Academic literature on the topic 'Antioxidanta'
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Journal articles on the topic "Antioxidanta"
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Wang, Qiangqiang, Yunxuan Huang, Chuixin Qin, Ming Liang, Xinliang Mao, Shuiming Li, Yongdong Zou, et al. "Bioactive Peptides fromAngelica sinensisProtein Hydrolyzate Delay Senescence inCaenorhabditis elegansthrough Antioxidant Activities." Oxidative Medicine and Cellular Longevity 2016 (2016): 1–10. http://dx.doi.org/10.1155/2016/8956981.
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Since excessive reactive oxygen species (ROS) is known to be associated with aging and age-related diseases, strategies modulating ROS level and antioxidant defense systems may contribute to the delay of senescence. Here we show that the protein hydrolyzate fromAngelica sinensiswas capable of increasing oxidative survival of the model animalCaenorhabditis elegansintoxicated by paraquat. The hydrolyzate was then fractionated by ultrafiltration, and the antioxidant fraction (<3 kDa) was purified by gel filtration to obtain the antioxidantA. sinensispeptides (AsiPeps), which were mostly composed of peptides with <20 amino acid residues. Further studies demonstrate that AsiPeps were able to reduce the endogenous ROS level, increase the activities of the antioxidant enzymes superoxide dismutase and catalase, and decrease the content of the lipid peroxidation product malondialdehyde in nematodes treated with paraquat or undergoing senescence. AsiPeps were also shown to reduce age pigments accumulation and extend lifespan but did not affect the food-intake behavior of the nematodes. Taken together, our results demonstrate thatA. sinensispeptides (AsiPeps) are able to delay aging process inC. elegansthrough antioxidant activities independent of dietary restriction.
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Gonokami, Mio, Yoshimasa Yamamoto, Oraphin Chaikumpollert, Yoshito Ohtake, and Seiichi Kawahara. "ANTIOXIDANTS FOR EPDM SEALS EXPOSED TO CHLORINATED TAP WATER." Rubber Chemistry and Technology 87, no. 1 (March 1, 2014): 1–9. http://dx.doi.org/10.5254/rct.13.87963.
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ABSTRACT A suitable antioxidant for a poly(ethylene-co-propylene-co-5-ethylidene-2-norbornene) (EPDM) seal in tap water applications was determined with respect to volatilization and decomposition of the antioxidants. Seals were prepared by mixing EPDM with 1 phr antioxidant and other ingredients followed by vulcanizing the mixture at 433 K for 20 min. The resulting EPDM seals were immersed into chlorinated water to investigate accelerated degradation. The change in antioxidant content was measured by gas chromatography/mass spectroscopy (GC/MS) and high-performance liquid chromatography (HPLC). The weight loss of amine antioxidants during vulcanization was quite low due to their low volatility and decomposition. Antioxidant weight loss during accelerated degradation depended on both the antioxidant's ability to trap radicals and solubility in chlorinated water.
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Pereira de Paiva, Miguel Henrique, Mayara Rafaela dos Reis, Maria da Conceição Calassa Albuquerque, Judite Oliveira Lima Albuquerque, and Vicente Galber Freitas Viana. "The use of foods and dietary supplements with antioxidant activity in the elderly/O uso de alimentos e suplementos alimentares com atividade antioxidante em idosos/El uso de los alimentos y suplementos dietéticos con actividad antioxidante en los anciano." Revista de Enfermagem da UFPI 3, no. 3 (November 5, 2014): 21. http://dx.doi.org/10.26694/reufpi.v3i3.1498.
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ABSTRACT Objective: To describe the use of foods and dietary supplements with antioxidant activity in elderly patrons of two centers. Methods: Descriptive study of quantitative approach, developed within the Institutional Program for Scientific Initiation Scholarships School of Integral Differential, whose aim was to describe the use of foods and dietary supplements with antioxidant activity in the elderly. The sample consisted of 152 subjects aged over 60 years and active patrons in two Centres for the Elderly Living in the city of Teresina, Piauí, who willingly volunteered to accept answer the Statement of Informed Consent. Was used as an instrument for data collection a questionnaire interview that addressed issues related to knowledge, frequency, quantity and quality of fruit, vegetables and food supplementation. Results: all seniors surveyed consume any type of food with antioxidant properties, predominantly, overwhelmingly, phenolic compounds, carotenoids, and vitamin C, with varying frequency and in 77.6% of cases associated with the use of dietary supplementation. They have little knowledge about the antioxidant properties of foods. Conclusion: The majority considers the inclusion of these in the diet. The prevalence of use of dietary supplementation is high. Descriptors: Antioxidants. Food supplementation. Natural foods. Nutrition of the elderly. RESUMO Objetivo: descrever o uso de alimentos e suplementos alimentares com atividade antioxidante em idosos frequentadores de dois centros de convivência. Metodologia: Pesquisa descritiva de abordagem quantitativa, desenvolvida no âmbito do Programa Institucional de Bolsas de Iniciação Científica da Faculdade Integral Diferencial, cujo objetivo foi descrever o uso de alimentos e suplementos alimentares com atividade antioxidante em idosos. A amostra constituiu-se de 152 sujeitos com idade igual ou superior a 60 anos e frequentadores ativos em dois Centros de Convivência da Terceira Idade no município de Teresina-Piauí, que voluntariamente se dispuseram a aceitar responder ao Termo de Consentimento Livre e Esclarecido. Utilizou-se como instrumento para coleta de dados um questionário de entrevista que abordou questões relacionadas ao conhecimento, frequência, quantidade e qualidade do consumo de frutas, legumes e verduras e suplementação alimentar. Resultados: todos os idosos pesquisados consomem algum tipo de alimento com propriedade antioxidante, predominando, majoritariamente: compostos fenólicos, carotenoides e vitamina C, com variação de frequência e, em 77,6% dos casos, associada ao uso de suplementação alimentar. Os mesmos possuem pouco conhecimento acerca da propriedade antioxidante dos alimentos. Conclusão: A grande maioria considera importante a inclusão destes na dieta. A prevalência do uso da suplementação alimentar é elevada. Descritores: Antioxidantes. Suplementação alimentar. Alimentos naturais. Nutrição do idoso. RESUMEN Objetivo: Describir el uso de los alimentos y los suplementos dietéticos con la actividad antioxidante en los clientes de edad avanzada de dos centros. Métodos: Estudio descriptivo de abordaje cuantitativo, desarrollado dentro del Programa Institucional de Becas de Iniciación Científica de la Escuela Diferencial Integral, cuyo objetivo fue describir el uso de los alimentos y los suplementos dietéticos con la actividad antioxidante en los ancianos. La muestra estuvo constituida por 152 sujetos mayores de 60 años y los clientes activos en dos centros para los ancianos que viven en la ciudad de Teresina, Piauí, que voluntariamente se ofreció a aceptar responder a la Declaración de Consentimiento Informado. Se utilizó como instrumento de recolección de datos un cuestionario entrevista que se abordaron cuestiones relacionadas con el conocimiento, la frecuencia, la cantidad y calidad de la fruta, las verduras y la suplementación alimentaria. Resultados: todos los adultos mayores encuestados consumen cualquier tipo de alimento con propiedades antioxidantes, predominantemente, abrumadoramente, compuestos fenólicos, carotenoides y vitamina C, con diferentes frecuencias y en el 77,6% de los casos relacionados con el uso de los suplementos dietéticos. Ellos tienen poco conocimiento acerca de las propiedades antioxidantes de los alimentos. Conclusión: La mayoría considera la inclusión de éstos en la dieta. La prevalencia de uso de la suplementación de la dieta es alta. Descriptores: antioxidantes. La suplementación de alimentos. Los alimentos naturales. Nutrición de las personas mayores.
