English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

An activity-directed fractionation and purification process was used to isolate antioxidant components from cassava stems produced in Hainan. The ethyl acetate and n-butanol fractions showed greater DPPH˙and ABTS·+ scavenging activities than other fractions. The ethyl acetate fraction was subjected to column chromatography, to yield ten phenolic compounds: Coniferaldehyde (1), isovanillin (2), 6-deoxyjacareubin (3), scopoletin (4), syringaldehyde (5), pinoresinol (6), p-coumaric acid (7), ficusol (8), balanophonin (9) and ethamivan (10), which possess significant antioxidant activities. The relative order of DPPH· scavenging capacity for these compounds was ascorbic acid (reference) &gt; 6 &gt; 1 &gt; 8 &gt; 10 &gt; 9 &gt; 3 &gt; 4 &gt; 7 &gt; 5 &gt; 2, and that of ABTS·+ scavenging capacity was 5 &gt; 7 &gt; 1 &gt; 10 &gt; 4 &gt; 6 &gt; 8 &gt; 2 &gt; Trolox (reference compound) &gt; 3 &gt; 9. The results showed that these phenolic compounds contributed to the antioxidant activity  of cassava.

Antioxidant Phenolic Compounds of Cassava (Manihot esculenta) from Hainan