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(TEAC)
1,178 results
  • Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation. [Journal Article]
    Prostaglandins Leukot Essent Fatty Acids 2019; 152:102040Dias FFG, Augusto-Obara TR, … Leite Nobrega de Moura Bell JM
  • The effects of industrial heat treatments of raw bovine milk subjected to Batch Pasteurization (BP), High Temperature Short Time (HTST) and Ultra High Temperature (UHT) on the formation of primary (hydroperoxide content and oxylipins) and secondary lipid oxidation products (thiobarbituric acid reactive species -TBARS) were evaluated. Total fatty acid content, percent of free fatty acids (FFA), an…
  • Antioxidant constituents of three selected red and green color Amaranthus leafy vegetable. [Journal Article]
    Sci Rep 2019; 9(1):18233Sarker U, Oba S
  • Red color (A. tricolor) genotypes are an excellent source of pigments, such as betalain (1122.47 ng g-1 FW), β-xanthin (585.22 ng g-1 FW), β-cyanin (624.75 ng g-1 FW), carotenoids (55.55 mg 100 g-1 FW), and antioxidant phytochemicals, such as vitamin C (122.43 mg 100 g-1 FW), TFC (312.64 RE µg g-1 DW), TPC (220.04 GAE µg g-1 DW), TAC (DPPH and ABTS+) (43.81 and 66.59 TEAC µg g-1 DW) compared to g…
  • Characterization of Fulvic Acid Beverages by Mineral Profile and Antioxidant Capacity. [Journal Article]
    Foods 2019; 8(12)Swat M, Rybicka I, Gliszczyńska-Świgło A
  • The main purpose of the study was to investigate the quality of fulvic acid-based food products. The concentrations of Ca, K, Mg, Na, Cu, Fe, Mn, and Zn, and antioxidant capacities of fulvic acid concentrates and ready-to drink beverages available on the global market were determined. The concentrations of minerals were determined using microwave plasma-atomic emission spectrometry. Antioxidant c…
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