Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties

Antioxidant activity, phenolic and anthocyanin contents of

Antioxidant activity (ABTS assay), total phenolics and total anthocyanins were determined in the petioles of twenty-nine rhubarb (Rheum spp.) varieties. Antioxidant activity ranged from 463 ± 50 (Rheum officinale) to 1242 ± 2 μmol Trolox per g DW (Valentine).

Published in: International Journal of Food Science and Technology · 2013Authors: Gary R Takeoka · Lan Dao · Leslie A Harden · Alberto Pantoja · Joseph C KuhlAffiliation: United States Department of AgricultureAbout: High-performance liquid chromatography

Antioxidant activity, phenolic and anthocyanin contents of

Read «Antioxidant activity, phenolic and anthocyanin contents of various rhubarb ( R heum spp.) varieties, International Journal of Food Science & Technology» on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.

Published in: International Journal of Food Science and Technology · 2013Authors: Gary R Takeoka · Lan Dao · Leslie A Harden · Alberto Pantoja · Joseph C KuhlAffiliation: United States Department of AgricultureAbout: High-performance liquid chromatography

Antioxidant activity, phenolic and anthocyanin contents of

Antioxidant activity (ABTS assay), total phenolics and total anthocyanins were determined in the petioles of twenty-nine rhubarb (Rheum spp.) varieties.

Antioxidant activity of stem and root extracts of Rhubarb

Antioxidant activity of stem and root extracts of Rhubarb Total phenolic and flavonoid contents of various extracts of steams and roots of Rheum ribes a. et al.Sulfemodin 8-O-β-d glucoside, a new sulfated anthraquinone glycoside, and antioxidant phenolic compounds from Rheum emodi. Journal of Natural Products, 66 (2003), pp. 1107-1109.

Effect of different cooking regimes on rhubarb polyphenols

Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties January 2013 · International Journal of Food Science & Technology Joseph C Kuhl

Antioxidant activity, phenolic and anthocyanin contents of

Antioxidant activity (ABTS assay), total phenolics and total anthocyanins were determined in the petioles of twenty-nine rhubarb (Rheum spp.) varieties. Antioxidant activity ranged from 463 ± 50 ( Rheum officinale ) to 1242 ± 2 μmol Trolox per g DW (Valentine).

Published in: International Journal of Food Science and Technology · 2013Authors: Gary R Takeoka · Lan Dao · Leslie A Harden · Alberto Pantoja · Joseph C KuhlAffiliation: United States Department of AgricultureAbout: High-performance liquid chromatography

Comparison of Antioxidant Activity of Rheum ribes Fruits

Determination of antioxidant total phenolic content: Antioxidant total phenolic content of the methanol extract of herbs was determinate with the Folin-Ciocalteaus assay (Marinova et al., 2005). Briefly, 500 μL extract was mixed with 2.25 mL distilled water and then 1 M 250 μL of Folin-Ciocalteaus reagent was added. The mixture was vortexes.

Alberto Pantoja : USDA ARS

Morphologic Variation in the USDA/ARS Rhubarb Germplasm Collection – Pantoja, A., Kuhl, J.C. 2009. Morphologic Variation in the USDA/ARS Rhubarb Germplasm Collection.

Publication : USDA ARS

Research Project: Optimization of the Nutritional, Functional, and Sensory Properties of Raw and Processed Legumes, Grains, and Specialty Crops Location: Healthy Processed Foods Research Title: Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum-spp.) varieties …

Morphologic variation in the USDA/ARS rhubarb germplasm

Rumpunen, K and Henriksen, K (1999) Phytochemical and morphological characterization of seventy-one cultivars and selections of culinary rhubarb (Rheum spp.). Journal of Horticultural Science and Biotechnology 74 : 13 – 18 .

Joseph Kuhl – University of Idaho

Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties. International Journal of Food Science and Technology. Published online.

Antioxidant Phenolic Constituents in Roots of Rheum

A total of 17 hydroxyanthraquinones, gallic acid, and tannins were separated, and 14 of them were identified, being the main phenolic constituents present. Their antioxidant activity (Trolox equivalent antioxidant capacity) was evaluated using the improved 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt method.

Published in: Journal of Agricultural and Food Chemistry · 2004Authors: Yizhong Cai · Mei Sun · Jie Xing · Harold CorkeAbout: Phenols · Rheum officinale · Antioxidant · Rubiaceae · Polygonaceae · Pharmacogn…

ITS2 barcode for identifying the officinal rhubarb source

In the Rheum clade, all the officinal rhubarb source plants constituted a distinct subclade, while other Rheum species formed other subclades. Our results suggested that the ITS2 region is a more suitable and accurate DNA barcode for distinguishing officinal rhubarb source plants from their adulterants.

Photoprotective and antioxidant effects of Rhubarb

Feb 27, 2013 · Although various natural compounds and plant extracts have been studied with the mushroom tyrosinase assay, Rheum rhaponticum rhizome extract inhibited activity by 50% at one of the lowest active doses that was tested compared with other natural products and plant extracts, including Coccoloba uvifera[11,21,25,43,44].

Joseph C Kuhl Associate Professor – vivo.nkn.uidaho.edu

Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties. International Journal of Food Science and Technology . 48:172-178.