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Registros recuperados: 11 | |
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PIANA,MARIANA; BOLIGON,ALINE A.; BRUM,THIELE F. DE; ZADRA,MARINA; BELKE,BIANCA V.; FROEDER,AMANDA L.F.; FROHLICH,JANAÍNA K.; NUNES,LETÍCIA T.; PAPPIS,LAUREN; BOLIGON,ALEXANDRA A.; ATHAYDE,MARGARETH L.. |
The antioxidant capacity of the crude extract and fractions ofTabernaemontana catharinensis fruits and branches, was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the content of polyphenols, flavonoids, alkaloids and condensed tannins were determined by the spectrophotometric method. The ethyl acetate fraction of the fruits and the n-butanol fraction of the branches showed IC50 of 181.82 µg/mL and 78.19 µg/mL, respectively. All fractions were analyzed by high performance liquid chromatography (HPLC), in the branches were quantified chlorogenic acid in the chloroform (8.96 mg/g), ethyl acetate (4.31 mg/g) and n-butanol (3.33 mg/g) fractions; caffeic acid in the ethyl acetate (5.24 mg/g) and n-butanol (1.81 mg/g); gallic acid (0.52 mg/g)... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Apocynaceae; Chlorogenic acid; Tabernaemontana catharinensis. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200881 |
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Park,Hee-Sook; Choi,Hye-Young; Kim,Gun-Hee. |
BACKGROUND: Ligularia fischeri (common name Gomchwi) is known for its pharmaceutical properties and used in the treatment of jaundice, scarlet-fever, rheumatoidal arthritis, and hepatic diseases; however, little is known about its anti-inflammatory effect. In this study the influence of blanching and pan-frying on the anti-inflammatory activity of Ligularia fischeri (LF) was evaluated. RESULTS: Fresh LF and cooked LF showed no significant effect on the viability of macrophages after 24 h incubation. Fresh LF was found to be the most potent inhibitor of nitric oxide (NO) production at 100 μg/ml, while pan-fried LF showed little inhibitory effect on lipoloysaccharide (LPS) stimulated murine machrophage RAW264.7 cells. In contrast with its effect on... |
Tipo: Journal article |
Palavras-chave: Chlorogenic acid; Inflammation; Ligularia fischeri; Macrophage. |
Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100063 |
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Chaowuttikul,Chayanon; Palanuvej,Chanida; Ruangrungsi,Nijsiri. |
The chlorogenic acid, rosmarinic acid, and caffeic acid contents in 100 selected plants were determined using reversed phase high performance liquid chromatography equipped with diode array detector. The optimum condition was 0.2% phosphoric acid in water (solvent A) and methanol (solvent B) as the mobile phase, which was set at 45% B for 20 minutes at a flow rate of 1.2 mL/min. The column temperature was maintained at 30 ºC and the detection wavelength was 325 nm. Among 100 selected plants, 39.64% contained all 3 compounds, 40.54% contained 2 compounds, 14.41% contained only 1 compound, and 5.41% could not detect any of the 3 compounds. The highest contents of chlorogenic acid, rosmarinic acid, and caffeic acid were found in Lonicera japonica flowering... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chlorogenic acid; Rosmarinic acid; Caffeic acid; RP-HPLC-DAD; Medicinal plant. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502020000100507 |
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ROJAS-PADILLA,Carmen Rosa; VASQUEZ-VILLALOBOS,Victor Javier; VITAL,Camilo Elber; ROJAS,Julio Cesar; RIOS,Nelson Horacio; LUJAN,Angel Pedro; NINAQUISPE,Viviano Paulino; ESPINOZA,Mario Sergio. |
Abstract For over two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and retard the progress of many chronic diseases. Phenolic compounds were identified and quantified in potato cooking water from freeze–dried slices with peel and from whole potato stored for 20 days. Extracts were obtained with an aqueous solution composed of 50% methanol and 0.5% acetic acid. Fifteen secondary metabolites were monitored using the Ultra Performance Liquid Chromatography system coupled to mass spectrometry (UPLC-MS / MS). A calibration curve (from 0.1 ng to 100 μg) was generated and the data was analyzed using the software “MassHunter Workstation” VB 06.00, the results were... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Native potato; Phytochemicals; Boiled potato; Chlorogenic acid; Cancer. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100066 |
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PALOMINO García,Lady Rossana; BIASETTO,Carolina Rabal; ARAUJO,Angela Regina; BIANCHI,Vanildo Luiz Del. |
Abstract The use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design, initial moisture content, pH value in the medium, and the incubation temperature were evaluated, in order to increase the polyphenol content in a process of solid state fermentation by Penicillium purpurogenum. The main phenolic compounds identified through HPLC in fermented coffee residue were chlorogenic acid, caffeic acid, and rutin. Data obtained through HPLC with the radical absorbance capacity... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffee husk; Coffee pulp; Filamentous fungi; Bioprocess design; Antioxidant activity; Chlorogenic acid. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400704 |
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Miranda,Adriana Leão de; Ribeiro,Mariana Carvalho; Moreira,Ricardo Felipe Alves; Maria,Carlos Alberto Bastos de. |
Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °C for the first minute, and then it was increased up to 160 °C at the rate of 10 °C min-1. The final temperature was kept for 10 minutes. 19 volatiles were identified in the heated samples without antioxidants. Medium-chain carbonyls predominated in the volatile fraction, mainly 2-heptenal, 2,4-heptadienal and 2,4-decadienal. Around 11 to 15 volatile compounds were detected in the heated samples treated with 5-CQA and quercetin, respectively. 5-CQA was not very efficient in delaying the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean oil; GC/MS; Oxidative volatiles; Quercetin; Chlorogenic acid. |
Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400029 |
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Cardozo Junior,Euclides Lara; Donaduzzi,Carmen Maria; Ferrarese-Filho,Osvaldo; Friedrich,Juliana Cristhina; Gonela,Adriana; Sturion,José Alfredo. |
The objective of this work was to determine the contents of methylxanthines, caffeine and theobromine, and phenolic compounds, chlorogenic and caffeic acids, in 51 mate progenies (half-sib families) and estimate the heritability of genetic parameters. Mate progenies were from five Brazilian municipalities: Pinhão, Ivaí, Barão de Cotegipe, Quedas do Iguaçu, and Cascavel. The progenies were grown in the Ivaí locality. The contents of the compounds were obtained by high performance liquid chromatography (HPLC). The estimation of genetic parameters by the restricted maximum likelihood (REML) and the prediction of genotypic values via best linear unbiased prediction (BLUP) were obtained by the Selegen - REML/BLUP software. Caffeine (0.248-1.663%) and... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ilex paraguariensis; Caffeine; Caffeic acid; Chlorogenic acid; Genetic parameters; Theobromine. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2010000200008 |
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Registros recuperados: 11 | |
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