The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·), cupric reducing antioxidant capacity (CUPRAC), superoxide radical-scavenging activity (SRSA) and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determ...

the genus phoenix is one of the most widely cultivated groups of palms around the world. the aim of this study was to determine the antioxidant activity and total phenolic compounds of 14 different varieties of date palm (phoenix dactylifera l., arecaceae) seed extracts with 5 solvents [water, methanol, methanol (50%), dmso, and water: methanol: acetone: formic acid (20:40:40:0.1)]. ferric redu...

A high-performance liquid chromatography-diode array detection (DAD) procedure separating and quantifying 16 phenolic acids was used for determination of phenolic acids content in dry beans (Phaseolus vulgaris L.). Dry beans from 10 market classes and 15 varieties that are commonly consumed in the United States were screened for phenolic acids content. Systematic sequential hydrolysis of a mode...

C(3) crops are generally considered more sensitive than C(4) crops to the elevated CO(2) and O(3), but it is unclear whether the concentrations of phenolic compounds in them are affected. In this paper, an enrichment experiment with open-top chamber was conducted to examine the effects of elevated CO(2), O(3), and their combination on the contents of total phenolic compounds and flavone in the ...

herbal water is referred to the liquid obtained from the distillation of medicinal plants. different parts of plants, such as flowers, fruits, leaves, seeds and roots have long been used to produce herbal waters. herbal waters are used as dietary supplements and alternative medicine and are commonly used for flavoring in baking. previous studies focused on the non-volatile constituents of herbs...

Olive oil phenolic fraction considerably contributes to the sensory quality and nutritional value of this foodstuff. Herein, the phenolic fraction of 203 olive oil samples extracted from fruits of four autochthonous Moroccan cultivars ("Picholine Marocaine", "Dahbia", "Haouzia" and "Menara"), and nine Mediterranean varieties recently introduced in Morocco ("Arbequina", "Arbosana", "Cornicabra",...