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Fungi as a Gold Mine of Antioxidants. Fungal Biol 2021. [DOI: 10.1007/978-3-030-85603-8_2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Pérez‐Ortiz JM, Alguacil LF, Salas E, Hermosín‐Gutiérrez I, Gómez‐Alonso S, González‐Martín C. Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines. Food Sci Nutr 2019; 7:2948-2957. [PMID: 31572588 PMCID: PMC6766557 DOI: 10.1002/fsn3.1150] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Revised: 06/05/2019] [Accepted: 06/11/2019] [Indexed: 12/17/2022] Open
Abstract
Grape pomace is the source of bioactive compounds (anthocyanins, flavonols, flavan-3-ols, and stilbenes) which exhibit antiproliferative actions on cell cultures. We have investigated the antitumoral effects of grape pomace and grape seed extracts on colon cancer cells (Caco-2, HT-29) and fibroblasts. Crude extracts prepared from white and red pomace, and grape seeds, reduced the viability and proliferation of Caco-2. HT-29 cells were resistant to these actions. Purified extracts were then prepared from the same sources and compared with the LDH test; again, all three extracts were active and purified extract from grape seed was the most potent and specific on Caco-2 cells. HT-29 cells were more sensitive to these purified extracts. The biological activity resided almost exclusively in the flavonol and flavan-3-ols subfractions, rather than the anthocyanin subfraction. Preliminary results on the mechanisms involved in these effects revealed downregulation of Myc gene expression in HT-29 and upregulation of Ptg2 in Caco-2 cells.
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Affiliation(s)
- José M. Pérez‐Ortiz
- Unidad de Investigación TraslacionalHospital General Universitario de Ciudad RealCiudad RealSpain
| | - Luis F. Alguacil
- Unidad de Investigación TraslacionalHospital General Universitario de Ciudad RealCiudad RealSpain
- Present address:
Facultad de FarmaciaUniversidad CEU San PabloMadridSpain
| | - Elisabet Salas
- Unidad de Investigación TraslacionalHospital General Universitario de Ciudad RealCiudad RealSpain
- Present address:
European Commission, Research Executive AgencyBrusselsBelgium
| | - Isidro Hermosín‐Gutiérrez
- Instituto Regional de Investigación Científica Aplicada (IRICA)Universidad de Castilla‐La ManchaCiudad RealSpain
| | - Sergio Gómez‐Alonso
- Department of food science and technologyUniversidad de Castilla‐La ManchaCiudad RealSpain
| | - Carmen González‐Martín
- Unidad de Investigación TraslacionalHospital General Universitario de Ciudad RealCiudad RealSpain
- Department of food science and technologyUniversidad de Castilla‐La ManchaCiudad RealSpain
- Present address:
Facultad de FarmaciaUniversidad CEU San PabloMadridSpain
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Castro FVR, Andrade MA, Sanches Silva A, Vaz MF, Vilarinho F. The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon ( Salmo salar L.). Foods 2019; 8:E327. [PMID: 31398827 PMCID: PMC6723522 DOI: 10.3390/foods8080327] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 07/29/2019] [Accepted: 08/01/2019] [Indexed: 11/16/2022] Open
Abstract
Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant's extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC-GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.
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Affiliation(s)
- Frederico V R Castro
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
- Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
| | - Mariana A Andrade
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
- Faculty of Pharmacy, University of Coimbra, Pólo III - Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-354 Coimbra, Portugal
| | - Ana Sanches Silva
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vairão, Vila do Conde, Portugal.
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-313 Porto, Portugal.
| | - Maria Fátima Vaz
- IDMEC, Instituto Superior Técnico, Departamento de Engenharia Mecânica, University of Lisbon, 1049-001 Lisbon, Portugal
| | - Fernanda Vilarinho
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
- IDMEC, Instituto Superior Técnico, Departamento de Engenharia Mecânica, University of Lisbon, 1049-001 Lisbon, Portugal
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Fermoso FG, Serrano A, Alonso-Fariñas B, Fernández-Bolaños J, Borja R, Rodríguez-Gutiérrez G. Valuable Compound Extraction, Anaerobic Digestion, and Composting: A Leading Biorefinery Approach for Agricultural Wastes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8451-8468. [PMID: 30010339 DOI: 10.1021/acs.jafc.8b02667] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In a society where the environmental conscience is gaining attention, it is necessary to evaluate the potential valorization options for agricultural biomass to create a change in the perception of the waste agricultural biomass from waste to resource. In that sense, the biorefinery approach has been proposed as the roadway to increase profit of the agricultural sector and, at the same time, ensure environmental sustainability. The biorefinery approach integrates biomass conversion processes to produce fuels, power, and chemicals from biomass. The present review is focused on the extraction of value-added compounds, anaerobic digestion, and composting of agricultural waste as the biorefinery approach. This biorefinery approach is, nevertheless, seen as a less innovative configuration compared to other biorefinery configurations, such as bioethanol production or white biotechnology. However, any of these processes has been widely proposed as a single operation unit for agricultural waste valorization, and a thoughtful review on possible single or joint application has not been available in the literature up to now. The aim is to review the previous and current literature about the potential valorization of agricultural waste biomass, focusing on valuable compound extraction, anaerobic digestion, and composting of agricultural waste, whether they are not, partially, or fully integrated.