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Buřičová, L., M. Andjelkovic, A. Čermáková, Z. Réblová, O. Jurček, E. Kolehmainen, R. Verhé, and F. Kvasnička. "Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves." Czech Journal of Food Sciences 29, No. 2 (March 25, 2011): 181–89. http://dx.doi.org/10.17221/300/2010-cjfs.
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The total phenolic content (Folin-Ciocalteu method), free radical scavenging ability expressed as DPPH value, ferric reducing antioxidant capacity (FRAP), and oxygen radical absorbance capacity (ORAC) were determined in water extracts of leaves from Rosaceae family plants (Fragaria vesca L., Rubus fructicosus L., and Rubus idaeus L.). The antioxidant capacities of the extracts (in the order of the above mentioned methods) were 73.6–88.9%, 60.1–71.4%, 49.7–78.0% respectively, and 45.3–66.5% of that of green tea water extract. Further, the presence of 15 compounds (gallic acid, rutin, ellagic acid, caffeic acid, p-coumaric acid, quercetin, kaempferol, myricetin, quercetin-3-d-glucoside, ascorbic acid, (+)-catechin, (–)-epicatechin, epicatechingallate, epigallocatechin, procyanidin B1) was studied by HPLC-ECD and their antioxidant capacities were compared to the antioxidant capacity of the extracts. Out of the compounds studied, mostly (+)-catechin, ellagic acid, and (–)-epicatechin participated in the antioxidant capacities of the studied plant leaves water extracts. The antioxidant capacity of leaves infusions (determined by DPPH method) was lower than those of red wines and tea infusions, but comparable to the antioxidant capacities of white wines and fruit beverages.
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De Oliveira Lemes, Erick, Michele Maria Carlos Fernandes, Valeria Paiva Rosa, and Adriano Honorato Nascimento. "Levantamento da Utilização do Pequi (Caryocar brasiliense camb.) como Agente Antioxidante na Prevenção de Doenças Neurodegenerativas." UNICIÊNCIAS 21, no. 2 (November 6, 2017): 110. http://dx.doi.org/10.17921/1415-5141.2017v21n2p110-114.
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O cerrado é um patrimônio de recursos naturais renováveis, com espécies frutíferas, com características peculiares e intensas. O Caryocar brasiliense Camb. possui atividade antioxidante, conforme estudos realizados, o consumo de pequi regularmente pode agir de forma a minimizar esse desequilíbrio, com a diminuição do nível de radicais livres no organismo humano. As doenças neurodegenerativas levam à perda de função e estrutura neuronal, sendo um grave problema de saúde pública, o número de casos cresce a cada ano. Estas doenças são associadas ao desequilíbrio entre a produção de radicais livres e antioxidantes. O presente estudo teve a finalidade de discutir sobre a importância da utilização do Caryocar brasiliense camb. como agente antioxidante, que pode ser utilizado na prevenção da doença de Alzheimer e doença de Parkinson, caracterizadas como doenças neurodegenerativas. Esta investigação foi caracterizada como pesquisa bibliográfica, a coleta foi realizada nas bases eletrônicas, para avaliação inicial foi realizada leitura dos resumos, com finalidade de selecionar aqueles que melhor se adequaram ao objetivo da pesquisa. A utilização do Caryocar brasiliense Camb. na alimentação é benéfico para a população, de uma forma geral, por apresentar ação antioxidante, o que diminui os danos oxidativos, podendo retardar o envelhecimento precoce das células e evitar o desenvolvimento das doenças neurodegenerativas.Palavras-chave: População. Antioxidante. Doenças neurodenerativas.AbstractThe cerrado is a heritage of renewable natural resources, with fruit species, with peculiar and intense characteristics. The Caryocar brasiliense Camb., has antioxidant activity, according to studies carried out, the consumption of pequi regularly can act in a way to minimize this imbalance, with the reduction of the level of free radicals in the human organism. Neurodegenerative diseases, leads to loss of function and neuronal structure, is a serious public health problem and the number of cases grows each year. These are associated with the imbalance between the production of free radicals and antioxidants. The present study had the purpose of discussing the importance of the use of Caryocar brasiliense camb., as an antioxidant agent that can be used in the prevention of Alzheimer’s disease and Parkinson’s disease, characterized as neurodegenerative diseases. This research was characterized as a bibliographical research, the collection was performed in the electronic databases, for the initial evaluation, the abstracts were read, with the purpose of selecting those that best fit the research objective. The use of Caryocar brasiliense Camb in dietes is beneficial to the population in general, because it has antioxidant action, which decreases oxidative damage, can delay the early cells aging and prevent the neurodegenerative diseases development.Keywords: Population. Antioxidant. Neurodegenerative diseases.
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Molina López, Antonio, Eleazar Lara Padilla, Heliodoro Moya Amaya, Daniel Rojano Ortega, Antonio Jesús Berral Aguilar, Pedro Estevan Navarro, and Francisco José Berral de la Rosa. "Effect of post-training and post-match antioxidants on oxidative stress and inflammation in professional soccer players (Efecto de los antioxidantes post-entrenamiento y post-partido sobre el estrés oxidativo y la inflamación en jugadores profesionales d." Retos 43 (September 28, 2021): 996–1004. http://dx.doi.org/10.47197/retos.v43i0.90276.
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The objective of this study was to determine if the addition of post-activity antioxidants is a useful strategy for improving the specific analytical parameters related to oxidative stress and inflammation. The study was carried out in an Italian Serie A soccer team, between October, 2019 and January, 2020. In October, the measurements were carried out on the players without having taken post-activity antioxidant supplementation. The intervention period corresponded from the end of October to the beginning of January, a period in which post- activity antioxidants were supplemented. The results obtained confirmed that the players who took antioxidants during the intervention period in the form of a mixture of a natural pineapple smoothie with a concentrate of tart cherry, pomegranate, black currant and beet in stick form, significantly improved the parameters associated with oxidative stress, although a significant improvement in the parameters related to inflammation was not observed. The use of antioxidants for a period of seventy days is a post-activity intervention strategy that can be considered effective for improving the reduction of parameters related to the oxidative effect derived from the practice of physical exercise at a professional level in soccer, although more studies are needed to determine the anti-inflammatory effect.
Resumen. El objetivo de este estudio fue determinar si la inclusión de antioxidantes post-actividad es una estrategia útil para mejorar los parámetros analíticos específicos relacionados con el estrés oxidativo y la inflamación. El estudio se llevó a cabo en un equipo de fútbol de la Serie A italiana, entre octubre de 2019 y enero de 2020. En octubre, las mediciones se llevaron a cabo en los jugadores sin haber tomado la suplementación antioxidante post-actividad. El periodo de intervención correspondió desde finales de octubre hasta principios de enero, periodo en el que se suplementaron los antioxidantes post-actividad. Los resultados obtenidos confirmaron que los jugadores que tomaron antioxidantes durante el periodo de intervención en forma de una mezcla de un licuado de piña natural con un concentrado de cereza ácida, granada, grosella negra y remolacha en forma de stick, mejoraron significativamente los parámetros asociados al estrés oxidativo, aunque no se observó una mejora significativa en los parámetros relacionados con la inflamación. El uso de antioxidantes durante un periodo de setenta días es una estrategia de intervención post-actividad que puede considerarse eficaz para mejorar la reducción de los parámetros relacionados con el efecto oxidativo derivado de la práctica de ejercicio físico a nivel profesional en el fútbol, aunque se necesitan más estudios para determinar el efecto antiinflamatorio.
