Extractable and Non-Extractable Antioxidants

• Main Author: Lucarini, Massimo (auth)
• Other Authors: Durazzo, Alessandra (auth)
• Format: Electronic Book Chapter
• Language: English
• Published: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Subjects: Biology, life sciences; biorefinery; polyphenols; polymerization; n/a; black teas; nutrient; ultrasound assisted extraction; cyclodextrin; HPLC-ESI/MS; legumes; degradation; LC-ESI-Q-TOF-MS; antioxidant activity; forest residues; multivariate analysis; bio-based; chemometrics; extractable polyphenols; extractable compounds; pre-column HPLC method; Cagnulari marc; antioxidant capacity; flour; total polyphenol content (TPC); digestibility; ferric reducing antioxidant power (FRAP); natural antioxidants; dietary assessment.; eggplant; antioxidant; botanicals; anthocyanins; trans-cinnamaldehyde; anti-inflammation; cereals; functional ingredient; food composition database; agglomerative hierarchical clustering; circular economy; fermentation; Aloysia triphylla; Naviglio Extractor®; flavonols glycosides; self-inclusion; phenolic contents; grape seed; integrated food research; antioxidants; dedicated databases; phenolic compounds; non-extractable compounds; value-added by-products; phenolic acids; dietary supplements; berries jam; phenolics; inclusion complex; sour cherry; Pleurotus ostreatus; catechins; proanthocyanidins; Chinese mistletoes; nuclear magnetic spectroscopy; nitric oxide scavengers; quercitrin; endothelial cell; polyphenolic compounds; Italian popular recipes; green extraction; non-extractable polyphenols; classic extraction; study approach; daidzein; ?-cyclodextrin; Camellia sinensis; antioxidant properties; digestive enzyme; extractable; bioactive compounds; principal component analysis; non-extractable; oxidative stress
• Online Access: DOAB: download the publication; DOAB: description of the publication

Summary

The Special Issue "Extractable and Non-Extractable Antioxidants" gives an updated view on antioxidants-both in their extractable and non-extractable form-in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.

Physical Description

1 electronic resource (234 p.)

ISBN

books978-3-03921-438-9
9783039214372
9783039214389

Access

Open Access