ARTICLE
TITLE

Phenolic compounds level in leaves of chestnut horse in different periods of environmental stress development

SUMMARY

The changes accumulation of phenolic compounds in the leaves of horse chestnut Aesculus hippocastanum L. in different periods of environmental stress on Victory Avenue near the city. Kyiv.

 Articles related

Natalija Lj Nikolic-Milojevic,Ivana S Mošic,Ivana T Karabegovic,Miodrag L Lazic,Nada C Nikolic,Sanja R Peric,Sladana S Golubovic,Dejan N Davidovic,Dragan T Velickovic    

The influence of the time of maceration on phenolic composition of wine (white, rosé and red wine) produced from the indigenous variety Prokupac was studied in this paper. White wine was produced from free run, without maceration. In the production of ro... see more


Mohd Khalizan Sabullah,Mohd Fadhil Rahman,Siti Aqlima Ahmad,Mohd Rosni Sulaiman,Mohd Shukri Shukor,Azlan Jualang Gansau,Nor Aripin Shamaan,Mohd Yunus Shukor    

Molybdenum is an emerging pollutant worldwide. The objective of this study is to isolate molybdenum-reducing bacterium with the ability to grow on phenolic compounds (phenol and catechol). The screening process was carried out on a microplate. The bacter... see more


V. P. Fylymonenko, L. V. Galuzinska, G. B. Kravchenko, V. M. Kravchenko, ?. ?. Bryukhanova, L. ?. ?aloshtan, D. V. Lytkin    

Apple fruits are an available source of phenolic compounds that exhibit a wide range of biological activities (antioxidant, anti-inflammatory, membrane stabilizing, etc.). The antioxidant properties of food concentrate phenolic compounds of apples (Conce... see more


Ali Maskum,Gunawan Wijonarko,Ike Sitoresmi mulyo Purbowati,Riyan Anggriawan    

Coffee is a refreshing drink that has potential as an antioxidant shown by its total phenol content. Fermentation is used to increase the phenolic compound content in coffee. The purpose of this study was to optimize the wet fermentation process to produ... see more

Revista: Agrointek

Yana Biletska, Olha Bilovska, Anna Krivtsova, Ir?na ?uzhva, Alla Nekos    

A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, ger... see more