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Fadel, Ophélie, Donatien Gomes Rodrigues, Luc Girard, Pierre Bauduin, Anne Rossignol-Castera, Annabelle L’Hermitte, Jean-Charles Gaillard, and Olivier Diat. "Separation and identification of polar polyphenols in oily formulation using high-performance thin-layer chromatography and mass spectroscopy techniques." OCL 25, no. 5 (August 31, 2018): D506. http://dx.doi.org/10.1051/ocl/2018039.
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In cosmetics, there is some interest to solubilized polar antioxidant molecules in oil. This is a matrix that can indeed protect these fragile molecules against oxidation and that makes possible the polar antioxidants transfer through the epidermis in order to be delivered within the dermis. Varying the oil formulation allows the achievement of a high content of antioxidants in a natural vegetable oil using an oleo-eco extraction process. However, it was necessary to characterize this content using quantitative and efficient methods such as High-Performance Thin-Layer Chromatography technique. The aim of this work was to develop a method of antioxidant’s characterization with this technique without a preliminary re-extraction of the antioxidants.
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De Lima Franzen, Felipe, Janine Farias Menegaes, Jéssica Righi da Rosa, Giane Magrini Pigatto, Henrique Fernando Lidório, Fernanda Alice Antonello Londero Backes, and Mari Silvia Rodrigues de Oliveira. "Antioxidant and Antimicrobial Activity of Edible Flower Extracts Obtained by Different Extraction Methods." Ensaios e Ciência C Biológicas Agrárias e da Saúde 25, no. 4 (December 14, 2021): 513–20. http://dx.doi.org/10.17921/1415-6938.2021v25n4p513-520.
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Existe uma grande demanda no mercado por produtos naturais derivados de plantas. A atividade antioxidante e os compostos fenólicos proporcionam diversos efeitos benéficos à saúde humana. Além disso, as propriedades antimicrobianas de substâncias presentes em extratos vegetais e óleos essenciais, produzidos por plantas, são reconhecidas empiricamente há séculos e têm sido comprovadas cientificamente nos últimos anos. O objetivo deste trabalho foi avaliar o conteúdo de compostos fenólicos, flavonóides totais e capacidade antioxidante e antimicrobiana in vitro de extratos de pétalas de flores comestíveis rosa (Rosa x grandiflora Hort.), girassol (Helianthus annuus L.) e calêndula (Calendula officinalis L.), obtidos por métodos de extração convencional e assistido por ultrassom. Para a extração, foram utilizados dois métodos (convencional e assistido por ultrassom) e duas temperaturas de extração, 20 ºC e 60 ºC. Álcool etílico de cereais foi usado como solvente. Para a caracterização dos extratos, foram realizadas análises de compostos fenólicos totais, teor de flavonóides totais, capacidade antioxidante e atividade antimicrobiana. Os extratos de rosa diferiram das outras espécies quanto ao conteúdo de compostos fenólicos totais. Seu extrato obtido pelo método assistido por ultrassom a 60 ºC apresentou maior teor de compostos fenólicos totais (28,99 g EAG mL-1 de extrato), maior teor de flavonóides (20,26 g EQ mL-1 de extrato) e maior atividade antioxidante (IC50 de 0,75 mg mL-1). Os extratos testados não apresentaram atividade antimicrobiana. Os resultados deste estudo demonstram que os extratos de pétalas de flores podem ser uma alternativa viável como um antioxidante natural em substituição aos antioxidantes sintéticos. Palavras-chave: Calendula officinalis L.; Helianthus annuus L.; Rosa x grandiflora Hort. Abstract There is a great demand in the market for natural products derived from plants. The antioxidant activity and phenolic compounds provide several beneficial effects to human health. In addition, the antimicrobial properties of substances present in plant extracts and essential oils, produced by plants have been recognized empirically for centuries and have been scientifically proven in recent years. The objective of this study was to evaluate the content of phenolic compounds, total flavonoids, and antioxidant and antimicrobial capacity in vitro of flower extracts of edible rose petals (Rosa x grandiflora Hort.), sunflower (Helianthus annuus L.) and calendula (Calendula officinalis L.) obtained by conventional and ultrasound-assisted extraction methods. For the extraction, two methods were used (conventional and ultrasound-assisted) and two extraction temperatures were used, 20 ºC and 60 ºC. Cereal ethyl alcohol was used as a solvent. For the extracts characterization, analyzes of total phenolic compounds, total flavonoid content, antioxidant capacity and antimicrobial activity were performed. Rose extracts differed from the other species for the content of total phenolic compounds. Their extract obtained by the ultrasound-assisted method at 60 ºC presented a higher content of total phenolic compounds (28.99 g EAG mL-1 extract), higher flavonoid content (20.26 g EQ mL-1 extract) and higher antioxidant activity (IC50 of 0.75 mg mL-1). The extracts tested did not present antimicrobial activity. The results of this study demonstrate that flower petal extracts may be a viable alternative as a natural antioxidant in place of synthetic antioxidants. Keywords: Calendula officinalis L.; Helianthus annuus L.; Rosa x grandiflora Hort.
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Mahmoudi, Maher, Fayçal Boughalleb, Mahmoud Mabrouk, and Raoudha Abdellaoui. "Phytochemical profile, antioxidant properties and protein contents of Astragalus tenuifoliosus seeds." Journal of the Mexican Chemical Society 67, no. 1 (January 1, 2023): 24–32. http://dx.doi.org/10.29356/jmcs.v67i1.1854.
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Fabaceae seeds are reported to be used for varying medicinal and pharmaceutical purposes. However, knowledge of the nutritive value of Astragalus tenuifoliosus seeds is largely based on very limited data and remains unexplored, we report here the protein content, phenolics as well as the antioxidant potential of plant seeds to give adequate information on its suitability as a new source of natural bioactive compounds. The protein content was determined using the Kjeldahl and Bradford assays. The phytochemical contents were evaluated, and the extracts were further subjected to high-performance liquid chromatography-electrospray ionization – mass spectrometry (HPLC-ESI-MS) analysis. The antioxidant potential was evaluated using the total antioxidant capacity and the free DPPH radical scavenging activity. The results obtained from the protein analysis showed that the total content was 59.43 % of the dry matter basis. The globulins constituted the dominant fraction and followed by albumins, glutelins, and prolamins. The phytochemical investigation showed considerable amounts of polyphenol, flavonoid and condensed tannin amounts. The LC-ESI/MS analysis revealed the presence of 18 phenolics including 8 phenolic acids and 10 flavonoids mostly predominated by quinic acid (255.4 µg g-1 DW), p-coumaric acid (65.39 µg g-1 DW), quercetin (97.21 µg g-1 DW), and cirsiliol (29 µg g-1 DW). The seeds possessed strong antioxidant potential evidenced by their DPPH radical scavenging activities and total antioxidant capacity. The obtained findings contribute to the limited bibliographic information concerning A. tenuifoliosus seeds and represent a starting point to evaluate its potential as a valuable source of proteins, natural antioxidants, and safe bioactive compounds. Resumen. Las semillas de las Fabaceae se utilizan para diversos fines medicinales y farmacéuticos. Sin embargo, el conocimiento del valor nutritivo de las semillas de Astragalus tenuifoliosus se basa en gran medida en datos muy limitados y sigue sin explorarse. Aquí se reporta el contenido de proteínas, fenoles y el potencial antioxidante de las semillas de plantas para brindar información adecuada sobre su idoneidad como nueva fuente de compuestos bioactivos naturales. El contenido de proteína se determinó utilizando los ensayos de Kjeldahl y Bradford. Se evaluaron los contenidos fitoquímicos y los extractos se sometieron a análisis de cromatografía líquida de alto rendimiento, ionización por electropulverización y espectrometría de masas (HPLC-ESI-MS). El potencial antioxidante se evaluó utilizando la capacidad antioxidante total y la actividad de captación de radicales libres DPPH. Los resultados obtenidos del análisis de proteína mostraron que el contenido total fue de 59.43% con base en el peso seco. Las globulinas constituyeron la fracción dominante, seguidas por las albúminas, las glutelinas y las prolaminas. La investigación fitoquímica mostró cantidades considerables de polifenoles, flavonoides y taninos condensados. El análisis medinate LC-ESI/MS reveló la presencia de 18 fenoles, incluidos 7 ácidos fenólicos y 11 flavonoides, predominando en su mayoría el ácido quínico (255.4 µg g-1 DW), el ácido p-cumárico (65.39 µg g-1 DW), la quercetina (97.21 µg g-1 DW), y el cirsiliol (29 µg g-1 DW). Las semillas poseen un fuerte potencial antioxidante, evidenciado por sus actividades de eliminación de radicales DPPH y su capacidad antioxidante total. Los hallazgos obtenidos contribuyen a la limitada información bibliográfica sobre las semillas de A. tenuifoliosus y representan un punto de partida para evaluar su potencial como fuente valiosa de proteínas, antioxidantes naturales y compuestos bioactivos seguros.
