ライフサイエンスコーパス: phenolic acid

1 ids, whereas ferulic acid was the main bound phenolic acid.

2 thermal treatments increased the content of phenolic acids.

3 degradation, which was not observed for the phenolic acids.

4 terns in soluble free and soluble conjugated phenolic acids.

5 ot affect the total amounts of phenolics and phenolic acids.

6 and ferulic acid (FA) and VA are major bound phenolic acids.

7 ease its content of flavonoid glycosides and phenolic acids.

8 prouts extracts provided the majority of the phenolic acids.

9 n antioxidant activity, phenolic content and phenolic acids.

10 ignificant effect (p>0.05) on the content of phenolic acids.

11 ollowed by phenolic alcohols, flavonoids and phenolic acids.

12 phenolic compounds, including flavonoids and phenolic acids.

13 was observed for polyphenol extracts rich in phenolic acids.

14 ds, unsaturated fatty acids, tocopherols and phenolic acids.

15 cooking darkening reactions between iron and phenolic acids.

16 racts contained only small amounts of mainly phenolic acids.

17 ysis (PLABH) for the quantification of total phenolic acids.

18 differential accumulation of cell wall bound phenolic acids.

19 phenolates, the esters of phytosterols with phenolic acids.

20 antioxidant activity compared with those of phenolic acids.

21 i peel contained the highest amount of total phenolic acids.

22 O-caffeoylquinic acid were the most abundant phenolic acids.

23 ot negligible for alkylphenols, tyrosols and phenolic acids.

24 icropores volume were important for removing phenolic acids.

25 lavones, anthocyanins, proanthocyanidins and phenolic acids.

26 tically linked to the actions of circulating phenolic acids.

27 Phenolic acids (13), monomeric flavonoids (8), hydrolysa

28 and 1 isoflavone; V. polita: 10 flavones, 5 phenolic acids, 2 phenylethanoids, 1 flavonol and 1 isof

29 35mg/kg dry matter) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were s

30 ruits presented the highest concentration in phenolic acids (29.78 mg/100 g dry weight), being 3-O-ca

31 -3-glucoside and cyanidin-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavon

32 xtract contained the highest amounts of both phenolic acids (3.99 g/100g dw) and flavonoids (2.59 g/1

33 ioaccessible total phenolics (7.2-12.6%) and phenolic acids (4.7-31.5%), as well as antioxidant capac

34 0.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05).

35 , 1 flavonol and 1 isoflavone; V. spuria: 10 phenolic acids, 5 flavones, 2 flavonols, 2 phenylethanoi

36 ones were the major compounds (V. montana: 7 phenolic acids, 5 flavones, 4 phenylethanoids and 1 isof

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

38 , flavonoids (28%), procyanidins (26%), free phenolic acids (6%) and phenolic acid glycosides (1%).

39 26 anthocyanins, 9 flavonols and flavons, 7 phenolic acids, 6 flavan-3-ols, and 1 stilbene.

40 Likewise, the fine treatment was higher in phenolic acid (7.36 mg FAE/g), flavonoid (206.74 mug cat

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

42 velocity and analysis), blood pressure, and phenolic acid absorption were assessed at baseline and a

43 ther usual wine components like flavanols or phenolic acids, although apparently less efficient than

44 Limoniastramide, a new dimer of phenolic acid amide, isolated from Limoniastrum guyonian

45 apacities, for some cultivars the individual phenolic acid and anthocyanin composition was also an im

46 The changes of phenolic acid and flavonoid compositions were also deter

47 Phenolic acid and flavonoid contents in fresh hypanthium

48 %), although heating affected positively the phenolic acid and flavonol aglycon contents.

49 The high temperature treatment altered phenolic acid and isoflavone profiles; however, total is

50 Phenolic acid and phenylpyruvic acid derivatives were al

51 ers were analysed for their hop bitter acid, phenolic acid and polyphenol contents.

