ライフサイエンスコーパス: phenolic

1 xtraction time yielded the highest amount of phenolics.

2 and ultrasound were not effective to recover phenolics.

3 c acid, catechin and epicatechin as its main phenolics.

4 contains significant amounts of lycopene and phenolics.

5 oactive compounds such as glucosinolates and phenolics.

6 ment increased potential bioaccessibility of phenolics.

7 ble tannins and related compounds, and other phenolics.

8 istinguished by the highest content of total phenolics (1251-2115mg GAE kg(-1) FW) and greatest FRAP

9 Phenolic acid and flavonoid contents in fresh hypanthium

10 %), although heating affected positively the phenolic acid and flavonol aglycon contents.

11 f phenolics in most dark-colored berries but phenolic acid derivatives were equally abundant in saska

12 In maize, ferulic acid is the phenolic acid present in the highest concentration, form

13 The MIC of phenolic acid-rich extracts (24-49mugphenolics/mL) was h

14 Regardless of the strain, phenolic acid-rich extracts showed the lowest minimum in

15 These included 19 phenolic acids and aldehydes, 9 flavan 3-ols, 9 flavone

16 CL system showed a higher sensitivity toward phenolic acids and also responded to non-phenolic antiox

17 ts in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-3-ols were found in Sk-S, wher

18 g compounds, mainly belonging to flavonoids, phenolic acids and lignans.

19 dentified compounds consisted of flavonoids, phenolic acids and related compounds, hydrolysable tanni

20 -MS/MS) identified 29 phenolics belonging to phenolic acids and their derivatives, flavonoids and pro

21 utin and kaempferol, flavonoids as naringin, phenolic acids as gallic acid and antioxidants as trans-

22 TOF LCMS analyses identified two phenolic acids as the major constituents responsible for

23 ed, including amino phenols, flavonoids, and phenolic acids by chromatographic methods in mature Arga

24 Model solutions of white wines containing phenolic acids have been investigated by means of UV-vis

25 The solubility limitations of phenolic acids in many lipidic environments are now grea

26 Phenolic acids were present in PS and MDBP whereas proan

27 The majority of phenolic acids were present in the bound form.

28 Ten free and bound phenolic acids were quantified in hazelnut samples.

29 were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-

30 eat lines with higher tocol, anthocyanin and phenolic acids with health benefits may be useful for br

31 ding sugars, organic acids, amino acids, and phenolic acids), as well as Cu(2+) and SRE.

32 nolic compounds, including 2 flavan-3-ols, 3 phenolic acids, 5 flavonols, and 23 anthocyanins, were d

33 26 anthocyanins, 9 flavonols and flavons, 7 phenolic acids, 6 flavan-3-ols, and 1 stilbene.

34 ne polyphenolic compounds (4 anthocyanins, 9 phenolic acids, 9 flavonols, 7 flavan-3-ols), 3 triterpe

35 im of this study was to identify and compare phenolic acids, flavan-3-ols, flavonols, and anthocyanin

36 Bioavailable phenolics after the gastric-phase, intestinal-phase and

37 Total phenolic and anthocyanin contents, antioxidant capacity

38 The highest phenolic and flavonoid contents were detected in T. daen

39 ion accounted for more than 80% of the total phenolic and flavonoid contents.

40 Phenolic and flavonoid total contents were determined by

41 using electrospray mass spectrometry and 28 phenolic and furanic compounds were identified.

42 mmatory components, such as polysaccharides, phenolic and indolic compounds, mycosteroids, fatty acid

43 eas measurements in this study suggest these phenolic and nitro-aromatic will partition into the cond

44 xidant activity in vitro and a wide range of phenolic and organic compounds were identified.

45 Samples were also assessed for their total phenolics and antioxidant activities using three differe

46 Total phenolics and antioxidant activity were determined by sp

47 The extraction efficiency for total phenolics and antioxidant capacity in decreasing order w

48 s effects on generation of peptides, soluble phenolics and bioactivities.

