ライフサイエンスコーパス: phenolics

1 xtraction time yielded the highest amount of phenolics.

2 tively, with only a 22.2% reduction in total phenolics.

3 plained by variation in humic substances and phenolics.

4 iate method for the study of certain dietary phenolics.

5 hydroxybutyric acid, ferulic acid, and total phenolics.

6 Cu as well as to the average daily intake of phenolics.

7 e found to accumulate the highest amounts of phenolics.

8 o explore the distribution of free and bound phenolics.

9 9% insoluble dietary fibre, and 146+/-14.3mg phenolics.

10 sidue, increased the extractability of bound phenolics.

11 and naringenin corresponded to 56% of total phenolics.

12 esidue obtained after the extraction of free phenolics.

13 manner, with a prevailing negative impact of phenolics.

14 and ultrasound were not effective to recover phenolics.

15 the best treatment for the recovery of bound phenolics.

16 ribed to their high content of nutrients and phenolics.

17 onated into polymeric (tannin) and monomeric phenolics.

18 its natural ability to tolerate and utilize phenolics.

19 id derivatives polymerized with glycerol and phenolics.

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

21 and was characterized by faster oxidation of phenolics.

22 contains significant amounts of lycopene and phenolics.

23 oactive compounds such as glucosinolates and phenolics.

24 ment increased potential bioaccessibility of phenolics.

25 ble tannins and related compounds, and other phenolics.

26 e exploited for the synthesis of two natural phenolics.

27 t potential, considering both bound and free phenolics.

28 fresh preparation in levels and recovery of phenolics.

29 ascorbic acid (0.35-1.07 mg g(-1)DW), total phenolics (0.7-61.6 mg GAE g(-1)DW) and total carotenoid

30 n of 12 caffeic acid derivatives and related phenolics, 10 rosmarinic acid derivatives and 7 flavonoi

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

32 gical nixtamalization had lower retention of phenolics (40 and 64%, respectively) whereas, Flint maiz

33 ber (17.3-20.4%), fructans (4.1-7.2%), total phenolics (4602.5-4838.3mgGAE/kg) and antioxidants (729.

34 were characterized by the highest amount of phenolics (5326.7 mg/100 g DM) and the highest DPPH and

35 Total phenolics (589-6435mg/kg dry matter) including 5 flavono

36 ndard error of prediction (SEP) of 24mg/100g phenolics, 7mg/100g monomeric anthocyanins, 0.1g/100g re

37 A 1.7-fold increase in the total phenolics, a 2-fold increase in total flavonoid and a 1.

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

39 -MS/MS analysis of the fractions enriched in phenolics allowed the identification of 12 caffeic acid

40 ese reactions can be prevented by the use of phenolics, although the lipid-derived carbonyl trapping

41 predicted values were 27.7mgGAE/g for total phenolics and 0.27% for total anthocyanins.

42 0g(-1) of anthocyanins, 520.17mg 100g(-1) of phenolics and 46.50% inhibition of the DPPH radical.

43 The highest total phenolics and anthocyanin contents were obtained from th

44 f several extraction parameters on the total phenolics and anthocyanins contents were studied.

45 The retention of phenolics and anthocyanins ranged from 81.4% to 95.3%, a

46 ay and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography

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

48 Total phenolics and antioxidant activity were determined by sp

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

50 valuated their effect on enzymatic browning, phenolics and antioxidant capacity of stored mung bean s

51 s is critical for accurate quantification of phenolics and antioxidants in Berberis asiatica fruits,

52 the content of sugars, organic acids, total phenolics and antioxidative activity have been evaluated

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

54 tion led to high levels of peptides, soluble phenolics and bioactivity of fermented lentil at pH 8.5

55 Data showed high correlations between total phenolics and both antioxidant activities.

56 at roasted hazelnut skin is a rich source of phenolics and can be considered as a value-added co-prod

57 ars and organic acids), and secondary (e.g., phenolics and carotenoids) and in vitro antioxidant and

58 ther LED Blue Light (LBL) induces changes in phenolics and ethylene production of sweet oranges, and

59 Total phenolics and flavonoids are partially responsible for t

60 Soil nutrients, soil phenolics and geographical distance influenced the commu

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

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

63 uatica L. was analysed for total flavonoids, phenolics and HPLC profile in both free and bound phenol

64 hydrosoluble antioxidant activity and total phenolics and hydroxycinnamics and luteolins concentrati

65 ongly influenced the extractability of total phenolics and isoflavones.

