Phenolic compounds from Citrus leaves: antioxidant activity and enzymatic browning inhibition
暂无分享,去创建一个
[1] W. Sobhi,et al. Some physicochemical characteristics of pinus (Pinus halepensis Mill., Pinus pinea L., Pinus pinaster and Pinus canariensis) seeds from North Algeria, their lipid profiles and volatile contents. , 2015, Food chemistry.
[2] Khodir Madani,et al. Phenolic contents and antioxidant activity of orange varieties (Citrus sinensis L. and Citrus aurantium L.) cultivated in Algeria: Peels and leaves , 2013 .
[3] N. Bougandoura,et al. Evaluation de l'activité antioxydante des extraits aqueux et méthanolique de Satureja calamintha ssp.Nepeta (L.) Briq. , 2013 .
[4] B. Marzouk,et al. Characterization of Bioactive Compounds in Tunisian Bitter Orange (Citrus aurantium L.) Peel and Juice and Determination of Their Antioxidant Activities , 2013, BioMed research international.
[5] L. Ryan,et al. Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas , 2013, International journal of food science.
[6] Asma Kammoun Bejar,et al. Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves , 2012 .
[7] Muthiah Pl. IN VITRO ANTIOXIDANT ACTIVITIES OF LEAVES, FRUITS AND PEEL EXTRACTS OF CITRUS , 2012 .
[8] M. Olszewska,et al. Profiling of Phenolic Compounds and Antioxidant Activity of Dry Extracts from the Selected Sorbus Species , 2012, Molecules.
[9] E. Karimi,et al. Phenolic Compounds Characterization and Biological Activities of Citrus aurantium Bloom , 2012, Molecules.
[10] Dae-Ok Kim,et al. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods , 2011 .
[11] M. Bonesi,et al. Phytochemical profile, antioxidant, anti-inflammatory and hypoglycemic potential of hydroalcoholic extracts from Citrus medica L. cv Diamante flowers, leaves and fruits at two maturity stages. , 2011, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.
[12] J. Kerry,et al. Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid , 2011 .
[13] S. J. Mousavizadeh,et al. Essential oils as reducing agents of cabbage peroxidase , 2011 .
[14] A. Zamilpa,et al. Citrus limetta leaves extract antagonizes the hypertensive effect of angiotensin II. , 2010, Journal of ethnopharmacology.
[15] C. Tan,et al. Revealing the Power of the Natural Red Pigment Lycopene , 2010, Molecules.
[16] A. Ismail,et al. Flavonoid, hesperidine, total phenolic contents and antioxidant activities from Citrus species , 2010 .
[17] M. Ebrahimzadeh,et al. Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues. , 2009, Pakistan journal of pharmaceutical sciences.
[18] S. J. Mousavizadeh,et al. The antioxidative activity of some essential oils in reducing peroxidase activity and enzymatic browning in some vegetables. , 2009 .
[19] X. Ye,et al. Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound. , 2009, Ultrasonics sonochemistry.
[20] Donghong Liu,et al. Composition and distribution of phenolic acids in Ponkan (Citrus poonensis Hort. ex Tanaka) and Huyou (Citrus paradisi Macf. Changshanhuyou) during maturity , 2008 .
[21] C. Abdelly,et al. Phenolic composition of Cynara cardunculus L. organs, and their biological activities. , 2008, Comptes rendus biologies.
[22] B. Patil,et al. Antioxidant capacity of pummelo and navel oranges: Extraction efficiency of solvents in sequence , 2008 .
[23] M. Sullivan,et al. Three polyphenol oxidases from red clover (Trifolium pratense) differ in enzymatic activities and activation properties. , 2008, Journal of agricultural and food chemistry.
[24] R. Ksouri,et al. Phenolic composition and biological activities of Tunisian Nigella sativa L. shoots and roots. , 2008, Comptes rendus biologies.
[25] T. El-Elimat,et al. Antioxidant activity and total phenolic content of selected Jordanian plant species , 2007 .
[26] Min-young Lee,et al. Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta) , 2007 .
[27] Urszula Szymanowska,et al. Characterization of polyphenol oxidase from broccoli (Brassica oleracea var. botrytis italica) florets , 2007 .
[28] Christelle Koechlin-Ramonatxo. Oxygène, stress oxydant et supplémentations antioxydantes ou un aspect différent de la nutrition dans les maladies respiratoires , 2006 .