52 Eleven phenolic acids and 17 anthocyanin 3-glycosides were iden

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

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

55 covery of total dietary fiber, beta-glucans, phenolic acids and anthocyanins in the bran fraction, wh

56 Carotenoids, tocols, phenolic acids and antioxidant capacity were studied dur

57 ogram of the polyphenol extract showed eight phenolic acids and ascorbic acid.

58 that Os9BGlu31 may equilibrate the levels of phenolic acids and carboxylated phytohormones and their

59 bers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low con

60 Extraction of free phenolic acids and clean-up was performed by an optimise

61 nolic alcohols (hydroxytyrosol and tyrosol), phenolic acids and derivatives and flavonoids (luteolin

62 (flavonoids such as flavonols and flavones, phenolic acids and derivatives) and organic acids (oxali

63 powders were found to be rich in flavonoids, phenolic acids and derivatives; total content in these c

64 tivity toward polyphenolic compounds than to phenolic acids and did not responded to all other compou

65 The skin of quinces was the main source of phenolic acids and especially flavonols.

66 omparison with literature reports, as mainly phenolic acids and esters, flavonol glycosides.

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

68 Phenolic acids and flavonoids extracted from several typ

69 methodology for the determination of tomato phenolic acids and flavonoids has been developed combini

70 es in the composition and content of certain phenolic acids and flavonoids in processed millets.

71 determination of natural compounds including phenolic acids and flavonoids in the leaves of Hibiscus

72 t time the mass spectral characterization of phenolic acids and flavonoids of pawpaw, which indicated

73 investigate the effect of germination on the phenolic acids and flavonoids profile, as well as antiox

74 rated fraction of phenolics and standards of phenolic acids and flavonoids revealed that the proposed

75 d polyphenols, including simple polyphenols (phenolic acids and flavonoids) and polymerized flavan-3-

76 related with its higher phenolic compounds (phenolic acids and flavonoids) concentration.

77 the separation of several phenolic classes (phenolic acids and flavonoids) has been optimised.

78 Besides the more typical phenolic acids and flavonoids, beer contains also lesser

79 , P. spinosa presented the highest levels of phenolic acids and flavonoids, including anthocyanins, f

80 enolic compounds were quantified, especially phenolic acids and flavonoids, which presented a higher

81 bioactive components (e.g. tocols, sterols, phenolic acids and folates) and agronomic properties pre

82 ans, seven lignans, trans-resveratrol, three phenolic acids and four flavonoids.

83 ed the highest total phenolic content, total phenolic acids and gamma-oryzanol (0.2mg GAE/g, 63.61 mu

84 ed in this study included proanthocyanidins, phenolic acids and gamma-oryzanols (ferulic acid derivat

85 Phenolic acids and glycosides such as quercetrin, rutin

86 e found to contribute a sizeable fraction of phenolic acids and hydrolysable tannins in the whole fru

87 anillic and ferulic acids were the principal phenolic acids and kaempferol was the predominant flavon

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

89 an observed increase in the concentration of phenolic acids and most flavonoids.

90 Nine phenolic acids and nineteen flavonoids were quantified u

91 The increase in phenolic acids and nitrogenous compounds, especially GAB

92 on (p>0.05) was found between the content of phenolic acids and P. infestans spread.

93 by quantitative determination of eight free phenolic acids and phenylpropanoid vanillin using high p

94 6 analytes, including 22 phenolic compounds (phenolic acids and polyphenols), 6 known non-phenolic an

95 4-h) absorption and excretion of flavonoids, phenolic acids and proanthocyanidins (PACs) from a low-c

96 In addition, bound phenolic acids and proanthocyanidins were measured in so

97 alidated using standard antioxidants such as phenolic acids and quercetin.

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

99 erulic and vanillic acids were the principal phenolic acids and rutin and quercetin were predominant

100 s canolol, followed by minor amounts of free phenolic acids and sinapine.

101 yngii and S. bellinii were studied for their phenolic acids and sterols, antioxidant capacity, anti-i

102 In honey matrix, the phenolic acids and the glycosides exhibited the high sta

103 oncentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity wer

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

105 s: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivatives.

