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University of Nebraska - Lincoln
Department of Food Science and Technology: Dissertations, Theses, and Student Research
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Full-Text Articles in Medicine and Health Sciences
Characterization Of Extraction Methods To Recover Phenolic-Rich Antioxidants From Blue Green Algae (Spirulina) Using Response Surface Approaches, Ahmad Salamatullah
Characterization Of Extraction Methods To Recover Phenolic-Rich Antioxidants From Blue Green Algae (Spirulina) Using Response Surface Approaches, Ahmad Salamatullah
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Blue green algae (spirulina) is a dietary system that is widely consumed as a whole food or as a supplement in many Asian countries where populations are mostly unaffected by many of the diseases currently afflicting western societies, such as cancer, heart disease and arthiritis. Indeed, spirulina is a rich source of antioxidants with the phenolic compounds playing a significant role. As components of a complex dietary system, phenolic compounds can act alone or through synergistic mechanisms to impart a greater biologic effect than can be elicited by a sum of the individual parts. Therefore, an understanding of the antioxidative …
Characterization Of Extraction Methods To Recover Phenolic Rich Extracts From Pinto Beans That Exert High Antioxidative Activities Using Response Surface Approach, Mohammed Aldawsari
Characterization Of Extraction Methods To Recover Phenolic Rich Extracts From Pinto Beans That Exert High Antioxidative Activities Using Response Surface Approach, Mohammed Aldawsari
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The pinto bean has been linked to the prevention of multiple diseases due in large part to the presence of phenolic antioxidants, which are higher in beans than in many fruits and vegetables. These components deliver health properties beyond basic nutritional characteristics by scavenging free oxygen radicals. However, these benefits are most likely due to the ability of these chemically diverse phenols to impart greater protective properties as additives or synergists acting in combination. However, optimal parameters to isolate these compounds (in terms of ratios and types) from a given natural source are not known. Without this knowledge, understanding the …