phenolic compound


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phe·nol·ic com·pound

(fē-nol'ik kom'pownd)
Chemical disinfectant containing phenol or phenollike chemicals.
References in periodicals archive ?
Gamma irradiation significantly improved the microbiological quality of dried ML and increased the percentage of some phenolic compound such as kaempferol.
The evaluation of inhibitory effect of [alpha]-glycosidase on the phenolic compounds showed that the IC50 values of this phenolic compound are changed in the range of 9.28+-0.56-11.23+-3.43 uM as seen in Table 1 and Fig 4.
The amount of TPC and antioxidant potential of different herb or spice infusions and decoctions were highly dependent on their phenolic compound's structures, characteristics and sensitivities to environmental conditions.
Although we observed no significant interaction between the Brachiaria cultivars and inducers with regard to phenolic compound content in shoots (F = 1.14; df = 15; P = 0.3297), isolated activity of these factors (cultivars and inducers) was observed.
Flavonoids are a class of low molecular weight phenolic compounds and are widely distributed in the plant kingdom.
Figures lc and 2c show the characteristics of the end product, this being one pizza dough immersed in phenolic compound as conservative, packed in polyethylene plastic (0.12 mm) and stored at room temperature for 10 to 20 days, conditions that can be considered suitable for consumption patterns according to Brasil (1997), Ordinance n.
Antioxidant and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compound. J.
The present study, therefore, aimed to provide some insights into the concentrations and types of the active compounds (phenolic compounds, oligosaccharides with potential prebiotic effects, and unsaturated fatty acids) in the eight CHM that possibly play an important role in alleviating the effects of heat stress.
The previous experiments showed that alkali hydrolysis with sodium hydroxide results in a higher yield of phenolic compound extraction from flax shives.
University of Illinois researchers have identified candidate genes controlling the accumulation of phenolic compounds in broccoli.
The determination of the total content of phenolic compounds in roasted white yam, groundnut, yellow maize, and plantain was done in methanol extract due to the high solubility of phenolic compounds in this medium and the results are shown in T able 1.