PDA-Q/TOF-MS

Joanna Kolniak-Ostek

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)

Article Biochemistry & Molecular Biology

Analysis of Flavonoids in Rhamnus davurica and Its Antiproliferative Activities

Guilin Chen et al.

MOLECULES (2016)

Article Food Science & Technology

Content of bioactive compounds and antioxidant capacity in skin tissues of pear

Joanna Kolniak-Ostek

JOURNAL OF FUNCTIONAL FOODS (2016)

Article Chemistry, Applied

HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits

Ibrahim M. Abu-Reidah et al.

FOOD CHEMISTRY (2015)

Article Biochemistry & Molecular Biology

Phenolic Composition and Antioxidant Properties of Different Peach [Prunus persica (L.) Batsch] Cultivars in China

Xiaoyong Zhao et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)

Article Biochemistry & Molecular Biology

TOTAL PHENOLIC, FLAVONOID DISTRIBUTION AND ANTIOXIDANT CAPACITY IN SKIN, PULP AND FRUIT EXTRACTS OF PLUM CULTIVARS

S. Cosmulescu et al.

JOURNAL OF FOOD BIOCHEMISTRY (2015)

Article Biochemistry & Molecular Biology

Sensitive and Rapid UHPLC-MS/MS for the Analysis of Tomato Phenolics in Human Biological Samples

Miriam Martinez-Huelamo et al.

MOLECULES (2015)

Article Food Science & Technology

Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces

Michal Sojka et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Food Science & Technology

Modified DPPH and ABTS Assays to Assess the Antioxidant Profile of Untreated Oils

Dionysios C. Christodouleas et al.

FOOD ANALYTICAL METHODS (2015)

Article Food Science & Technology

Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.)

Ahmet Ozturk et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Food Science & Technology

Conversion of major soy isoflavone glucosides and aglycones in in vitro intestinal models

Mohammed A. Islam et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2014)

Article Biochemistry & Molecular Biology

Improvement of Regio-Specific Production of Myricetin-3-O-α-l-Rhamnoside in Engineered Escherichia coli

Nguyen Huy Thuan et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2013)

Article Agriculture, Multidisciplinary

Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar

Sonja M. Davidovic et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Pharmacology & Pharmacy

Acute Toxicity and General Pharmacological Action of QGC EXT

Jong Mi Lee et al.

KOREAN JOURNAL OF PHYSIOLOGY & PHARMACOLOGY (2012)

Review Food Science & Technology

Flavan-3-ols: Nature, occurrence and biological activity

Patricia M. Aron et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2008)

Article Chemistry, Applied

In vitro antioxidant activities of Stevia rebaudiana leaves and callus

M. B. Tadhani et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)

Article Agriculture, Multidisciplinary

Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS

D Kammerer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Quantification of polyphenolics and their antioxidant capacity in fresh plums

DO Kim et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity

ACG Sánchez et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)