The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions.

The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight (DW) and 2.

Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions.

Background: The successful replacement of some synthetic food antioxidants by safe natural antioxidants has fostered intensive search for new vegetable sources of antioxidants. In our study the phenol and flavonoid content of extracts of tara pods was determined. The antioxidant activity was also studied by three different analytical assays: the measurement of scavenging capacity against a radical ABTS⁺ , the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP).

Relationship between polyphenol oxidase activity and nutrition, maturity and quality parameters in flat peach.

Background: Polyphenol oxidase (PPO) is one of the main factors that determine postharvest stability and therefore commercial possibilities of peach orchards. Since the activity of this enzyme depends on several variables of different nature, stating the relationships among them is essential to manage crop inputs so as to achieve the desired quality.

Results: Multivariate projection techniques were used to identify these relationships throughout on-tree maturation in flat peach samples that had received different fertilisation doses, but harvested in equal conditions of soluble solids, fruit weight, diameter, firmness and skin and flesh colour.