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Rivera Loja, Carlos, Maria Carrillo Rodriguez, Nibia Novillo Luzuriaga, Roddy Peñafiel Leon, and Fernando Landines Vera. "Procesamiento del Té Verde, enriquecido con Vitamina C y Superóxido Dismutasa para la obtención de una bebida funcional antioxidante / Processing of Green Tea, enriched with Vitamin C and Superoxide dismutase for the obtainment of an antioxidant functional Drink." Ciencia Unemi 9, no. 20 (December 20, 2016): 100. http://dx.doi.org/10.29076/issn.2528-7737vol9iss20.2016pp100-107p.
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Existen estudios que analizan el impacto de los antioxidantes frente a los radicales libres, los cuales neutralizan el exceso de los mismos para proteger las células de sus efectos dañinos y prevenir el desarrollo de enfermedades. En este trabajo se presentan los resultados de la elaboración de una bebida funcional a base de té verde, a la cual se añadió Superóxido Dismutasa y Vitamina C, con el fin de determinar el efecto antioxidante. Se estudiaron los principales componentes antioxidantes del té verde. Una vez elaborado el producto se valoró su estabilidad, natural y acelerada, con resultados dentro de los rangos establecidos. Se usó como instrumento de análisis el HPLC, para la determinación de Superóxido Dismutasa y para la valoración de ácido ascórbico se usó el método volumétrico, ambos establecidos en la Farmacopea de los Estados Unidos (USP). Se concluye que es posible desarrollar la bebida, debido a que la estabilidad de la SOD fue adecuada para el producto desarrollado a lo largo de los tres meses de su estudio. ABSTRACTThere are studies that analyze the impact of antioxidants against free radicals which neutralize their excess, to protect cells from its harmful effects and prevent the development of disease. In this paper, the results of the development of a functional drink based on green tea, which was added with superoxide dismutase and vitamin C in order to determine the antioxidant effect are presented. The main antioxidant components of green tea were studied. Once the product was developed its stability was assessed, both natural and accelerated, giving results according to required specifications; HPLC was the equipment used for determination of Superoxide Dismutase and for the assessment of ascorbic acid, the volumetric methods were used , both established in the United States Pharmacopeia (USP) . It is concluded that it is possible to develop the drink, because the stability of the SOD was suitable for the product developed over three months of study.
Dissertations / Theses on the topic "Antioxidanta"
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Jardini, Fernanda Archilla. "Avaliação da atividade antioxidante da romã (Punica granatum, L.) - participação das frações de ácidos fenólicos no processo de inibição da oxidação." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-30062008-163119/.
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Os antioxidantes de origem natural têm importância na área de alimentos, pois podem representar uma alternativa de substituição aos antioxidantes sintéticos. Os compostos fenólicos, presentes nos vegetais, desempenham importância na inibição da oxidação, A romã (Punica granatum, L.) é rica em compostos fenólicos como as antocianinas, flavonóides e ácidos fenólicos. Avaliou-se a atividade antioxidante da polpa e semente de romãs plantadas no Brasil (Pernambuco), e foi feita a obtenção dos extratos e frações de ácidos fenólicos da fruta, que foram submetidos aos testes de co-oxidação de substratos β- caroteno e ácido linoléico, em meio emulsionado, e ao método Rancimat, em meio lipídico. Também foi avaliado o comportamento cinético da atividade antioxidante para os extratos e frações de ácidos fenólicos. Verificou-se que os extratos aquosos da polpa e semente apresentaram significativa inibição da oxidação a concentrações baixas, em ambos os testes utilizados, fato atribuído à grande quantidade de compostos fenólicos presentes nestes extratos, em relação aos demais. A avaliação cinética dos extratos aquosos demonstrou que estes também foram mais eficientes ao longo do processo oxidativo, apresentando-se mais estáveis do que o antioxidante sintético BHT. As frações de ácidos fenólicos esterificados a compostos solúveis da polpa foi a fração que apresentou maior inibição da oxidação, e também maior quantidade de compostos fenólicos, apresentando uma atividade cinética bastante eficiente. Entretanto, as frações de ácidos fenólicos livres da polpa e semente apresentaram porcentagens de inibição da oxidação bastante altas a uma concentração menor. A semente da romã apresenta em sua composição de ácidos graxos o ácido graxo punícico. Este ácido é um isômero conjugado do ácido linolênico, e que constitui 58% da composição total de ácidos graxos da semente da fruta, sendo seu principal ácido graxo.The antioxidants of natural origin have an important role on food science, because they may substitute the synthetic antioxidants. The phenolic compounds of vegetables play an important role as oxidation inhibitors. The pomegranate (Punica granatum, L.) is rich in phenolic compounds as anthocianins, flavonoids and phenolic acids. The antioxidant activity of extracts and acid phenolic fractions obtained from the pulp and seeds of brazilian pomegranate (from Pernambuco) was evaluated, by the co-oxidation of β-carotene and linoleic acid assay and the Rancimat method. The kinetic behavior of the antioxidant activity of the extracts and acid phenolic fractions by the co-oxidation of β-carotene and linoleic acid test was evaluated, too. It was noted that the aquous extracts from the pulp and seeds have significant antioxidant activity at slow concentration. It was possible by the high content of phenolic compounds present on those extracts. The kinetic behavior showed that the aquous extracts was the most efficient along the oxidative process, showing larger stability than the antioxidant BHT. The pulp\'s of bound acid phenolic fraction by soluble compounds was the most efficient among the acid phenolic fractions, and it has major amount of phenolic compounds. The pomegranate seed has the punicic acid on its fatty acid composition. The punicic acid is a I conjugated inolenic acid isomer.The punicic acid is present at 58% from the total fatty acids from the fruit, being its principal fatty acid.
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Giada, Maria de Lourdes Reis. "Avaliação da capacidade antioxidante dos compostos fenólicos do cotilédone da semente de girassol (Helianthus annuus L.) rajada." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-22082017-093259/.
