Zeitschriftenartikel zum Thema „Anthocyanin and antioxidant activity“
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Chaiyasut, Chaiyavat, Bhagavathi Sundaram Sivamaruthi, Noppawat Pengkumsri, Sasithorn Sirilun, Sartjin Peerajan, Khontaros Chaiyasut und Periyanaina Kesika. „ANTHOCYANIN PROFILE AND ITS ANTIOXIDANT ACTIVITY OF WIDELY USED FRUITS, VEGETABLES, AND FLOWERS IN THAILAND“. Asian Journal of Pharmaceutical and Clinical Research 9, Nr. 6 (01.11.2016): 218. http://dx.doi.org/10.22159/ajpcr.2016.v9i6.14245.
Der volle Inhalt der QuelleLi, Ying Chang, und Yu Tang He. „Anthocyanin Content and Antioxidant Activity of Different Varieties Blueberries“. Advanced Materials Research 610-613 (Dezember 2012): 3421–27. http://dx.doi.org/10.4028/www.scientific.net/amr.610-613.3421.
Der volle Inhalt der QuelleDevi, P. Suganya, M. Saravana Kumar und S. Mohan Das. „DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran“. Biotechnology Research International 2012 (08.02.2012): 1–9. http://dx.doi.org/10.1155/2012/258787.
Der volle Inhalt der Quellevan den Berg, Abby K., und Timothy D. Perkins. „Contribution of anthocyanins to the antioxidant capacity of juvenile and senescing sugar maple (Acer saccharum) leaves“. Functional Plant Biology 34, Nr. 8 (2007): 714. http://dx.doi.org/10.1071/fp07060.
Der volle Inhalt der QuelleSani, Asrul, Ahyar Ahmad und Firdaus Zenta. „EFFECT OF METAL ION Cu (II) and Mg (II) ON THE ACTIVITIES ANTIOXIDANT ANTHOCYANIN OF EXTRACT ETHANOL SKIN DRAGON FRUIT RED(Hylocereuspolyrhizus)“. Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) 11, Nr. 1 (30.05.2019): 11. http://dx.doi.org/10.20956/ica.v11i1.6400.
Der volle Inhalt der QuelleNGAMDEE, Paradorn, und Sudarat JIAMYANGYUEN. „Effective Antioxidant Activities of Anthocyanins as Affected by pH of Antioxidant Assays“. Walailak Journal of Science and Technology (WJST) 16, Nr. 11 (08.02.2018): 875–85. http://dx.doi.org/10.48048/wjst.2019.4341.
Der volle Inhalt der QuellePramitasari, R., Marcel und D. Lestari. „Co-pigmentation with catechin derived from Indonesian gambier increases the stability of black rice anthocyanin in isotonic sports drinks during one-month storage in 4°C“. Food Research 6, Nr. 2 (16.03.2022): 118–23. http://dx.doi.org/10.26656/fr.2017.6(2).230.
Der volle Inhalt der QuelleTaghavizadeh Yazdi, Mohammad Ehsan, Jalil Khara, Mohammad Reza Housaindokht, Hamid Reza Sadeghnia, Sedigheh Esmaeilzadeh Bahabadid, Mohammad Sadegh Amiri und Majid Darroudi. „Biocomponents and Antioxidant Activity of Ribes khorasanicum“. International Journal of Basic Science in Medicine 3, Nr. 3 (21.09.2018): 99–103. http://dx.doi.org/10.15171/ijbsm.2018.18.
Der volle Inhalt der QuelleMurukan, Greeshma, und Murugan K. „COMPOSITION OF PURIFIED ANTHOCYANIN ISOLATED FROM TEAK AND IT’S IN VITRO ANTIOXIDANT ACTIVITY“. International Journal of Pharmacy and Pharmaceutical Sciences 9, Nr. 9 (22.07.2017): 258. http://dx.doi.org/10.22159/ijpps.2017v9i9.19517.
Der volle Inhalt der QuelleHejtmánková, K., V. Pivec, E. Trnková, K. Hamouz und J. Lachman. „Quality of Coloured Varieties of Potatoes“. Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S310—S313. http://dx.doi.org/10.17221/605-cjfs.