49 independent effects of tree mortality, soil phenolics and geographical distance influenced the commu

50 Barley was richer in phenolics and had greater antioxidant activity than rye.

51 factors (i.e. soil nutrients, moisture, and phenolics) and geographical distance, both of which can

52 a 12-month frozen storage period, flavonoid, phenolic, and ascorbic acid contents decreased while car

53 y, color, total monomeric anthocyanin, total phenolic, and protein contents were evaluated and compar

54 the structure of protein, extractability of phenolics, and biological properties of isolated protein

55 s, including lipids, protein, dietary fibre, phenolics, and minerals, greatly impacted the flour prop

56 three stages: i) high levels of tryptamine, phenolics, and scavenging capacity; ii) high contents of

57 kJ/kg (37.0%, 15.6%, 29.4%, 26.5%, 23.5% for phenolics, anthocyanins, and antioxidant capacity using

58 Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free rad

59 Sesamol, a nutritional phenolic antioxidant compound enriched in sesame seeds,

60 effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions.

61 When the CAA assay was employed to study phenolic antioxidants using hepatocarcinoma (HepG2) cell

62 ard phenolic acids and also responded to non-phenolic antioxidants.

63 rogenic and rosmarinic acids, and food-grade phenolic apple and rosemary extracts at various dosages

64 'Red Delicious' had the highest total phenolics as determined by spectral analysis and support

65 crease of dissolved organic carbon (DOC) and phenolics associated with increases in V max (enzyme pro

66 spectrometry (HPLC-DAD-MS/MS) identified 29 phenolics belonging to phenolic acids and their derivati

67 tial bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat br

68 The phenolic chromatographic profile revealed that both the

69 oic acids and flavones constitute their main phenolic classes.

70 o-chemical parameters, chromatic properties, phenolic components and sensory attributes of wine.

71 extractability of protein, carbohydrate and phenolic components and the rheological characteristics

72 a paste on its total phenolic content (TPC), phenolic composition and antioxidant properties.

73 Existing knowledge on the phenolic composition of achenes and its contribution to

74 work we have analyzed for the first time the phenolic composition of polar extracts obtained from ste

75 The changes in cooking quality and phenolic composition of whole black and red rice grains

76 and HPLC-DAD methods was used to analyse the phenolic composition of whole fruits and achenes before

77 tivity, which seemed to be influenced by the phenolic composition.

78 haracteristics of wine and increased overall phenolic composition.

79 An environmentally friendly method for the phenolic compound extraction from agro-food industrial b

80 3-Hydroxybenzoic acid is the major phenolic compound in the melon peels by 33.45mg/100g, fo

81 Hydroxytyrosol (HT) is a phenolic compound of recognized bioactivity that has bee

82 y under stress conditions, and oil oxidative/phenolic compound stability for 30days at 40 degrees C.

83 for anthocyanins (48 degrees C and 76%) and phenolic compounds (64 degrees C and 61%).

84 Sea buckthorn leaves were richest in phenolic compounds (7856mg/100g f.w.) with ellagitannins

85 traction (PLE) parameters on the recovery of phenolic compounds (anthocyanins, biflavonoids) from Bra

86 Each method was sensitive toward phenolic compounds (PCs).

87 The highest differences were found in phenolic compounds after 12months of storage in bottle.

88 Phenolic compounds also increased phase transition tempe

89 vels and total acidity, but the lowest total phenolic compounds and anthocyanins contents.

90 pH, total acidity and total sugars content, phenolic compounds and antioxidant activity (ABTS, FRAP

91 pH positively affected peptides, soluble phenolic compounds and antioxidant activity whereas a ne

92 cherry pulp contains considerable amounts of phenolic compounds and caffeine.

93 me, the identification and quantification of phenolic compounds and carotenoids in the pulp, seed, an

94 gher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta

95 ical substance, consisting mainly of sugars, phenolic compounds and enzymes.

96 Similar values for total phenolic compounds and phytic acid in chia seeds from bo

97 ccessibility of fifteen minerals, twenty-two phenolic compounds and the antioxidant capacity in jucar

98 s and not directly related to the content of phenolic compounds and their antioxidant activity.

99 pulp colour was highly correlated with total phenolic compounds and total carotenoids contents.

