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Identification of phenolic compounds and volative compounds in polyphenols-rich extract of hybrid vitis vinifera l. Cultivars and their antioxidant properties. Author(s): PASCOAL, G. de F. L.; ABREU, J. P. de; SANTIAGO, M. C. P. de A.; MORÁSTICA JÚNIOR, M. R.; MOREIRA, R. F. A.; FANARO, G.; TEODORO, A. J. There is little knowledge about the phenolic compounds of hybrids grape cultivars reported in literature. This work aimed to characterize the bioactive and volatile compounds from new hybrids grape cu... ... Repository: BDPA Publication year: 2017
Development of an analytical method for the quantification of bioactive phenolic compounds in grapes and juices. Author(s): Canedo-Reis, N.A.P.; Silva, L. F.; GUERRA, C. C. Phenolic compounds, largely present in grapes, have demonstrated a high antioxidant capacity, which is intimately linked to their nutraceutical value. Repository: BDPA Publication year: 2018
Effect of soil characteristics on phenolic compounds and antioxidant activity of merlot wine. Author(s): MIELE, A.; FLORES, C. A.; FILIPPINI ALBA, J. M. The objective of this work was to establish the effect of three taxonomic classes of soil, i. e., Argissolo (Ultisol), Cambissolo (Inceptisol) and Neossolo (Entisol), on the phenolic compounds of wine... ... Repository: BDPA Publication year: 2014
Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. Author(s): BARRETO, S. M. A.; SILVA, A. B. M. da; DUTRA, M. da C. P.; BASTOS, D. C.; CARVALHO, A. J. de B. A.; VIANA, A. C.; NARAIN, N.; LIMA, M. dos S. Brazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. I... ... Repository: BDPA Publication year: 2023
Anthelmintic effect of Pterogyne nitens (Fabaceae) on eggs and larvae of Haemonchus contortus: analyses of structure-activity relationships based on phenolic compounds. Author(s): LIMA, C. S.; PEREIRA, M. H.; ALEMÁN GAINZA, Y.; HOSTE, H.; REGASINI, L. O.; CHAGAS, A. C. de S. Due to high prevalence and large pathogenicity, Haemonchus contortus is the main gastrointestinal nematode in tropical and subtropical regions. This species is responsible for severe economic losses t... ... Repository: BDPA Publication year: 2021
Effect of thermovinification temperature on phenolic compounds and colour of Syrah wine. Author(s): SILVA, I. S.; BARROS, A. P. A.; CORREA, L. C.; SOUZA, C. O. de; BIASOTO, A. C. T. This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentati... ... Repository: BDPA Publication year: 2024
Grain germination changes the profile of phenolic compounds and benzoxazinoids in wheat: a study on hard and soft cultivars. Author(s): BARANZELLI, J.; SOMACAL, S.; MONTEIRO, C. S.; MELLO, R. de O.; RODRIGUES, E.; PRESTES, O. D.; LÓPEZ-RUIZ, R.; FRENICH, A. G.; ROMERO-GONZÁLEZ, R.; MIRANDA, M. Z. de; EMANUELLI, T. Abstract: Pre-harvest sprouting is a frequent problem for wheat culture that can be simulated by laboratory-based germination. Despite reducing baking properties, wheat sprouting has been shown to inc... ... Repository: BDPA Publication year: 2023
The addition of concentrated cold-pressed guabiroba juice to yogurts: effects on the physicochemical analyses, antioxidant activity, carotenoid content, total phenolic compounds, and mineral profile. Author(s): PRESTES, A. A.; ANDRADE, D. R. M.; CANELLA, M. H. M.; HAAS, I. C. da S.; HELM, C. V.; GOIS, J. S. de; BLOCK, J. M.; WANDERLEY, B. R. da S. M.; AMBONI, R. D. de M. C.; CRUZ, A. G. da; PIMENTEL, T. C.; PRUDENCIO, E. S. Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57... ... Repository: BDPA Publication year: 2024
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. Author(s): SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not... ... Repository: BDPA Publication year: 2023
Identification of phenolic compounds in pomegranate (Punica Granatum) seeds and soybean (Glicine Max) oils and its stabilization by spray drying. Author(s): SILVA-JAMES, N. K.; FERREIRA, M. J. A.; NOGUEIRA, R. I.; FREITAS, S. P.; NASCIMENTO, L. da S. de M. do Pomegranate seed oil (PSO), even though highly sensitive to oxidation, has been extensively studied due to its bioactive potentials, assigned to the punicic acid, a polyunsaturated fatty acid, and sev... ... Repository: BDPA Publication year: 2016

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