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No presente trabalho foi avaliada a capacidade antioxidante in vitro dos extratos do cotilédone da semente de girassol rajada, obtidos por extração seqüencial com solventes de diferentes polaridades, bem como avaliado o potencial antioxidante in vitro do extrato que apresentou maior capacidade in vitro. Todos os parâmetros in vitro (sistema β-caroteno/ácido Iinoléico, métodos FRAP, DPPH, ORAC e Rancimat) indicaram o extrato aquoso (EAq) como o de maior capacidade. Neste extrato, o ácido clorogênico (12,88%) foi identificado como o principal componente dos ácidos fenólicos. Na avaliação da capacidade antioxidante in vitro, ambas as determinações empregadas (TBARS e perfil de ácidos graxos) indicaram o EAq como capaz de exercer um efeito protetor sobre os ácidos graxos poliinsaturados dos tecidos adiposo, cerebral, hepático e plasmático de ratos Wistar machos recém-desmamados.The aims of this work were to evaluate the in vitro antioxidant capacity of listed sunflower cotyledon extracts, obtained by a sequential extraction with solvents of different polarities, and to evaluate the in vitro antioxidant potential of the sample extract with highest in vitro capacity. Ali the in vitro parameters (β-carotene/linoleic acid system, FRAP, OPPH, ORAC and Rancimat methods) indicated the aqueous extract (EAq) as the extract with highest capacity. In this extract, the chlorogenic acid (12.88%) was identified as the principal fraction of phenolic acids. In the in vitro antioxidant capacity evaluation, both determinations used (TBARS and fatty acids profile) gave indication that the EAq was capable to exerce a protective effect on the polyunsaturated fatty acids of the adipose, cerebral, hepatic and plasm tissues of Wistar male rats just-weaned.
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Pires, Manoela Alves. "Avaliação da capacidade antioxidante de extratos comerciais de alecrim e chá verde e sua influência na estabilidade de hambúrguer de frango durante armazenamento congelado." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-06102014-110832/.
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A atividade antioxidante de dois extratos comerciais de alecrim e chá verde foi comparada com a atividade do sintético BHA para substituição total do sintético em hambúrguer de frango. A quantificação foi determinada pelos métodos Folin-Ciocalteau, FRAP e DPPH. De acordo com as análises de atividade antioxidante, as dosagens dos extratos naturais foram determinadas, utilizando-se como base o limite de dosagem do BHA (0,01% base gordura) e aplicadas em hambúrgueres de frango: T1: Controle; T2: 0,002% BHA; T3: 0,0038% Chá Verde; T4: 0,001% Chá Verde; T5: 0,048% Alecrim; T6: 0,00186% Alecrim. Foram realizadas análises de composição centesimal e pH e análises de estabilidade no armazenamento congelado: rendimento e redução do diâmetro, índice de TBARs, cor objetiva (parâmetros L*, a* e b*) e teste sensorial de aceitação. No método Folin-Ciocalteau, das análises de atividade antioxidante, o BHA não apresentou diferença com o chá verde (p > 0,05), no método FRAP o melhor (p < 0,05) desempenho foi do BHA e no DPPH o chá verde apresentou maior atividade (p < 0,05). Os resultados de TBARS, nos hambúrgueres, mostraram diferença significativa entre as amostras e também interação amostras x tempo do armazenamento (p < 0,05), sendo que após 120 dias o teste com maior dosagem do extrato de alecrim (T5) não diferiu do sintético (T2) (0,423 e 0,369 índice de TBARs, respectivamente). No aspecto sensorial as amostras não diferiram entre si (p>0,05) nem durante todo o período de armazenamento (p > 0,05). Dentro das condições experimentais pode-se afirmar que o extrato comercial de alecrim pode substituir totalmente o antioxidante BHA em hambúrguer de frango, garantindo a mesma estabilidade oxidativa e sem interferir em sua aceitação sensorial.The antioxidant activity of two commercial extracts, rosemary and green tea, were compared with the activity of the synthetic BHA for total replacement of the synthetic in chicken burger. The spectrometric quantification was determined by UV - VIS methods: Folin - Ciocalteu , FRAP and DPPH . In the Folin-Ciocalteau method the BHA showed no difference with green tea (p > 0.05), in the FRAP method the BHA obtained better (p < 0.05) performance and for DPPH the green tea showed greater activity (p < 0.05). According to the analysis of antioxidant activity, dosages of natural extracts were determined, using as basis the limit dosage of BHA (0.01 % fat base) and applied in chicken burgers: T1: Control, T2: 0.002 % BHA, T3: 0.0038 % Green Tea, T4: 0.001 % Green Tea, T5: 0.048 % Rosemary and T6: 0.00186 % Rosemary. Chemical-physical analysis of chemical composition and pH were made, and also stability analysis: cooking loss and reducing the diameter, TBARs index, objective color (parameters L *, a * and b *) and sensory acceptance test. The results of TBARS showed a significant difference between samples and also samples interaction x storage time (p < 0.05), after 120 days the test with higher dosage of rosemary extract (T5) did not differ from synthetic (T2) (0.423 and 0.369 TBARS index, respectively), thus better performance than the other tests. The sensory evaluation results showed that the samples did not differ during the storage period (p > 0.05). According the experimental conditions can be concluded that the commercial rosemary extract can completely replace the antioxidant BHA.
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Macuchová, Simona. "Studium aktivity enzymových a nízkomolekulárních antioxidačních systémů." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2010. http://www.nusl.cz/ntk/nusl-233305.
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Oxidative processes play important role in cell physiology and pathology as well. Balance of these processes is supplied by cooperating antioxidative systems; function of antioxidant defense systems depens on high levels of antioxidants in organism. Presented work is focused on developement and optimization of methods for analysis of important enzyme and non-enzyme antioxidants as well as total antioxidant capacity of selected types of biological material. Extractions and analyses of vitamin E, carotenoids, superoxide dismutase, catalase, peroxidase and lipoxygenase in barley and malt were optimized. RP-HPLC and HPLC/ESI-MS were used for analysis of vitamin E, phenolic and carotenoid content, spectrophotometry was used for enzymes activity analysis. A new methods for catalase and lipoxygenase activities were developed and compared with direct UV methods. Superoxide dismutase activity was determined by commercial diagnostic kit. A colorimetric method was used for peroxidase activity determination. Some kinetic parameters of enzymes were provided too. Optimized methods were used in the analyses of antioxidants in plant material - in barley and malt - in sets of samples of 6 varieties cultivated in four different locations for two years. Content of individual antioxidants differed depending on the variety, but usually were not found significant differences in the levels, depending on growing location. Perhaps climatic conditions have the greatest influence on levels of low molecular weight and enzymatic antioxidants at the specific location; oxidation processes are influenced both the quantity of moisture, both by sunlight, which induces oxidative processes in cultivated plants. The activity of antioxidants in barley caryopses is rapidly increasing during the malting process; an elevated temperature and moistness first induces activation the enzyme systems including antioxidant. In caryopsis is metabolic activity increased during which we can expect an increased production of radicals; for this purpose can antioxidant systems be activated that protect cells from damage by oxidative stress. In the second part of work optimized methods were applied in two clinical trials focused on study of the influence of exogenous antioxidants intake on metabolic and antioxidant status in human organism. In the first clinical study influence of food supplement containing polyunsaturated fatty acids and vitamin E on metabolism of hyperlipidaemics was evaluated. After 3-month supplemenation a lipid profile was improved and serum antioxidant levels increased. The second experiment was focused on enzyme and non-enzyme antioxidant levels in healthy subjects after temporarily intake of specific foods rich in antioxidants. After two-month intake plasma phenolic substances were slightly increased. Total antioxidant capacity and activities of enzyme antioxidants were not affected. Results of both clinical exeriments showed that supplying of antioxidants in natural form or in the form of food supplements does not markedly affect metabolism of healthy subjects, while in patients with chronic diseases antioxidant supplementation can positively influence metabolic status. Results of this work showed that optimized methods are suitable for analyses of antioxidant status parameters and also for monitoring of exogenous antioxidant intake.
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Gomes, Bárbara Bicalho. "Biodisponibilidade da clorofilina cúprica e seu impacto sobre o estresse oxidativo e parâmetros nutricionais em estudo com ratos." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-21072016-123319/.
