Phenolic compounds and antioxidant activity in red-fleshed apples

Non-targeted metabolomics and scavenging activity of reactive oxygen species reveal the potential of Salicornia brachiata as a functional food

“…The peel of potatoes contains higher phenolic content and antioxidant activities than their respective flesh (Albishi, John, Al-Khalifa, & Shahidi, 2013). Similarly, higher total phenolic compounds and antioxidant activities were observed in red-fleshed apples compared to white-fleshed apples (Wang et al, 2014). The highest contents of total phenolic compounds were detected in full flowering stage of Opuntia microdasys compared to other vegetative parts and flowering stages (Chahdoura et al, 2014).…”

Phenolic compounds and antioxidant activities of edible flowers of Pyrus pashia

“…These properties are generally attributed to high amounts of bioactive compounds such as phenolics, which have been reported to exhibit various physiological effects in humans, including inhibiting platelet aggregation, reducing the risk of coronary heart disease and cancer, and preventing oxidative damage to lipids and lowdensity lipoproteins (Kaur, Alam, Jabbar, Javed, & Athar, 2006;Shui & Leong, 2006;Zeng, Zhao, & Peng, 2008). Phenolics have strong in vitro and in vivo antioxidant activities associated with their ability to scavenge free radicals, break radical chain reactions and chelate prooxidant metal ions (Kaisoon, Siriamornpun, Weerapreeyakul, & Meeso, 2011;Wang et al, 2014). The increased consumption of phenolics has been correlated with anti-inflammatory activity and reduced risk of cardiovascular disease and certain cancers (Oliveras-López, Berná, Jurado-Ruiz, López-García de la Serrana, & Martín, 2014).…”

Formación de nanocomplejos entre polifenoles de cáscaras de manzanas y beta-lactoglobulina para su potencial aplicación en alimentos funcionales

“…El valor hallado para el contenido de PF de la cáscara de manzana roja Red Delicious es cercano al publicado por Jakobek y Barron (2016), quienes trabajando con manzanas de piel roja obtuvieron contenidos de PF de entre 184 y 417 mg AG/100 g. Otros autores, trabajando con diferentes variedades de manzanas, hallaron contenidos de entre 165 y 400 mg AG/ 100 g (Valavanidis, et al, 2009), 206 y 472 mg AG/100 g (Wang, et al, 2015), 305 y 713 mg AG/100 g (Vieira, et al, 2011), y 309 y 598 mg AG/100 g (Wolfe, et al, 2003). Rodríguez et al (2015) estudiaron por ultrafiltración el porcentaje de PF de té verde unidos a β-lg y obtuvieron valores de entre 62 y 85%, moderadamente superiores a los hallados en este trabajo.…”