[29] M. Yousfi,et al. ANTIOXIDANT ACTIVITY OF SOME ALGERIAN MEDICINAL PLANTS EXTRACTS CONTAINING PHENOLIC COMPOUNDS , 2006 .
[30] B. Baudin. Stress oxydant et pathologies cardiovasculaires , 2006 .
[31] Jennifer K Inlow,et al. Comparative analysis of polyphenol oxidase from plant and fungal species. , 2006, Journal of inorganic biochemistry.
[32] E. Lissi,et al. Review of methods to determine chain-breaking antioxidant activity in food , 2005 .
[33] Mi‐jeong Kim,et al. Prevention of enzymatic browning of pear by onion extract , 2005 .
[34] F. Shahidi,et al. Extraction and analysis of phenolics in food. , 2004, Journal of chromatography. A.
[35] D. Wei,et al. Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro. , 2004, Journal of agricultural and food chemistry.
[36] Nandita Singh,et al. Free radical scavenging activity of an aqueous extract of potato peel , 2004 .
[37] P. Cutroneo,et al. Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice. , 2004, Journal of pharmaceutical and biomedical analysis.
[38] A. Ponce,et al. Natural essential oils as reducing agents of peroxidase activity in leafy vegetables , 2004 .
[39] P. Rahimi-Moghaddam,et al. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies , 2004 .
[40] T. Hennebelle,et al. Polyphénols végétaux, sources, utilisations et potentiel dans la lutte contre le stress oxydatif , 2004, Phytotherapie.
[41] M. Zouhdi,et al. Aromathérapie et huiles essentielles marocaines. Actions de 18 huiles essentielles de Lamiaceae marocaines sur la microflore pathogène , 2003 .
[42] T. Ohshima,et al. Inhibitory Effects of ‘Enokitake’ Mushroom Extracts on Polyphenol Oxidase and Prevention of Apple Browning , 2002 .
[43] Kelly E Heim,et al. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. , 2002, The Journal of nutritional biochemistry.
[44] S. Y. Wang,et al. Antioxidant activity and phenolic compounds in selected herbs. , 2001, Journal of agricultural and food chemistry.
[45] José Manuel Cruz,et al. Natural antioxidants from residual sources , 2001 .
[46] R. Sharma,et al. Catecholase and cresolase activities and phenolic content in mango (Mangifera indica L.) at panicle initiation , 2001 .
[47] D. Golenbock,et al. Toll-like Receptor 2 Functions as a Pattern Recognition Receptor for Diverse Bacterial Products* , 1999, The Journal of Biological Chemistry.
[48] Aalt Bast,et al. Analytical, Nutritional and Clinical Methods Section Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures , 1999 .
[49] T. Masuda,et al. Evaluation of the antioxidant activity of environmental plants: activity of the leaf extracts from seashore plants. , 1999, Journal of agricultural and food chemistry.
[50] R. Varón,et al. Monophenolase and Diphenolase Reaction Mechanisms of Apple and Pear Polyphenol Oxidases , 1998 .
[51] J. Whitaker,et al. Enzymatic browning and its prevention , 1995 .
[52] C. Berset,et al. Use of a Free Radical Method to Evaluate Antioxidant Activity , 1995 .
[53] C. R. Lerici,et al. EFFECT OF SUGARS AND MAILLARD REACTION PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY IN FOOD , 1991 .
[54] B. P. Klein,et al. Evaluation of combined effects of heat treatment and antioxidant on peroxidase activity of crude extract of green peas , 1989 .
[55] H. Makkar,et al. Effect of tannin-rich leaves of oak (Quercus incana) on various microbial enzyme activities of the bovine rumen , 1988, British Journal of Nutrition.
[56] N. Schamp,et al. Comparison of the volatile composition of some Calamintha/ Satureja species , 1986 .
[57] Z. Meral Ozsoyoglu,et al. Statistical Databases , 1984, VLDB.
[58] L. Vámos-Vigyázó,et al. Polyphenol oxidases and peroxidases in fruits and vegetables , 1981 .
[59] L. Vámos-Vigyázó,et al. Polyphenol oxidase and peroxidase in fruits and vegetables. , 1981, Critical reviews in food science and nutrition.
[60] L. Shannon,et al. Peroxidase isozymes from horseradish roots. I. Isolation and physical properties. , 1966, The Journal of biological chemistry.