Cargando…

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and a...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cristea, Elena, Ghendov-Mosanu, Aliona, Patras, Antoanela, Socaciu, Carmen, Pintea, Adela, Tudor, Cristina, Sturza, Rodica
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8270275/ https://www.ncbi.nlm.nih.gov/pubmed/34206313 http://dx.doi.org/10.3390/molecules26133786

Ejemplares similares

Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics
por: Ghendov-Mosanu, Aliona, et al.
Publicado: (2020)

Stabilization of Sunflower Oil with Biologically Active Compounds from Berries
por: Ghendov-Mosanu, Aliona, et al.
Publicado: (2023)

Potential Application of Hippophae Rhamnoides in Wheat Bread Production
por: Ghendov-Mosanu, Aliona, et al.
Publicado: (2020)

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars
por: Gurev, Angela, et al.
Publicado: (2023)

Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity
por: Ghendov-Mosanu, Aliona, et al.
Publicado: (2022)

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability
por: Popescu, Liliana, et al.
Publicado: (2023)

Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef
por: Bulgaru, Viorica, et al.
Publicado: (2022)

Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies
por: Ghendov-Mosanu, Aliona, et al.
Publicado: (2023)

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
por: Popescu, Liliana, et al.
Publicado: (2022)

The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt
por: Popescu, Liliana, et al.
Publicado: (2023)

Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages
por: Macari, Artur, et al.
Publicado: (2021)

Major and Trace Elements in Moldavian Orchard Soil and Fruits: Assessment of Anthropogenic Contamination
por: Zinicovscaia, Inga, et al.
Publicado: (2020)

Response of Rowan Berry (Sorbus redliana) Shoot Culture to Slow Growth Storage Conditions
por: Mendler-Drienyovszki, Nóra, et al.
Publicado: (2023)

Efficient Extraction of Total Polyphenols from Apple and Investigation of Its SPF Properties
por: Opriş, Ocsana, et al.
Publicado: (2022)

Saponification Value of Fats and Oils as Determined from (1)H-NMR Data: The Case of Dairy Fats
por: Ivanova, Mihaela, et al.
Publicado: (2022)

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020)

Rowan Berries: A Potential Source for Green Synthesis of Extremely Monodisperse Gold and Silver Nanoparticles and Their Antimicrobial Property
por: Singh, Priyanka, et al.
Publicado: (2021)

Rowan’s Rugby Fatality Prompts Canada’s First Concussion Legislation
por: Tator, Charles, et al.
Publicado: (2019)

Clozapine Serum Level Timing Audit: Medium Secure Rowan View
por: Daniels, Charles
Publicado: (2023)

Fatal Second Impact Syndrome in Rowan Stringer, A 17-Year-Old Rugby Player
por: Tator, Charles, et al.
Publicado: (2019)

Anthocyanins as Key Phytochemicals Acting for the Prevention of Metabolic Diseases: An Overview
por: Nistor, Madalina, et al.
Publicado: (2022)

A Brief Overview of Dietary Zeaxanthin Occurrence and Bioaccessibility
por: Tudor, Cristina, et al.
Publicado: (2020)

The plastome sequence of Ulleung Rowan, Sorbus ulleungensis (Rosaceae), a new endemic species on Ulleung Island, Korea
por: Gil, Hee-Young, et al.
Publicado: (2018)

Chokeberry Anthocyanin Extract as Pancreatic β-Cell Protectors in Two Models of Induced Oxidative Stress
por: Rugină, Dumitriţa, et al.
Publicado: (2015)

Lipid Classes and Fatty Acid Regiodistribution in Triacylglycerols of Seed Oils of Two Sambucus Species (S. nigra L. and S. ebulus L.)
por: Dulf, Francisc Vasile, et al.
Publicado: (2013)

Physalis alkekengi Carotenoidic Extract Inhibitor of Soybean Lipoxygenase-1 Activity
por: Chedea, Veronica Sanda, et al.
Publicado: (2014)

A 69 kbp Deletion at the Berry Color Locus Is Responsible for Berry Color Recovery in Vitis vinifera L. Cultivar ‘Riesling Rot’
por: Röckel, Franco, et al.
Publicado: (2022)

Pink-Colored Grape Berry Is the Result of Short Insertion in Intron of Color Regulatory Gene
por: Shimazaki, Mamiko, et al.
Publicado: (2011)

The effect of pH and ionic strength on the adsorption of glyphosate onto ferrihydrite
por: Pereira, Rodrigo C., et al.
Publicado: (2019)

Chromosome Replacement and Deletion Lead to Clonal Polymorphism of Berry Color in Grapevine
por: Pelsy, Frédérique, et al.
Publicado: (2015)

A humble neuroanatomist: Martin Berry, PhD (1936–2021)
por: Ahmed, Zubair, et al.
Publicado: (2022)

In vitro bioaccessibility of macular xanthophylls from commercial microalgal powders of Arthrospira platensis and Chlorella pyrenoidosa
por: Tudor, Cristina, et al.
Publicado: (2021)

Ionic equilibrium solubility and ph calculations
por: Butler James N.
Publicado: (2010)

The Influence of pH and Ionic Strength on the Electrokinetic Stability of the Human Erythrocyte Membrane
por: Heard, D. H., et al.
Publicado: (1960)

The Effect of Dilution, pH and Ionic Strength of Plasma on t-PA Precipitation in Euglobulin Fraction
por: Hong, Sae Yong, et al.
Publicado: (1992)

Characterization of protein adsorption onto silica nanoparticles: influence of pH and ionic strength
por: Meissner, Jens, et al.
Publicado: (2015)

Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH
por: Aaen, Ragnhild, et al.
Publicado: (2019)

Wettability of Amphoteric Surfaces: The Effect of pH and Ionic Strength on Surface Ionization and Wetting
por: Virga, Ettore, et al.
Publicado: (2018)

Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion
por: Wang, Yunna, et al.
Publicado: (2023)

The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage
por: Tarasevičienė, Živilė, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_gr7ntkbunvlmutb94nl3a9vihh