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Shirin Shahkoomahally and Asghar Ramezanian

the increase in absorbance of 0.01 at 410 nm in 1 min under the specified conditions. Total phenolic contents. Total phenolics were extracted and determined according to the method of Gutfinger (1981 ). Briefly, 5 mg of the dried fruit sample was

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Valtcho D. Zheljazkov, Juan L. Silva, Mandar Patel, Jelena Stojanovic, Youkai Lu, Taejo Kim and Thomas Horgan

distilled water before each reading. After calibration, 1 drop of filtered lettuce juice was placed on a glass prism of the refractometer. The results were recorded and expressed as percentage of SSC ( Stojanovic and Silva, 2007 ). Total phenolics. Lettuce

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S. Kaan Kurtural, Geoffrey Dervishian and Robert L. Wample

removed from samples using a rotary evaporator at 170 mbar at 30 °C. Each sample was then diluted with deionized water to a final volume of 25 mL. Total phenols, tannins, and monomeric anthocyanins were quantified spectrophotometrically (Lambda 25

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Tripti Vashisth, Mercy A. Olmstead, James Olmstead and Thomas A. Colquhoun

, 1990 ). Phytochemical composition is strongly influenced by genotypes; different cultivars can produce different concentrations of total phenolic compounds as well as specific phenolic compounds ( Atkinson et al., 2006 ; Buendia et al., 2010 ). Cantín

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Lixiang Miao, Yuchao Zhang, Xiaofang Yang, Jinping Xiao, Huiqin Zhang, Ming Jiang, Zuofa Zhang, Yuezhi Wang and Guihua Jiang

determined as described by Shui and Leong (2002) . Measurement of bioactive compound content and antioxidant capacity. TAC was measured using a spectrophotometer (U-0080D, Hitachi, Japan) ( Medina-Puche et al., 2014 ). To analyze the total phenolics, total

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Raquel Enedina Medina-Carrillo, Samuel Salazar-García, Jorge Armando Bonilla-Cárdenas, Juan Antonio Herrera-González, Martha Elva Ibarra-Estrada and Arturo Álvarez-Bravo

was found at Olive stage, whereas significantly smaller concentrations were observed at the S-II and harvest stages ( Table 2 ). Table 2. Influence of fruit developmental stage on the concentration of total phenolic compounds (milligrams gallic acid

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Mustafa Ozgen, Faith J. Wyzgoski, Artemio Z. Tulio Jr, Aparna Gazula, A. Raymond Miller, Joseph C. Scheerens, R. Neil Reese and Shawn R. Wright

ascertained the phenotypic variation among and within black raspberry cultivars commonly direct-marketed in the midwest. The goals of our study were as follows: 1) to measure the antioxidant capacity and to quantify total phenolic and anthocyanin constituents

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Gerry H. Neilsen, Denise Neilsen, Frank Kappel, Peter Toivonen and Linda Herbert

described for leaf samples and expressed on a fresh weight basis. Total phenolics were extracted from a 0.2-g freeze-dried cherry powder sample through addition of 5 mL 0.1% HCl in methanol. After the addition of the acidified methanol, the sample was then

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Fengyun Zhao, Yu Jiang, Xiufeng He, Huaifeng Liu and Kun Yu

NaOH titration, the vitamin C content was determined by 2,6-dichlorophenol indophenol titration, and the total phenol content was determined by the Folin-Ciocalteus method. The contents of total sugar, fructose, sucrose, and glucose were measured as

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Konstantinos G. Batziakas, Shehbaz Singh, Kanwal Ayub, Qing Kang, Jeffrey K. Brecht, Cary L. Rivard and Eleni D. Pliakoni

the ratio of variable fluorescence (Fv) to maximal fluorescence (Fm) (Fv/Fm) was calculated by the instrument. Nutritional quality. The nutritional quality of the stored spinach was evaluated by measuring total phenolic content, antioxidant capacity