Procyanidins from Cranberry Press Residues—Extraction Optimization, Purification and Characterization
暂无分享,去创建一个
[1] Wendong Fan,et al. Bioactivities and mechanisms of dietary proanthocyanidins on blood pressure lowering: A critical review of in vivo and clinical studies. , 2022, Critical reviews in food science and nutrition.
[2] Jorge E. Wong-Paz,et al. Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules , 2021, Foods.
[3] Nur,et al. A Review of Procyanidin: Updates on Current Bioactivities and Potential Health Benefits , 2021, Biointerface Research in Applied Chemistry.
[4] L. Bry,et al. Proanthocyanidin-enriched cranberry extract induces resilient bacterial community dynamics in a gnotobiotic mouse model , 2021, bioRxiv.
[5] Y. Yagiz,et al. Use natural deep eutectic solvents as efficient green reagents to extract procyanidins and anthocyanins from cranberry pomace and predictive modeling by RSM and artificial neural networking , 2021 .
[6] T. Ramelot,et al. Proanthocyanidin Structural Details Revealed by Ultrahigh Resolution FT-ICR MALDI-Mass Spectrometry, 1H-13C HSQC NMR, and Thiolysis-HPLC-DAD. , 2020, Journal of agricultural and food chemistry.
[7] Hongwei Gao,et al. Procyanidin A2, a polyphenolic compound, exerts anti-inflammatory and anti-oxidative activity in lipopolysaccharide-stimulated RAW264.7 cells , 2020, PloS one.
[8] B. Bartolomé,et al. Cranberry Polyphenols and Prevention against Urinary Tract Infections: Relevant Considerations , 2020, Molecules.
[9] E. Levy,et al. Characterization of bioactive cranberry fractions by mass spectrometry , 2020 .
[10] Danyang Ying,et al. Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures , 2020 .
[11] C. Krueger,et al. Development of a cranberry standard for quantification of insoluble cranberry ( Vaccinium macrocarpon Ait.) proanthocyanidins. , 2020, Journal of agricultural and food chemistry.
[12] F. Sobreira,et al. The Synergistic Behavior of Antioxidant Phenolic Compounds Obtained from Winemaking Waste’s Valorization, Increased the Efficacy of a Sunscreen System , 2019, Antioxidants.
[13] E. Sieniawska,et al. Procyanidins in Food , 2019, Handbook of Dietary Phytochemicals.
[14] Zhi‐Jun Zhang,et al. Optimization of ultrasound-assisted extraction of procyanidins from perilla seed hull and their antioxidant activities in vitro , 2019, Food Science and Technology.
[15] C. Gardana,et al. Evaluation of the Degree of Polymerization of the Proanthocyanidins in Cranberry by Molecular Sieving and Characterization of the Low Molecular Weight Fractions by UHPLC-Orbitrap Mass Spectrometry , 2019, Molecules.
[16] D. Mcclements,et al. Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels. , 2018, Food research international.
[17] A. Rodriguez-Mateos,et al. Assessing the respective contributions of dietary flavanol monomers and procyanidins in mediating cardiovascular effects in humans: randomized, controlled, double-masked intervention trial , 2018, The American journal of clinical nutrition.
[18] J. Lorenzo,et al. Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment , 2018, Molecules.
[19] M. Kļaviņš,et al. Berry press residues as a valuable source of polyphenolics: Extraction optimisation and analysis , 2018, LWT.
[20] J. Oszmiański,et al. Phytochemical Compounds and Antioxidant Activity in Different Cultivars of Cranberry (Vaccinium Macrocarpon L). , 2017, Journal of food science.
[21] Ruifen Zhang,et al. Optimized ultra-high-pressure-assisted extraction of procyanidins from lychee pericarp improves the antioxidant activity of extracts , 2017, Bioscience, biotechnology, and biochemistry.
[22] J. Brillouet,et al. Isolation of Native Proanthocyanidins from Grapevine (Vitis vinifera) and Other Fruits in Aqueous Buffer. , 2017, Journal of agricultural and food chemistry.