Der volle Inhalt der QuelleBasrin, Fitriani, Miming Berlian, Yuanita Indriasari und Ramadhani Chaniago. „ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF TORTILLA PURPLE SWEET POTATO (Ipomoea batatas L)“. AGROLAND The Agricultural Sciences Journal (e-Journal) 8, Nr. 2 (05.01.2022): 132–43. http://dx.doi.org/10.22487/agroland.v8i2.692.
Der volle Inhalt der QuelleKim, Inhwan, und Jihyun Lee. „Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing“. Antioxidants 9, Nr. 3 (17.03.2020): 242. http://dx.doi.org/10.3390/antiox9030242.
Der volle Inhalt der QuelleZaa, César A., Álvaro J. Marcelo, Zhiqiang An, José L. Medina-Franco und Marco A. Velasco-Velázquez. „Anthocyanins: Molecular Aspects on Their Neuroprotective Activity“. Biomolecules 13, Nr. 11 (31.10.2023): 1598. http://dx.doi.org/10.3390/biom13111598.
Der volle Inhalt der QuelleOleinits, E. Yu, I. A. Sukhodolov, A. V. Konstantinovich, V. I. Deineka, I. P. Blinova und L. A. Deineka. „Accumulation of anthocyanins and phenolic acids and antioxidant activity of lettuce cultivars grown hydroponically and in the open ground“. Proceedings of Universities. Applied Chemistry and Biotechnology 12, Nr. 1 (01.04.2022): 121–29. http://dx.doi.org/10.21285/2227-2925-2022-12-1-121-129.
Der volle Inhalt der QuelleTamaroh, Siti, und Ajat Sudrajat. „Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)“. International Journal of Food Science 2021 (14.07.2021): 1–9. http://dx.doi.org/10.1155/2021/5586316.
Der volle Inhalt der QuelleLozada-Ramírez, José Daniel, María Cristina Guerrero-Moras, Marco Antonio González-Peña, Taisa Sabrina Silva-Pereira, Cecilia Anaya de Parrodi und Ana E. Ortega-Regules. „Stabilization of Anthocyanins from Coffee (Coffea arabica L.) Husks and In Vivo Evaluation of Their Antioxidant Activity“. Molecules 28, Nr. 3 (31.01.2023): 1353. http://dx.doi.org/10.3390/molecules28031353.
Der volle Inhalt der QuelleZhu, Fengmei, Jiaxuan Li, Zilong Ma, Jun Li und Bin Du. „Structural identification and <i>in vitro</i> antioxidant activities of anthocyanins in black chokeberry (<i>Aronia melanocarpa</i> Elliot)“. eFood 2, Nr. 4 (20.12.2021): 201–8. http://dx.doi.org/10.53365/efood.k/143829.
Der volle Inhalt der QuelleHien, Nguyen, Nguyen Thi Hien, Hoang Dinh Hoa und Nguyen Thi Minh Tu. „Study on the extraction of anthocyanin from mangosteen peel Vietnam using supramolecular method“. Food Science and Applied Biotechnology 2, Nr. 2 (10.10.2019): 130. http://dx.doi.org/10.30721/fsab2019.v2.i2.72.
Der volle Inhalt der QuelleLestario, Lydia Ninan, Melanie Melanie und Monika Rahardjo. „Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder“. Jurnal Teknologi dan Industri Pangan 34, Nr. 2 (25.12.2023): 142–51. http://dx.doi.org/10.6066/jtip.2023.34.2.142.
Der volle Inhalt der QuelleN, Vasko. „Anthocyanins in Naked Pigmented Barley Grain as a Source of Antioxidant Activity“. Food Science & Nutrition Technology 8, Nr. 3 (03.07.2023): 1–4. http://dx.doi.org/10.23880/fsnt-16000301.
Der volle Inhalt der QuelleUrbstaite, Rima, Lina Raudone und Valdimaras Janulis. „Phytogenotypic Anthocyanin Profiles and Antioxidant Activity Variation in Fruit Samples of the American Cranberry (Vaccinium macrocarpon Aiton)“. Antioxidants 11, Nr. 2 (27.01.2022): 250. http://dx.doi.org/10.3390/antiox11020250.
