Now showing items 1-6 of 6
Comprehensive phenolic profiling of Cyclopia genistoides (L.) Vent. by LC-DAD-MS and -MS/MS reveals novel xanthone and benzophenone constituents
A high-performance liquid chromatographic (HPLC) method coupled with diode-array detection (DAD) was optimized for the qualitative analysis of aqueous extracts of Cyclopia genistoides. Comprehensive insight into the phenolic ...
Short-term and sub-chronic dietary exposure to aspalathin-enriched green rooibos (Aspalathus linearis) extract affects rat liver function and antioxidant status
An aspalathin-enriched green rooibos (Aspalathus linearis) extract (GRE) was fed to male Fischer rats in two independent studies for 28 and 90 days. The average dietary total polyphenol (TP) intake was 75.6 and 62.7 mg ...
Nutraceutical value of yellow- and red-fleshed South African plums (prunus salicina lindl.) : evaluation of total antioxidant capacity and phenolic composition
Ten South African plum cultivars and selections, including yellow- and redfleshed plums from two harvest seasons were evaluated in terms of nutraceutical value (phenolic composition, total polyphenol content (TPC) and total ...
Food ingredient extracts of Cyclopia subternata (Honeybush) : variation in phenolic composition and antioxidant capacity
Cyclopia subternata plants are traditionally used for the production of the South African herbal tea, honeybush, and recently as aqueous extracts for the food industry. A C. subternata aqueous extract and mangiferin (a ...
The antioxidant activity of South African wines in different test systems as affected by cultivar and ageing
(Stellenbosch : University of Stellenbosch, 2002-03)
ENGLISH ABSTRACT: Phenolic compounds in wine, due to their antioxidant activity, are reportedly responsible for the health-promoting properties of wines. The effect of cultivar and in-bottle ageing on the antioxidant ...
Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices
(Stellenbosch: University of Stellenbosch, 2006-12)
The aim of the study was to provide the South African wine industry with guidelines for the production of Pinotage wines with optimal total antioxidant capacity (TAC), while retaining sensory quality. The contribution ...