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Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties.
TLDR
The total phenolic content and antioxidant potential of avocado phenolics was affected by the extracting solvent and avocado variety and the avocado materials also displayed moderate antimicrobial effects against Gram-positive bacteria.
Rowanberry phenolics: compositional analysis and bioactivities.
TLDR
It can be concluded that cultivation of rowanberries resulted in increased anthocyanin content, but this did not diminish their bioactivity in comparison to wild rowan berries rich in caffeoylquinic acids.
Antioxidant activity of isolated ellagitannins from red raspberries and cloudberries.
TLDR
Berry ellagitannins showed significant antioxidant activity toward oxidation of both human LDL and methyl linoleate emulsions and in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test.
Characterization of selected wild Mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties.
TLDR
The four selected fruits displayed intense antioxidant activity against lipid oxidation, which highlights the potential usage of these fruits as ingredients for the manufacture of healthy meat products.
Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.
TLDR
Gallic acid, cyanidin-3-glucoside, and genistein were the most efficient inhibitors of lipid and protein oxidation, and MPs showed a more intense antioxidant activity than BSA.
Inhibition of protein and lipid oxidation in liposomes by berry phenolics.
TLDR
Berry phenolics are rich in monomeric and polymeric phenolic compounds providing protection toward both lipid and protein oxidation.
Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins: isolation, identification, and bioactivities.
TLDR
The phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development.
Anthocyanin antioxidant activity and partition behavior in whey protein emulsion.
TLDR
The structure of food affects the antioxidant activity by influencing the partitioning of the antioxidant by determining the loss of tryptophan fluorescence and formation of protein carbonyl compounds and that of lipid oxidation by conjugated diene hydroperoxides and hexanal analyses.
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