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Bladzijde 1 van 65 resultaten
Translocation of polybrominated diphenyl ethers from field-contaminated soils to an edible plant.
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Polybrominated diphenyl ethers (PBDEs), recognised emerging contaminants, widely exist and persist in the environment. Samples were taken from a heavily contaminated farm in Taiwan located near a factory known to regularly use PBDEs. Sweet potato vines (Ipomoea batatas L., a commonly consumed
Plant-growth regulators alter phytochemical constituents and pharmaceutical quality in Sweet potato (Ipomoea batatas L.).
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BACKGROUND
Sweet potato (Ipomoea batatas L.) is one of the most important consumed crops in many parts of the world because of its economic importance and content of health-promoting phytochemicals.
METHODS
With the sweet potato (Ipomoea batatas L.) as our model, we investigated the exogenous
Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity.
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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%
Sweet Potato Peels and Cancer Prevention.
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A bioassay-guided fractionation of an alcoholic extract from the peels of Ipomoea batatas Lam has been carried out. Sulforhodamine B and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were used to evaluate the anticancer and antioxidant potential, respectively, while silica gel column chromatography
Ethanol and water extract of purple sweet potato exhibits anti-atherosclerotic activity and inhibits protein glycation.
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It is well known that extracts of purple sweet potato (PSP) have potent antioxidant activity. However, it has not been established whether extracts of PSP inhibit oxidation of low-density lipoprotein (LDL) or protein glycation. LDL oxidation and protein glycation are well-known risk factors for
Effect of antioxidant activity and functional properties of Chingshey purple sweet potato fermented milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri strains.
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In this study, individual selected lactic acid bacteria strains Lactobacillus acidophilus (LA), L. delbrueckii subsp. lactis (LDL), and L. gasseri (LGA) were grown in Chingshey purple sweet potato (CPSP) substrate/media. CPSP is rich in anthocyanin, which possesses antioxidant activity and in vitro
Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.).
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This study was performed to evaluate and compare the antioxidant substance content and antioxidant activities of white (Superior) and colored (Hongyoung, Jayoung, Jasim, Seohong, and Jaseo) potatoes. The potatoes were extracted with 80% ethanol and were evaluated for the total polyphenol, flavonoid,
Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract.
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The effects of purple sweet potato anthocyanin (SPA) and Cordyceps mushroom extract (CME) on lipid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and cognitive deficits were examined. Both SPA and CME exhibited DPPH radical scavenging activities with similar potency. In contrast, only
In vitro propagation by asymbiotic seed germination and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity studies of tissue culture raised plants of three medicinally important species of dendrobium.
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A simple and efficient plant propagation system has been developed by asymbiotic germination of seeds in three medicinally important Dendrobium species, namely, Dendrobium tosaense, Dendrobium moniliforme, and Dendrobium linawianum. Plants obtained from natural habitats were grown in the greenhouse.
Potato peel extract-a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat.
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The effective utilization of potato peel, a waste generated in large quantities by the food industry, as an antioxidant was investigated. Potato peel extract (PPE) exhibited high phenolic content (70.82 mg of catechin equivalent/100 g), chlorogenic acid (27.56 mg/100 g of sample) being the major
Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato.
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In this work we optimized the cooking and extraction conditions for obtaining high yields of total polyphenols from potato and studied the effect of three domestic methods of cooking on total phenols, antioxidant activity, and anticholinesterase activities. The optimization of the experiment was
Protoporphyrinogen oxidase as a molecular target for diphenyl ether herbicides.
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Diphenyl ether herbicides induce an accumulation of protoporphyrin IX in plant tissues. By analogy to human porphyria, the accumulation could be attributed to decreased (Mg or Fe)-chelatase or protoporphyrinogen oxidase activities. Possible effects of acifluorfen-methyl on these enzymes were
Investigation of the antioxidant activity of African potato (Hypoxis hemerocallidea).
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African potato (AP) is widely used as an immune booster for the treatment of various ailments. The norlignan glycoside hypoxoside, a major phytoconstituent of AP, its aglycon rooperol, and an aqueous preparation of lyophilized AP corms were screened for in vitro antioxidant activity using the DPPH
Patatin, the tuber storage protein of potato (Solanum tuberosum L.), exhibits antioxidant activity in vitro.
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The potato (Solanum tuberosum L.) tuber storage protein, patatin, was purified to homogeneity with a molecular mass of 45 kDa. The purified patatin showed antioxidant or antiradical activity by a series of in vitro tests, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (half-inhibition
Anthocyanin-rich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats.
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Anthocyanins from various vegetables and fruits have antioxidant activities, however, the bioactivities of coloured potato anthocyanins are not well studied. We examined the antioxidant capacities of pigmented fractions from purple potato flakes in vitro, and the antioxidant potentials of purple
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