106 Three phenolic acids and three flavonoids were identified, usi

107 less anthocyanins, and 1-fold to 2-fold more phenolic acids and total flavonols than the bilberries,

108 growth stages, whereas antioxidant activity, phenolic acids and total phenolic compounds content in t

109 e results of the analysis revealed that free phenolic acids and vanillin were detected in all honey s

110 entified and classified as 5 flavan-3-ols, 5 phenolic acids, and 8 flavonols.

111 (PCA) and vanillic acid (VA) are major free phenolic acids, and ferulic acid (FA) and VA are major b

112 ffeic and sinapic acids were the predominant phenolic acids, and luteolin and kaempferol were major f

113 Caffeoylquinic acids, simple phenolic acids, and some organic acids were also detecte

114 grape anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes.

115 ringic acid in the ester form were the major phenolic acids, and the major individual anthocyanin pre

116 organic compounds such as pentachlorophenol, phenolic acids, and triclosan via surface-catalyzed olig

117 eatures, biosynthesis and bioavailability of phenolic acids are discussed, as well as the chemical an

118 Due to their bioactive properties, phenolic acids are extensively studied and there is evid

119 Phenolic acids are present in our diet in different food

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

121 g antioxidants such as ascorbic and selected phenolic acids as substrates.

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

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

124 compounds were characterised, flavonoids and phenolic acids being the major components found in targe

125 a LLE-GC-EI-MS method for the analysis of 43 phenolic acids belonging to different chemical structure

126 ces were found in the concentration of total phenolic acids between the control and mash-heated wines

127 mical inhibition and genetic manipulation of phenolic acid biosynthesis led to a complete disappearan

128 om yellow-fleshed potatoes had no content of phenolic acids but produced from colour-fleshed potatoes

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

130 According to PCA analyses, phenolic acids characterized cold break tomato pastes wh

131 olyphenol compounds, including non-flavonoid phenolic acids (chlorogenic acid, caffeic acid, ferulic

132 minant phenolic compound in contrast to both phenolic acids (chlorogenic and neochlorogenic acids) an

133 yanidin, hydrolysable tannin, flavonoid, and phenolic acid classes.

134 gnificantly higher (p<0.001) levels of total phenolic acids compared to the carrots with the suppleme

135 s affected higher amount of anthocyanins and phenolic acids compared to the wines fermented with comm

136 he relationship between anthocyanin content, phenolic acid composition, and antioxidant properties.

137 arameters, and the profile of flavonoids and phenolic acid compounds were evaluated for: their abilit

138 tarhanas, and the most abundant flavonol and phenolic acid compounds were kaempferol (23.62mg/g) and

139 e bottle, the enzyme-treated wines had lower phenolic acid concentrations than had the control and ma

140 The phenolic acid content decreased by 80% after peeling the

141 f SSF with the Rhizopus oryzae fungus on the phenolic acid content of rice bran was studied.

142 Chlorogenic acid amounted about 97% of total phenolic acid content, and the rest was neochlorogenic a

143 caused both adverse and favorable effects on phenolic acids content (p<0.05).

144 The total phenolic acids content ranged from 734.5mug/g to 923.9mu

145 oldy and fermented beans, mycotoxins levels, phenolic acids content, pasting properties of whole flou

146 SCO additions also increased phenolic acid contents of tarhana samples.

147 Phenolic acid contents of the Rosa species increased non

148 as applied to the analysis of free and bound phenolic acids contents in durum wheat, bread wheat, bar

149 entration of organic acids, ethanol and some phenolic acids correlated with perceived fermented odour

150 power (FRAP), and a number of anthocyanins, phenolic acids, coumarins, flavanols, dihydrochalcones a

151 ile LMWPC fraction, flavanols and almost all phenolic acids decreased by toasting.