100 ave established for the first time the total phenolic compounds and total flavonoids contents in the

101 rstood, but interactions with metal ions and phenolic compounds are thought to play important roles.

102 ration for a fingerprint consisting of eight phenolic compounds as markers was achieved on silica gel

103 A total of 13 phenolic compounds belonging to different chemical famil

104 ntly higher levels of fructose and monomeric phenolic compounds but lower levels of condensed polyphe

105 le juice was characterized by an increase in phenolic compounds by 2.7 and 3.3-times, accordingly.

106 Phenolic compounds can principally suppress the off-flav

107 ical composition, antioxidant properties and phenolic compounds content was higher than the 1st perio

108 ed that flavan-3-ols were the most efficient phenolic compounds followed by single m-diphenols.

109 nd hydrophobic, indicating the importance of phenolic compounds for the antioxidant properties of Qui

110 In this work, the phenolic compounds from commercial samples of chia seed,

111 hat PLE is well suited for the extraction of phenolic compounds from S. terebinthifolius and can effi

112 fter a simple dilution - for determining its phenolic compounds has been developed.

113 s, arising from the phenolic fraction, their phenolic compounds have not been studied in depth yet.

114 me seeds contain a vast array of lignans and phenolic compounds having important biological propertie

115 ich was subsequently applied to quantify the phenolic compounds in 16 EVOOs (from 6 cultivars).

116 Phenolic compounds in oilseeds occur in the free, esteri

117 to the fungus, underlining the importance of phenolic compounds in the defence mechanisms of Norway s

118 genes involved in the biosynthesis of maize phenolic compounds including general phenylpropanoids, l

119 Acetophenones are phenolic compounds involved in the resistance of white s

120 crowave at 720W caused the reduction of some phenolic compounds of apricot kernels.

121 Phenolic compounds of berries and leaves of thirteen var

122 Volatile, aroma-active, and phenolic compounds of pistachio oil obtained from cv. Uz

123 Pistachios represent a food matrix rich in phenolic compounds potentially contaminated with OTA, an

124 esults supply new information about the main phenolic compounds presents in chia, which are important

125 s (AVNs) are a family of nitrogen-containing phenolic compounds produced in oat; AVN 2c, 2p, and 2f a

126 Of the pure phenolic compounds tested, myricetin showed the highest

127 trations of monomeric anthocyanins and total phenolic compounds than other wines.

128 , but little has been studied for lipophilic phenolic compounds that are to be encapsulated for even

129 its (Stenocereus spp.) contain betalains and phenolic compounds that have not been completely charact

130 tic studies showed a high extraction rate of phenolic compounds until the first 50min of extraction,

131 -20 without the need for any previous SPE of phenolic compounds using reversed-phase materials.

132 In Barbera, the extractability of phenolic compounds was not affected by the presence of e

133 d tocopherols), whereas the concentration of phenolic compounds was not significantly affected.

134 ose hexoside and cyanidin hexoside and other phenolic compounds were detected mainly in the peel but

135 Phenolic compounds were extracted with 80% (v/v) aqueous

136 Phenolic compounds were identified by a combination of H

137 Thirty phenolic compounds were identified in these three herbs.

138 In this study, glycosidically-linked phenolic compounds were quantified in coffee melanoidins

139 s revealed that flavones and total levels of phenolic compounds were responsible for nearly 51% of to

140 p to 317microg/mL gallic acid equivalents of phenolic compounds, 11mg/mL free sugars, 9mg/mL amino ac

141 pplicability of RAA using pre-mixed standard phenolic compounds, and also extended this application t

142 e MTT reagent by honey's reducing sugars and phenolic compounds, and the lactate dehydrogenase assay

143 Flavonoids accounted for 80% of total (poly)phenolic compounds, being isorhamnetin the most abundant

144 industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy

145 r water content, color, and total content of phenolic compounds, flavonoids and anthocyanins.