66 Phenolics and nutrient profiles of bog bilberry (Vaccini

67 preparations were generally found richer in phenolics and of higher antioxidant capacity.

68 pomace extract is a rich source of betalain, phenolics and other bioactive components, which possess

69 tes, total polysaccharides, reducing sugars, phenolics and protein content were higher than ODPEPS an

70 ss well defended under eCO2 in terms of both phenolics and silicon, and thus could suffer greater vul

71 erized and quantified for their anthocyanin, phenolics and sugar content using traditional reference

72 ral composition, antioxidant activity, total phenolics and target polyphenols of two-seed propagated

73 ional quality, the potentially bioaccessible phenolics and the antioxidant capacity of young buckwhea

74 a L.) were analysed for total flavonoids and phenolics and the HPLC profile including both free and b

75 re to optimize the conditions for extracting phenolics and to identify and quantify the phenolics in

76 ive for the simultaneous extraction of total phenolics and total anthocyanins, allowing representativ

77 However, for the content of total phenolics and total flavonols, PEF and TV were statistic

78 Total phenolics and total monomeric anthocyanin, antioxidant a

79 Juice quality, anthocyanins, total phenolics and vitamin C were also determined.

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

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

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

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

84 fruit was found to provide a good source of phenolics, and the full exploitation of this fruit may f

85 In this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioacc

86 of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from diffe

87 ltivar which contained high amounts of total phenolics, anthocyanins and TSC were selected for furthe

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

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

90 Oak chips-related phenolics are able to modify the composition of red wine

91 Although higher levels of phenolics are characteristic for liqueurs made from apri

92 Plant phenolics are potent antioxidants.

93 These phenolics are produced at different stages during flower

94 Conventional extraction techniques for plant phenolics are usually associated with high organic solve

95 nica utilization of the most abundant spruce phenolics as carbon sources both correlated positively w

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

97 e improved the extraction of insoluble-bound phenolics as evaluated by total phenolic content, antiox

98 C-DAD-ESI(-)HRMS revealed the presence of 10 phenolics as major constituents, and several groups of a

99 pting a wide range of Norway spruce-produced phenolics as substrates.

100 action of total flavonoids, anthocyanins and phenolics, as well as the antioxidant activity of black

101 ), antioxidant compounds and activity (total phenolics, ascorbic acid, anthocyanins, free radical sca

102 ssion analysis, LC-MS metabolomics and total phenolics assays in offspring plants.

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

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

105 ng must settling because its effect on grape phenolics, brown pigments and turbidity is comparable an

106 catechins into theaflavins and other complex phenolics by endogenous enzymes in tea leaves.

107 groups and the quantification of individual phenolics by HPLC are also reported.

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

109 s C) affected chemical composition (silicon, phenolics, carbon and nitrogen) and plant growth in eigh

110 ontains several bioactive compounds, such as phenolics, carotenoids, biogenic amines and phytosterols

111 ence on the concentration of free SO2, total phenolics, catechin, epicatechin, caffeic and coumaric a

112 chol or galloyl iron binding ability of pure phenolics, coffee and tea.

113 ation by autochthonous microbial starters on phenolics composition of Apulian table olives, Bella di

114 soluble maltodextrin-encapsulated grape skin phenolics comprising anthocyanins and less hydrophilic f

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

116 (BSA) and gelatin], molecular weights, total phenolics, condensed tannins, and various antioxidant ac

117 es (p<0.05) existed in the contents of total phenolics, condensed tannins, antioxidant activities, an

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

119 ith 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability

120 lox equivalent)/kg DW (dry weight) and total phenolics content (TPC) was ranged between 7.03 and 14.9

121 ing allowed the partial preservation of free phenolics content in polished rice.