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A ingestão de clorofilina cupnca (Chl-Cu), na forma de corante ou suplemento alimentar tem sido associada a potenciais efeitos benéficos e à prevenção de doenças crônicas. Contudo, são poucos os estudos relativos à sua absorção in vivo, atividade antioxidante e impacto no estado nutricional. Diante desses fatos, foram realizados três experimentos com ratos, nos quais foram fornecidas dietas suplementadas com o 1 e 3% de Chl-Cu. No primeiro experimento foi comprovada a absorção da Chl-Cu para o sangue e distribuição para fígado e rins. A análise da Chl-Cu comercial por CLAE evidenciou a presença de dois componentes principais, a clorina cúprica e4 e clorina cúprica e6. A clorina cúprica e4 foi efetivamente absorvida e detectada no soro, fígado e rins, enquanto a clorina cúprica e6 não foi detectada. Esses resultados indicam que a clorina cúprica e6 foi degradada durante a passagem pelo trato gastrointestinal ou não foi absorvida e distribuída para os órgãos. A análise histológica do intestino não indicou qualquer alteração morfológica. No segundo experimento foi avaliado o potencial antioxidante da Chl-Cu em ratos sob estresse oxidativo induzido por deficiência de vitamina E, e administração concomitante de Chl-Cu na dieta. A Chl-Cu foi capaz de proteger o tecido cerebral contra o aumento nos níveis de TBARS, mas o mesmo não foi observado no tecido hepático. Não houve diferença significativa na atividade das enzimas antioxidantes (CAT, SOD, GPx e GR) entre os grupos controle, deficiente em vitamina E e suplementado com Chl-Cu. Desta forma, o efeito antioxidante da Chl-Cu parece ser relacionado a uma proteção contra a peroxidaçãolipídica in situ, mas não com a modulação enzimática. Foi possível observar ainda, que os animais que receberam suplementação com Chl-Cu apresentaram ganho de peso menor que os respectivos controles. Um terceiro experimento foi realizado para investigar se o reduzido ganho de peso dos animais foi causado pela baixa aceitação da dieta ou estaria relacionado a algum efeito antinutricional da Chl-Cu. Em ensaio biológico pair-fed, o efeito negativo da Chl-Cu no desenvolvimento dos animais foi confirmado. A ingestão do pigmento levou também a uma diminuição na digestibilidade protéica aparente indicando ter havido comprometimento na absorção do N protéico e possivelmente de algum outro nutriente..A literatura indica a formação de complexos da Chl-Cu com diferentes componentes alimentares apoiando a hipótese de que a Chl-Cu possa ter interferido na utilização de proteínas e possivelmente de outros nutrientes pelo organismo animal.The ingestion copper chlorophyllin (Cu-Chl) in form of as food colorant or supplement has been associated with potential beneficiai effects and the prevention of chronic diseases. However, little is known about Cu-Chl absorption in vivo, its antioxidant activity and its impact on status nutritional. In view of these facts, three experiments were carried out on rats fed 1 and 3% Cu-Chl supplemented diets. In the first experiment, the absorption of the pigment into the bloodstream and distribution to the liver and kidneys was comproved. HPLC analysis of food-grade Cu-Chl evidenced two main components, copper-chlorin e6 and copper-chlorin e4. The Cu-chlorin e4 was effectively absorbed and found in serum, liver and kidneys, while Cu-chlorin e6 was not detected. This result indicates that Cu-chlorin e6 was either not absorbed and distributed to organs or was degraded during its passage through the gastrointestinal tract. Histological analyses of the intestine did not show any morphological alteration. In a second experiment the antioxidant potential of Cu-Chl in rats under oxidative stress induced by vitamin E deficiency and simultaneous Cu-Chl administration in diet was investigated. The presence of chlorophyllin protected brain tissue from increased TBARS leveis, however the same effect was not observed in liver. There was no significant differences in activities of antioxidant enzymes (CAT, SOD, GPX and GR) among control, vitamin E deficient and Cu-Chl-supplemented groups. Therefore, any antioxidant effect of Cu-Chl seems to be related to in situ protection against peroxidation but not to antioxidant enzyme modulation. Weight gains of the animais receiving Cu-Chl supplemented diets were lower than those of the control group. A third experiment was conducted to evaluate whether the reduced weight gain was caused by low food acceptance or by an antinutritional effect of Cu-Chl. This biological pair-fed test confirmed the negative effect of CuChl on the development of rats. The pigment ingestion also decreased the apparent protein digestibility indicating that N protein and possibly other nutrients had itsabsorption compromised. Literature evidenced formation of Cu-Chl complexes with different food components supporting the hypothesis that Cu-Chl might have interfered in the utilization of proteins and possibly other nutrients by the animal organism.
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Alves, Adriana Barreto. "Compostos antioxidantes em polpa de tomate : efeito do processamento e da estocagem." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255267.
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Orientador: Neura BragagnoloTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Estudos epidemiológicos têm demonstrado que o consumo de frutas e vegetais tem um efeito benéfico na redução da incidência de várias doenças como o câncer e doenças cardiovasculares. Esse efeito tem sido relacionado com a presença de compostos antioxidantes nesses alimentos, sobretudo os flavonóides. O tomate (Lycopersicum esculentum Mill.) é um dos vegetais mais consumidos no mundo, in natura ou processado, e também é rico em compostos antioxidantes como carotenóides, vitaminas e flavonóides. Os alimentos processados, frequentemente, são tidos como menos nutritivos que os alimentos in natura, devido, principalmente, ao fato de que alguns nutrientes são degradados pelas altas temperaturas empregadas. Assim, torna-se importante avaliar o efeito do processamento e da estocagem sobre os compostos antioxidantes do tomate e também sobre sua atividade antioxidante. Um planejamento experimental foi realizado para otimizar as condições de extração dos compostos fenólicos e concentração dos flavonóides em polpa de tomate concentrada. O método otimizado foi validado para as determinações de compostos fenólicos totais e flavonóides totais por espectrofotometria e também para a determinação de flavonóides por cromatografia líquida de alta eficiência (CLAE). Os métodos espectrofotométricos foram validados nos parâmetros repetibilidade e exatidão. A determinação de flavonóides por CLAE foi validada nos parâmetros seletividade, linearidade, precisão, exatidão e sensibilidade. O efeito do processamento e da estocagem sobre os compostos antioxidantes do tomate foi avaliado. Foram analisados os teores de compostos fenólicos totais, flavonóides totais, flavonóides por CLAE, ácido ascórbico, licopeno e ß-caroteno, bem como a atividade antioxidante das frações hidrofílicas e lipofílicas pelos métodos ABTS e DPPH. Verificou-se que, durante o processamento, em geral, não houve perdas dos compostos antioxidantes. Durante o armazenamento, observou-se grande degradação do ácido ascórbico, porém, os demais compostos mantiveram-se estáveis, e não foi observada nenhuma alteração na atividade antioxidante. O efeito do processamento sobre a atividade antioxidante do extrato fenólico foi também avaliado por espectroscopia de ressonância de elétron-spin (ESR) usando sal de Fremy e em sistema-modelo de lipossomas. Esses e os outros resultados de atividade antioxidante obtidos previamente foram correlacionados com os teores de compostos fenólicos totais a fim de melhor estudar os mecanismos de ação antioxidante envolvidos. A ação antioxidante das amostras de tomate, coletadas em diferentes etapas do processamento, foi testada em carne de frango processada sob alta pressão a 300, 600 e 800 MPa e armazenada sob refrigeração por 15 dias. A adição de 0,30% de subproduto (pele + semente) ou 0,10% de polpa concentrada resultou em uma fase lag de 6 dias para a formação de produtos secundários da oxidação lipídica na carne de frango processada a 600 MPa. O subproduto apresentou efeito similar também para a carne de frango processada a 800 MPa. O resultado deste trabalho mostrou que, embora o processamento e a estocagem de polpa de tomate possam ter degradado substâncias mais sensíveis como o ácido ascórbico, os demais compostos antioxidantes não sofreram alterações deletérias, e, para alguns, o processamento foi benéfico, aumentando sua disponibilidade. De forma semelhante, as atividades antioxidantes dos produtos processados foram iguais ou maiores que as das amostras in natura e se mantiveram estáveis durante o armazenamento por um ano. Além disso, o subproduto do processamento pode ter boas chances de aplicação como antioxidante em outros produtos alimentícios
