keyword
MENU ▼
Read by QxMD icon Read
search

phenol peel

keyword
https://www.readbyqxmd.com/read/28426090/oleuropein-down-regulated-il-1%C3%AE-induced-inflammation-and-oxidative-stress-in-human-synovial-fibroblast-cell-line-sw982
#1
Maria Luisa Castejón, Maria Ángeles Rosillo, Tatiana Montoya, Alejandro González-Benjumea, Jose Maria Fernández-Bolaños, Catalina Alarcón-de-la-Lastra
Rheumatoid arthritis (RA) is a chronic and systemic inflammatory autoimmune disease mainly characterized by aggressive hyperproliferation of synovial fibroblasts (SFs). It is accompained by a massive infiltration of inflammatory immune cells inducing progressive matrix degradation, destruction of cartilage and bone erosion through the production of inflammatory mediators. Oleuropein is the most prevalent phenolic component in olive leaves, seed, pulp and peel of unripe olives and is responsible for the characteristic bitter taste of unprocessed olives...
April 20, 2017: Food & Function
https://www.readbyqxmd.com/read/28423915/isolation-of-flavonoids-from-apple-peel-using-novel-graphene-oxide-cotton-fiber
#2
Z Xu, R Peng, X Chen, R Ghosh, H P V Rupasinghe
A novel graphene oxide cotton fibre (GOF) was used to adsorb flavonoids from crude ethanol extracts derived from apple peels. Ultra-high pressure liquid chromatography-mass spectrometry was used to analyse polyphenol content, and the resulting data demonstrated that GOF-based flash chromatography can be used to efficiently separate polyphenols from sugars and can facilitate the removal of 95% of the sugar content. Flavonoids can be easily separated from phenolic acids. Chalcones and flavonols were eluted with 100% methanol and subsequently flavan-3-ols can be eluted with 0...
April 20, 2017: Natural Product Research
https://www.readbyqxmd.com/read/28416860/characterization-of-phenolic-profile-and-antioxidant-capacity-of-different-fruit-part-from-lemon-citrus-limon-burm-cultivars
#3
Wanpeng Xi, Juanfang Lu, Junping Qun, Bining Jiao
Phenolic composition and antioxidant capacity of different fruit part including peel, pulp, juice, whole fruit and seed from five lemon cultivars (Feiminailao, Cuningmeng Limeng, Pangdelusaningmeng, Beijingningmeng) were investigated. Caffeic acid (9.31-741.4 μg/g FW) and chlorogenic acid (2.7-527.5 μg/g FW) were the dominant phenolic acid in fruit tested, Pangdelusaningmeng (PD) and Limeng peels with the highest contents, respectively. Hesperidin was the predominant flavanone (10.27-3315 μg/g FW), Cuningmeng (CN) peels with the highest level...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28414437/phenolic-content-and-antioxidant-activity-during-the-development-of-brookfield-and-mishima-apples
#4
Mayara C Stanger, Cristiano A Steffens, Cristina Soethe, Marcelo A Moreira, Cassandro V T do Amarante
The aim of this study was to characterize the changes in the contents of total (TPC) and individual (IPC) phenolic compounds, the total antioxidant activity (TAA) in the peel and pulp, and total anthocyanins (TAN) in the peel during the development of the fruits of 'Brookfield' and 'Mishima' apple trees. 'Brookfield' apples were harvested from the 49th to the 138th days after full bloom (DAFB) and 'Mishima' apples from the 45th to the 172th DAFB. In the pulp, the IPC, TPC, and TAA rapidly reduced at 75 and 79 DAFB for the 'Brookfield' and 'Mishima' apples, respectively, and then remained constant until commercial maturity...