Der volle Inhalt der QuelleKumari, Anita, Saloni Sharma, Natasha Sharma, Venkatesh Chunduri, Payal Kapoor, Satveer Kaur, Ajay Goyal und Monika Garg. „Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)“. Molecules 25, Nr. 21 (01.11.2020): 5071. http://dx.doi.org/10.3390/molecules25215071.
Der volle Inhalt der QuellePaun, Nadia, Oana Romina Botoran und Violeta-Carolina Niculescu. „Total Phenolic, Anthocyanins HPLC-DAD-MS Determination and Antioxidant Capacity in Black Grape Skins and Blackberries: A Comparative Study“. Applied Sciences 12, Nr. 2 (17.01.2022): 936. http://dx.doi.org/10.3390/app12020936.
Der volle Inhalt der QuelleCasas-Godoy, Leticia, Amador Roberto Campos-Valdez, Montserrat Alcázar-Valle und Iliana Barrera-Martínez. „Comparison of Extraction Techniques for the Recovery of Sugars, Antioxidant and Antimicrobial Compounds from Agro-Industrial Wastes“. Sustainability 14, Nr. 10 (13.05.2022): 5956. http://dx.doi.org/10.3390/su14105956.
Der volle Inhalt der QuelleDiep, Tung, Chris Pook und Michelle Yoo. „Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)“. Antioxidants 9, Nr. 2 (18.02.2020): 169. http://dx.doi.org/10.3390/antiox9020169.
Der volle Inhalt der QuelleWen, Yao, Huaguo Chen, Xin Zhou, Qingfang Deng, Yang Zhao, Chao Zhao und Xiaojian Gong. „Optimization of the microwave-assisted extraction and antioxidant activities of anthocyanins from blackberry using a response surface methodology“. RSC Advances 5, Nr. 25 (2015): 19686–95. http://dx.doi.org/10.1039/c4ra16396f.
Der volle Inhalt der QuelleHomoki, Judit, Andrea Nemes und Judit Remenyik. „Sour cherry as a functional food“. Acta Agraria Debreceniensis, Nr. 55 (25.02.2014): 41–47. http://dx.doi.org/10.34101/actaagrar/55/1907.
Der volle Inhalt der QuelleCroge, Camila P., Francine L. Cuquel, Paula T. M. Pintro, Luiz A. Biasi und Claudine M. De Bona. „Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates“. HortScience 54, Nr. 12 (Dezember 2019): 2209–13. http://dx.doi.org/10.21273/hortsci14377-19.
Der volle Inhalt der QuelleSánchez-Madrigal, Miguel Á., Armando Quintero-Ramos, Carlos A. Amaya-Guerra, Carmen O. Meléndez-Pizarro, Sandra L. Castillo-Hernández und Carlos J. Aguilera-González. „Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying“. Foods 8, Nr. 7 (19.07.2019): 268. http://dx.doi.org/10.3390/foods8070268.
Der volle Inhalt der QuelleBabeanu, Cristina, und Andi Ciobanu. „TOTAL PHENOLIC, TOTAL FLAVONOIDS CONTENT AND ANTIOXIDANT ACTIVITY IN FRUITS OF FOUR PLUM (PRUNUS DOMESTICA L.) CULTIVARS“. Annals of the University of Craiova, Series Chemistry 27, Nr. 2 (Dezember 2021): 45–52. http://dx.doi.org/10.52846/auc.chem.2021.2.05.
Der volle Inhalt der QuelleBabeanu, Cristina, und Andi Ciobanu. „TOTAL PHENOLIC, TOTAL FLAVONOIDS CONTENT AND ANTIOXIDANT ACTIVITY IN FRUITS OF FOUR PLUM (PRUNUS DOMESTICA L.) CULTIVARS“. Annals of the University of Craiova, Series Chemistry 27, Nr. 2 (Dezember 2021): 45–52. http://dx.doi.org/10.52846/aucchem.2021.2.05.