122 razyl) radical scavenging activity and total phenolics content significantly increased, whereas ascor

123 The phenolics content was higher in S. stellatus than in S.

124 Phenolics content was increased by elicitation and feedi

125 bioactivity (antioxidant, anti-swarming) and phenolics content was significantly higher in peels than

126 ey leaves was characterized by 67% increased phenolics content, a 146% higher antiradical ability and

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

128 This study examines the nutraceutical (phenolics content, antioxidant activity, biological acti

129 se of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing pow

130 Genotype G5 showed the highest total phenolics content, which was significantly correlated wi

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

132 had a significant effect on the reduction of phenolics content, with retentions varying from 82.5 to

133 antioxidant potential associated with their phenolics content.

134 to correlate this activity with their total phenolics content.

135 Drying processes decreased total phenolics contents by up to 44%.

136 er refractive index, bitterness, ethanol and phenolics contents than Groups I (non-alcoholic beers) a

137 Free phenolics contributed 0.2-1.65%, 2-5% and 42-49% in anti

138 optimization showed that a high recovery of phenolics could be achieved with shell particle size les

139 ring fruit pits steeping in the alcohol, the phenolics/cyanogenic glycosides ratio increased and at t

140 is needed on the cardiometabolic effects of phenolics, dairy fat, probiotics, fermentation, coffee,

141 ly friendly extraction method for grape skin phenolics, deep eutectic solvents (DES) as a green alter

142 e starch (WMS) systems, 9 out of 10 examined phenolics demonstrated an inhibiting effect, with the mo

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

144 Total phenolics determined by UPLC-PDA-FL was 1179.6 mg/100 g

145 ntly with irrigation and variety while total phenolics did with the cluster and season.

146 The degradation of phenolics during storage displayed pseudo first-order ki

147 haracterized by a relatively high content of phenolics, either natural or by addition, presented lowe

148 t and storage, butia nectar remained rich in phenolics, especially (-)-epicatechin, rutin, and (+)-ca

149 ) or the residues containing insoluble-bound phenolics (experiment II) were evaluated.

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

151 The bound phenolics extracted after acid hydrolysis of sonicated p

152 However, the levels of free and bound phenolics extracted from non-sonicated protein isolates

153 However, the free phenolics extracted from sonicated protein co-precipitat

154 The free and bound phenolics extracted from sonicated protein co-precipitat

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

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

157 It was found that the amount of dialysable phenolics, flavonoids and carotenoids which potentially

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

159 y showed the significant relation with total phenolics, flavonoids and phenolic compounds.

160 monium lyase (PAL)) and non enzymatic (total phenolics, flavonoids and proteins) defensive metabolite

161 Total phenolics, flavonoids, ABTS free radical and hydroxyl ra

162 Levels of total phenolics, flavonoids, condensed tannins and antioxidant

163 Bioactive components such as phenolics, flavonoids, naringin and carotenoids were ret

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

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

166 Special attention was paid to the effect of phenolics-food matrix interactions on fortification effi

167 al effect is made by many factors, including phenolics-food matrix interactions.

168 Polishing removed more than 90% of free phenolics for both genotypes, while parboiling allowed t

169 ild fruits as a potential source of valuable phenolics for functional food and nutraceutical applicat

170 Major phenolics found in both 0-h and 18-h-germinated rice bea

171 Anthocyanins were the phenolics found in higher concentrations.

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

173 erified phenolics were the dominant forms of phenolics from araticum fruit parts and the highest cont

174 Phenolics from free and hydrolyzed fractions of pomegran

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

176 HHP enhanced the extraction of phenolics from oak chips.

177 tive solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins f

178 min) had a high efficiency for extraction of phenolics from pomegranate peel.

