85 research outputs found
Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
Antioxidant capacity was evaluated by a cellular model (Saccharomyces cerevisiae) and chemical
methods (FRAP, TEAC and total phenols by Folin-Ciocalteu assay) in the hydrophilic fraction (phenolic
compounds and ascorbic acid) of orange juices (OJs) from six varieties (Midknight, Delta Seedless, Rohde
Red, Seedless, Early and clone Sambiasi), harvested in two seasons. The contents of phenolic compounds
and ascorbic acid analyzed, respectively, by UPLC and HPLC were 370.04 76.97 mg/L and
52.05 6.69 mg/100 mL. Variety and season significantly influenced (p < 0.05) composition and antioxidant
capacity. TEAC and FRAP values correlated well with individual hydrophilic compounds (R2 > 0.991) but no
correlation with cellular assay was observed. An increase in survival rates between 23% and 38% was
obtained, excepting for two varieties that showed no activity (Rohde Red and Seedless). Narirutin, naringin-d,
ferulic acid-d2, didymin, neoeriocitrin and sinapic acid hexose and caffeic acid-d1 were the phenolic
compounds which contributed to survival rates (R2 = 0.979, p < 0.01
Quantificação de sorgoleone em extratos e raízes de sorgo sob diferentes períodos de armazenamento
Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS
Two Microsporum canis dipeptidyl peptidase genes with possible involvement in fungal virulence
Role of Microsporum canis antigens in the development of a specific and protective immune response
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