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Affiliation(s)
- Fernando G Fermoso
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Antonio Serrano
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
- School of Civil Engineering , The University of Queensland , Advanced Engineering Building 49, St Lucia , Queensland 4072 , Australia
| | - Bernabé Alonso-Fariñas
- Department of Chemical and Environmental Engineering, Higher Technical School of Engineering , University of Seville , Camino de los Descubrimientos, s/n , 41092 Seville , Spain
| | - Juan Fernández-Bolaños
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Rafael Borja
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de Grasa , Spanish National Research Council (CSIC) , Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km. 1 , 41013 Seville , Spain
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Andrade MA, Ribeiro-Santos R, Costa Bonito MC, Saraiva M, Sanches-Silva A. Characterization of rosemary and thyme extracts for incorporation into a whey protein based film. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Ganiari S, Choulitoudi E, Oreopoulou V. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ribeiro-Santos R, Sanches-Silva A, Motta JFG, Andrade M, Neves IDA, Teófilo RF, Carvalho MGD, Melo NRD. Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.03.055] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Massaro M, Riela S, Guernelli S, Parisi F, Lazzara G, Baschieri A, Valgimigli L, Amorati R. A synergic nanoantioxidant based on covalently modified halloysite–trolox nanotubes with intra-lumen loaded quercetin. J Mater Chem B 2016; 4:2229-2241. [DOI: 10.1039/c6tb00126b] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Synergic antioxidant activity was achieved by grafting α-tocopherol derivatives on halloysite nanotubes, and by loading quercetin in the inner lumen.
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Affiliation(s)
- Marina Massaro
- University of Palermo
- Department STEBICEF
- section Chemistry
- I-90128 Palermo
- Italy
| | - Serena Riela
- University of Palermo
- Department STEBICEF
- section Chemistry
- I-90128 Palermo
- Italy
| | - Susanna Guernelli
- University of Bologna
- Department of Chemistry “G. Ciamician”
- I-40126 Bologna
- Italy
| | - Filippo Parisi
- University of Palermo
- Department of Physic and Chemistry
- 90128 Palermo
- Italy
| | - Giuseppe Lazzara
- University of Palermo
- Department of Physic and Chemistry
- 90128 Palermo
- Italy
| | - Andrea Baschieri
- University of Bologna
- Department of Chemistry “G. Ciamician”
- I-40126 Bologna
- Italy
| | - Luca Valgimigli
- University of Bologna
- Department of Chemistry “G. Ciamician”
- I-40126 Bologna
- Italy
| | - Riccardo Amorati
- University of Bologna
- Department of Chemistry “G. Ciamician”
- I-40126 Bologna
- Italy
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Barbosa-Pereira L, Angulo I, Lagarón JM, Paseiro-Losada P, Cruz JM. Development of new active packaging films containing bioactive nanocomposites. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Effect of extraction conditions on total phenolic content and antioxidant capacity of pretreated wild Peumus boldus leaves from Chile. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.06.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Sólyom K, Solá R, Cocero MJ, Mato RB. Thermal degradation of grape marc polyphenols. Food Chem 2014; 159:361-6. [PMID: 24767067 DOI: 10.1016/j.foodchem.2014.03.021] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 01/30/2014] [Accepted: 03/05/2014] [Indexed: 11/25/2022]
Abstract
Bioactive compounds of wine making by-products are of interest in food, cosmetics and pharmaceutical industries. Extraction of antioxidants under mild conditions is time-consuming, giving ground to the development of intensification processes where the operation at high temperature may deteriorate extract quality. This study examined thermal degradation of grape marc and its filtered extract (80, 100 and 150°C). The decrease in anthocyanin content was modelled under non-isothermal conditions by first order kinetics, using the Arrhenius equation. Simulated degradation under isothermal heating showed that the grape marc is more sensitive by one order of magnitude to heat than the filtered extract. This tendency was also confirmed by analyses of the total phenolic content and antioxidant activity. It is suggested that an optimal combination of temperature, treatment time and also raw material environment could be found in process intensification.
