Changes in the phenolic compounds profile, antioxidant and anti-melanogenic activity from organs of Petasites japonicas under different extraction methods

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Biofunctional characterization of red, black and white ginseng (Panax ginseng Meyer) root extracts

“…Contrary to current results, an earlier study reported 0.42% PC in ginseng roots (Chung et al, 2015). The major difference in results may be because total phenolic contents in ginseng roots are varied depending upon different extraction methods, post-extraction treatment and germination conditions (Martínez-Ruíz et al, 2018;Ji et al, 2020;Rojo-Gutiérrez et al, 2020). Another study by Kim (2016) described PC in various parts of ginseng in the range of 10.46 -95.98 g GAE.…”

Role of the Encapsulation in Bioavailability of Phenolic Compounds

“…related to their structural diversity [ 1 ]. In the last 30 years, research has been mainly focused on: (a) determination of the phenolic compounds profile from various plant materials [ 2 , 3 ]; (b) determination of biological activity, especially antioxidant activity [ 4 ] and more recently antitumor activity [ 5 ]; (c) development and optimization of different extraction methods for phenolic compounds [ 1 , 6 ].…”

Changes in the physicochemical, rheological, biological, and sensorial properties of habanero chili pastes affected by ripening stage, natural preservative and thermal processing

“…Moreover, essential oils have demonstrated to favor phytochemicals solubilization increasing aromas and flavors (Amruthraj et al, 2014). In this sense, phytochemical compounds present in food products and habanero peppers such as phenolic compounds and capsaicinoids have demonstrated the ability to reduce the risk of suffering from some degenerative diseases (Olguín-Rojas et al, 2019;Ji et al, 2020;Vallejo-Castillo et al, 2020).…”