A5040250705- Phytochemicals and Antioxidant Activities
- Nuts composition and effects
- Postharvest Quality and Shelf Life Management
- Antioxidant Activity and Oxidative Stress
- Natural Antidiabetic Agents Studies
- Ion channel regulation and function
- Seed and Plant Biochemistry
- Plant biochemistry and biosynthesis
- Fermentation and Sensory Analysis
- Marine Toxins and Detection Methods
- Food composition and properties
- Essential Oils and Antimicrobial Activity
- Plant Physiology and Cultivation Studies
- Biochemical Analysis and Sensing Techniques
- Bee Products Chemical Analysis
- Mangiferin and Mango Extracts
- Nanocomposite Films for Food Packaging
- Nicotinic Acetylcholine Receptors Study
- Free Radicals and Antioxidants
- Meat and Animal Product Quality
- Metabolomics and Mass Spectrometry Studies
- Growth and nutrition in plants
- Microbial Metabolites in Food Biotechnology
- Analytical Chemistry and Chromatography
- Calcium signaling and nucleotide metabolism
Universidad Autónoma de Ciudad Juárez
2015-2024
Universidade Federal de Goiás
2022
Sultan Qaboos University Hospital
2022
Al Nahdha Hospital
2022
Ministry of Health
2022
Bayero University Kano
2022
Virginia Commonwealth University
2018
Antenor Orrego Private University
2017
Institute for Scientific and Technological Research
2015
Hospital Juárez de México
2014
In this research, total phenols, flavonoids, capsaicinoids, ascorbic acid, and antioxidant activity (ORAC, hydroxyl radical, DPPH, TEAC assays) of fresh processed (pickled chipotle canned) Jalapeño Serrano peppers were determined. All contained capsaicin, dihydrocapsaicin, nordihydrocapsaicin, even though the latter could be quantified only in peppers. Processed lower amounts phytochemicals had activity, compared to Good correlations between phenols acid with observed. Elimination...
The phenolic composition and antioxidant activity of pecan kernels shells cultivated in three regions the state Chihuahua, Mexico, were analyzed. High concentrations total extractable phenolics, flavonoids, proanthocyanidins found kernels, 5-20-fold higher shells. Their significantly affected by growing region. Antioxidant was evaluated ORAC, DPPH•, HO•, ABTS•-- scavenging (TAC) methods. strongly correlated with compounds. A strong correlation existed among results obtained using these four...
The inhibitory activity and binding characteristics of caffeic acid, p-coumaric quercetin capsaicin, four phenolic compounds found in hot pepper, against porcine pancreatic lipase were studied compared to pepper extract.Quercetin was the strongest inhibitor (IC 50 =(6.1±2.4)µM), followed by acid ((170.2±20.6)µM) ((401.5±32.1)µM), while capsaicin a extract had very low activity.All polyphenolic showed mixed-type inhibition.Fluorescence spectroscopy studies that ability quench intrinsic...
Summary Treatments to inhibit browning, decay and extend shelf life of ‘Keitt’, ‘Kent’ ‘Ataulfo’ mango cultivars as a fresh‐cut produce were investigated. Combinations calcium chloride (CaCl 2 ), antioxidants [ascorbic acid (AA), citric (CA)] two commercial film coatings resulted in reduction browning deterioration mangoes stored at 5 °C, especially for the Ataulfo cultivar. The use CaCl + AA CA significantly reduced colour deterioration, loss firmness did not affect sensory characteristics...
The beneficial health effect of red wine depends on its phenolic content and the in wines is affected by ecological, agricultural, enological practices. Enriched have been proposed as an alternative to increase wines. Nevertheless, compounds are related sensory characteristics wines, so enrichment requires a balance between characteristics. In present study, Merlot was enriched with extract obtained from Cabernet Sauvignon grape pomace. Two levels were evaluated: 4 8 g/L total (gallic acid...
Abstract The use of flours or phenolic extracts obtained from non-traditional sources agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics functional food. However, compounds present great structural diversity, as well the ability interact in complex way macromolecules that constitute bread matrix. Therefore, addition these flours, pure produces various effects on microstructure bread, and several its sensory properties. This is mainly...