Der volle Inhalt der QuelleMikhailova, Daria V., Oksana G. Shevchenko, Denis A. Golubev, Elena Y. Platonova, Nadezhda V. Zemskaya, Olesya Yu Shoeva, Elena I. Gordeeva et al. „Antioxidant Properties and Geroprotective Potential of Wheat Bran Extracts with Increased Content of Anthocyanins“. Antioxidants 12, Nr. 11 (17.11.2023): 2010. http://dx.doi.org/10.3390/antiox12112010.
Der volle Inhalt der QuelleAddelia, Gita Nevara, Shyan Yea Chay, Kharidah Muhammad, Hasanah Mohd Ghazali und Roselina Karim. „How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?“ Turkish Journal of Agriculture - Food Science and Technology 7, Nr. 11 (22.11.2019): 1795. http://dx.doi.org/10.24925/turjaf.v7i11.1795-1798.2621.
Der volle Inhalt der QuelleGadouche, Leila, Abdelkader Saadi, Khayra Zerrouki, Noureddine Djebli, Meryem Sendjasni, Yasmina Djouder, Fatima Zohra Benali Fellague und Kheira Benouadah. „Anthocyanin Extract from Flowers of Lavender dentate Beats Oxidative Stress In vitro and In vivo“. Dhaka University Journal of Pharmaceutical Sciences 19, Nr. 2 (10.12.2020): 145–51. http://dx.doi.org/10.3329/dujps.v19i2.50630.
Der volle Inhalt der QuelleBUNEA, Andrea, Olivia Dumitrita RUGINA, Adela M. PINTEA, Zoriţa SCONŢA, Claudiu I. BUNEA und Carmen SOCACIU. „Comparative Polyphenolic Content and Antioxidant Activities of Some Wild and Cultivated Blueberries from Romania“. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 39, Nr. 2 (21.11.2011): 70. http://dx.doi.org/10.15835/nbha3926265.
Der volle Inhalt der QuelleAbhiram, G., A. Briyangari und R. Sivakanesan. „The antioxidant activity, total phenolic and monomeric anthocyanin content of <em>Gymnema sylvestre</em> leaf aqueous extract“. Journal of Dry Zone Agriculture 9, Nr. 1 (20.09.2023): 26–44. http://dx.doi.org/10.4038/jdza.v9i1.68.
Der volle Inhalt der QuelleSun, Yueting, Min Li, Sangeeta Mitra, Rizwan Hafiz Muhammad, Biswojit Debnath, Xiaocao Lu, Hongxiang Jian und Dongliang Qiu. „Comparative Phytochemical Profiles and Antioxidant Enzyme Activity Analyses of the Southern Highbush Blueberry (Vaccinium corymbosum) at Different Developmental Stages“. Molecules 23, Nr. 9 (31.08.2018): 2209. http://dx.doi.org/10.3390/molecules23092209.
Der volle Inhalt der QuelleEl Baji, Mina, Ossama Kodad, Hafida Hanine, Said En-nahli und Ait Oubahou. „Phenotypic and biochemical parameters of four sweet cherry (Prunus Avium L.) cultivars grown in agro-ecological conditions of middle Atlas of Morocco“. Lebanese Science Journal 20, Nr. 3 (27.12.2019): 363–79. http://dx.doi.org/10.22453/lsj-020.3.363-379.
Der volle Inhalt der QuelleKumari, Poonam, D. V. S. Raju, K. V. Prasad, Supradip Saha, Sapna Panwar, Surinder Paul, Namita Banyal et al. „Characterization of Anthocyanins and Their Antioxidant Activities in Indian Rose Varieties (Rosa × hybrida) Using HPLC“. Antioxidants 11, Nr. 10 (14.10.2022): 2032. http://dx.doi.org/10.3390/antiox11102032.
Der volle Inhalt der QuelleȘtefănescu, Ruxandra, und Roxana Marian. „Bilberry Anthocyanins - Possible Applications in Skincare Products“. Acta Biologica Marisiensis 6, Nr. 1 (01.06.2023): 54–61. http://dx.doi.org/10.2478/abmj-2023-0005.
