ライフサイエンスコーパス: phenolic

1 developed for simultaneous determination of phenolics.

2 tion alters the bioactivity of the extracted phenolics.

3 compounds comprised an average of 70% of the phenolics.

4 in aggregates were also observed with millet phenolics.

5 protein conformational changes at 100 ug/ml phenolics.

6 y fibers, DPPH scavenging capacity, and free phenolics.

7 aracteristics of their extractable and bound phenolics.

8 Spanish whole green olive (SP2) showed more phenolics (20.72).

9 Conversely, the main cell wall bound phenolics (228.8 ug/g dw) were catechin, followed by pro

10 These phenolics accounted for the therapeutic properties repor

11 s were used to quantify the concentration of phenolic acids (7.69-19.87 mg/100 g), flavonoids (10.87-

12 Phenolic acids (ferulic, syringic and sinapic acids) and

13 ant in flavonoids (rutin and quercetin), and phenolic acids (i.e. gallic acid and gentisic acid).

14 In this study, free and bound phenolic acids (PAs) profile, betaine and choline conten

15 e and goji fruits provided higher content in phenolic acids and anthocyanins (up to a 9-fold higher c

16 The content of the main phenolic acids and anthocyanins in the potato cultivars

17 ly efficient media for on-line separation of phenolic acids and flavonoids, which were subsequently d

18 UPLC-DAD-ESI-MS/MS analyses disclosed phenolic acids and tannins as constituents, including co

19 sia (Vitis vinifera L.) white wine aroma and phenolic acids composition was studied over two vine-gro

20 neous analysis of total flavonoids and total phenolic acids is presented for the first time.

21 Phenolic acids such as protocatechuic acid, vanillic aci

22 Six phenolic acids were found in all NCS samples: protocatec

23 C-PDA phenolic compounds (26 flavonols and 2 phenolic acids) and carotenoids (16) from berries of dif

24 etaxanthins, 8 betacyanins, 13 flavonoids, 6 phenolic acids).

25 Among phenolic acids, an enrichment in chlorogenic, neochlorog

26 inhibitory potentials of food originated 34 phenolic acids, and flavonoid compounds were screened ag

27 Phenolic acids, anthocyanins, flavonols, flavan-3-ols an

28 Compounds including flavonoids, phenolic acids, anthocyanins, saponins, carotenoids, ter

29 tivities were identified by LC-MS, including phenolic acids, anthocyanins, stilbenes, and the two mai

30 The accumulation of phenolic acids, catechin and some quercetin derivatives

31 MS/MS-(IT) analysis recorded the presence of phenolic acids, flavanols, flavonols and flavones.

32 both detectors it was possible to determine phenolic acids, flavanols, flavonols, stilbenes and othe

33 mounts of chemical components (curcuminoids, phenolic acids, flavonoids and amino acids) andgreater a

34 ied in both genotypes by LC-MS/MS, including phenolic acids, organic acids, flavonoids, alkaloids, an

35 ic compounds were identified, including five phenolic acids, seven flavonoids and ten tannins.

36 ) highlighting differences in flavonoids and phenolic acids.

37 absolute bioaccessibility of flavonoids and phenolic acids.

38 al and 5-methylfurfural), acetovanillone and phenolic aldehydes (vanillin and syringaldehyde), while

39 The phenolic analysis of hydroethanolic extracts characteris

40 udy demonstrated that the DM provided higher phenolic and antioxidant potential than the TM in the sh

41 tal source of bioactive constituents such as phenolic and antioxidant substances in terms of being us

42 TWPC-SD showed higher total phenolic and curcumin contents compared to TWPC-FMD (p <

43 The total phenolic and flavonoid content generally decreased after

44 ith A. elegans increased significantly total phenolic and flavonoid contents and DPPH scavenging acti

45 Total phenolic and flavonoid contents were calculated and indi

46 Overall, FIR increased total phenolic and flavonoid contents, anthocyanin, tocopherol

47 total phenols and HPLC to detect individual phenolic and furanic compounds.

48 tion were characterized by a high content of phenolic and indole compounds.

49 The total phenolic and proanthocyanidin contents and the antioxida

50 Chromatic characteristics, phenolic and proanthocyanidin contents, and woody aroma

51 ucing high carotenoids content and low total phenolic and soluble protein amounts (p < 0.05).