146 Regarding phenolic compounds, greater levels were found in dried s

147 Phenolic compounds, i.e. Gallic acid, catechin, chloroge

148 Thirty-three phenolic compounds, including 2 flavan-3-ols, 3 phenolic

149 umulation of secondary metabolites including phenolic compounds, of which the coumarin scopoletin (7-

150 The parameters evaluated were phenolic compounds, peak area of unidentified compounds,

151 omplete characterizations of free and bonded phenolic compounds, presented in four cultivars of barle

152 antioxidant capacity due to the presence of phenolic compounds, such as catechin, epicatechin and pr

153 Phenolic compounds, their inhibitory activity against fu

154 Mandarin peel is a good source of phenolic compounds, which can be extracted by the ultras

155 onin extract comprises both, surfactants and phenolic compounds, which makes it interesting, in parti

156 sence of potentially active biomolecules and phenolic compounds.

157 to extractabilities of flavanolic and total phenolic compounds.

158 n F. vesca, as well as containing additional phenolic compounds.

159 of the factors influenced the extraction of phenolic compounds.

160 high phytochemical content, particularly of phenolic compounds.

161 ed as reference of antiglycative activity of phenolic compounds.

162 ar zone of phospholipid and the OH groups of phenolic compounds.

163 d protocatechuic acid were the most dominant phenolic compounds.

164 e significantly affected the accumulation of phenolic compounds.

165 ere considered: total anthocyanins and total phenolic compounds.

166 potato was used to study the biosynthesis of phenolic compounds.

167 The results showed a wide range of phenolic concentrations in the barley samples, highlight

168 In the dry eroded gully at depth, low phenolic concentrations were associated with enhanced be

169 Silicon and phenolic concentrations were negatively correlated with

170 HMW fraction had the highest total phenolics, condensed tannins, and antioxidant activities

171 The main phenolic constituents of both X1B and X2B were a monogal

172 showed a complex composition, including non-phenolic constituents.

173 nd carioca beans presented the highest total phenolic content (1.8 and 1.2mg.g(-1), respectively); th

174 Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxida

175 positive correlation was found between total phenolic content (TPC) and IC50 for dark coloured variet

176 MP 1:9 had a lower total phenolic content (TPC) but was higher in antioxidant cap

177 d by SDS) for the determination of the total phenolic content (TPC) in juices were critically evaluat

178 Total phenolic content (TPC) ranged from 76.74 to 122.20mgGAE/

179 s) and correlated the results with the total phenolic content (TPC) using bivariate and multivariate

180 acidity, instrumental texture profile, total phenolic content (TPC), antioxidant activity (AA) of all

181 Total phenolic content (TPC), antioxidant activity, chlorophyl

182 deep-fat frying of cowpea paste on its total phenolic content (TPC), phenolic composition and antioxi

183 th 20mM ascorbic acid had 22% and 23% higher phenolic content after 3 and 7days of storage, respectiv

184 eover, the coatings maintained greater total phenolic content and antioxidant activity compared to ot

185 Colour, pigments, total phenolic content and antioxidant activity were investiga

186 L and T had negative effects (p<0.05) on the phenolic content and antioxidant capacity, whereas CMC h

187 higher monomeric anthocyanin content, total phenolic content and antioxidant capacity.

188 id and citric acid was achieved, where total phenolic content and ascorbic acid were recovered at a r

189 Data showed a high correlation between phenolic content and both reducing and scavenging activi

190 nt can enhance the activity of PAL and total phenolic content and hence the total antioxidant capacit

191 and concentrations of the fatty acids, total phenolic content and radical-scavenging activity were de

192 t (MPE) relating to the extract yield, total phenolic content and the content of a mandarin peel rich

193 cantly (P<0.001) correlate with higher total phenolic content and thus higher antioxidant capacity in

194 The total phenolic content and total flavonoid content were also e

195 Hydrothermal treatment caused changes in the phenolic content improved the dough stability and -resis

196 isoflavones increased 2-fold, and the total phenolic content increased 9-fold.

197 Extractable total phenolic content of American non-toasted oak (Quercus al

198 tion, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were

199 Changes in phenolic content of select varieties through fresh and i

200 ed white wines were analyzed for protein and phenolic content to assess the performance of the functi

201 determination of wood for extractable total phenolic content was 0.89, and the standard error of pre

202 The highest phenolic content was found in walnuts, followed by pista

203 The base cider phenolic content was highest in the pre-commercial harve

204 vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato int

205 imulated gastrointestinal digestion (GID) on phenolic content, composition and antioxidant capacity w

206 The hardness, the total phenolic content, the in vitro antioxidant capacity and

207 ha, a grape variety characterized by its low phenolic content.