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Affiliation(s)
- Katalin Sólyom
- University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain
| | - Ruth Solá
- University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain
| | - María José Cocero
- University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain
| | - Rafael B Mato
- University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain.
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12
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Effect of antioxidant extraction on the enzymatic hydrolysis and bioethanol production of the extracted steam-exploded sugarcane bagasse. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2013.11.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Taghvaei M, Jafari SM. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of Food Science and Technology 2013; 52:1272-82. [PMID: 25745196 DOI: 10.1007/s13197-013-1080-1] [Citation(s) in RCA: 205] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2013] [Accepted: 06/21/2013] [Indexed: 11/29/2022]
Abstract
Antioxidants are components which prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation. During the past two decades, a lot of researches using natural plants extract in edible oils have been carried out due to the trend to minimize or avoid the use of synthetic food additives. According to the most studies, there are various natural antioxidants which can be extracted from low cost resources, such as most parts of olive plant, green tea, sesame, medicinal plants, etc. One of the most important requirements for a suitable antioxidant in oils and fats is the thermal stability during heat processing. It has been shown that most of natural additives have more antioxidants activity and thermal stability than synthetic ones in different edible oils. In this review, recent advances in the application of natural antioxidants in the food industry will be covered.
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Affiliation(s)
- Mostafa Taghvaei
- Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Recovery and concentration of antioxidants from winery wastes. Molecules 2012; 17:3008-24. [PMID: 22406904 PMCID: PMC6268800 DOI: 10.3390/molecules17033008] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2011] [Revised: 02/10/2012] [Accepted: 02/27/2012] [Indexed: 11/27/2022] Open
Abstract
: Grape and wine byproducts have been extensively studied for the recovery of phenolic compounds with antioxidant activity and a variety of biological actions. The selective recovery and concentration of the phenolic compounds from the liquid phase separated from further diluted winery wastes has been proposed. Adsorption onto non ionic polymeric resins and further desorption with ethanolic solutions was studied. Several commercial food grade resins were screened with the aim of selecting the most suited for the practical recovery of phenolic compounds with radical scavenging activity. Under the optimized desorption conditions (using Sepabeads SP207 or Diaion HP20 as adsorbents and eluting with 96% ethanol at 50 °C) a powdered yellow-light brown product with 50% phenolic content, expressed as gallic acid equivalents, was obtained. The radical scavenging capacity of one gram of product was equivalent to 2–3 g of Trolox.
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Alonso JL, Domínguez H, Garrote G, González-Muñoz M, Gullón B, Moure A, Santos V, Vila C, Yáñez R. Biorefinery processes for the integral valorization of agroindustrial and forestal wastes Procesos de biorrefinería para la valorización integral de residuos agroindustriales y forestales. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2011.598949] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Davidov-Pardo G, Arozarena I, Marin-Arroyo MR. Kinetics of thermal modifications in a grape seed extract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7211-7217. [PMID: 21591795 DOI: 10.1021/jf200833a] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The thermal modification kinetics of a commercial grape seed extract (GSE) was investigated. A GSE was exposed to 60, 90, and 120 °C for 5, 10, 15, 30, 45, and 60 min. The antioxidant activity (AA) and the absorbance at 420 nm (A(420)) were measured. (+)-Catechin, (-)-epicatechin, procyanidins B1 and B2, and gallic acid were identified and measured. After the thermal treatments, the AA did not show a significant difference (p > 0.05) and both procyanidins and gallic acid increased as well as A(420). (+)-Catechin and (-)-epicatechin decreased. To obtain the activation energy (E(a)) of the changes, a modified Weibull and a combined zero- and first-order model were compared, both followed by the Arrhenius equation. The Weibull model was more accurate. The E(a) values for browning and (+)-catechin, (-)-epicatechin, gallic acid, and procyanidins B1 and B2 were 170, 286, 42, 102, 249, and 95 kJ/mol, respectively. The results were valid at a confident level of 95%.
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Díaz-Reinoso B, Moure A, Domínguez H, Parajó JC. Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.10.007] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Minerals and Organic Nitrogen Present in Grape Marc Hydrolyzates Enhance Xylose Consumption by Lactobacillus pentosus. Appl Biochem Biotechnol 2008; 152:262-74. [DOI: 10.1007/s12010-008-8252-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2007] [Accepted: 04/07/2008] [Indexed: 11/30/2022]
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21
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Soto ML, Moure A, Domínguez H, Parajó JC. Charcoal adsorption of phenolic compounds present in distilled grape pomace. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.04.030] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Passone MA, Funes GJ, Resnik SL, Etcheverry MG. Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.032] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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