... a suitable enzyme in biosensor, antibody in immunosensor, or molecularly imprinted polymer fo... more ... a suitable enzyme in biosensor, antibody in immunosensor, or molecularly imprinted polymer for modification ... Development of a D‐alanine sensor for the monitoring of a fermentation using improved ... Prussian Blue as a mediator were used to prepare the biosensor fo D‐alanine ...
Murta (Ugni molinae T.) berries were air-dried at five temperatures (40, 50, 60, 70 and 80°C), an... more Murta (Ugni molinae T.) berries were air-dried at five temperatures (40, 50, 60, 70 and 80°C), and the changes in b-carotene, phenolic acids, total phenolic and flavonoid contents and antioxidant capacities (DPPH and ORAC) were investigated. The berries showed a high content of b-carotene, which decreased during drying temperature between 40°C and 80°C. Free and bound phenolic acids were also determined, showing gallic acid to be the prevalent phenolic acid. Total phenolic and flavonoid contents in the dried berries showed a higher decrease at lower temperature due to longer drying time. The radical-scavenging activity also showed higher antioxidant activity at higher drying temperatures (70-80°C) than at lower drying temperatures (40-50°C). Total phenolic content (TPC) and flavonoids showed good correlation with antioxidant capacity. Murta berries proved to be an excellent source of antioxidants and bioactive compounds and are therefore a potential ingredient for new functional food products.
... a suitable enzyme in biosensor, antibody in immunosensor, or molecularly imprinted polymer fo... more ... a suitable enzyme in biosensor, antibody in immunosensor, or molecularly imprinted polymer for modification ... Development of a D‐alanine sensor for the monitoring of a fermentation using improved ... Prussian Blue as a mediator were used to prepare the biosensor fo D‐alanine ...
Murta (Ugni molinae T.) berries were air-dried at five temperatures (40, 50, 60, 70 and 80°C), an... more Murta (Ugni molinae T.) berries were air-dried at five temperatures (40, 50, 60, 70 and 80°C), and the changes in b-carotene, phenolic acids, total phenolic and flavonoid contents and antioxidant capacities (DPPH and ORAC) were investigated. The berries showed a high content of b-carotene, which decreased during drying temperature between 40°C and 80°C. Free and bound phenolic acids were also determined, showing gallic acid to be the prevalent phenolic acid. Total phenolic and flavonoid contents in the dried berries showed a higher decrease at lower temperature due to longer drying time. The radical-scavenging activity also showed higher antioxidant activity at higher drying temperatures (70-80°C) than at lower drying temperatures (40-50°C). Total phenolic content (TPC) and flavonoids showed good correlation with antioxidant capacity. Murta berries proved to be an excellent source of antioxidants and bioactive compounds and are therefore a potential ingredient for new functional food products.
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