April 24, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28407936/optimization-of-the-recovery-of-high-value-compounds-from-pitaya-fruit-by-products-using-microwave-assisted-extraction
#5
Federico Ferreres, Clara Grosso, Angel Gil-Izquierdo, Patrícia Valentão, Ana T Mota, Paula B Andrade
A green microwave-assisted extraction of high value-added compounds from exotic fruits' peels was optimized by Box-Behnken design using 3 factors: solid/solvent ratio, X1, temperature, X2, and extraction time, X3. By using Derringer's desirability function, optimum extraction yields are obtained with X1=1/149.95g/mL, X2=72.27°C and X3=39.39min (white-fleshed red pitaya) and X1=1/148.96g/mL, X2=72.56°C and X3=5.02min (yellow pitaya) and a maximum betacyanin content is achieved with X1=1/150g/mL, X2=49.33°C and X3=5min...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28407922/continuous-extraction-of-phenolic-compounds-from-pomegranate-peel-using-high-voltage-electrical-discharge
#6
Jun Xi, Lang He, Liang-Gong Yan
Pomegranate peel, a waste generated from fruit processing industry, is a potential source of phenolic compounds that are known for their anti-oxidative properties. In this study, a continuous high voltage electrical discharge (HVED) extraction system was for the first time designed and optimized for phenolic compounds from pomegranate peel. The optimal conditions for HVED were: flow rate of materials 12mL/min, electrodes gap distance 3.1mm (corresponding to 29kV/cm of electric field intensity) and liquid to solid ratio 35mL/g...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28395820/characterization-and-quantification-of-fruit-phenolic-compounds-of-european-and-tunisian-pear-cultivars
#7
Marwa Brahem, Catherine M G C Renard, Severin Eder, Michèle Loonis, Rim Ouni, Messaoud Mars, Carine Le Bourvellec
The flesh and peel of 19 pear cultivars (8 Tunisian dessert cultivars, 8 European dessert cultivars and 3 French perry pear cultivars) were studied for their phenolic composition. Phenolic compounds were identified by HPLC/ESI-MS(2) and individually quantified by HPLC-DAD. Five classes of polyphenols were present: flavan-3-ols, phenolic acids, flavonols, anthocyanins and simple phenolics (hydroquinones). The total phenolic content ranged between 0.1g/kg Fresh Weight (FW) ('Conference' cultivar) and 8.6g/kg FW ('Plant De Blanc' cultivar) in the flesh and between 1...
May 2017: Food Research International
https://www.readbyqxmd.com/read/28393409/effects-of-avocado-persea-americana-on-metabolic-syndrome-a-comprehensive-systematic-review
#8
REVIEW
Jamshid Tabeshpour, Bibi Marjan Razavi, Hossein Hosseinzadeh
Metabolic syndrome (MetS) is a clustering of risk factors including high blood glucose, dyslipidemia, hypertension, and obesity that lead to the increased risk of type 2 diabetes mellitus and cardiovascular diseases (CVDs), which are among leading causes of death in the world. Metabolic syndrome increases the risk of type 2 diabetes mellitus and CVDs by approximately five and three folds, respectively. Therefore, it is of vital importance to manage such conditions with herbal options which have less undesirable adverse effects and may be more efficacious in comparison with synthetic options...
April 10, 2017: Phytotherapy Research: PTR
https://www.readbyqxmd.com/read/28318962/effects-of-an-acid-alkaline-treatment-on-the-release-of-antioxidants-and-cellulose-from-different-agro-food-wastes
#9
Vellingiri Vadivel, Alessandro Moncalvo, Roberta Dordoni, Giorgia Spigno
The present investigation was aimed to evaluate the release of both antioxidants and cellulosic fibre from different agro-food wastes. Cost-effective and easily available agro-food residues (brewers' spent grains, hazelnut shells, orange peels and wheat straw) were selected and submitted to a double-step acid/alkaline fractionation process. The obtained acid and alkaline liquors were analysed for total phenols content and antioxidant capacity. The final fibre residue was analysed for the cellulose, lignin and hemicellulose content...
March 15, 2017: Waste Management
https://www.readbyqxmd.com/read/28303046/antioxidant-activity-and-polyphenolic-compound-stability-of-lentil-orange-peel-powder-blend-in-an-extrusion-process
#10
Rahul P Rathod, Uday S Annapure
Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28274356/chemical-peels-in-active-acne-and-acne-scars
#11
Georgios Kontochristopoulos, Eftychia Platsidaki
Chemical peeling is a widely used procedure in the management of acne and acne scars. It causes controlled destruction of a part of or the entire epidermis, with or without the dermis, leading to exfoliation and removal of superficial lesions, followed by regeneration of new epidermal and dermal tissues. The most frequently used peeling agents are salicylic acid, glycolic acid, pyruvic acid, lactic acid, mandelic acid, Jessner solution, trichloroacetic acid, and phenol. The appropriate peel is chosen based on the patient's skin type, acne activity, and type of acne scars...