52 iency and ability to interact with colorless phenolics and anthocyanins, depending on the age of wine

53 CF-incorporated crackers showed higher total phenolics and antioxidant activity.

54 When total phenolics and antioxidant properties were evaluated, it

55 viticultural practice known to improve grape phenolics and color in red grapes; however, the impact o

56 ion of total free (296.6%) and bound (22.1%) phenolics and induced trans-cis isomerization of beta-ca

57 The best extraction for phenolics and total anthocyanins, was at 55 degrees C, a

58 values), ash, moisture, protein, oil, total phenolic, and antioxidant activity of raw sesame seeds a

59 e, antioxidant activity, protein, oil, total phenolic, and tocopherol content, and p-anisidine and pe

60 ex and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity,

61 d inulin at 10, 20 and 30% was performed and phenolics, anthocyanin, antioxidant capacity and color d

62 ate palm are rich in phytochemicals, such as phenolics, anthocyanin, carotenoids, tocopherols, tocotr

63 stress and extrusion on total free and bound phenolics as well as on carotenoid profiles of carrots w

64 Lignin is a complex phenolic biopolymer found mainly in the secondary cell w

65 e composition of phenolic compounds, through phenolic biosynthesis, in acerola during postharvest sto

66 nyls, four dicarbonyls, three acids, and one phenolic carbonyl in the e-cigarette aerosol with Classi

67 zoic and hydroxycinnamic acids were the main phenolic classes found in all fractions.

68 antioxidant capacity, when compared to other phenolic classes in the peach extract, in these two biol

69 Leveraging phenolic complexation to optimize starch functionality a

70 To define starch-phenolic complexes under hydrothermal treatments, maize

71 Compared with native starches, starch-phenolic complexes were not chemically modified and had

72 etin-O-galloly-O-hexoside were the principal phenolic components in fresh and fermented buds while qu

73 and fermented coffee pulps in terms of their phenolic composition and caffeine content.

74 Changes on turbidity, phenolic composition and color (by Differential Colorime

75 rent protein fining agents on the turbidity, phenolic composition and color of 2-month and 12-month S

76 e into account due to their influence on the phenolic composition and subsequently on the nutraceutic

77 obiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: car

78 The comprehensive analysis of phenolic composition by HPLC-DAD-Q-ToF-MS seed kernel fr

79 Untargeted metabolomics depicted the phenolic composition of raw and cooked flours (obtained

80 contribution to the characterization of the phenolic composition of the three in natura mustard seed

81 action (d-SPE) clean-up step to evaluate the phenolic composition, antioxidant and antiproliferative

82 gg albumin but modified in different way the phenolic composition, inducing lower color differences w

83 4)Cl(4)O) at 2.5 V/SHE and a monochlorinated phenolic compound (C(8)H(7)O(4)Cl) at 3.1 V/SHE were pro

84 Both products obtained by MHG presented high phenolic compound content and antioxidant capacity.

85 e, antioxidant capacity, exopolysaccharides, phenolic compound content and in vitro starch digestion.

86 laccase-based biosensor has been tested for phenolic compound detection, with catechol as target ana

87 method followed by UHPLC-MS/MS analysis for phenolic compound determination in the seeds of these mu

88 y groups can be distinguished based on their phenolic compound profile.

89 y UPLC-PDA-Q/TOF-MS and quantify by UPLC-PDA phenolic compounds (26 flavonols and 2 phenolic acids) a

90 ied eggplant displayed the highest amount of phenolic compounds (751.46 mg/100 g) after digestion.

91 tile composition including sugars, acids and phenolic compounds (anthocyanins, hydroxycinnamic acids,

92 lour, rice flour) on the bioaccessibility of phenolic compounds (gallic acid, p-coumaric acid, feruli

93 EPG and R-EPGO also contained high levels of phenolic compounds (hydroxytyrosol and flavanols).

94 ibes a novel approach for the analysis of 11 phenolic compounds (naringenin, hesperetin, kaempferol,

95 ed for the simultaneous quantification of 32 phenolic compounds (PCs) in winemaking products.