Abstract: Epidemiological studies have shown that the consumption of fruits and vegetables has a beneficial effect on reducing some diseases like cancer and cardiovascular diseases. These benefits have been associated to the presence of antioxidant compounds in those foods, mainly flavonoids. Tomato (Lycopersicum esculentum Mill.) is one of the most worldwide consumed vegetables, in natura or processed. Moreover, tomato is rich in many antioxidant compounds like carotenoids, vitamins and flavonoids. Frequently, thermoprocessed foods are taken as less healthy than in natura foods, mainly because nutrient losses caused by high temperature. So, it is very important to evaluate the effect of processing and storage on tomato antioxidant compounds and on their antioxidant activity. A response surface methodology was used to optimize the phenolics extraction conditions and flavonoids concentration from concentrated tomato paste. The optimized method was validated for total phenolics and total flavonoids spectrophotometric determinations and also for flavonoids quantification by high performance liquid chromatography (HPLC). The spectrophotometric methods were validated for repeatability and recovery. Flavonoids determination by HPLC was validated for selectivity, linearity, precision, recovery and sensibility. Processing and storage effect on tomato antioxidant compounds was evaluated. Total phenolics, total flavonoids, flavonoids by HPLC, ascorbic acid, lycopene and ß-carotene were determined and also the antioxidant activity of hydrophilic and lipophilic fractions were studied using ABTS and DPPH methodologies. It was observed that during processing, in general, there was no loss of the antioxidant compounds present in tomato. During the storage time there was a great loss of ascorbic acid, but all other antioxidant compounds were stable and no changes in their antioxidant activity were observed. The effect of tomato paste processing on the antioxidant activity of phenolic extract was also analyzed through electron-spin resonance spectroscopy (ESR) using Fremy¿s salt, and in a liposome model-system. These and the other antioxidant activity results previously obtained were correlated with the total phenolics content found in the samples in order to better study the antioxidant mechanisms involved. The antioxidant action of tomato samples, collected at different processing steps, was analyzed during 15 days chill storage of high-pressure treated chicken meat balls at 300, 600, and 800 MPa. Addition of 0.30% tomato waste (skin + seeds) or of 0.10% final tomato paste to minced meat led to a lag phase of 6 days for formation of secondary oxidation products in meat treated at 600 MPa. The waste product seemed especially efficient in protecting chicken meat pressurized at 800 MPa, as a notably lower rate of formation of secondary oxidation products was found. This work showed that, although processing and storage of tomato paste might result in loss of the most labile substances like ascorbic acid, the other antioxidant compounds were not affected, and, for some of them, processing increased their availability. Similarly, the antioxidant activities of final products were equal to or greater than the in natura ones and remained unaltered during one year storage. In addition, waste material may have good chances of application as antioxidant in other foods
Doutorado
Ciência de Alimentos
Doutora em Ciência de Alimentos
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Barošová, Michaela. "Sledování antioxidantů v sušeném ovoci." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216231.
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Presented diploma work is focused on study of antioxidants in different kinds of dried fruits. Analyses of ascorbate, tocopherols, carotenoids and flavonoids were performed using RP-HPLC with spectrophotometric detection. Analysis of dried fruits showed high level of vitamins and phenolocs mainly in berries. High level of carotenoids was observed in dried apricots and plums. Further, antioxidant activity of dried fruit extracts was tested by ABTS method. High antioxidant activity was found mainly in dried apples, cranberries and blueberries. The biological test with yeast Sascharomyces cerevisiae D7 was used for the analysis of antimutagenic efects of dried fruits. High antimutagenic activity exhibited dried cranberries and blueberries. Most of tested dried fruits with high antimutagenic effect exhibited also high antioxidant activity as well as high content of some antioxidants. No direct correlation was found among these parameters. Last part of this work was focused on study of influence of drying on antioxidant content in two types of apples. Drying at mild controlled conditions exhibited no significant negative effect on active substance content; in some samples their concentration was observed.
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Vicente, Silvio José Valadão. "Caracterização antioxidante do café (Coffea arabica, L.) e efeitos da sua administração oral em ratos." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/6/6133/tde-10092009-092017/.
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Introdução: Um dos fatores de risco para doenças crônicas não-transmissíveis é o excesso de espécies reativas causado pelo estresse oxidativo. Ácidos fenólicos atuam na defesa contra estas espécies, agindo como antioxidantes e como fatores de transcrição para as enzimas antioxidantes fase II (superóxido dismutase, catalase e glutationa peroxidase). Vários alimentos possuem ácidos fenólicos na composição porém o café se destaca pelo alto conteúdo dos mesmos e por ser consumido mundialmente. Objetivos: a) Comparar a capacidade antioxidante e a estabilidade dos cafés regular e descafeinado ao longo de seis meses; b) Verificar o tempo de resposta e possíveis correlações dose-resposta do efeito antioxidante em ratos após dose única de café; c) Avaliar o efeito antioxidante e possíveis danos hepáticos em ratos submetidos a doses repetidas de café durante 30 dias. Métodos: na etapa in vitro, foram analisados os compostos fenólicos totais, os principais ácidos fenólicos, a capacidade antioxidante (ORAC e DPPH) e a estabilidade destes parâmetros nos cafés regular e descafeinado durante seis meses. Na etapa in vivo, foram utilizados ratos machos Wistar, sendo dosadas as enzimas fase II e o ORAC, além do exame histopatológico e biomarcadores. Resultados: o café regular apresentou capacidade antioxidante inicial superior ao descafeinado com compostos fenólicos totais iguais e maiores teores de ácido fenólicos (15,3% cafêico, 17,0% p-cumárico e 38,1% ferúlico), ORAC (20,8%) e DPPH (3,9%). Após 6 meses, as amostras fechadas à vácuo praticamente não sofreram perdas, as abertas mantidas a 4oC apresentaram perdas medianas (9,6% fenólicos totais, 4,5-8,2% ácidos fenólicos, 21,3-21,6% ORAC e 2,8-3,2% DPPH) e as mantidas abertas a 20oC exibiram perdas elevadas (14,4-19,8% fenólicos totais, 11,9-19,6% ácidos fenólicos, 38,8-49,9% ORAC e 2,1- 3,8% DPPH). Após dose única de café para os ratos, o tempo de resposta máxima para as enzimas fase II e ORAC foi de 1 hora, com significância estatística para as enzimas (p=0,015 SOD e Cat, p=0,007 GPx e p=0,403 ORAC). Após diferentes doses, foram obtidas correlações dose-resposta positivas e com significância estatística para as enzimas (p=0,050 SOD, p=0,033 Cat, p=0,008 GPx e