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

153 ives as specific biomarkers, as well as five phenolic acid derivatives, was also established to cover

154 Antioxidant activity of the phenolic acids derivatives as a function of these factor

155 data revealed the presence of several simple phenolic acids, derivatives of both caffeic and benzoic

156 The number of phenolic acids determined varied from 8 to 14 compounds;

157 The parameters and properties examined were: phenolic acids; dry matter and starch content; and the s

158 Some phenolic acids (e.g. hippuric, caffeic) were associated

159 Phenolic acids (e.g. rosmarinic and caffeic acids), flav

160 Phenolic acids (esp. protocatechuic acid), organic acid

161 to low molecular weight phenolics, releasing phenolic acids (especially gallic acid), and enhancing a

162 se units, multiply acylated with malonic and phenolic acids (ferulic and sinapic).

163 Three phenolic acids (feruloyl-quinic acid, chlorogenic acid,

164 lyphenols, comprising non-colored compounds (phenolic acids, flavan-3-ols, flavonols and a stilbene)

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

166 The polyphenol (phenolic acids, flavanols and flavonols) and glycoalkalo

167 Phenolic acids, flavanols, flavonols and stilbenes (PAFF

168 ile of produced chocolates was enriched with phenolic acids, flavone (luteolin and apigenin) and flav

169 a targeted analysis of 29 compounds from the phenolic acid, flavonoid, and terpenophenolic pathways,

170 MS showed that in addition to commonly found phenolic acids, flavonoids and anthocyanins, R. hirta fr

171 of phenolics, highlighting their content in phenolic acids, flavonoids and lignans.

172 power), carotenoids and phenolic compounds (phenolic acids, flavonoids, anthocyanins) were measured

173 naturally-occurring phytochemicals including phenolic acids, flavonoids, triterpenes and other common

174 yanidins, flava-3-ol monomers, anthocyanins, phenolic acids, flavonols and resveratrol were determine

175 skin contained the highest content of total phenolic acids, followed by natural and roasted hazelnut

176 f free phenolic acids were found in the free phenolic acid fraction; alkaline hydrolysis of the seeds

177 The recovery of phenolic acids from the spiked wheat bran sample was hig

178 effect of gelatinization on the analysis of phenolic acids from wheat bran, whole-wheat, and refined

179 Gelatinization reduces the extractability of phenolic acids from wheat flour samples.

180 Overall, the total phenolic content, total phenolic acids, gamma-oryzanol, saturated fatty acid and

181 Concentration of phenolic acids generally increased during sprouting and

182 yanidins (26%), free phenolic acids (6%) and phenolic acid glycosides (1%).

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

184 a, density functional theory calculations of phenolic acids have been performed.

185 In sweet wines, phenolic acids (hydroxybenzoic and hydroxycinnamic acids

186 irmed by MS(2) experiments, including simple phenolic acids, hydroxycinnamoylquinics, flavanols, flav

187 The three major phenolic acids identified in all four ber species were p

188 Furthermore, our data suggests that the phenolic acids identified in the extract are at least pa

189 The phenolic acids identified included benzoic and cinnamic

190 Of the eight phenolic acids identified, only ferulic acid was influen

191 m of action, through COX-2 inhibition by the phenolic acids identified.

192 RA was the main phenolic acid in all samples and its concentration varie

193 o detect and quantify an important number of phenolic acids in 13 varieties of avocado fruits at 2 ri

194 Higher amounts (p<0.05) of total phenolic acids in all cultivars were obtained with the P

195 Profiles of phenolic acids in biological samples, plasma markers of

196 of total phenolics, antioxidant capacity and phenolic acids in black carrot jams and marmalades after

197 tocopherol, tocotrienol, gamma-oryzanol and phenolic acids in glutinous rice were investigated.

198 he stability study of several flavonoids and phenolic acids in honey samples during the ultrasonic ex

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

200 The predominating phenolic acids in potato were chlorogenic acid and its i

201 ht into the possible roles of widely existed phenolic acids in the conversion and the mineralization

202 detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively.

