ライフサイエンスコーパス: phenolic acid

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

2 f which were flavonoid and two non-flavonoid phenolic acids.

3 ) highlighting differences in flavonoids and phenolic acids.

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

5 ot negligible for alkylphenols, tyrosols and phenolic acids.

6 absolute bioaccessibility of flavonoids and phenolic acids.

7 icropores volume were important for removing phenolic acids.

8 lavones, anthocyanins, proanthocyanidins and phenolic acids.

9 tically linked to the actions of circulating phenolic acids.

10 thermal treatments increased the content of phenolic acids.

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

12 terns in soluble free and soluble conjugated phenolic acids.

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

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

15 ease its content of flavonoid glycosides and phenolic acids.

16 /di-glycosides, proanthocyanidin dimers, and phenolic acids.

17 ent, but also in the type of individual free phenolic acids.

18 l aglycones to phloroglucinol carboxylic and phenolic acids.

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

20 Over 180 phytochemicals (87 flavonoids, 41 phenolic acids, 16 terpenoids, 8 sulfate derivatives, 7

21 e presence of 6 anthocyanins, 4 flavanols, 4 phenolic acids, 2 hydrolysable tannins and 31 flavonols

22 35mg/kg dry matter) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were s

23 ng sugars (46.7-84.5%), availability of free phenolic acids (256.7%) and reduction of the bound pheno

24 -3-glucoside and cyanidin-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavon

25 exhibited a higher content in total soluble phenolic acids (+34%) than break meal.

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

27 0.5%), antioxidant capacity (83.3-91.3%) and phenolic acids (49.5-96.7%) (p < 0.05).

28 d 'Blaue Veltlin' had the highest content of phenolic acids (5.5 mg/g).

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

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

31 26 anthocyanins, 9 flavonols and flavons, 7 phenolic acids, 6 flavan-3-ols, and 1 stilbene.

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

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

34 ic acids (256.7%) and reduction of the bound phenolic acids (71.1%).

35 s, isoflavonoids, flavonols, and flavanols), phenolic acids (74 compounds belonging to hydroxycinnami

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

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

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

39 Among phenolic acids, an enrichment in chlorogenic, neochlorog

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

41 Phenolic acid and flavonoid contents in fresh hypanthium

42 les contained significantly more dry matter, phenolic acid and flavonoids, including myrycetin, querc

43 %), although heating affected positively the phenolic acid and flavonol aglycon contents.

44 Phenolic acid and phenylpyruvic acid derivatives were al

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

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

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

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

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

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

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

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

53 pact on the production of glucosinolates and phenolic acids and antioxidant properties in a microshoo

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

55 a significantly higher concentration of some phenolic acids and beta-carotene.

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

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

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

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

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

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

62 Derivatives of phenolic acids and flavan-3-ols, along with eriodictyol

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

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

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

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

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

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

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

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

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

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

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

74 Phenolic acids and flavonols of shalgam samples were stu

75 Different oligopeptides, phenolic acids and flavonols were identified as contribu

76 M by itself contains a significant amount of phenolic acids and flavonols, influencing the final reco

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

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

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

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

81 lling process leads to a severe reduction of phenolic acids and methyl-donors in the end-products.

82 tector (HPLC- DAD), for the determination of phenolic acids and methylxanthines in tea (Camellia Sine

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

84 Nine phenolic acids and nineteen flavonoids were quantified u

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

86 A total of twelve flavonoids, three phenolic acids and one phenylpropanoid glucoside were id

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

88 6 analytes, including 22 phenolic compounds (phenolic acids and polyphenols), 6 known non-phenolic an

89 4-h) absorption and excretion of flavonoids, phenolic acids and proanthocyanidins (PACs) from a low-c

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

91 g/100 g), and fruits and vegetables provided phenolic acids and procyanidins.

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

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

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

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

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

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

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

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

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

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

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

103 ol concentrations (principally flavanols and phenolic acids) and high total antioxidant capacity comp

104 unds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or ten

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

106 in vitro antioxidant activities, individual phenolic acids, and anthocyanins profiles were investiga

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

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

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

110 In this study, we analyzed nutrients, phenolic acids, and microbial communities in soils from

111 Interactions between SCSE phenolic acids, and pelargonidin-3-glucoside and pelargo

112 on of anthocyanins, flavan-3-ols, flavonols, phenolic acids, and resveratrol in blueberry genotypes w

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 In the new cultivar, five anthocyanins, five phenolic acids, and ten non-anthocyanin flavonoids were

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

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

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

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

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

121 well as produce millet products with higher phenolic acids antioxidant activity and lower GI.

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

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

124 Phenolic acids are present in our diet in different food

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

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

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

128 atistics outlined flavonoids, furofurans and phenolic acids as the most discriminant phenolics.