179 Insoluble-bound phenolics from PS accounted for up to 27% of total scave

180 Prenylated phenolics from the Fabaceae are promising lead compounds

181 improving the extraction of insoluble-bound phenolics from the starting material (experiment I) or t

182 s study may assist in better exploitation of phenolics from winemaking by-products as functional food

183 concentrations of the known antitrypanosomal phenolics gallic acid, caffeic acid, and chlorogenic aci

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

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

186 Lower levels of cyanogenic glycosides and phenolics have been quantified in liqueurs compared to f

187 erable loss of cross-linking di-ferulic acid phenolics, hemicellulosic and cellulosic sugars.

188 e LC-MS(2) analysis revealed a wide range of phenolics, highlighting their content in phenolic acids,

189 The main bound phenolics in black rices were ferulic and vanillic acids

190 The main free phenolics in black rices were ferulic, protocatechuic an

191 erified fraction was the predominant form of phenolics in both seeds.

192 cantly (p<0.05) affected the accumulation of phenolics in buckwheat.

193 of authors have suggested that the presence phenolics in extracted proteins, carbohydrates and oils

194 Phenolics in food and agricultural processing by-product

195 ng phenolic content and the wide presence of phenolics in foods.The aims of this study were to evalua

196 The degradation of catechins and other phenolics in green tea infusions were monitored using fa

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

198 g phenolics and to identify and quantify the phenolics in hazelnut shells.

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

200 The content of total phenolics in nutmeg, white mustard and coriander seed oi

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

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

203 Reported content and process stability of phenolics in potato products is inconsistent.

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

205 trans-p-coumaric acids, while the major free phenolics in red rices were catechin, protocatechuic and

206 Norway spruce produces terpenoid resins and phenolics in response to fungal and bark beetle invasion

207 tioxidant activity, and the mass fraction of phenolics in several plant extracts (Punica granatum, Ju

208 included sugars, sesquiterpenes lactones and phenolics in the leaf and stem parts, which can be corre

209 Upon identification of phenolics in the other active fractions, the order of mo

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

211 s allowed the tentative identification of 39 phenolics including flavonol glycosides and tannins.

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

213 Together with already known phenolics, including caffeic acid, p-coumaric acid, ruti

214 ned showed that TGRs are a main mechanism of phenolics incorporation in melanoidins and are inhibited

215 ratable acidity, total sulfur dioxide, total phenolics, iron and copper).

216 sassociation energy of Caromatic-OH bonds in phenolics is significantly reduced upon adsorption on Nb

217 e lipid-derived carbonyl trapping ability of phenolics is still poorly understood.

218 ood colorants on bioactive compound content (phenolics, isoprenoids), antioxidant capacity, in vitro

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

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

221 The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanill

222 lic compounds, antioxidant activities, total phenolics, major sugars, non-volatile organic acids, min

223 , respiration rate, antioxidant activity and phenolics (measured by Folin Ciocalteu and HPLC-DAD-ESI/

224 The identified phenolics mostly corresponded to hydroxycinnamoyl deriva

225 cing capacity, anti-radical capacity of free phenolics of germs was significantly higher than that of

226 The effect of apple phenolics on the oxidative damage caused to myofibrillar

227 formed regarding how variety influences wine phenolics or colour, only a few count on a large data se

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

229 ing and steaming significantly reduced total phenolics (p<0.05).

230 ed with GCE extracts containing 0.025-1mg of phenolics per 1mL-samples M1-M6.

231 y liqueur 16.08 mug CGG per ml and 27.73 mug phenolics per ml).

232 liqueur: 38.79 mug CGG per ml and 50.57 mug phenolics per ml; cherry liqueur 16.08 mug CGG per ml an

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

234 Phenolics present in the free, esterified, glycosylated

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

236 The phenolics profile differed between trees with high and l

237 Therefore, to determine the phenolics profile of these seeds, a target analysis was

238 Brazilian beers phenolics profile was distinct from that of European bee

239 ds comprised caffeic acid glycosides, simple phenolics (protocatechuic acid and vanillic acid), a gly

240 ca esculenta are the richest source of total phenolics; Pyaracantha crenulata, Terminalia chebula and

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

242 bility were negatively correlated with total phenolics (r = -0.55 and -0.58, respectively), however s

243 th malvidin-3-O-glucoside (r=0.30) and total phenolics (r=0.30).