208 med on five varieties of potato with varying phenolic content.

209 he Regent hybrid exhibited the highest total phenolics content (27029.75mg/kg dry matter) but Rondo w

210 and ethanol+water 70% ethanol v/v) on total phenolics content, anthocyanin composition and antioxida

211 hibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibi

212 to correlate this activity with their total phenolics content.

213 y determined the effect of heat on the total phenolic contents (Sk-S: -29.4%; W-S: -28.0%; Sd-S: -5.7

214 ure, ash, protein, fructans, dietary fibers, phenolic contents and antioxidant activity) properties o

215 tivars were significantly different in their phenolic contents and compositions.

216 In general, total phenolic contents and scavenging of ABTS(+), DPPH and hy

217 y aimed to evaluate the isoflavone and total phenolic contents in kefir-fermented soymilk storage and

218 The anthocyanin and total phenolic contents of refined flours ranged between 3.9-7

219 Carotenoid, ascorbic acid, and phenolic contents were unaffected by the 3-month storage

220 ssential oil (EO) composition, flavonoid and phenolic contents, and antioxidant activities of fourtee

221 ples showed a general increase in individual phenolic contents, especially in lithospermic acid A in

222 Sesamol, the phenolic degradation product of sesamolin, although reco

223 vely identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids.

224 Thus, phenolic determination in these complex samples was achi

225 Multi-functional phenolic emulsifiers were prepared by covalently couplin

226 Total phenolic excretion (147.6mumol) corresponded to 13.2% of

227 ycolic) acid (PLGA) nanoparticles containing phenolic extract of guabiroba (GPE) were synthesized by

228 anthocyanin (12.80mg/kg), and contained more phenolics, extractable (8855.50mg GAE/100g) and hydrolys

229 The bound phenolics extracted after acid hydrolysis of sonicated p

230 The phenolic extracts were able to inhibit fungal amylase, a

231 in 60% of the samples, while in the bounded phenolic, ferulic acid was in 90% of the samples.

232 s were fractionated and the content of total phenolics, flavans, anthocyanins, tannins reactive towar

233 lp pasteurization resulted in a reduction in phenolic, flavonoid, carotenoid, and ascorbic acid conte

234 activity increase due to overall increase in phenolics, flavonoids along with GABA contents.

235 The maximum concentrations of lignans, total phenolics, flavonoids and flavonols compounds were achie

236 The bio-accessibility of phenolics, flavonoids, rutin, beta-carotene and lutein a

237 ssisted extraction (MAE) condition the total phenolics, flavonoids, tannins and antioxidant activity

238 , were molecular features of main prenylated phenolics found in pools with high antibacterial activit

239 dant activity of the seeds, arising from the phenolic fraction, their phenolic compounds have not bee

240 rocess induced by H2O2/Fe as compared to the phenolic fraction.

241 Phenolics from free and hydrolyzed fractions of pomegran

242 Overall, prenylated phenolics from legume seedlings can serve multiple purpo

243 Prenylated phenolics from the Fabaceae are promising lead compounds

244 d 1100 protein-DNA interactions involving 54 phenolic gene promoters and 568 TFs.

245 f Se-fortification, on antioxidant capacity, phenolics, glucosinolates, sulphoraphane, Se-methyl sele

246 d a critical role for mycobacterial membrane phenolic glycolipid (PGL) in engineering this transition

247 direct interaction of the M. leprae-specific phenolic glycolipid 1 (PGL-1) with myelinating glia and

248 tudies reveal in vivo functions for specific phenolic glycolipids (PGLs) in the mycobacteria that cau

249 A new series of phenolic glycoside esters, saccharumoside-B and its anal

250 tered approaches provides a foundation for a phenolics GRN characterized by interlaced feed-forward l