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

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

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

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

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

134 nolic compounds were identified, such as two phenolic acids (caffeic acid derivatives) and eight flav

135 fferent Lactobacillus species and changes in phenolic acid, carotenoid content and antioxidant capaci

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

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

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

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

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

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

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

143 Furthermore, phenolic acid compounds and flavonoids were quantified b

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

145 ihydroxybenzoic acid, dimethoxybenzoic acid; phenolic acid conjugates, 3-p-coumaroylquinic acid, 4-p-

146 maintained a higher antioxidant capacity and phenolic acid content (+52% for soluble and + 54% for ce

147 sativa L.) cultivars with high flavonoid and phenolic acid content and demonstrated their anti-diabet

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

149 ations between AChE and BuChE inhibition and phenolic acid content were low (r = 0.388 and 0.355), mo

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

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

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

153 Phenolic acid contents of the Rosa species increased non

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

155 etin glycoside, indolamine; punigratane, and phenolic acid; coutaric acid were identified for the fir

156 s examined; the first report in a virus of a phenolic acid decarboxylase, proteasomal subunit, or cys

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

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

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

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

161 The accumulation of phenolic acids derivatives highlighted the microbial met

162 Two phenolic acids (DL-3-phenylactic acid and 3-4-dihydroxyh

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

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

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

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

167 hemicals (carotenoids, anthocyanins, tocols, phenolic acids, etc.).

168 2% for soluble and + 54% for cell-wall bound phenolic acids), even after extrusion, than the conventi

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

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

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

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

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

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

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

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

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

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

179 Briefly, 26 compounds, classified as phenolic acids, flavonoids and other polar compounds wer

180 nce of different phenolic compounds, such as phenolic acids, flavonoids or tannins.

181 A number of soluble phenolics such as phenolic acids, flavonoids, and proanthocyanidins were f

182 showed a very diverse PC profile, including phenolic acids, flavonoids, ellagitannins and proanthocy

183 Phenolic acids, flavonoids, lignans and other polyphenol

184 and its extract, and bread's composition in phenolic acids, flavonoids, micro elements, and macro el

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

186 Syringic acid (SA) is a natural phenolic acid found in vegetables, fruits, and other pla

187 yringic acid were the main components in the phenolic acid fraction in the wheatgrass.

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

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

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

191 nds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acid

192 Six phenolic acids (Gallic, trans-cinnamic, caffeic, ferulic

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

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

195 rized by determining 45 compounds, including phenolic acids, glycosylated flavonoids, alkamides and f

196 es based on metal complexes of plant-derived phenolic acids have attracted much attention due to thei

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

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

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

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

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

202 The phenolic acids identified included benzoic and cinnamic

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

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

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

206 Ferulic acid is a major phenolic acid in pigmented rice, being three-fold greate

207 centration, thus suggesting the role of this phenolic acid in the antioxidant properties of the extra

208 p-coumaric and chlorogenic acids were major phenolic acids in barnyard millet.

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

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

211 The changes in reducing sugars and phenolic acids in different fractions caused by the hydr

212 The results showed that Mn, Cu, and 5 phenolic acids in ginseng-cultivated soil were significa

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

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

215 y applied for the analysis of flavonoids and phenolic acids in tea and honey samples.

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

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

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

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

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

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

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

223 xanthones, anthraquinones, phloroglucinols, phenolic acids, indole derivatives, tyrosine analogues,

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

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

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

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

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

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

230 as analyzed in fecal samples and BDPP-driven phenolic acid metabolites extraction was measured in pla

231 We quantified key urinary coffee phenolic acid metabolites repeated three times in 36 vol

232 total concentrations of anthocyanin-derived phenolic acid metabolites significantly increased, dose-

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

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

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

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

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

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

239 Phenolic acids (PA) and Maillard reaction indices (MRI)

240 (p < 0.05) decreased the content of sugars, phenolic acids (PA) and sesquiterpene lactones (SL) in D

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

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

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

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

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

246 The phenolic acids profile was quite similar in both groups

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

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

249 und between flavonols (r = 0.709 and 0.678), phenolic acids (r = 0.513 and 0.487), flavan-3-ols (r =

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

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

252 3.3 and 6.01mg/g of flavanols, flavonols and phenolic acids, respectively and, along with pure catech

253 kg and 518 mg/kg soluble and cell wall-bound phenolic acids, respectively), making tritordeum interes

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

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

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

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

258 ntext, interactions of a naturally occurring phenolic acid, sinapic acid (SA) and its Cu(2+) complex

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

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

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

262 Phenolic acids such as protocatechuic acid, vanillic aci

263 The presence of organic acids, namely phenolic acids, such as hydroxycinnamic acids, and long

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

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

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

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

268 significantly affects the bioavailability of phenolic acids that drive the dietary polyphenols' cogni

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

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

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

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

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

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

275 The total content of phenolic acids was 29.63 mg/100 g dw, and neochlorogenic

276 The presence of four phenolic acids was confirmed in the microshoots.

277 The correlation between RS contents and phenolic acids was determined by multivariate statistics

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

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

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

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

282 unds comprising anthocyanins, flavonols, and phenolic acids were identified and characterized by LC-D

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

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

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

286 Some phenolic acids were incorporated into Maillard reaction

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

288 Phenolic acids were predominant compounds in chickpeas,

289 Phenolic acids were present in PS and MDBP whereas proan

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

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

292 Phenolic acids were released by reUmChlE from natural su

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

294 minated seeds provided the majority of their phenolic acids, where ferulic and p-coumaric acids were

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

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

297 ted with the bioavailability of BDPP-derived phenolic acids, which in turn, are associated with memor

298 bell pepper fruits appeared to be richer in phenolic acids, while organic samples contained signific

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

300 Binding of phenolic acids with serum proteins greatly influences th