96 ovel and rapid approach for evaluating total phenolic compounds (TPCs) in tea and fruits using colori

97 able to extract the highest amount of total phenolic compounds (up to 178 mg/100 g) while the basic

98 ase) and antioxidant potential (FRAP, ORAC), phenolic compounds (UPLC-PDA-FL), basic chemical composi

99 ould be attributed to the release of bounded phenolic compounds after applying HPP, as well as enzyma

100 tive influence on maintaining the content of phenolic compounds and antioxidant capacity of the sampl

101 fects on the general compositions, bioactive phenolic compounds and antioxidant potentials for the fi

102 ng and in vitro human simulated digestion on phenolic compounds and bioactivity of the African leafy

103 Losses in the levels of phenolic compounds and glucosinolates were found in both

104 The results showed that phenolic compounds and Maillard products are related to

105 on; the stability of the enriched extract in phenolic compounds and the main bioactivities described

106 affeoylquinic acid (CQA) is one of the major phenolic compounds and the preferential substrate for po

107 objective of this study was to quantify the phenolic compounds and to evaluate and compare the biolo

108 7 had the best effect on the bioavailability phenolic compounds as resulted by the LC-MS/MS validated

109 All bread samples showed maximum phenolic compounds bioaccessibility after 4 h of gut fer

110 Acid and alkali treatments increased the phenolic compounds content and antioxidant capacities of

111 ncipal growth stage (PGS) 5) had the highest phenolic compounds content, and anti-inflammatory (IC(50

112 ompounds, while fertilization could increase phenolic compounds content.

113 We find that oxidation of phenolic compounds contributes the majority of BBSOA fro

114 rulic and caffeic acids as the most relevant phenolic compounds detected in the halophytes tested.

115 d seeds species, and support future reliable phenolic compounds determination with the QuEChERS metho

116 itive than IR in the quantification of total phenolic compounds for both global and local models, pre

117 possible and/or convenient an orientation of phenolic compounds from algae towards an industrial appl

118 The soluble and insoluble-bound phenolic compounds from mutamba fruit were analysed by u

119 trategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bi

120 h (0.50%, v v(-1)) dosages on grape and wine phenolic compounds in 2017 and 2018.

121 f ultraviolet-C light (UVC) on vitamin C and phenolic compounds in acerola during postharvest storage

122 on increasing the contents of total soluble phenolic compounds in breads, the addition of green coff

123 For determination of phenolic compounds in extracts, LC-ESI-MS/MS method was

124 of the season and its effects on the rest of phenolic compounds in grapes and wines depended strongly

125 of functional cereal-based foods containing phenolic compounds in order to maximize their retention.

126 t the optimum point, the in-vitro release of phenolic compounds in simulated gastric and intestinal m

127 The content of total phenolic compounds in the protein concentrate decreased,

128 sting time to retain high quantities of most phenolic compounds is 1st July.

129 to fruit quality aspects, including sugars; phenolic compounds like phenylpropanoids and flavonoids;

130 The phenolic compounds present as soluble forms were complet

131 successfully applied to the determination of phenolic compounds present in breast milk.

132 Anthocyanins are phenolic compounds produced in various parts of plants.

133 tages to investigate seasonal changes in the phenolic compounds profile and in vitro bioactivities.

134 Most phenolic compounds quantified in both the extracts and t

135 ns (157.18 +/- 34.34 mg/100 g(FW)) and other phenolic compounds responsible for antioxidant propertie

136 After digestion, 45%, 33% and 22% of total phenolic compounds resulted bioaccessible in baked, gril

137 Among the 12 phenolic compounds tentatively identified, 3,5-O-dicaffe

138 nificantly less degradation of vitamin C and phenolic compounds than the control without the UVC chal

139 is to monitor the evolution of the principal phenolic compounds throughout the fermentation stage of

140 on seemed to be linked to the ability of the phenolic compounds to form V-type inclusion complexes wi

141 Distribution of individual phenolic compounds varied, their total content in berrie

142 The evolution of the principal phenolic compounds was carried out using HPLC method.

143 ontent, antioxidant activity, and individual phenolic compounds were carried out every 15 days, and t

144 Besides oleuropein, other minor phenolic compounds were characterized in the extract, wh

145 Fifty-nine phenolic compounds were detected by HPLC-DAD-MS(n).

146 the optimized extraction conditions, sixteen phenolic compounds were determined by UHPLC-MS/MS analys

