Drying effects on the antioxidant properties of tomatoes and ginger

Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes

“…Moreover, its concentration may be reduced even after food is digested because many foods contain reactive elecrophile compounds. Frozen foods may contain GSH in as high amounts as fresh food does; however, drying, cooking, canning, and disinfectants used by the food industry can cause a significant loss of GSH (Demirkol et al, 2004;Gümüşay et al, 2015;Jones et al, 1992;Qiang et al, 2005). Therefore, the incidence of GSH in a food, such as a walnut (which has a hard shell), is important in view of its bioavailability.…”

“…The amounts of TPC were detected with the method developed by Gao et al (2000) and modified by Gümüşay et al (2015). Calibration curve was obtained with gallic acid at different concentrations (r 2 =0.9934).…”

“…The method described by Capanoglu et al (2008) and modified by Gümüşay et al (2015) was performed to extraction of samples.…”

“…The most prominent thiol, glutathione (γ-L-glutamyl-L-cysteinyl-glycine, GSH), protects cells from oxidative damage. Unfortunately, there are only limited number of research that measure the thiol levels in foods (Demirkol et al, 2004;Gümüşay et al, 2015).…”

Influência Das Condições Do Processo De Secagem Na Qualidade De Fatias De Pequi (Caryocar Brasiliense Camb.)

“…O uso de vácuo durante a secagem evita a oxidação de vitaminas e antioxidantes (ORIKASA et al 2014). O ácido ascórbico e os carotenóides são moléculas termossensíveis e facilmente oxidáveis durante a secagem em atmosfera normal (GÜMÜŞAY et al 2015).…”