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coffea eugenioides/antioksidantti
Linkki tallennetaan leikepöydälle
Sivu 1 alkaen 75 tuloksia
Exogenous Kinetin Promotes the Nonenzymatic Antioxidant System and Photosynthetic Activity of Coffee (Coffea arabica L.) Plants Under Cold Stress Conditions.
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Coffee plants are seasonally exposed to low chilling temperatures in many coffee-producing regions. In this study, we investigated the ameliorative effects of kinetin-a cytokinin elicitor compound on the nonenzymatic antioxidants and the photosynthetic physiology of young coffee plants subjected to
Optimization of the extraction of natural antioxidants from Coffea robusta leaves and evaluation of their ability to preserve palm olein from oxidation during accelerated storage.
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Response surface methodology (RSM) was used to optimize the extraction of phenolic antioxidants of Coffea robusta leaves and to evaluate the effect of optimized extract and storage time on the stability of palm olein. The optimization of the extraction process was conducted, and the total polyphenol
Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves.
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The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant
Structural characterization, antioxidant, and antibiofilm activities of Coffea canephora green seeds
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Objectives In order to explore Coffea canephora green seeds as natural extract for application in the functional-food industry, we focused this study to the evaluation of the antioxidant and the antiadhesion effect of C. canephora green seeds extracts. Methods The analysis of C. canephora green
Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
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In order to investigate the role of roasting conditions in antioxidant formation, methanol and hot water extracts from Robusta coffee beans roasted for various lengths of time and at various temperatures were analyzed for total phenolic acid, chlorogenic acid, and caffeine content, as well as for
Green coffee seed residue: A sustainable source of antioxidant compounds.
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Oil extraction from green coffee seeds generates residual mass that is discarded by agribusiness and has not been previously studied. Bioactive secondary metabolites in coffee include antioxidant phenolic compounds, such as chlorogenic acids. Coffee seeds also contain caffeine, a pharmaceutically
Antioxidant and neuronal cell protective effects of columbia arabica coffee with different roasting conditions.
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In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium (230°C, 10 min), city (230°C, 12 min) and french (230°C, 15 min) coffee beans. Total
A role for ferritin in the antioxidant system in coffee cell cultures.
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Iron (Fe) is an essential nutrient for plants, but it can generate oxidative stress at high concentrations. In this study, Coffea arabica L. cell suspension cultures were exposed to excess Fe (60 and 240 μM) to investigate changes in the gene expression of ferritin and antioxidant enzymes. Iron
Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-line ABTS Assay to High Performance Size Exclusion Chromatography.
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BACKGROUND
Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans,
Synergistic antioxidative properties of phenolics from natural origin toward low-density lipoproteins depend on the oxidation system.
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Using an approach in line with that of a previous report, we assessed the antioxidant activity of several natural, polyphenol- or tocotrienol-rich mixtures: extracts from Elaesis Guineensis oil (A) and Vitis vinifera (B), a Coffea robusta powder (C), and extracts from Olea europea mill wastewaters
Optimisation of the azinobis-3-ethyl-benzothiazoline-6-sulphonic acid radical scavenging assay for physiological studies of total antioxidant activity in woody plant germplasm.
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A robust spectroscopic method for determining total antioxidant activity in aqueous extractions has been applied to tissues from diverse woody plant species, including seeds of Coffea arabica and in vitro shoots from Ribes nigrum, Picea sitchensis and Shorea leprosula. The assay involves scavenging
Assessment of the content of phenolics and antioxidant actions of the Rubiaceae, Ebenaceae, Celastraceae, Erythroxylaceae and Sterculaceae families of Mauritian endemic plants.
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There is continued interest in the assessment of the bioefficacy of the active principles in extracts from a variety of traditional medicine and food plants in order to determine their impact on the management of a variety of clinical conditions and maintenance of health. The polyphenolic
Coffea arabica seedlings genotypes are tolerant to high induced selenium stress: Evidence from physiological plant responses and antioxidative performance
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Selenium (Se) is considered a beneficial element to higher plants based on its regulation of antioxidative system under abiotic or biotic stresses. However, the limit of beneficial and toxic physiological effects of Se is very narrow. In the present study, the antioxidant performance, nutritional
Gene expression of antioxidant enzymes and coffee seed quality during pre- and post-physiological maturity.
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Seeds collected at different maturation stages vary in physiological quality and patterns of protective antioxidant systems against deterioration. In this study we investigated the expression of genes that codify catalase (CAT), dismutase superoxide (SOD), and polyphenol oxidase (PPO) during the
HPLC analysis of phenolic acids, antioxidant activity and in vitro effectiveness of green and roasted Caffea arabica bean extracts: a comparative study.
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Coffee is a popular drink; it is one of the most commercialized food products and a rich source of biologically active compounds that are important for human health. This study aimed to prove the anticancer activity of green coffee (GC) and roasted coffee (RC) bean aqueous extracts (Coffea arabica)
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