ライフサイエンスコーパス: Teac

1 its trolox equivalent antioxidant capacity (TEAC).

2 mug.mL(-1), and ABTS from 1.87 to 2.70 mmol TEAC.

3 ctivity of the oils reached up to 3.00 mM/kg TEAC.

4 t was observed in both assays, PCL and alpha-TEAC.

5 xidant capacity (AOC) by using PCL and alpha-TEAC.

6 (FRAP: 10 +/- 2 and 19 +/- 3 muM FeSO4/gFW; TEAC: 10 +/- 2 and 17 +/- 3).

7 AA reached 79,000 mumol TEAC/100 g SCG(initial) at late fermentation stages.

8 (FRAP: 24 +/- 2 and 28 +/- 3 muM FeSO4/gFW; TEAC: 18 +/- 2 and 20 +/- 1 Eq.

9 ured by ORAC (20.6 +/- 3.9 muM TE) and alpha-TEAC (2.92 +/- 0.58 uM alpha-TE) assays and their in vit

10 termined by UPLC and antioxidant capacity by TEAC ABTS and FRAP methods) properties of plum powders.

11 ed polyphenol content (348-413 mg GAE/L) and TEAC activity (1.9-2.3 mmol L(-1) Trolox), with 3-propyl

12 ta-carotene were the primary contributors to TEAC activity, while lutein, beta-cryptoxanthin and beta

13 ile the antioxidant capacity was measured by TEAC and FRAP assays.

14 o antioxidant capacities were established by TEAC and FRAP methods.

15 a stronger antioxidant activity than acai in TEAC and FRAP tests.

16 The AC was measured by TEAC and FRAP.

17 ise free radicals in different test systems (TEAC and ORAC assays), to form complexes with Fe(2+) and

18 and antioxidant capacity (total polyphenols, TEAC and ORAC) of plant-based beverages made from local

19 olic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point

20 heating methods the TAC of HM, determined by TEAC and ORAC-FL assay, proved to be insensitive to temp

21 g POD and also increasing the levels of TPC, TEAC and ORAC.

22 tion of PF and a direct relationship between TEAC and the total phenolic compounds (r(2)=0.9998) and

23 ounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased.

24 th the radical scavenging capacity (DPPH and TEAC) and the ferric reducing antioxidant power (FRAP).

25 ing, Trolox equivalent antioxidant capacity (TEAC), and the total oxidation (TOTOX) of encapsulated S

26 Highest TPC, TEAC- and FRAP values were observed in systems containin

27 luated through both in vitro DPPH, FRAP, and TEAC anti-radical scavenging assays and cell-based OxHLI

28 Using the HPLC-UV/Vis-online-TEAC approach, distinct changes in composition and antio

29 the Trolox equivalent antioxidant capacity (TEAC), as assessed by the anionic DPPH and cationic ABTS

30 nt (TPC) and the total antioxidant activity (TEAC assay and EPR spectrometry) of each cultivar were d

31 idant activity than its racemate form in the TEAC assay at all pHs, with similar values in the FRAP a

32 HF) and its racemate [6R,S] form was made by TEAC assay at different pHs, FRAP assay, and ORAC assay.

33 tes observed in vitro, were slightly higher (TEAC assay for C(alc): 848.11 +/- 60.78 mumol TE/g prote

34 and DPPH assays were more suitable than the TEAC assay for predicting meat oxidation and any resulti

35 The TEAC assay of extracts ranged from 6.2 to 15.5 mmol/g ex

36 assay) and antioxidant capacities (FRAP and TEAC assay) of strawberry phenolics over time.

37 l phenolic content and antioxidant activity (TEAC assay).

38 ore sensitive to measure this parameter than TEAC assay.

39 FRAP and TEAC assays showed high correlations with total polyphen

40 t, antioxidant capacity using DPPH, FRAP and TEAC assays, and specific anthocyanins were determined u

41 nt capacities, documented by DPPH, FRAP, and TEAC assays.

42 ctivity than R. idaeus in the DPPH, FRAP and TEAC assays.

43 high antioxidant activity, the best value of TEAC being 2223+/-10.10muM, which means 91.1+/-0.43% oxi

44 This method suggested TEAC(red wine) > TEAC(coffee) > TEAC(green tea), which is the same as DPP

45 the Trolox equivalent antioxidant capacity (TEAC) coupled to ABTS decolorization test.

46 TEAC(CUPRAC) is the most suitable method for determining

47 Its antioxidant activity, measured by TEAC, DPPH, and TPC, was similar to 5-caffeoylquinic aci

48 ure through the use of different parameters (TEAC, EC50).

49 TEAC equivalence is as high as 44.1 and 47.4mmol Trolox/

50 ve analysis of antioxidant properties (DPPH, TEAC, FRAP), singlet oxygen production and intracellular

51 ed to determine total phenolic compounds and TEAC, FRAP, and ORAC were applied to determine the antio

52 and antioxidant capacity (DPPH 255.12 mumol TEAC g(-1), IC(50) 0.17 mg mL(-1), and ORAC 380.32 mumol

53 highest antioxidant capacity with 179.44 mol TEAC g(-1).

