Dielectric interface would be formed on the electrode surface during the analysis or disposal of many phenolic compounds due to electro-polymerization. This could cause electrode passivation, also called electrode fouling, which is indicated by the continuously decaying current signal. This paper proposed a model based on the potential drop across the fouling layer, which is helpful for deep un...

To understand the resistance of the olive tree to the leaf-spot disease caused by Spilocaea oleagina, the constitutive and postinfectional synthesis phenolic compounds of the leaves were analyzed by HPLC in 110 genotypes F1 (susceptible cultivar “Picholine marocaine” x resistant cultivar “Picholine du Languedoc”) presenting of the differential behaviours to this disease (highly resistant, resis...

Melanoidins are brown compounds and a main component of coffee brews [1]. Although their detailed structure is not yet known, some important structural features have been elucidated in recent years, as the presence of covalently-linked polysaccharides, proteins and phenolic compounds. Although polysaccharides depolymerize under roasting conditions, they are also able to polymerize, forming new ...

BACKGROUND Because olive oil is an important component of the Mediterranean diet, it is necessary to establish unequivocal identification of the major potential antioxidant phenolic compounds it contains. METHODS The major phenolic antioxidants in extra virgin olive oil were isolated and purified. Structural analysis was conducted using several spectroscopic techniques, including mass spectro...

BACKGROUND Fermenting feed has gained a lot of popularity in recent years owing to its renowned benefits to the livestock and feed quality. In the current study, Lentinus squarrosulus mushroom mycelium was tested for its potential as a fermenting agent and source of natural antioxidant in the feed. RESULTS Phenolic content of methanolic and hot water extracts of the mycelium culture and its f...

Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16 months). In general, maceration time influenced the phenolics extract...

Foods are mixed with saliva in the oral cavity and swallowed. While staying in the stomach, saliva is contentiously provided to mix with the ingested foods. Because a salivary component of nitrite is protonated to produce active nitrous acid at acidic pH, the redox reactions of nitrous acid with phenolic compounds in foods become possible in the stomach. In the reactions, nitrous acid is reduce...

Virgin olive oils extracted from three principal Tunisian olive cultivars (Chemlali, Chetoui and Zarrazi) and coming from four different regions (Sfax, Beja, Gabes and Medenine) along the Tunisian costs were analysed. The quality indices as well as fatty acids and phenolic acids content of oil samples were examined using univariate and multivariate statistical analysis. The finding demonstrated...

In this work enzyme-assisted extraction (EAE) and pressurized liquid extraction (PLE) are applied for extraction of natural compounds from lemon balm (Melissa officinalis). Cellulase, endo-β-1,4 xylanase and pectinase were studied in order to degrade cell wall of lemon balm leaves and to release phenolic compounds. On the other hand, in order to compare the performance obtained with EAE, PLE us...

Propolis produced by selected bees Apis mellifera were collected from March to June of 2013 and in March of 2015 and analyzed in order to evaluate the in uence of climate, colony of origin, and food supplementation of colonies on the content of total phenolic and avonoid by chromatographic analysis and antioxidant activity by radical scavenging of 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) an...