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potato/प्रतिऑक्सीकारक

लिंक क्लिपबोर्ड पर सहेजा गया है
पृष्ठ 1 से 549 परिणाम

Antioxidative system in sweet potato root is activated by low-temperature storage.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
Sweet potato is susceptible to chilling injury during low-temperature storage. To explore the correlation between chilling injury and reactive oxygen species (ROS) metabolism, the content of ROS and the activities and gene expression of antioxidant enzymes were analyzed in the typical

The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
The in vitro antioxidant activity and inhibition of intracellular reactive oxygen species (ROS) of the total and individual phenolic compounds from Yuzi No. 7 sweet potato leaves were investigated in this study. Sweet potato leaf polyphenols possessed significantly higher antioxidant activity than

Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
The contents of total phenolics (TPC), individual phenolic acid and antioxidant activities in the free and bound fractions of potato with different flesh colors were systematically investigated. The TPC and antioxidant capacity in the bound fraction was significantly lower than that in the free

Effects of anthocyanin-rich purple potato flakes on antioxidant status in F344 rats fed a cholesterol-rich diet.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
We examined the antioxidant effects of polyphenol/anthocyanin-rich potato (Solanum tuberosum cv. Shadow-Queen) flakes in male rats fed a high-cholesterol diet. The rats were served either a high-cholesterol (0.5% cholesterol plus 0.125% sodium cholate) diet, or a high-cholesterol diet containing a

Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared

Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
Acetobacter pasteurianus JST-S was screened from solid fermented grains of vinegar in China, identified by molecular analysis, and used for the production of purple sweet potato vinegar using purple sweet potato as the substrate. By orthogonal experiment, maximum total acid concentration (4.26%

Isolation and identification of colourless caffeoyl compounds in purple sweet potato by HPLC-DAD-ESI/MS and their antioxidant activities.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
More than 10 red anthocyanins and related glucosides have been isolated and identified from purple sweet potato (Ipomoea batatas, Ayamurasaki) in the recent decades. This paper reports the isolation of colourless caffeoyl compounds from purple sweet potato using AB-8 macroresin absorption and

Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
Sweet potato is known to be rich in healthful antioxidants, but the stability of its antioxidant properties under gastrointestinal pH is very much unknown. Hence, this study aimed to evaluate the changes in antioxidant properties (total contents of phenolics and flavonoids as well as antioxidant

Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were

An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
Purple sweet potato (Ipomoea batatas L.) is rich in anthocyanin pigments, which are valuable constituents of the human diet. Techniques to identify and quantify anthocyanins and their antioxidant potential are desirable for cultivar selection and breeding. In this study, we performed a quantitative

Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
BACKGROUND Purple sweet potato flour could be used to enhance food products through colour, flavour and nutrients. Purple sweet potato flour has not yet been prepared with maltodextrin and amylase treatment using spray drying. Thus, the investigation was to evaluate the effect of various levels of

Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
Herein, we investigated the effects of ultrasound microwave (UM)-assisted hydrolysis using Alcalase (ALC), Flavourzyme (FLA), and their combination (ALC + FLA), on the production of sweet potato protein hydrolysates (SPPH). UM-assisted enzymatic hydrolysis significantly increased the degree of

Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene,

Effects of dietary sweet potato leaf meal on the growth, non-specific immune responses, total phenols and antioxidant capacity in channel catfish (Ictalurus punctatus).

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
BACKGROUND Traditional energy sources in catfish diets have become costly, and economical alternatives are needed. Sweet potato leaves are underutilised agricultural by-products that provide energy and substantial amounts of phenols, which affect animal and human health. There is little information

Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil.

केवल पंजीकृत उपयोगकर्ता ही लेखों का अनुवाद कर सकते हैं
साइन अप करने के लिए लॉग इन करें
Intervention strategies regarding the biofortification of orange-fleshed sweet potato, which is a rich source of carotenoids for combating vitamin A deficiency, are being developed in Brazil. This study was conducted to evaluate the concentrations of individual carotenoids, total phenolic compounds
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