Chemical Analysis Of Antioxidant Capacity Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Chemical Analysis Of Antioxidant Capacity book. This book definitely worth reading, it is an incredibly well-written.
Author : Li Niu,Dongxue Han Publisher : Walter de Gruyter GmbH & Co KG Page : 239 pages File Size : 52,7 Mb Release : 2020-06-08 Category : Technology & Engineering ISBN : 9783110573237
Chemical Analysis of Antioxidant Capacity by Li Niu,Dongxue Han Pdf
The book discusses the present strategies towards antioxidant capacity evaluation including optical, chromatography, electrochemical methods as well as photoelectrochemical technique, where the advantages, limitations and different applications are analyzed and compared. Subsequently, the corresponding analysis instruments are introduced and interpreted combining with their technical characteristics, scope and performance indicators.
Author : Paul D. Prenzler,Danielle Ryan,Kevin Robards Publisher : Royal Society of Chemistry Page : 537 pages File Size : 50,7 Mb Release : 2021-10-20 Category : Medical ISBN : 9781839161551
Handbook of Antioxidant Methodology by Paul D. Prenzler,Danielle Ryan,Kevin Robards Pdf
Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data.
Measurement of Antioxidant Activity and Capacity by Resat Apak,Esra Capanoglu,Fereidoon Shahidi Pdf
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource: Offers suggestions for assessing the antioxidant potential of foods and their components Includes strategies for the development of healthy functional food products Contains information for identifying antioxidant activity in the body Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.
Author : Li Niu,Dongxue Han Publisher : Walter de Gruyter GmbH & Co KG Page : 182 pages File Size : 44,8 Mb Release : 2020-06-08 Category : Science ISBN : 9783110573763
Chemical Analysis of Antioxidant Capacity by Li Niu,Dongxue Han Pdf
The book discusses the present strategies towards antioxidant capacity evaluation including optical, chromatography, electrochemical methods as well as photoelectrochemical technique, where the advantages, limitations and different applications are analyzed and compared. Subsequently, the corresponding analysis instruments are introduced and interpreted combining with their technical characteristics, scope and performance indicators.
Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis by Alam Zeb Pdf
Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.
Analysis of Antioxidant-Rich Phytochemicals by Zhimin Xu,Luke R. Howard Pdf
To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in foods. Focusing on the principle of quantification methods for natural antioxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources. Chapter by chapter, the distinguished team of authors describes the various methods used for analysis of the different antioxidant-rich phytochemicals – phenolic acids; carotenoids; anthocyanins; ellagitannins, flavonols and flavones; catechins and procyanidins; flavanones; stilbenes; phytosterols; and tocopherols and tocotrienols. Going beyond extensive reviews of the scientific literature, the expert contributors call on their accumulated experience in sample extraction and analysis to outline procedures, identify potential problems in dealing with different samples, and offer trouble-shooting tips for the analysis. Analysis of Antioxidant-Rich Phytochemicals covers the important food applications and health-promoting functions of the major antioxidant phytochemicals, presents general analysis principles and procedures, and systematically reviews and summarizes the various analytical methods necessary for each type of natural antioxidant in different food sources.
Antioxidants in Foods by Isabel Seiquer,José M. Palma Pdf
Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.
Bio-Farms for Nutraceuticals by Maria Teresa Giardi,Giuseppina Rea,Bruno Berra Pdf
"Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities.
Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality and Nutrition Laboratory by Burgos, G.,Muñoa, L., Sosa, P.,Cayhualla, E,Carpio, R.,zum Felde, T. Pdf
Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality and Nutrition Laboratory: Analysis of ascorbic acid. Analysis of total and individual carotenoids. Analysis of total anthocyanins in freeze-dried and milled potatoes. Evaluation of hydrophilic antioxidant activity in freeze-dried and milled potato tubers and sweet potato roots. Analysis of individual phenolic acids in freeze-dried and milled potato tubers
Laura A. de la Rosa,Emilio Alvarez-Parrilla,Gustavo A. Gonzalez-Aguilar
Author : Laura A. de la Rosa,Emilio Alvarez-Parrilla,Gustavo A. Gonzalez-Aguilar Publisher : John Wiley & Sons Page : 381 pages File Size : 55,6 Mb Release : 2009-10-13 Category : Technology & Engineering ISBN : 9780813809489
Fruit and Vegetable Phytochemicals by Laura A. de la Rosa,Emilio Alvarez-Parrilla,Gustavo A. Gonzalez-Aguilar Pdf
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.
Extractable and Non-Extractable Antioxidants by Alessandra Durazzo,Massimo Lucarini Pdf
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.
Phenolic Compounds in Food by Leo M.L. Nollet,Janet Alejandra Gutierrez-Uribe Pdf
Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What’s more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food. In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.
Antioxidant Methods: A Guideline for Understanding and Determining Antioxidant Capacity summarizes the importance of antioxidants as a class of compounds within numerous areas of science and technology. Content shows how to measure the antioxidant capacity of an antioxidant by different methods, as well as how to relate its performance to its structure. Chapters include descriptions of protocols used to measure antioxidant capacity by different methods, highlighting experimental steps, bottlenecks, expected outcomes, advantages, limitations, and more. This is the perfect reference for biomedical science researchers looking for the right method for determining antioxidant capacity through the structure and functionalities of the compound, as well as the mechanisms involved in the antioxidant action. Elucidates the relationship between the structure and functionality of antioxidant activity Fully describes the mechanisms involved in each determination method Provides guidance on choosing the right method for your compound
Processing and Impact on Antioxidants in Beverages by Victor R. Preedy Pdf
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods
Analytical Technology in Nutrition Analysis by Jose M. Miranda Pdf
Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.