Reprint
Extractable and Non-Extractable Antioxidants
Edited by
September 2019
234 pages
- ISBN978-3-03921-437-2 (Paperback)
- ISBN978-3-03921-438-9 (PDF)
This book is a reprint of the Special Issue Extractable and Non-Extractable Antioxidants that was published in
Chemistry & Materials Science
Medicine & Pharmacology
Summary
The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.
Format
- Paperback
License
© 2019 by the authors; CC BY-NC-ND license
Keywords
anthocyanins; polyphenolic compounds; classic extraction; ultrasound assisted extraction; antioxidant capacity; daidzein; cyclodextrin; inclusion complex; antioxidant activity; trans-cinnamaldehyde; β-cyclodextrin; self-inclusion; anti-inflammation; antioxidant; Pleurotus ostreatus; antioxidant activity; polyphenols; digestibility; fermentation; cereals; legumes; Chinese mistletoes; phenolics; phenolic contents; antioxidant activity; forest residues; phenolic compounds; natural antioxidants; quercitrin; value-added by-products; Camellia sinensis; black teas; catechins; antioxidant activity; LC-ESI-Q-TOF-MS; principal component analysis; extractable; non-extractable; antioxidant activity; agglomerative hierarchical clustering; principal component analysis; multivariate analysis; nuclear magnetic spectroscopy; nitric oxide scavengers; pre-column HPLC method; Aloysia triphylla; phenolics; antioxidants; dietary supplements; botanicals; bioactive compounds; antioxidants; study approach; integrated food research; dedicated databases; dietary assessment.; biorefinery; circular economy; grape seed; bio-based; chemometrics; Cagnulari marc; Naviglio Extractor®; green extraction; endothelial cell; oxidative stress; polyphenols; berries jam; phenolic acids; flavonols glycosides; degradation; HPLC-ESI/MS; antioxidant properties; digestive enzyme; nutrient; polymerization; proanthocyanidins; eggplant; flour; phenolics; antioxidant activity; functional ingredient; sour cherry; anthocyanins; extractable polyphenols; non-extractable polyphenols; Italian popular recipes; food composition database; antioxidant properties; extractable compounds; non-extractable compounds; ferric reducing antioxidant power (FRAP); total polyphenol content (TPC); n/a