203 y HPLC, hydroxycinnamic acids were the major phenolic acids in the red wines.

204 virgifera and changes in soluble conjugated phenolic acids in the roots of leaf-attacked plants.

205 ration of anthocyanins, other flavonoids and phenolic acids in the wine.

206 determination of 17 prominent flavonoids and phenolic acids in vegetables and fruits.

207 The main phenolic acids in WF were trans- and cis-ferulic acids (

208 ration of anthocyanins, other flavonoids and phenolic acids in wine.

209 nes, glucosinolates, flavones, flavonols and phenolic acids) in tomato, broccoli, carrot, eggplant an

210 of Polish honeys according to the content of phenolic acids, including caffeic, chlorogenic, p-coumar

211 fluence the concentration of some individual phenolic acids, including caftaric (p=0.03) and chicoric

212 Soluble-conjugated phenolic acids increased (30%) and insoluble-bound forms

213 (using DPPH and ORAC-values) and individual phenolic acids (IPA) were investigated using a response

214 d observing that in eggplant, the content of phenolic acids is statistically different depending on t

215 several families of phytochemicals, such as phenolic acids, isoflavones, flavones, flavonols and glu

216 clarify the importance of the metabolism of phenolic acids, knowledge about the bioactivity of metab

217 All of the phenolic acid levels decreased with the winemaking and a

218 nd individual anthocyanin concentrations and phenolic acid levels in eight purple basil varieties and

219 conditions were selected to enrich VOO with phenolic acids (mainly rosmarinic acid) and endogenous a

220 Phenolic acids, mainly chlorogenic acid (CGA), represent

221 ls in noni juice (NJ) are mainly composed of phenolic acids, mainly gentisic, p-hydroxybenoic, and ch

222 Among phenolic acids, NH4(+) strongly elevated mainly the accu

223 of sinapic and salicylic acids were highest phenolic acids of pearl millet.

224 Fatty acids and phenolic acids of seeds from black currant cultivars aft

225 l phenols, flavonoids, condensed tannins and phenolic acids) of almond kernels substantially lost in

226 xidant potential, vitamin C, carotenoids and phenolic acids) of the resulting storage roots.

227 concentration of phenolic compounds (either phenolic acids or flavonoids), followed by infusion and

228 were related to contents of total phenolics, phenolic acids, organic acids and iron in three varietie

229 from different classes (sugars, amino acids, phenolic acids, organic acids and other nitrogen-contain

230 CW) systems to study the interaction between phenolic acids (PA) derived from purple carrot juice con

231 sidase that acts to transfer glucose between phenolic acids, phytohormones, and flavonoids.

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

233 The major extractable phenolic acids present in marama water extracts were gal

234 ymeric anthocyanins and the higher amount of phenolic acids present in PR to decrease cells NO levels

235 compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinate

236 'Novosadska' had the highest level of phenolic acids, proanthocyanidins, flavones and most of

237 The phenolic acids profile was quite similar in both groups

238 ted and bounded phenolic compounds and their phenolic acid profiles were determined in ten bean varie

239 redominant polyphenolic compounds were three phenolic acids, protocatechuic acid hexoside, p-coumaroy

240 Nine phenolic acids, protocatechuic acid, p-hydroxybenzoic ac

241 Both the free and conjugate phenolic acids (rarely determined before and several are

242 ld and antioxidant potential, based on total phenolic acids, reducing abilities and free radical scav

243 3.3 and 6.01mg/g of flavanols, flavonols and phenolic acids, respectively and, along with pure catech

244 re the major increased soluble and insoluble phenolic acids, respectively.