147 Phenolic compounds were determined in raw, cooked, and d

148 The above phenolic compounds were each added to SL as antioxidants

149 Fifteen phenolic compounds were identified (13 flavonoids and 2

150 A total of 46 phenolic compounds were identified by HPLC-DAD-ESI/MS(n)

151 Twenty-two phenolic compounds were identified, including five pheno

152 were found in the soluble fraction, but the phenolic compounds were still present also in the insolu

153 On the other hand, five constituents (phenolic compounds were the most relevant) allowed the c

154 Despite decades of research on the fate of phenolic compounds when water is disinfected with hypoch

155 in this study that seed kernel exhibits more phenolic compounds with bioactive properties than edible

156 Significant association between the total phenolic compounds with the anti-proliferative activity,

157 Among 97 phenolic compounds, 23 anthocyanins and their derivative

158 raction, extraction averages were: 11% total phenolic compounds, 25% total anthocyanins.

159 mixture of secondary metabolites (terpenes, phenolic compounds, alcohol).

160 Phenolic compounds, carotenoids and vitamins were determ

161 considered sources of phytochemicals such as phenolic compounds, carotenoids and volatile compounds.

162 participants, the main groups detected were phenolic compounds, ceramides, diacylglycerols and triac

163 ctive of this work was to classify the major phenolic compounds, compare the effectiveness of the dif

164 /ha), presented the highest content of total phenolic compounds, due to the higher amount of ellagita

165 Regarding phenolic compounds, elderberries were found abundant in

166 ation time increased the contents of various phenolic compounds, especially flavan-3-ols and hydroxyc

167 tributed to the enrichment of the wines with phenolic compounds, especially with p-coumaric, gentisic

168 ation of the profile of bioactive compounds (phenolic compounds, flavonoids, tannins, carotenoids and

169 A total of sixteen phenolic compounds, four tocopherols and six organic aci

170 Phenolic compounds, such as hydroquinone (HQ) and 4-amin

171 biosynthesis, and altered the composition of phenolic compounds, through phenolic biosynthesis, in ac

172 its chemical composition, namely in terms of phenolic compounds, tocopherols, and organic acids, and

173 ylalanine, precursor of several volatile and phenolic compounds, was increased in both seasons after

174 defatted counterparts, their free and bound phenolic compounds, which comprised gallic acid, 4-dihyd

175 O(2) in the solution during the detection of phenolic compounds.

176 carbonyl-trapping agents, such as amine and phenolic compounds.

177 at 3.6-36 kJ/cm(3), indicating production of phenolic compounds.

178 fferently affected the release of individual phenolic compounds.

179 novel source of dietary fibre and bioactive phenolic compounds.

180 pH, titratable acidity, reducing sugars and phenolic compounds.

181 er antioxidant status with higher amounts of phenolic compounds.

182 ated to antibacterial activity and linked to phenolic compounds; Maillard products; proteins; the con

183 GC-FID; tocopherols, sterols, squalene, and phenolics compounds by HPLC-DAD, and the structures of t

184 sure of lipid peroxidation, ascorbate, total phenolic concentration (TPC), and activities of ROS scav

185 he different enriched edible oils studied, a phenolic concentration of 340-570 mg/kg has been reached

186 Phenolic concentration was decreased 42.0 +/- 24.3% afte

187 hile the basic hydrolysis underestimates the phenolic concentration.

188 as biofunctional components in cookies, at a phenolics concentration of 5000 ppm.

189 enting >=90% of the all detected iridoid and phenolic constituents in the extracts.

190 The predominant phenolic constituents were myrcetin, and rosmarinic, 3,

191 ooms grown in cotton cake showed the highest phenolic content (291.51 +/- 1.83 mg GAE/ 100 g mushroom

192 Proximate analysis, total phenolic content (TPC) and antioxidant assays were condu

193 th heath beneficial compounds, such as total phenolic content (TPC) and ascorbic acid (AA) as well as

194 Total phenolic content (TPC), antioxidant capacity, inhibitory

195 , carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA

196 Total phenolic content (TPC), total anthocyanin content (TAC)

197 The baking process increased the soluble phenolic content and antioxidant activities.

198 The plant also shows high phenolic content and antioxidant capacity associated wit

199 itrogen compounds, fermentable sugars, total phenolic content and antioxidant capacity, beta-glucans,

200 and conjugated polyphenols while their total phenolic content and AOA were similar.

