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50.936  Articles
1 of 5.095 pages  |  10  records  |  more records»
Tomato is one of the high antioxidant potential vegetables. Nowadays, there are many techniques of tomato processings instead of fresh consumption, i.e. boiled, steamed, juiced and sauteed. Every treatment of cooking will influence the chemical compound i... see more

Fourteen mono- and bis-carbohydrazone ligands have been synthesized and characterized. Antioxidant activity of the substances was investigated together with possible (E)/(Z) isomerization, and explained on the most active antioxidant compound a4 in variou... see more

This work evaluates the antioxidant activity of strychnobiflavone due to the increasing demand of the antioxidant agents day by day. Various in vitro antioxidants assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazolin... see more

Antioxidant activities of Syzygium polyanthum leaves extracts (methanol, ethyl acetate, dichloromethane and n-hexane) were evaluated by using DPPH (2,2-diphenyl-2-picrylhydrazyl) and ABTS (2,2’-azinobis (3-ethylbenzothiazole-6-sulfonic acid) methods. The ... see more

Introduction: Edible flowers has been used for thousands of years. They increase aesthetic appearance of food, but more often they are mentioned in connection with biologically active substances. The main ingredient of the flowers is water, which accounts... see more

Synthesis of flavones and their derivatives has attracted considerable attention due to their significant pharmaceutical effects. 7-hydroxy-3',4'-dimethoxyflavone has been synthesized and its antioxidant activity has been investigated. Flavone was synthes... see more

In the present study, the antioxidant and antibacterial activities of methanolic extracts of two Verbenaceae (Lantana camara L. and Lippia chevalieri Moldenke: aerial part) were investigated. Their polyphenolic composition in the ethyl acetate and aqueous... see more

A study on the effect of white saffron to distilled water ratio on the antioxidant activity ofwhite saffron extract has been conducted. White saffron rhizome was blanched in the 0.5% citric acid solution at 100Cfor 5 min, and grated. The grated rhizome wa... see more


1 of 5.095 pages  |  10  records  |  more records»