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Comparison Between Some Common Clays as Adsorbents of Carotenoids, Chlorophyll and Phenolic Compounds from Vegetable Oils
Adsorbents of Carotenoids Chlorophyll and Phenolic Compounds
2016/6/2
Four different clays were compared for their capacities to adsorb chlorophyll and carotenoids; two major pigments in vegetable oils at 30 and 100°C. The clays used include Fulmont, Tonsil N, Tonsil AC...
Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia
flavonols hydroxycinnamic acids HPLC fruit processing recommended daily intake
2014/8/11
Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly cons...
Varietal differentiation of white wines on the basis of phenolic compounds profile
authenticity grapevine variety HPLC chemometric analysis Vitis vinifera L.
2014/2/24
The authenticity of grapevine varieties is a very important topic in the Czech Republic, where varietal wines is very important for wine drinkers. The wines from 7 grapevine varieties were investigate...
Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds
high-performance liquid chromatography multivariate analysis wine terroir chemotaxonomy
2014/2/24
Eighteen non-flavonoid phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, and stilbenes were analysed in 43 monovarietal wines originated from five wine-growing regions in the Czec...
Influence of locality on content of phenolic compounds in white wines
authenticity grapevine HPLC terroir wine analysis
2014/2/24
Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seve...
Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract
phenolic compounds fruits in vitro digestion dialysate membranes antioxidant activity
2010/3/24
The aim of this work is to establish the antioxidant properties of polyphenolic compounds of selected fruits before and after their transformations during digestion. The experiment was conducted in in...
Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region
fermentation phenols anthocyanins
2009/3/19
Large scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Sk...
Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC
Saussurea salicifolia HPLC UV254 detector quercetin kaempferol
2014/3/10
The flavonoid aglycone content of ethyl acetate fraction of Saussurea salicifolia (L.) DC was analysed by the HPLC “Agilent” 1100 with Alltech C18 μm column, UV254 detector, flow rate: 1 ml/min, mobil...
Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds
olive oil phenols apoptosis hydrogen peroxide
2014/3/10
In the present investigation the ability of different phenolic compounds, either present or not in olive oil, to induce both apoptosis on tumour cells and H2O2 accumulation in cell culture medium was ...
Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes
oats HPLC ferulic acid coumaric acid total phenolic compounds
2014/3/4
Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany...