[23] A. Segura‐Carretero,et al. Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP‐HPLC‐FLD‐ESI‐MS , 2017, Journal of pharmaceutical and biomedical analysis.
[24] A. McClung,et al. Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color. , 2016, Food chemistry.
[25] V. C. Filho,et al. Simultaneous determination of epicatechin and procyanidin A2 markers in Litchi chinensis leaves by high-performance liquid chromatography , 2016 .
[26] E. Aspé,et al. An enzymatic extraction of proanthocyanidins from País grape seeds and skins. , 2015, Food chemistry.
[27] Pei Chen,et al. UHPLC-PDA-ESI/HRMSn Profiling Method To Identify and Quantify Oligomeric Proanthocyanidins in Plant Products , 2014, Journal of agricultural and food chemistry.
[28] J. Gutiérrez-Uribe,et al. Bound phenolics in foods, a review. , 2014, Food chemistry.
[29] Sean X. Liu,et al. Extraction and Characterization of Proanthocyanidins from Grape Seeds , 2012 .
[30] H. Humpf,et al. Intestinal metabolism of two A-type procyanidins using the pig cecum model: detailed structure elucidation of unknown catabolites with Fourier transform mass spectrometry (FTMS). , 2012, Journal of agricultural and food chemistry.
[31] M. Downey,et al. Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera). , 2011, Journal of agricultural and food chemistry.
[32] M. Hirayama,et al. Identification and quantification of short oligomeric proanthocyanidins and other polyphenols in boysenberry seeds and juice. , 2011, Journal of agricultural and food chemistry.
[33] Xiaoyi Wei,et al. A-type proanthocyanidins from lychee seeds and their antioxidant and antiviral activities. , 2010, Journal of agricultural and food chemistry.
[34] R. Prior,et al. Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders. , 2010, Journal of the science of food and agriculture.
[35] F. Saura-calixto,et al. Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins , 2009 .
[36] L. Howard,et al. Procyanidin composition of selected fruits and fruit byproducts is affected by extraction method and variety. , 2009, Journal of agricultural and food chemistry.
[37] C. LeRoy,et al. From Genes to Ecosystems: The Genetic Basis of Condensed Tannins and Their Role in Nutrient Regulation in a Populus Model System , 2008, Ecosystems.
[38] L. Cisneros-Zevallos,et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts , 2006 .
[39] A. Howell,et al. A-type cranberry proanthocyanidins and uropathogenic bacterial anti-adhesion activity. , 2005, Phytochemistry.
[40] Jungmin Lee,et al. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. , 2005, Journal of AOAC International.
[41] Sonia Collin,et al. Relationship between procyanidin and flavor contents of cocoa liquors from different origins. , 2004, Journal of agricultural and food chemistry.
[42] S. Ciappellano,et al. Procyanidins from Vitis vinifera seeds: in vivo effects on oxidative stress. , 2002, Journal of agricultural and food chemistry.
[43] S. Lazarus,et al. Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high-performance liquid chromatography/mass spectrometry. , 2001, Journal of agricultural and food chemistry.
[44] G. Mazza,et al. Assessing antioxidant and prooxidant activities of phenolic compounds. , 2000, Journal of agricultural and food chemistry.
[45] N. Vorsa,et al. The structure of cranberry proanthocyanidins which inhibit adherence of uropathogenic P-fimbriated Escherichia coli in vitro. , 2000, Phytochemistry.
[46] J. Avorn,et al. Reduction of bacteriuria and pyuria after ingestion of cranberry juice. , 1994, JAMA.
[47] Hua‐Min Liu,et al. Developments in extraction, purification, and structural elucidation of proanthocyanidins (2000–2019) , 2021 .
[48] M. Kļaviņš,et al. Comparison of methods of extraction of phenolic compounds from American cranberry (Vaccinium macrocarpon L.) press residues , 2017 .
[49] E. Attard,et al. Central European Journal of Biology , 2022 .