201 Furthermore, total phenolic content and DPPH radical scavenging activity wa

202 Blackthorn fruit extracts exhibited high phenolic content being enrich in anthocyanins.

203 UVC helps in the retention of vitamin C and phenolic content in acerola by altering ascorbic acid an

204 The total phenolic content increased >56% at 3.6-36 kJ/cm(3), indi

205 At the optimal region, a total phenolic content of 0.72 g gallic acid equivalents per 1

206 The blue powders had total phenolic content of 19.5-26.6 mg GAE/g DW.

207 quenching rate constants increased with the phenolic content of the DOM.

208 encapsulated cinnamon extract increased the phenolic content of white chocolate from 47.6 to 1060.6

209 oleocanthal experienced a larger decrease in phenolic content than oils enriched in other phenols.

210 Total phenolic content was between 0.4 and 0.6% and total flav

211 The higher phenolic content was determined in the fresh (1843.71 mg

212 Antioxidant capacity and total phenolic content were measured after submitting the oliv

213 The analyses of total phenolic content, antioxidant activity, and individual p

214 In addition, total phenolic content, antioxidant and ACE inhibitory activit

215 accelerated storage conditions, in terms of phenolic content, antiradical activity, and color.

216 eased total free (288.1%) and bound (407.6%) phenolic content, whereas the carotenoid content was una

217 ermal and oxidative stability and high total phenolic content, with vanillin, eugenol and quercetin w

218 ed in terms of nutraceutical starch (NS) and phenolic content.

219 selection and model fitting to predict total phenolic content.

220 ed antioxidant capacity, and total lipid and phenolic contents, compared to the marketable product (c

221 vitro enzyme protein digestion (IVPD), total phenolic contents, protein molecular distribution and co

222 possessed higher total anthocyanin and total phenolic contents.

223 l quality and higher ascorbic acid and total phenolic contents.

224 ical stress had considerable impact on total phenolics contents and scavenging activities against dif

225 Total phenolics, curcumin and antioxidant capacity were determ

226 idity, reducing sugars, ascorbic acid, total phenolics, DPPH and ABTS assay was noted in the coated s

227 emonstrated that NIR can accurately quantify phenolics even at low concentration (less than 0.2%) in

228 These phenolics exhibited multiple antioxidant activities in v

229 The impact of the phenolic extract on the formation of total fluorescent a

230 After this extraction step, how the phenolic extraction affects the recovery/profile of othe

231 genotype and preparation, on anthocyanin and phenolic extraction were evaluated.

232 The phenolic extracts from two peach varieties, showing cont

233 The total phenolic, flavonoid, chlorophyll content (TCC) and antio

234 Total phenolics, flavonoids and antioxidant activity (DPPH, AB

235 Bioavailability of phenolics, flavonoids and FRAP activity were increased s

236 jugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans.

237 oxidative phenomena, EVOOs with the highest phenolic fractions showed lower head space accumulations

238 fect of oxidation and extractability on seed phenolic fractions.

239 proximate composition, mineral, amino acid, phenolic (free and bound) composition and antioxidant pr

240 Salicinoids form a specific class of phenolic glycosides characteristic of the Salicaceae.

241 TAs hydrolyze tannin compounds, depsides and phenolic glycosides.

242 e feasibility of fabricating grapefruit-peel-phenolic (GPP) nano-emulsion in mustard oil using ultras

243 We collected the 21 phytochemicals from phenolic group and their interacting CSC genes from the

244 capacity) > k (sensory (overall)) > k(total phenolics) > k(gingerols), resulting in multiple cutoff

245 th aminocatalyst, the nucleophilicity of the phenolic hydroxy group in salicylaldehyde reduces furthe

246 C), without affecting TIPS protection of the phenolic hydroxyl in beta-tyrosine and N-Boc protection

247 id, catechin and isoquercetin were the major phenolics identified by liquid chromatography.

248 eased the most (146%), while among the bound phenolics identified, the highest relative increase was

249 The role of RR phenolics in regulating glucose homeostasis was decipher

250 Owing to the proven abundance of phenolics in the investigated wood extracts, relations a

251 us natural products, anticancer potential of phenolics is well established.