Der volle Inhalt der QuelleBastia, Ramakrushna, Elssa Pandit, Priyadarsini Sanghamitra, Saumya Ranjan Barik, Deepak Kumar Nayak, Auromira Sahoo, Arpita Moharana et al. „Association Mapping for Quantitative Trait Loci Controlling Superoxide Dismutase, Flavonoids, Anthocyanins, Carotenoids, γ-Oryzanol and Antioxidant Activity in Rice“. Agronomy 12, Nr. 12 (30.11.2022): 3036. http://dx.doi.org/10.3390/agronomy12123036.
Der volle Inhalt der QuelleBae, Hong-Sook, Hyun Ju Kim, Jin Hee Kang, Rika Kudo, Takahiro Hosoya, Shigenori Kumazawa, Mira Jun, Oh-Yoen Kim und Mok-Ryeon Ahn. „Anthocyanin Profile and Antioxidant Activity of Various Berries Cultivated in Korea“. Natural Product Communications 10, Nr. 6 (Juni 2015): 1934578X1501000. http://dx.doi.org/10.1177/1934578x1501000643.
Der volle Inhalt der QuelleLiu, Suwen, Xiaoying Li, Zhaoyuan Guo, Xuan Zhang und Xuedong Chang. „Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity ofCerasus humilis(Bge.) Sok. Genotypes“. Journal of Food Quality 2018 (2018): 1–13. http://dx.doi.org/10.1155/2018/5479565.
Der volle Inhalt der QuelleTamaroh, S., und Y. P. Sari. „Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate“. IOP Conference Series: Earth and Environmental Science 1302, Nr. 1 (01.02.2024): 012100. http://dx.doi.org/10.1088/1755-1315/1302/1/012100.
Der volle Inhalt der QuelleXu, Jihua, Xinxin Li, Shifeng Liu, Peilei Zhao, Heqiang Huo und Yugang Zhang. „Effect of Nanocrystallization of Anthocyanins Extracted from Two Types of Red-Fleshed Apple Varieties on Its Stability and Antioxidant Activity“. Molecules 24, Nr. 18 (16.09.2019): 3366. http://dx.doi.org/10.3390/molecules24183366.
Der volle Inhalt der QuelleCitrariana, Shesanthi, Risqika Yulia Tantri Paramawidhita und Melliani Melliani. „The Effect of Simplisia Drying Method on Antioxidant Activity of Senggani Fruit Extract (Melastoma Malabathricum L.) by DPPH (2,2-diphenyl-1-picrylhydrazyl)“. JURNAL INFO KESEHATAN 19, Nr. 2 (31.12.2021): 144–53. http://dx.doi.org/10.31965/infokes.vol19.iss2.539.
Der volle Inhalt der QuelleAlonzo-Macías, Maritza, Anaberta Cardador-Martínez, Sabah Mounir, Gerardo Montejano-Gaitán und Karim Allaf. „Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)“. Journal of Food Research 2, Nr. 2 (27.03.2013): 92. http://dx.doi.org/10.5539/jfr.v2n2p92.
Der volle Inhalt der QuelleTopolov, Marian, Tihomir Dermendjiev und Stanislav Phortunov. „Wild and Cultivated Cherries – Antioxidant Capacity Analysis“. European Scientific Journal, ESJ 13, Nr. 33 (30.11.2017): 44. http://dx.doi.org/10.19044/esj.2017.v13n33p44.
Der volle Inhalt der QuelleSalmerón-Ruiz, Mayra L., J. Abraham Domínguez-Avila, J. Fernando Ayala-Zavala, Emilio Alvarez-Parrilla, Mónica A. Villegas-Ochoa, Sonia Guadalupe Sáyago-Ayerdi, Martín Valenzuela-Melendez und Gustavo A. González-Aguilar. „Optimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology“. Biotecnia 21, Nr. 2 (01.04.2019): 114–22. http://dx.doi.org/10.18633/biotecnia.v21i2.937.
Der volle Inhalt der QuelleNovoselec, Josip, Mihael Đurin, Željka Klir Šalavardić, Vinko Sičaja, Zvonimir Steiner und Zvonko Antunović. „Krmiva s povećanim sadržajem antocijanina u hranidbi životinja“. Krmiva 65, Nr. 2 (06.10.2023): 51–68. http://dx.doi.org/10.33128/k.65.2.1.
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