15,656 Results Found

This work studies the partition of phenolic compounds, namely caffeic acid, syringic acid, vanillic acid, ferulic acid, and vanillin, in aqueous two-phase systems (ATPSs) formed by acetonitrile and deep eutectic solvents (DESs) based on choline chlor...

In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The l...

In this study, phenolic compounds and their antioxidant activity in the pollen of anemophilous Betula and Pinus were determined. Spectrophotometric, high-performance thin-layer and liquid chromatography methods were applied. Free phenolic compounds (...

Phenolic compounds are well-known phytochemicals found in all plants. They consist of simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and flavonoids. Substantial developments in research focused on the extraction, iden...

Red wines and their pomace are valuable sources of phenolic compounds (PCs), which have been proposed as potential contributors to their cardioprotective effect through the inhibition of platelet aggregation. The antiplatelet activity of an extract d...

The struggle between humans and pathogens has taken and is continuing to take countless lives every year. As the misusage of conventional antibiotics increases, the complexity associated with the resistance mechanisms of pathogens has been evolving i...

Phenolic compounds are natural substances that are produced through the secondary metabolism of plants, fungi, and bacteria, in addition to being produced by chemical synthesis. These compounds have anti-inflammatory, antioxidant, and antimicrobial p...

Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with...

The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins, and phenolic compounds. Phenolic compounds are synthetized by...

The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phen...

In this article, the impact of an anthropogenically transformed environment on the content of pharmaceutically valuable biologically active compounds in medicinal plants is analyzed. The studied biologically active substances included phenolic compou...

Grape-derived phenolic compounds possess many health benefits, but their biological effectiveness and their effects on human health depend directly on bioaccessibility. Different physiological conditions, interactions with food compounds (proteins, l...

Rice represents the main source of calorie intake in many world countries and about 60% of the world population include rice in their staple diet. Whole grain rice, also called brown rice, represent the unpolished version of the more common white ric...

Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compound...

Honey is one of the most renowned natural foods. Its composition is extremely variable, depending on its botanical and geographical origins, and the abundant presence of functional compounds has contributed to the increased worldwide interest is this...

When analysing the beneficial effects of phenolic compounds, several factors that exert a clear influence should be taken into account. The content of phenolic compounds in foods is highly variable, directly affecting individual dietary intake. Once...

Energy efficient, low-cost, user-friendly, and green methods for the removal of toxic phenolic compounds from aqueous solution are necessary for waste treatment in industrial applications. Herein we present an interesting approach for the utilization...

Honey contains natural biologically active compounds, and its preventive and healing properties are primarily linked to its antioxidant activity. The antioxidant properties of honey can be related to the botanical origin and content of phenolic compo...

Bacillus licheniformis strain TAB7 is a bacterium used as a commercial deodorizing agent for compost in Japan. In this work, its ability to biotransform the following monocyclic phenolic compounds was assessed: ferulate, vanillate, p-coumarate, caffe...

Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group o...

Arnica montana L. (Asteraceae family) is a plant commonly used in traditional medicine, and several reports have characterized this plant’s bioactivities, especially its phenolic compounds. These compounds are well known for their numerous bene...

Phenols are natural compounds with considerable bioactivities. However, the low bioavailability and chemical instability of phenols limit their biological functions. This review summarizes recent progress in phenol delivery systems that account for t...

Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentra...

Background: The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it s...

Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of...

The current interest of the scientific community for the exploitation of high-value compounds from macroalgae is related to the increasing knowledge of their biological activities and health benefits. Macroalgae phenolic compounds, particularly phlor...

Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vit...

The aims of this study were to evaluate and compare the radical scavenging activities (DPPH), phenolic concentrations and concentrations of selected phenolic acids (PAs) of spelt cultivars and breeding lines with common wheat in a three-year controll...

The peel and core discarded from the processing of MD2 pineapple have the potential to be valorized. This study evaluated the functional and volatile compounds in the extracts of MD pineapple peel and core (MD2-PPC). The total soluble solids, pH, tit...

Growing interest in the medicinal and nutraceutical uses of hawthorn highlights the need to improve the extraction of bioactive compounds in order to produce high-value products. This study aimed to refine extraction methods to improve the quality an...

Oxidative stress causes various diseases, such as type II diabetes and dyslipidemia, while antioxidants in foods may prevent a number of diseases and delay aging by exerting their effects in vivo. Phenolic compounds are phytochemicals such as flavono...

The objective of this study was to determine the potential of dry extracts from soybean pods as a source of bioactive compounds. The phenolic compound composition of the extract (E) and fraction (F1-F3) as well as their respective lipophilicity were...

Agri-food waste has proved to be a valuable bioresource that can be used to obtain a variety of valuable materials, ingredients and chemicals. The optimum conditions for extracting bioactive compounds from sweet cherry seeds (SCS) with different solv...

Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion....

Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential des...

The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air–dried, steam-blanched for 3 min in combination with h...

Food allergies are becoming ever more prevalent around the world. This pathology is characterized by the breakdown of oral tolerance to ingested food allergens, resulting in allergic reactions in subsequent exposures. Due to the possible severity of...

The number of elderly people is projected to double in the next 50 years worldwide, resulting in an increased prevalence of neurodegenerative diseases. Aging causes changes in brain tissue homeostasis, thus contributing to the development of neurodeg...

Olive leaves are an agricultural waste of the olive-oil industry representing up to 10% of the dry weight arriving at olive mills. Disposal of this waste adds additional expense to farmers. Olive leaves have been shown to have a high concentration of...

Phenolic compounds are highly valuable food components due to their potential utilisation as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and pharmaceutical industries. For this purpose, the development and optimisati...

Phenolic compounds are currently the most investigated class of functional components in quinoa. However, great variability in their content emerged, because of differences in sample intrinsic and extrinsic characteristics; processing-induced factors...

The review discussed the fundamental characteristics of grape phenolic compounds, focusing on their chemical properties and significance in winemaking. Given the higher phenolic content in red wines, particular attention is devoted to attributes such...

As an agroindustrial waste product, potato peels contain valuable phenolic compounds that can be extracted before they are sent to the landfill. Based on previous work, this study focused on determining the efficacies of phenolic compound extraction...

Berries of Actinidia kolomikta (A. kolomikta) are known for high ascorbic acid content, but the diversity of phenolic compounds has been little studied. The present research aimed to investigate phenolic compounds and antioxidant activity in berries...

Phenolic derivatives are among the most important contaminants present in the environment. These compounds are used in several industrial processes to manufacture chemicals such as pesticides, explosives, drugs and dyes. They also are used in the ble...

Seaweeds are a potential source of bioactive compounds that are useful for biotechnological applications and can be employed in different industrial areas in order to replace synthetic compounds with components of natural origin. Diverse studies demo...

Textile dyeing is known to have major environmental concerns, especially with the high use of toxic chemicals. The use of alternatives such as natural dyes rich in phenolic compounds has become extremely appealing in order to move towards a more sust...

Phenolic compounds are components with proven beneficial effects on the human body, primarily due to their antioxidant activity. In view of the high consumption of tea and the numerous factors that affect the nutritional value of its infusions, the a...

This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechi...

Mentha species are widely used as food, medicine, spices, and flavoring agents. Thus, chemical composition is an important parameter for assessing the quality of mints. In general, the contents of menthol, menthone, eucalyptol, and limonene comprise...