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vanilla pompona/antioxidant
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5 resultat
Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models.
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Vanilla extract was prepared by extraction of cured vanilla beans with aqueous ethyl alcohol (60%). The extract was profiled by HPLC, wherein major compounds, viz., vanillic acid, 4-hydroxybenzyl alcohol, 4-hydroxy-3-methoxybenzyl alcohol, 4-hydroxybenzaldehyde and vanillin, could be identified and
Hypolipidaemic and anti-oxidative potential of encapsulated herb (Terminalia arjuna) added vanilla chocolate milk in high cholesterol fed rats.
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BACKGROUND
Atherosclerosis is associated with coronary artery disease and occurs in developing as well as developed countries. In the present investigation, hypolipidaemic and anti-oxidative properties of encapsulated herb (Terminalia arjuna, 1.8%) added vanilla chocolate dairy drink was evaluated
Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews.
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Vanillin yield, microscopic structure, antioxidant activity and overall odour of vanilla extracts obtained by different treatments were investigated. MAE showed the strongest extraction power, shortest time and highest antioxidant activity. Maceration gave higher vanillin yields than UAE and PAE,
Vanilla--its science of cultivation, curing, chemistry, and nutraceutical properties.
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Vanilla is a tropical orchid belonging to the family Orchidaceae and it is mainly used in food, perfumery, and pharmaceutical preparations. The quality of the bean depends on the volatile constituent's, viz., the vanillin content, the species of the vine used, and the processing conditions adopted.
Microencapsulation of Vanilla Oleoresin ( V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization
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Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and
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