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theobroma/αντιοξειδωτικά
Ο σύνδεσμος αποθηκεύεται στο πρόχειρο
Σελίδα 1 από 29 Αποτελέσματα
Flavonoids, proanthocyanidins, vitamin C, and antioxidant activity of Theobroma grandiflorum (Cupuassu) pulp and seeds.
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Σύνδεση εγγραφή
The ascorbic acid, flavonoids, and proanthocyanidins content and in vitro antioxidant activity of fresh pulps and seeds of cupuassu, harvested at three different times of the year, and in commercial frozen pulps were evaluated. Lipids, total phenolics contents, and antioxidant activities were the
In vitro antioxidant and antiproliferative activities of methanolic plant part extracts of Theobroma cacao.
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Σύνδεση εγγραφή
The aims of this study were to determine the antioxidant and antiproliferative activity of the following Theobroma cacao plant part methanolic extracts: leaf, bark, husk, fermented and unfermented shell, pith, root, and cherelle. Antioxidant activity was determined using
In Vitro Studies on the Antioxidant Property and Inhibition of α-Amylase, α-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean.
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Σύνδεση εγγραφή
Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water
Antioxidant studies by hydrodynamic voltammetry and DFT, quantitative analyses by HPLC-DAD of clovamide, a natural phenolic compound found in Theobroma Cacao L. beans
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Σύνδεση εγγραφή
Clovamide (trans-clovamide, (2S)-3-(3,4-dihydroxyphenyl)-2-[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid) is a naturally occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans. This work quantified clovamide content in
Hydro-ethanol seed extract of Theobroma cacao exhibits antioxidant activities and potential anticancer property.
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Σύνδεση εγγραφή
Despite the nutritional value of Theobroma cacao seed (cocoa), the antiproliferative activity is yet to be fully elucidated. Therefore, the current study investigated the antioxidant and potential anticancer activities of the seed extract. The in-vitro free radical scavenging activity was evaluated
Mechanical stress caused by wind on leaves of Theobroma cacao: Photosynthetic, molecular, antioxidative and ultrastructural responses.
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Σύνδεση εγγραφή
Theobroma cacao is cultivated in the shade, in a so-called 'Cabruca' system, in intercropped with Erithryna or other tree species of economic value, and in full sun as a monoculture in irrigated or chemically-irrigated systems. Since it is a species quite intolerant to wind, it is practically
Antitumor activity against murine lymphoma L5178Y model of proteins from cacao (Theobroma cacao L.) seeds in relation with in vitro antioxidant activity.
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BACKGROUND
Recently, proteins and peptides have become an added value to foodstuffs due to new knowledge about its structural analyses as related to antioxidant and anticancer activity. Our goal was to evaluate if protein fractions from cacao seeds show antitumor activity on lymphoma murine L5178Y
Antioxidative Polyphenols Isolated from Theobroma cacao.
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Σύνδεση εγγραφή
The antioxidant components of cacao liquor, which is a major ingredient of chocolate, were isolated with column chromatography and high-performance liquid chromatography. Quercetin and its glucoside were identified by spectrometric methods. Clovamide and deoxyclovamide were characterized by (1)H and
Microwave-Assisted Green Synthesis and Antioxidant Activity of Selenium Nanoparticles Using Theobroma Cacao L. Bean Shell Extract.
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Selenium nanoparticles (SeNPs) are successfully synthesized through microwave heating by using Theobroma cacao L. bean shell extract as a stabilizing and capping agent. Response surface methodology is used to obtain optimal synthesis conditions. The effect of microwave power, irradiation time
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing.
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The effect of roasting on the content of flavanols and proanthocyanidins and on the antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three temperatures (125, 135 and 145 °C), for different times, to reach moisture contents of about 2 g 100 g(-1). Flavanols and
New bioactive polyphenols from Theobroma grandiflorum ("cupuaçu").
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Activity-guided fractionation of Theobroma grandiflorum ("cupuaçu") seeds resulted in the identification of two new sulfated flavonoid glycosides, theograndins I (1) and II (2). In addition, nine known flavonoid antioxidants, (+)-catechin, (-)-epicatechin, isoscutellarein 8-O-beta-d-glucuronide,
Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage.
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The aim of the study was to evaluate the conditions of fermentation pH and temperature and also the fermentation time of Lactobacillus casei in the cupuassu (tropical fruit native to the Brazilian Amazon) beverage. The sugars, organic acids, and antioxidant activity during the fermentation also were
Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts.
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Although the demand for goat milk products has been growing, they have lower consumer acceptability than products derived from cow milk. However, the addition of cupuassu pulp can be used to improve the formulation of these products. For this reason, the aim of this study was to investigate the
Microencapsulation of Theobroma cacao L. waste extract: optimization using response surface methodology.
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The cocoa extract (Theobroma cacao L.) has a significant amount of polyphenols (TP) with potent antioxidant activity (AA). This study aims to optimise microencapsulation of the extract of cocoa waste using chitosan and maltodextrin. Microencapsulation tests were performed according to a Box-Behnken
Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
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Sequential application of solvent extraction, gel permeation chromatography, and RP-HPLC in combination with taste dilution analyses, followed by LC-MS and 1D/2D-NMR experiments and thiolytic degradation, revealed that, besides theobromine and caffeine, the flavan-3-ols epicatechin, catechin,
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