|
|
|
|
|
Dario Donno, Federica Turrini, Emanuele Farinini, Maria Gabriella Mellano, Raffaella Boggia, Gabriele Loris Beccaro and Giovanni Gamba
Chestnut processing has increasingly grown in recent years. All the processes involved in the chestnut supply chain are characterized by the production of high levels of by-products that cause several environmental and disposal issues. The Castanea spp. ...
ver más
|
|
|
|
|
|
|
|
|
|
|
George Smyrnakis, George Stamoulis, Dimitrios Palaiogiannis, Theodoros Chatzimitakos, Vassilis Athanasiadis, Stavros I. Lalas and Dimitris P. Makris
The examination presented herein sought to establish a novel methodology for the efficient recovery of polyphenolic antioxidants from coffee processing residues, namely coffee silverskin (CSS). The process developed was an ethanol-based organosolv treatm...
ver más
|
|
|
|
|
|
|
|
|
|
|
Jae Yeon Park, Ju Yeon Kim, Yun Gon Son, Seong Doo Kang, Sang Won Lee, Kwang Dong Kim and Jeong Yoon Kim
Eucalyptus globulus leaves contain various types of phenolic metabolites related to their antioxidant effects such as acids, catechin, flavonoids, and others. To optimize its antioxidative phenolic contents, E. globulus was extracted under various solven...
ver más
|
|
|
|
|
|
|
|
|
|
|
Felicia Suciu, Iuliana Stoicescu, Elena Carmen Lupu, Antoanela Popescu, Adrian Cosmin Ro?ca, Florentina Nicoleta Roncea, Denisa-Elena Dumitrescu, Victoria Badea and Florin Ciprian Badea
The aim is to evaluate the antibacterial and antifungal properties of the extracts obtained from Lysimachia nummularia L. in order to be able to introduce these extracts into pharmaceutical products and obtain useful products in the infectious and antifu...
ver más
|
|
|
|
|
|
|
|
|
|
|
Lluis Rodas, Sonia Martínez, Aina Riera-Sampol, Hannah J. Moir and Pedro Tauler
Previous in vitro studies the have suggested anti-inflammatory properties of caffeine. Coffee is also rich in phenolic acids with several potential health benefits (chlorogenic acids), mainly 5-caffeoylquinic acid (5-CQA). The aim of the present study wa...
ver más
|
|
|
|
|
|
|
|
|
|
|
Euro Pannacci, Selene Baratta, Beatrice Falcinelli, Michela Farneselli and Francesco Tei
The evaluation of potential biostimulants to be used in sustainable horticulture production is a crucial goal of research. Most research has focused on the effects of biostimulants on plant growth, and less on the effects on seed germination and seedling...
ver más
|
|
|
|
|
|
|
|
|
|
|
Duangjai Tungmunnithum, Ahmed Elamrani, Malika Abid, Samantha Drouet, Reza Kiani, Laurine Garros, Atul Kabra, Mohamed Addi and Christophe Hano
A quick, green, and simple ultrasound-assisted microextraction was here developed and validated for a quick and simple evaluation of total phenolic content from almond oil residues for their valorization as a source of antioxidant compounds.
|
|
|
|
|
|
|
|
|
|
|
Achillia Lakka, Stavros Lalas and Dimitris P. Makris
Potato peels (PP) are a major agri-food side-stream originating from potato processing, but to date, their green valorization as a bioresource of antioxidant polyphenols is limited to extraction processes involving mainly water/ethanol-based solvents, wh...
ver más
|
|
|
|
|
|
|
|
|
|
|
Brigita Medveckiene, Jurgita Kulaitiene, Elvyra Jariene, Nijole Vaitkeviciene and Ewelina Hallman
Carotenoids, polyphenols, and ascorbic acid are valuable and important biologically active compounds that contribute to the health benefits of different foods, and rosehips are known for their high biologically active substance contents. The aim of this ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Ana G. Covarrubias-Cárdenas, José Isabel Martínez-Castillo, Nelly Medina-Torres, Teresa Ayora-Talavera, Hugo Espinosa-Andrews, N. Ulises García-Cruz and Neith Pacheco
Stevia leaves, which are commonly used as a natural sweetener in food products, have increased in importance for antioxidant delivery due to their high content of phenolic compounds. In this study, the influence of the drying process on stevia leaves, wi...
ver más
|
|
|
|
|
|