Journal ArticleDOI
Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity.
TLDR
In this paper, several honey samples (27) from Burkina Faso were analyzed to determine their total phenolic, flavonoid and proline contents as well as their radical scavenging activity.About:
This article is published in Food Chemistry.The article was published on 2005-07-01. It has received 1850 citations till now.read more
Citations
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Journal ArticleDOI
Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation
Jin-Yuarn Lin,Ching-Yin Tang +1 more
TL;DR: The highest total phenolic content was observed in mulberry (1515.9 ± 5.7 mg gallic acid equivalents (GAE)/100 g fresh matter (FM) among four selected fruit species as discussed by the authors.
Journal ArticleDOI
Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method
TL;DR: In this paper, the authors proposed a new antioxidant activity index (AAI) using the DPPH method, which was calculated as follows: AAI = final D PPH concentration (μg ǫ −1 )/IC 50(μg −1 ), and no significant difference in the AAI for each compound tested was observed, indicating that AAI found was appropriate to compare the antioxidant strength of plant extracts and pure compounds.
Analytical, Nutritional and Clinical Methods Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey
TL;DR: The results of the study showed that total phenolic content, antioxidant activity, and color parameters differ widely among different honey types as discussed by the authors, and the relationship between the parameters analysed were found to be statistically significant (p < 0.05).
Journal ArticleDOI
Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey
TL;DR: The results of the study showed that total phenolic content, antioxidant activity, and color parameters differ widely among different honey types as mentioned in this paper, and the relationship between the parameters analysed were found to be statistically significant (p < 0.05).
Journal ArticleDOI
Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits
Sezai Ercisli,Emine Orhan +1 more
TL;DR: In this article, the chemical composition of white (Morus alba L), red (Mus rubra L.), and black (Morous nigra L.) mulberry fruits grown in the East Anatolia Region of Turkey was investigated.
References
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Book ChapterDOI
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
Journal ArticleDOI
Estimation of total flavonoid content in propolis by two complementary colorimetric methods
TL;DR: In this article, two complementary colorimetric methods, aluminum chloride method and 2,4-dini trophenylhydrazine method, were used to determine the real content of total flavonoids in propolis.
Journal ArticleDOI
Screening of radical scavenging activity of some medicinal and aromatic plant extracts
TL;DR: In this paper, 12 medicinal and aromatic plants were investigated for their radical scavenging activity using DPPH and ABTS assays: Salvia sclarea, Salvia glutinosa, Salmine pratensis, Lavandula angustifolia, Calendula officinalis, Matricaria recutita, Echinacea purpurea, Rhaponticum carthamoides, Juglans regia, Melilotus officinalIS, Geranium macrorrhizum and Potentilla fruticosa.
Journal ArticleDOI
Identification and quantification of antioxidant components of honeys from various floral sources.
TL;DR: The antioxidant capacity of honey appeared to be a result of the combined activity of a wide range of compounds including phenolics, peptides, organic acids, enzymes, Maillard reaction products, and possibly other minor components.
Journal ArticleDOI
Tea and herbal infusions: Their antioxidant activity and phenolic profile
TL;DR: In this article, the total phenolics recovered by ethyl acetate from the water extract, were determined by the Folin-Ciocalteu procedure and ranged from 881-±-042 (Greek mountain tea) to 1216 −±-320 mg (Chinese green tea) GAE (Gallic acid equivalents)/cup The antioxidant activity was evaluated by two methods, DPPH and chemiluminescence assays, using Trolox and quercetin as standards.