March 2017: Clinics in Dermatology
https://www.readbyqxmd.com/read/28242944/postharvest-chitosan-gallic-acid-and-chitosan-gallate-treatments-effects-on-shelf-life-quality-antioxidant-compounds-free-radical-scavenging-capacity-and-enzymes-activities-of-sukkari-bananas
#12
Mohamed A Awad, Adel D Al-Qurashi, Saleh A Mohamed, Reda M El-Shishtawy, Md Arfan Ali
The effect of postharvest chitosan, gallic acid (GA) and chitosan gallate (CG) dipping treatments at different concentrations on quality parameters, antioxidant compounds, free radical scavenging capacity (FRSC) and enzymes activities of 'Sukkari' bananas were studied during storage (ripening) at 20 ± 2 °C and 60-70% RH for 13 days. Weight loss and peel color index (the change from green to yellow) increased while, membrane stability index of peel tissues, pulp firmness and acidity decreased during storage...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28193408/physicochemical-characterization-antioxidant-capacity-total-phenolic-and-proanthocyanidin-content-of-flours-prepared-from-pequi-caryocar-brasilense-camb-fruit-by-products
#13
Daniela P Leão, Adriana S Franca, Leandro S Oliveira, Rita Bastos, Manuel A Coimbra
The potential of pequi by-products as substrates for the production of flours rich in antioxidant dietary fibers was evaluated. Dietary fiber contents ranged from 39.8 to 43.3g/100g with pectic polysaccharide fraction constituted of rhamnogalacturonans and hemicellulose fraction consisted of arabinogalactans, xylans and glucomannans. Total polyphenols, non-extractable proanthocyanidins (NEPA) and carotenoid contents of the flours were determined (respectively, 15.5-17.4g GAE/100g, 215.54-346.84mg/100g and 2116...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28191939/phytochemical-profiles-of-new-red-fleshed-apple-varieties-compared-with-traditional-and-new-white-fleshed-varieties
#14
David Bars-Cortina, Alba Macià, Ignasi Iglesias, Maria Paz Romero, Maria José Motilva
This study is an exhaustive chemical characterization of the phenolic compounds, triterpenes, and organic and ascorbic acids in red-fleshed apple varieties obtained by different breeding programs and using five traditional and new white-fleshed apple cultivars as reference. To carry out these analyses, solid-liquid extraction (SLE) and ultraperformance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) were used. The results showed that the red-fleshed apples contained, in either the flesh or peel, higher amounts of phenolic acids (chlorogenic acid), anthocyanins (cyanidin-3-O-galactoside), dihydrochalcones (phloretin xylosyl glucoside), and organic acids (malic acid) but a lower amount of flavan-3-ols than the white-fleshed apples...
February 13, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28176161/erratum-to-carotenoids-phenolic-profile-mineral-content-and-antioxidant-properties-in-flesh-and-peel-of-prunus-persica-fruits-during-two-maturation-stages
#15
Samia Dabbou, Samira Maatallah, Antonella Castagna, Monia Guizani, Wala Sghaeir, Hichem Hajlaoui, Annamaria Ranieri
No abstract text is available yet for this article.
March 2017: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/28170233/polyphenol-and-ellagitannin-constituents-of-jabuticaba-myrciaria-cauliflora-and-chemical-variability-at-different-stages-of-fruit-development
#16
Luciane Dias Pereira, João Marcos Gonçalves Barbosa, Antonio Jorge Ribeiro da Silva, Pedro Henrique Ferri, Suzana Costa Santos
A new ellagitannin named cauliflorin (1), seven known hydrolyzable tannins (2-8), and six known phenolics (9-14) were isolated from jabuticaba. Compounds 2-8 had not been previously isolated from M. cauliflora fruits. The jabuticaba fruit was analyzed at four developmental stages for ellagitannins 1, 3, 7, and 8, phenolic acids 11 and 12, anthocyanins, organic acids, and sugars via HPLC-UV-DAD and NMRq. The content of ellagitannins and organic acids declined during fruit development, whereas at full ripeness sugar and anthocyanin levels underwent a sharp increase and were mainly constituted by fructose and cyanidin-3-O-glucose, respectively...