244 6 and HT-29 inhibition correlated with total phenolics (r=0.87 and 0.77, respectively), delphinidin-3

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

246 ith commercial sample, while in TDB and CEL, phenolics remain almost unchanged.

247 For minerals and phenolics, respectively, initial contents were up to 132

248 eas, Flint maize noodles retained 50 and 66% phenolics, respectively.

249 aphy-tandem mass spectrometry analysis of 45 phenolics resulted in quantification of 14 compounds, wi

250 In vitro feeding experiments with pure phenolics revealed that E. polonica transforms both stil

251 The total phenolics, scavenging activity against hydroxyl and pero

252 is a good source of aglycone isoflavones and phenolics, since the content of these substances was inc

253 ash, but had no effect on constitutive bark phenolics, suggesting that they do not contribute to inc

254 n plants usually contained higher amounts of phenolics than those grown under conventional farming co

255 drought due to the release of non-inhibitory phenolics that permits enhanced enzyme activity.

256 were found to contain contrasting levels of phenolics that were specific to each fruit part.

257 Retention of phenolics through commercial processing ranged from 49 t

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

259 ids and favoured MUFA, tocopherols and total phenolics, thus originating a final product with enhance

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

261 Interesting results on phenolics, tocopherols and antioxidant activity were obs

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

263 ncentration was highly correlated with total phenolics, total flavonoids and antiradical capacity.

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

265 capacity (AC) (ABTS and FRAP), total soluble phenolics (TP), browning index (BI), color parameters (L

266 s were evaluated for their total contents of phenolics (TPC), flavonoids (TFC) and proanthocyanidins

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

268 raction steps increased the recovery of free phenolics up to 10%.

269 Total phenolics varied between 38.45 and 841.50mg GAE 100g(-1)

270 s analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine

271 A baseline separation of the 20 phenolics was achieved in 25 min with standard calibrati

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

273 The total content of phenolics was consistently higher in leaves than in berr

274 Significant inhibition by apple phenolics was found as compared to the control treatment

275 A huge accumulation of phenolics was observed with the white grape-based compos

276 of the functional component the contents of phenolics were 1.6 and 3.33 times higher.

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

278 otal anthocyanins, total vitamin C and total phenolics were also evaluated.

279 e sensory traits in relation to lactones and phenolics were brought out.

280 Individual phenolics were characterized by high-performance liquid

281 The phenolics were characterized by HPLC to help identify th

282 ring process higher levels of total analyzed phenolics were detected compared to cyanogenic glycoside

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

284 The main phenolics were hydroxytyrosol, tyrosol, verbascoside and

285 picatechin gallate, quercetin, and six other phenolics were identified in hazelnut shells for the fir

286 Additionally, predominant phenolics were identified.

287 Pools enriched in prenylated phenolics were made from lupine, peanut and soybean seed

288 Total phenolics were more bioaccessible from the white chicory

289 Total phenolics were more efficiently extracted using only wat

290 creased after digestion in vitro, and native phenolics were not identified after cell permeation.

291 eover, very different profiles of individual phenolics were observed in the two species, being V. myr

292 Insoluble phenolics were predominant and among the sixteen compoun

293 Overall, insoluble-bound and esterified phenolics were the dominant forms of phenolics from arat

294 QPM and Popcorn contained only 3% free phenolics whereas, Baby corn and Sweet corn had 14-17%.

295 and yielded noodle with higher retention of phenolics whereas, the traditional process negatively af

296 A similar result was observed for the total phenolics with an increase by 18% and 32% respectively f

297 spire further studies on the interactions of phenolics with other food ingredients and their role in

298 als should be considered as a good source of phenolics with potential health benefits.

299 acaks Spaete" which had high amount of total phenolics with stability over time, as well as "Hohenhei

300 are a good source of anthocyanins and other phenolics with the potential to be used as natural-sourc