comparative study of antioxidant capacity of raw by india
Avocado Seed: A Comparative Study of Antioxidant Content
Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation Francisco J. Segovia , 1 Gádor Indra Hidalgo , 1 Juliana Villasante , 1 Xavier Ramis , 2 and María Pilar Almajano 1, *
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Comparative study on antioxidant activity of different
Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India Author links open overlay panel Sushama A. Marathe V. Rajalakshmi Sahayog N. Jamdar Arun Sharma Show more
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A comparative study on the antioxidant activity
Hence, in the present work, a comparative study of the antioxidant property of these plants has been taken up. Materials and Methods: The methanolic extracts of Terminalia paniculata and Madhuca longifolia were evaluated by in vitro methods for the free radical scavenging and antioxidant properties. The models used were ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl), Nitric oxide, hydroxyl radical and hydrogen peroxide scavenging.
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Antioxidant activity of some leafy vegetables of India: A
Antioxidant activity of some leafy vegetables of India: A comparative study. Total antioxidant activity was measured, based on the reduction of Mo (VI) to Mo (V) by the extract and subsequent formation of green phosphate/Mo (V) complex at acid pH. The extracts were found to have different levels of antioxidant properties in the systems tested.
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Capsaicinoids, Polyphenols and Antioxidant Activities
The use of DPPH is a standard means of measuring the antioxidant capacity of fruits and vegetable extracts. The DPPH scavenging activities of pepper cultivars are shown in Table 1 . Scavenging of DPPH free radicals ranged from 61% to 87% and from 59% to 87% in green and red/yellow stages of different pepper cultivars, respectively.
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Antioxidant activity of some leafy vegetables of India: A
Antioxidant activity of some leafy vegetables of India: A comparative study Article in Food Chemistry 101(2):471-474 · December 2007 with 1,083 Reads How we measure 'reads'
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Comparative Assessment of Phenolic Content and in Vitro
The present study was focused on comparative assessment of phenolic content and in vitro antioxidant capacity in the pulp and peel of mango cultivars. Though phenolic compounds showed a significant contribution in the inhibition of free radicals, the antioxidant capacity of mango and other fruits is not only due to the content of phenolic acids.
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Effect of blanching and cooking on antioxidant capacity
the antioxidant capacity of mushrooms. Moreover, the existing studies have focused solely on alcoholic extracts. Therefore, this study aims to compare the influence of blanching (in citric acid solution) and boiling on the antioxidant potential and total phenolics content of both water and ethanolic extracts obtained from mushrooms.
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A comparative study on antioxidant activities of different
The present study evaluated in vitro antioxidant activities of four varieties of eggplant commonly used in Indian cooking, in terms of total phenolic content, DPPH, total reducing power, superoxide radical scavenging activity, metal chelating activity and total anthocyanins.
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Comparative Study of Antioxidant Properties and Total
Aqueous extracts of 30 plants were investigated for their antioxidant properties using DPPH and ABTS radical scavenging capacity assay, oxygen radical absorbance capacity (ORAC) assay, superoxide dismutase (SOD) assay, and ferric reducing antioxidant potential (FRAP) assay. Total phenolic content was also determined by the Folin−Ciocalteu method.
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Comparative Study of Antioxidant Capacity of Raw Powder
This study aimed to compare antioxidant capacity of raw tea powder and tea waste sample by FRAP assay.Safaa Y. Qusti*, Ahmed N. Abo- khatwa and Mona A. Bin Lahwa,Screening of antioxidant activity and phenolic content of selected food items cited in the holly Quran, European Journal of
Send InquiryComparative evaluation of various total antioxidant capacity
Antioxidant capacity assays may be broadly classified as electron transfer (ET)- and hydrogen atom transfer (HAT)-based assays.ET-based assays measure the capacity of an antioxidant in the reduction of an oxidant, which changes colour when reduced.
Send InquiryContribution of low-molecular-weight antioxidants to the
In this study four cultivars of lentil originating from Spain were examined: cv Paula, cv AguedaAlso, changes in the content of low-molecular-weight antioxidants (LMWA) andOn the basis of the results obtained, the contribution of LMWA and soluble proteins to the PRTC and TEAC of raw, cooked, and
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Assessment of the Antioxidant Capacity of Standard Compounds
The antioxidant capacity (AOC) of some standard compounds and commercial beverages was determined using an electroanalytical method whichThe fringe tree (Chionanthus virginicus) is used as a raw material by pharmaceutical industries for the preparation of homeopathy tinctures.
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Screening of Some Indian Household Spices for Comparative
ABSTRACT Background: India is endowed with enormous varieties of spices grown in the majority of the country andGraph 1: Depicts comparative studies of antioxidant activities of.Antioxidant activities involve in the reduction in the redox reaction between oxidant and substrate and antiradical
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Screening of some indian household spices for
Oxidants, antioxidants, and the degenerative diseases of aging.4. Sultana S, Ripa FA, Hamid K. Comparative antioxidant activity study of some commonly used spices in Bangladesh.Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in
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A comparative study on the antioxidant activity of methanolic
Total antioxidant capacity (TAC) of samples was determined by the method reported by Prieto et al.[26] with some modifications. 0.5 ml of samples/standard atThe iron reducing capacity of the methanolic extractives of TL, TF, TSB and TRB were estimated from their ability to reduce the Fe3+
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Methods for the Determination of Antioxidant Capacity
Keywords. Antioxidant Capacity Trolox Equivalent Antioxidant Capacity Ferric Reduce Antioxidant Power Oxygen Radical Absorbance Capacity Single Electron Transfer.Litescu S.C., Eremia S., Radu G.L. (2010) Methods for the Determination of Antioxidant Capacity in Food and Raw Materials.
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Total antioxidant capacities of raw and cooked meats.
This study investigated the total antioxidant capacity (TAC) of meats (beef, chicken, pork and fish) and its changes on thermal treatment. The QUENCHER procedure, which is performed directly on the solid material without extraction, was selected and proved to be particularly suitable for meat samples.
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Extraction Techniques for Bioactive Compounds and Antioxidant
Extract antioxidant capacity was evaluated by three methods (i.e., DPPH, FRAP, and Voltammetry) and phenolic compounds andThe aim of the present study was to evaluate different extraction methods related to bioactive compounds, antioxidant capacity, and vitamin C content from Chilean
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