54 +/- 0.09 mg/mL (DPPH) and 17.44 +/- 0.16 mg TEAC/g (FRAP).

55 diphenyl-2-picrylhydrazyl (DPPH) (8.90 mumol TEAC/g) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sul

56 (Mobola plum) had the highest FRAP (9.5 mmol TEAC/g) and DPPH (14.2 IC(50) ug/mL) scavenging activiti

57 azoline-6-sulfonic acid) (ABTS) (16.52 mumol TEAC/g) assay.

58 od suggested TEAC(red wine) > TEAC(coffee) > TEAC(green tea), which is the same as DPPH, spectrophoto

59 rolox-equivalent antioxidant capacity assay (TEAC) in the second growing season, while the growing co

60 ng to the standard chosen, by analogy to the TEAC indice (Trolox Equivalent Antioxidant Capacity) alr

61 ion for converting EC50 into TEAC values and TEAC into EC50 is presented in this paper.

62 del for converting EC50 into TEAC values and TEAC into EC50 values works properly.

63 and trolox equivalent antioxidant capacity (TEAC) levels, and catalase (CAT) and glutathione peroxid

64 ME (GDE)-66.26 %; ABTS: FE (IDE)-1963.83 uM TEAC/mg extract; Phosphomolybdenum reduction: FE (IDE)-

65 +) scavenging activity ( approximately 232.3 TEAC, muM Trolox/g), whereas the ex vivo hydrolysate of

66 EC50 values of up to 0.08 mg/L or values of TEAC of 0.67 mmol Trolox/g of extract.

67 he color allows us to determine both TPC and TEAC of the sample by the analysis of a picture taken wi

68 The Trolox equivalent antioxidant capacity (TEAC) of each of these various alcoholic beverages is de

69 acity (DPPH) and trolox equivalent capacity (TEAC) of grape and acai pulps, with savings of time and

70 The Trolox equivalent antioxidant capacity (TEAC) of red wine, coffee and green tea determined using

71 The antioxidant capacity (TEAC) of the PcF films was significantly increased by th

72 tioxidant capacity (35.8%, 29.1%, 31.9%, for TEAC, ORAC and DPPH assay, respectively) compared to unt

73 anthocyanins, and antioxidant capacity using TEAC, ORAC and DPPH method, respectively).

74 ed significant correlations with DPPH, FRAP, TEAC (Pearson's r of 0.481, 0.331 and 0.417, respectivel

75 ia the topochemical ene-azide cycloaddition (TEAC) polymerization.

76 ar helix are suitably preorganized for their TEAC reaction.

77 This method suggested TEAC(red wine) > TEAC(coffee) > TEAC(green tea), which i

78 mely Trolox equivalent antioxidant capacity (TEAC), reducing power (RP) and metal chelation activity

79 ield, total phenols, total phlorotannins and TEAC, respectively.

80 d antioxidant activity was assayed using the TEAC system based on the 2,2'-azinobis(3-ethylbenzothiaz

81 40min with UV-Vis spectrometry, DAD-HPLC and TEAC test.

82 rolox equivalent antioxidant capacity assay (TEAC), the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical

83 dless of antioxidant assays (DPPH, FRAP, and TEAC) used.

84 The smallest TEAC value (1896+/-17muM), which means 75.9+/-0.7% oxida

85 system from protein isolate had the highest TEAC value and was shown to undergo single-electron tran

86 However, it is assumed that the TEAC value of alcoholic beverages is independent of the

87 statistical analysis, it was found that the TEAC value significantly depends on the TP, production m

88 A new equation for converting EC50 into TEAC values and TEAC into EC50 is presented in this pape

89 the proposed model for converting EC50 into TEAC values and TEAC into EC50 values works properly.

90 n than recommended furthermore increased the TEAC values by 30%.

91 mined on the basis of the dependences of the TEAC values obtained by this mathematical equation.

92 ] blends exhibited higher browning rates and TEAC values than corresponding [GE-GA] blends.

93 ing did however not systemically impact more TEAC values than cryo-milling.

94 ample weight at constant ABTS volume reduced TEAC values up to 50%.

95 Consequent size reduction increased TEAC values up to 90%.

96 the main phenolic compounds associated with TEAC values were those extracted by SC-CO(2), which were

97 A subsequent dehydration increased TEAC values, resistant starch content and decreased star

98 ween Trolox equivalent antioxidant capacity (TEAC) values and total anthocyanins, suggesting that the

99 The trolox equivalent antioxidant capacity (TEAC) values of various (hydrophilic and lipophilic) ant

100 and Trolox Equivalent Antioxidant Capacity (TEAC) values were calculated.

101 med the degradation of phenols; however, its TEAC was significantly (p<0.01) increased following irra

102 and Trolox equivalent antioxidant capacity (TEAC) was 95.25 mM.

103 ontent and antioxidant capacity (5.0 and 3.1 TEAC) was obtained during pods harvesting.