Phenolic Compounds in Chilean Mistletoe (Quintral, Tristerix tetrandus) Analyzed by UHPLC–Q/Orbitrap/MS/MS and Its Antioxidant Properties

Lycopene content of two tomatoes (cvs. Ramyle and cv. Racymo) under different irrigation treatments (T1: desalinated seawater with low electrical conductivity (EC); T2:

The characterization in amino acids, organic acids, sugars, trigonelline, volatiles compounds, fatty acids, total phenolic, carotenoids, vitamin C content, and antioxidant capacity

The evaluated parameters were related with the quality (stability, °Brix, pH), microbial growth, total phenolic compounds, ascorbic acid and antioxidant activity (ABTS, DPPH and

In this work, concentration and recovery of high-added value phenolic compounds from two-phase olive-oil washing wastewater (OOWW) and parallel effluent treatment by a

www.mdpi.com/article/10.3390/foods11233762/s1, Table S1: The antioxidant potential of fermented moringa leaves is influenced by fungal strain and fermentation time; Figure S1: Base

Thus, this research focuses on the establishment of the ultrasound-assisted extraction of total phenolic compounds, focusing on phloretin and phloridzin, with high antioxidant

Table 7 presents the mean concentrations and standard deviations of the phenolic compounds identified in the prickly pear vinegar produced by submerged culture using two different

Rapid Screening of 350 Pesticide Residues in Vegetable and Fruit Juices by Multi-Plug Filtration Cleanup Method Combined with Gas Chromatography-Electrostatic Field Orbitrap