252 These results suggested that phenolics may complex with starch through non-covalent C

253 Whole wheat flour with higher phenolics may have greater marketing value in the future

254 ent in acerola by altering ascorbic acid and phenolic metabolism through an increase in mitochondrial

255 h information is available on the changes of phenolic metabolites or anti-nutritive compounds in Afri

256 lipid profile changes, and altered levels of phenolic microbial metabolites.

257 shijimicin A enediyne payloads through their phenolic moiety represents a novel approach to enediyne

258 rough coordination between the boron and the phenolic oxygen.

259 For the extractable phenolics, p-coumaric hexoside increased the most (146%)

260 Im3m) to synthesize ordered mesoporous metal-phenolic particles (meso-MPN particles) with a large-por

261 cyanidins are the second most abundant plant phenolic polymer, but, despite intensive investigation,

262 Average for phenolics (ppm) was, QT (10.91) > GA (7.33) > LT (4.10)

263 1)C-YJH08 was synthesized by reaction of the phenolic precursor with (11)C-methyl iodide, giving a ra

264 Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from b

265 of this work was to study the betalains and phenolic profile in cactus berry, their in vitro biologi

266 this work was to investigate and compare the phenolic profile of 15 wild growing blackthorn (Prunus s

267 In the current work, the phenolic profile of methanol extracts obtained from the

268 Chromatographic analysis of the phenolic profile revealed that ferulic and caffeic acids

269 The phenolic profile, antioxidant, antibacterial and hepatot

270 s reduction strongly depended on the initial phenolic profile.

271 enzymatic browning, antioxidant capacity and phenolic profile.

272 Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of t

273 us extracts were prepared to investigate the phenolic profiles and bioactivities.

274 ere assessed to characterise their sugar and phenolic profiles, flavonoid content, as well as colour

275 th a traditional analytical method for total phenolic quantification (Folin-Ciocalteu), with 2-D fluo

276 shments were enhanced by seed priming, total phenolics radical-scavenging activities, and macro- and

277 s grown on two soil types had total analyzed phenolics ranging from 4387 mg/L (Eutric Cambisol) up to

278 from grapes while simultaneously obtaining a phenolic-rich extract.

279 The remarkable antioxidant capacity of the phenolic-rich extracts prepared form walnut (255 mol/kg

280 ro-blue tetrazolium (TNBT) in which all four phenolic rings are nitrated, (6) cytoplasmic vesicles in

281 While the phenolic substrate in this study is fixed at the NP@MOF

282 igh-pressure CO(2) microenvironment over the phenolic substrate to drive its direct C-H carboxylation

283 contained significantly higher quantities of phenolics than processed, dried herbs.

284 ed drying was more effective in retaining of phenolics than the other two methods.

285 higher content of guaiacyl lignin and bound phenolics that would provide a greater meshing of lignoc

286 sustained (SDI) on the low molecular weight phenolics together with the antioxidant activity (AA) in

287 les were found to have good amounts of total phenolic, total flavonoid, and antioxidant capacities, d

288 ion and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents

289 rry-enriched ketchup sauces presented higher phenolics, total flavonoids, antioxidant activity, and i

290 total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p<0.05), but not in rasp

291 opens new opportunities for the detection of phenolic traces by HRP-based electrochemical biosensors,

292 Individual phenolic was, GA (47.06) > RT (26.21) > QT (19.34) > LT

293 Higher amount of phenolic were determined in organic samples.

294 f phytosterols, tocopherols, carotenoids and phenolics were 10115.23, 784.16, 40.32 and 10.30 mg/kg,

295 wood extracts, relations among elements and phenolics were also studied and conclusions were made ba

296 The top ranked phenolics were evaluated by their molecular and pharmaco

297 tress in carrots induces the accumulation of phenolics, whereas extrusion generates modifications in

298 aradisi) peel (GP) is rich in flavonoids and phenolics which have several proven pharmacological effe

299 and Brook's were the richest in non-colored phenolics, while Garnet and Tavora were the richest ones

300 thyme contained the highest amounts of total phenolics with maximum levels of 23.8, 24.2 and 23.4 mg