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

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

247 actant sodium dodecyl sulphate (SDS) and the phenolic acid salicylic acid have been studied at severa

248 The identified phenolic acids, saponins and other as yet unidentified c

249 nts such as flavanols, flavanol derivatives, phenolic acids, SO2 and ascorbic acid was first assessed

250 The major phenolic acids, some flavonoid aglycone and glycosides w

251 It was found that the conversion of phenolic acids strongly depended on the proportions of h

252 oline/egg 1,2-diacyl phosphatidylcholine and phenolic acids such as ferulic, sinapic, vanillic and sy

253 n the samples, extracted with methanol, were phenolic acids, syringic (2.54mg/kg) and trans-ferulic a

254 ime point (H-5), whereas the amount of total phenolic acid tended to decrease until the same harvest

255 in target samples, 39 compounds (flavonoids, phenolic acids, terpenoids, cyanogenic glycosides and or

256 ated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal paste

257 higher and/or similar extraction yields for phenolic acids than usually applied shaking with solvent

258 chuic acid (PA) was chosen as a model of the phenolic acids that can be extracted from H. sabdariffa.

259 Concerning free phenolic acids, the main contributors to an antioxidant

260 y polymeric proanthocyanidins and by certain phenolic acids, the rate trans/cis-aconitic acid and fla

261 be reliable for the unambiguous detection of phenolic acids, their derivatives, and flavonoid aglycon

262 le types of polyphenols, ranging from simple phenolic acids to oligomeric PACs and highly condensed t

263 ysis and was reacted with hydroxyl protected phenolic acids to produce corresponding phenoylated phos

264 were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein se

265 The total phenolic acid (TPA) quantity in wheat bran (2711-2913mug

266 gamma-oryzanol, gamma-tocotrienol and total phenolic acids (TPA) in glutinous rice, while alpha-toco

267 d microwaving, increased every flavonoid and phenolic acid up to 3.2-fold higher than in raw samples,

268 etabolic pathway by which AR are degraded to phenolic acids via CYP4F2-mediated omega-oxidation and s

269 A change in the content of phenolic acids was observed, with ferulic acid presentin

270 thocyanins, condensed tannins, stilbenes and phenolic acids, well known for their biological activiti

271 oil fatty acid-based novel lipoconjugates of phenolic acids were carried out following Mitsunobu meth

272 Moreover, bound phenolic acids were determined as a function of enzymati

273 nd bound (ester-linked and glycoside-linked) phenolic acids were examined using liquid chromatography

274 Bound phenolic acids were extracted using alkaline hydrolysis

275 The most abundant phenolic acids were ferulic and vanillic acids, followed

276 Insignificant amounts of free phenolic acids were found in the free phenolic acid frac

277 f flavonol glycosides, proanthocyanidins and phenolic acids were found in variety "Mikael" whereas on

278 The phenolic acids were identified as gallic acid and 3,4-di

279 Total of fourteen phenolic acids were identified in wild Olive fruit, eigh

280 ysable and condensed tannins, flavonoids and phenolic acids were identified or tentatively identified

281 ed using spectrophotometric methods, whereas phenolic acids were identified using HPLC-PDA.

282 For both fruits, flavonoids and phenolic acids were liberated and underwent microbial me

283 was observed in the dialysed fraction, where phenolic acids were not detected.

284 Phenolic acids were predominant compounds in chickpeas,

285 Phenolic acids were present in PS and MDBP whereas proan

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

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

288 Phenolic acids were released by reUmChlE from natural su

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

290 Quercetin, rutin, and phenolic acids were the most abundant phenolics found.

291 Phenolic acids were the predominant component in WKB ext

292 The most abundant phenolic acids were vanillic and ferulic acids, and they

293 with dihydrocaffeic acid (DHCA), as a model phenolic acid, were systematically evaluated.

294 cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were

295 ition, p-Coumaric acid was the dominant free phenolic acids, whereas ferulic acid was the main bound

296 nd stearidonic acid (SA), as well as certain phenolic acids, which act as natural antioxidants.

297 e brewing industry, contains high amounts of phenolic acids, which have antioxidant effects.

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

299 ted primarily of carotenoids, flavonoids and phenolic acids with small amounts of chlorophyll (a and

300 addition of OF caused increases in levels of phenolic acids within tarhana samples.