February 7, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28165379/in-vitro-lipophilic-antioxidant-capacity-antidiabetic-and-antibacterial-activity-of-citrus-fruits-extracts-from-aceh-indonesia
#17
Ernawita, Ruri Agung Wahyuono, Jana Hesse, Uta-Christina Hipler, Peter Elsner, Volker Böhm
This study reports in vitro lipophilic antioxidant, inhibition of α-amylase and antibacterial activities of extracts of peel and pulp of citrus samples from Aceh, Indonesia. HPLC (high-performance liquid chromatography), phytochemical, and FTIR (fourier transform infrared) analysis detected carotenoids, flavonoids, phenolic acids and terpenoids, contributing to the biological potencies. Most peel and pulp extracts contained lutein and lower concentrations of zeaxanthin, α-carotene, β-carotene and β-cryptoxanthin...
February 3, 2017: Antioxidants (Basel, Switzerland)
https://www.readbyqxmd.com/read/28139056/phenolic-composition-of-pomegranate-peel-extracts-using-an-liquid-chromatography-mass-spectrometry-approach-with-silica-hydride-columns
#18
Joshua E Young, Zhongli Pan, Hui Ean Teh, Veena Menon, Brent Modereger, Joseph J Pesek, Maria T Matyska, Lan Dao, Gary Takeoka
The peels of different pomegranate cultivars (Molla Nepes, Parfianka, Purple Heart, Wonderful and Vkunsyi) were compared in terms of phenolic composition and total phenolics. Analyses were performed on two silica hydride based stationary phases: phenyl and undecanoic acid columns. Quantitation was accomplished by developing a liquid chromatography with mass spectrometry approach for separating different phenolic analytes, initially in the form of reference standards and then with pomegranate extracts. The high-performance liquid chromatography columns used in the separations had the ability to retain a wide polarity range of phenolic analytes, as well as offering beneficial secondary selectivity mechanisms for resolving the isobaric compounds, catechin and epicatechin...
January 31, 2017: Journal of Separation Science
https://www.readbyqxmd.com/read/28137606/protective-effects-of-rambutan-nephelium-lappaceum-peel-phenolics-on-h2o2-induced-oxidative-damages-in-hepg2-cells-and-d-galactose-induced-aging-mice
#19
Yongliang Zhuang, Qingyu Ma, Yan Guo, Liping Sun
Rambutan peel phenolic (RPP) extracts were prepared via dynamic separation with macroporous resin. The total phenolic content and individual phenolics in RPP were determined. Results showed that the total phenolic content of RPP was 877.11 mg gallic acid equivalents (GAE)/g extract. The content of geranin (122.18 mg/g extract) was the highest among those of the 39 identified phenolic compounds. RPP protected against oxidative stress in H2O2-induced HepG2 cells in a dose-response manner. The inhibitory effects of RPP on cell apoptosis might be related to its inhibitory effects on the generation of intracellular reactive oxygen species and increased effects on superoxide dismutase activity...
January 27, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28120142/vacuum-drying-for-extending-litchi-shelf-life-vitamin-c-total-phenolics-texture-and-shelf-life-assessment
#20
Felipe Richter Reis, Aline Caroline de Oliveira, Gabriella Giani Pieretti Gadelha, Marcela Breves de Abreu, Hillary Isabelle Soares
In an attempt to obtain shelf-stable litchi fruit with preserved nutritional quality and good sensory features, quarters of peeled and pitted fruits were vacuum dried at 50, 60 and 70 °C at a constant pressure of 8.0 kPa. The product was assessed for its vitamin C, total phenolics and texture (hardness). In addition, the product with the best texture was assessed for its shelf-life by means of accelerated testing. Results suggest that vacuum dried litchi retained almost 70% of the vitamin C and total phenolics when compared to frozen fruits (control)...
January 24, 2017: Plant Foods for Human Nutrition
keyword
keyword
88015
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"