251 Oxidation of a phenolic group in quercetin is assumed to compromise its

252 -ring opening initiated by the attack of one phenolic hydroxyl group and, then, by addition of one ar

253 ective reactions are possible when there are phenolic hydroxyl groups within substrates that contain

254 The most abundant phenolics in hazelnut shells were catechin, epicatechin

255 Anthocyanins formed the dominating group of phenolics in most dark-colored berries but phenolic acid

256 Phenolics in oil-bearing plants are now recognized as im

257 Variations in the content of phenolics in oil-bearing plants have largely been attrib

258 Thus, phenolics in PS and MDBP may serve as antioxidants and a

259 ore beta-glucan and significantly more total phenolics including flavonoids.

260 rential accumulation of low-molecular-weight phenolics, including (glycosylated) oligolignols, (glyco

261 Phloridzin and phloretin, specific phenolic inhibitors of SGLT1 and GLUT2 glucose transport

262 ith known cooking quality properties and low phenolic levels was used for purposes comparison.

263 ed cultivars was due to higher percentage of phenolics like thymol, quinicquinic-caffeicacid ester an

264 d with plant products, including a series of phenolic lipids (alkylresorcinols) found only at appreci

265 Dent maize noodles had undergone phenolics loss of 5-6% on cooking while those of Flint m

266 emonstrate a critical role for the ancestral phenolic metabolism in moss erect growth and cuticle per

267 ates high foliar concentrations of secondary phenolic metabolites, with important functions for patho

268 Recently, we discovered, in grass lignins, a phenolic monomer that falls outside the canonical lignin

269 A method for 18 phenolic monomers by HPLC-DAD was developed, validated,

270 wed a degradation of higher-molecular-weight phenolics over 48hours of faecal fermentation, with a co

271 dily oxidized phenols with poor nucleophilic phenolic partners based on an iron meso-tetraphenylporph

272 les of Zr-MOFs (or MOFs in general) based on phenolic porphyrins, instead of commonly known carboxyla

273 t and are a source of vitamin C, carotenoid, phenolics, potassium and fiber.

274 Phenolics present in the free, esterified, glycosylated

275 One third of the phenolics present were in glycosidically-linked form.

276 we analyzed the fatty acid composition, the phenolic profile and the sensory analysis of the oils fr

277 The metabolomics-based phenolic profile depicted during in vitro fermentation s

278 s work aimed to define the glycosidic simple phenolic profile of a large selection of monovarietal co

279 Although the entire phenolic profile was diverse and differed among flours,

280 ontents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chi

281 The phenolics profile differed between trees with high and l

282 Major differences were found in the phenolic profiles of investigated cultivars.

283 The phenolic profiles of these hybrids have not yet been rep

284 From 10 phenolics quantified in araticum fruit, catechin and epi

285 6 and HT-29 inhibition correlated with total phenolics (r=0.87 and 0.77, respectively), delphinidin-3

286 Moisture, total phenolics, reducing sugar and B vitamins (thiamine, ribo

287 the position of the prenyl group within the phenolic skeleton also influenced the antibacterial acti

288 ing such selectivity include reactions with: phenolics, through dearomatizing ortho-substitution; alk

289 To understand the contribution of individual phenolics to an antioxidant activity their mutual correl

290 nd metal chelation activities in addition to phenolic, total flavonoid and flavonol content of aged a

291 time and temperature on the responses; total phenolics, total flavonoids and antioxidant activity for

292 Ascorbic acid, total phenolics, total flavonoids contents and antioxidant act

293 The total phenolic (TP) and flavonoid contents (TF) decreased by a

294 Antioxidant capacity (AC), total phenolics (TPs), furan compounds (HMF and furfural F) an

295 cal biphenols assembled from a less reactive phenolic unit substituted with alkyl or halide groups.

296 Comprehensive identification of phenolics was carried out using Q-exactive hybrid quadru

297 The phenolics were added at concentration of 20, 40 and 80mg

298 s work, free, esterified and insoluble-bound phenolics were extracted from defatted camelina and soph

299 The main phenolics were hydroxytyrosol, tyrosol, verbascoside and

300 Method by maceration showed the highest phenolic yield when applied in corn silage and BSG.