Phenolic compounds are intermediary transformation products of many naturally occurring substances and synthetic chemicals, including crop residues, organic wastes, pesticides and industrial products. They are suitable substrates for the phenolases and peroxidases produced by the soil microflora. Although measurement of the enzymatic oxidation of phenolic compounds is an important measure of th...

Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, which is associated with their antioxidant activity, shows a protective effect against many chronic ...

A statistical predictive model is developed that describes the compression properties of phenolic foam reinforced with glass fibers. An analysis of variance is applied to determine the behavior of composite phenolic foam. The material variables used in the study are fiber length, fiber weight fraction and weight percentage of blowing agent. The responses analyzed are density, compressive modulu...

Olive oil extraction produces a great volume of residue. These olive mill wastes are known as alpechin. This wastewater is a powerful pollutant, resistant to degradation and presents a severe environmental problem related to its high organic content made up largely of simple phenolic compounds, that have been described as being both antimicrobial and phytotoxic. This paper reviews briefly the a...

Apples (Malus domestica Borkh.) have been identified as one of the main dietary sources of antioxidants, mainly phenolic compounds. These compounds vary in their composition and concentration, among cultivars and fruit tissues. In this research, the total phenolic content (Folin-Ciocalteau assay), antioxidant capacity (Ferric Reducing Antioxidant Power, FRAP assay) and mineral composition in th...

Beginning with the ‘French Paradox’ observations in the 1990’s much interest has been devoted to the profile and contents of plant secondary metabolites, not only of grapes and wines, but also of numerous other plant foods, due to their assumed health-beneficial properties. Grapes belong to the most important fruit crops, and some 80% of this crop is processed into red and white wines. Anthocya...

In the present study, antioxidant potential of the different extract of the whole plant of Aerva tomentosa Forsk. was evaluated by using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay and total phenolic contents was analyzed using the Folin-Ciocalteu reagent method. The methanol extract showed significant activity in antioxidant assay compared to other successive extracts such as peteth...

The present study was intended to determine the concentrations of phenolic compounds in surface waters of Godavari canal by molecular spectrophotometry. Samples were collected from fifteen sampling stations using grab sampling method for a period of four months (from November to February) at 10 day intervals. Total phenols in water samples were determined using molecular spectrophotometry after...

This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product...

The effects of raspberry, strawberry and bilberry juices and green and black tea on early atherosclerosis in hamsters were investigated. They received an atherogenic diet and at the same time either a juice or a tea at a daily dose corresponding to the consumption of 275 ml by a 70 kg human. After 12 weeks berry juices and teas inhibited aortic lipid deposition by 79–96% and triggered reduced a...