p=0,113 ORAC). Após doses repetidas (30 dias), a atividade das enzimas antioxidantes e o ORAC apresentaram grandes aumentos (74,8% SOD, 59,4% Cat, 135,2% GPx e 25,1% ORAC), todos estatisticamente significativos (p<0,001 para todos). O tecido hepático e os biomarcadores não apresentaram alterações em relação ao grupo controle. Conclusões: o café regular apresentou capacidade antioxidante superior ao descafeinado, os dois cafés não apresentaram perdas das características antioxidantes após seis meses se mantidos selados à vácuo e a administração oral de café regular aumentou a condição antioxidante dos ratos de maneira significativa, sem causar danos hepáticos.Introduction: A risk factor for several degenerative diseases is the excess of reactive species caused by oxidative stress. Phenolic acids share in the defense against those species, acting as antioxidants and as transcriptional factors for the phase II antioxidant enzymes (superoxide dismutase, catalase and glutathione peroxidase). Several foods have phenolic acids in their composition but coffee stands out by the high contend of them and to be consumed worldwide. Objectives: a) Compare the antioxidant capacity and the stability of regular and decaffeinated coffees along six months; b) Verify the time of response and possible dose-response correlations of antioxidant effect in rats after a single dose of coffee; c) Evaluate the antioxidant effect and possible hepatic damages in rats submitted to repetitive doses along 30 days. Methods: in the in vitro step, it was analyzed the total phenolic compounds, main phenolic acids, antioxidant capacity (ORAC and DPPH) and the stability of these parameters in regular and decaffeinated coffees along six months. In the in vivo step, it was used male Wistar rats, being analyzed phase II enzymes and ORAC, besides histopathologic examination and biomarkers. Results: regular coffee presented a higher initial antioxidant capacity than decaffeinated coffee with equal total phenolic compounds and higher contend of phenolic acids (15.3% caffeic, 17.0% p-coumaric and 38.1% ferulic), ORAC (20.8%) and DPPH (3.9%). After six months, closed samples kept under vacuum practically did not show any losses, opened samples kept at 4oC presented regular losses (9.6% total phenolic compounds, 4.5-8.2% phenolic acids, 21.3-21.6% ORAC and 2.8-3.2% DPPH) and opened samples kept at 20oC exhibited big losses (14.4-19.8% total phenolic compounds, 11.9-19.6% phenolic acids, 38.8-49.9% ORAC and 2.1-3.8% DPPH). After a single dose of coffee for rats, time for maximum response of phase II enzymes and ORAC was 1 hour, with statistic significance for enzymes (p=0.015 SOD and Cat, p=0.007 GPx and p=0.403 ORAC). After different doses, it was obtained positive dose-response correlations, with statistic significance for enzymes (p=0.050 SOD, p=0.033 Cat, p=0.008 GPx and p=0.113 ORAC). After repetitive doses (30 days), the activity of antioxidant enzymes and ORAC showed big increases (74.8% SOD, 59.4% Cat, 135.2% GPx and 25.1% ORAC), all with statistic significance (p<0.001 for all). Hepatic tissue and biomarkers did not show any change compared to control group. Conclusions: regular coffee presented higher antioxidant capacity than decaffeinated coffee, both coffees did not show any antioxidant losses after six months if kept sealed under vacuum and the oral administration of regular coffee increased significantly the antioxidant condition of rats, without any hepatic damages.
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Wartha, Elma Regina Silva de Andrade. "Propriedades antioxidantes de clones do pedúnculo de Anacardium occidentale L.: feito sobre a lipoperoxidação e enzimas participantes do sistema antioxidante de defesa do organismo animal." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-08062017-112859/.
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Os compostos fenólicos são substâncias amplamente distribuídas no reino vegetal, em particular nas frutas e em outros vegetais. Estes compostos, destacando-se flavonoides e os ácidos fenólicos, devido à estrutura molecular, podem apresentar a capacidade de inibir processos oxidativos. Além do mais, estão relacionados com a redução de risco de doenças crônicas não transmissíveis tais como: cardiovasculares, câncer, aterosclerose, entre outras. Considerando a elevada produção de caju em território brasileiro e a possibilidade da existência de compostos com potencial antioxidante no pedúnculo de caju , este trabalho teve por objetivo avaliar quantitativa e qualitativamente os compostos fenólicos, particularmente os ácidos fenólicos, e identificar a participação destes em processos metabólicos do organismo animal. Foram caracterizados quimicamente três clones distintos de pedúnculos de caju (CCP-76, CCP-09, BRS-189 e CCP-76 tratado) e na análise química, apresentaram um elevado teor de ácidos graxos monoinsaturados, predominando o ácido oléico, e de fenólicos totais. Os ácidos fenólicos identificados foram: gálico, protocatecuíco, p-cumárico, ferúlico, caféico e salicílico. Foram obtidos extratos aquoso (EAq) e alcoólico (EAlc) e frações de ácidos fenólicos a partir dos pedúnculos e, avaliados em sistemas modelo β-caroteno/ácidolinoléico e em Rancimat. As frações de ácidos fenólicos exibiram expressiva atividade antioxidante no primeiro sistema e os extratos, no segundo, demonstraram fatores de proteção superior ao antioxidante sintético BHT. Pôde-se também verificar a capacidade antioxidante dos extratos e frações do clone CCP-76 no sistema de varredura do radical DPPH. Em ensaio experimental com ratos, em condição normal, foi administrado EAq (80 e 240 mg/kg, v.o.) ou fração de ácidos fenólicos livres (40 e 120 mg/kg, v.o.) obtidos do pedúnculo de caju CCP-76. Neste estudo, não se observou potencialização de todos os antioxidantes enzimáticos (superóxido dismutase, catalase e glutationas peroxidase e redutase), contudo pôde-se verificar a redução dos níveis de lipoperoxidação no tecido cerebral dando indícios de aumento do estado antioxidante nos animais. Também foi avaliado o potencial antioxidante do EAq e da fração de ácidos fenólicos livres sobre o dano hepático em ratos tratados com tetracloreto (CCl4) de carbono. A administração deste teve seu efeito corroborado pela avaliação dos parâmetros bioquímicos, ou seja, aumento exacerbado das enzimas hepáticas no plasma: alanina transaminase (ALT) e aspartato transaminase (AST); decréscimo da atividades da enzimas antioxidantes no fígado e elevação da produção de peróxidos lipídicos no tecido hepático. Nos ratos que receberam EAq (480 mg/kg, v.o.) não se observou alteração comparando-os aos animais tratados apenas com CCl4 . No entanto, a administração de fração de ácidos fenólicos livres, nas duas doses (40 e 120 mg/kg, v.o.), evidenciou pronunciado efeito contra a lesão hepática, com níveis reduzidos de AL T e AST plasmáticas, aumento da atividade das enzimas antioxidantes no fígado e prevenindo a lipoperoxidação hepática mediada pelo radical CCl3• a partir do CCl4. Estudos histológicos do tecido hepático confirmaram as avaliações bioquímicas exibindo preservação tecidual, supressão de degeneração vacuolar macro e microgoticular e de sinais necróticos nos ratos tratados com a fração de ácidos fenólicos livres do pedúnculo de caju.Phenolic compounds are widely distributed in the plant kingdom, particularly fruits and vegetables. Due to their chemical structure, these compounds, in particular flavonoids and phenolic acids, are able to inhibit oxidative processes. Furthermore, can be used to reduce the risk of non-transmissible chronic diseases such as cardiovascular diseases, cancer and atherosclerosis. Taking into consideration the large production of cashew in Brazil and the possible existence of potentially antioxidant compounds present in the cashew apples, the aim of this study was to quantitatively and qualitatively evaluate the presence of phenolic compounds in cashew apple, particularly phenolic acids, and identify their role in metabolic processes in animals. The cashew apples of three distinct clones (CCP-76, CCP-09, BRS-189 and CCP-76 (processed)) were studied. The determination of fatty acids yielded a high concentration of monounsaturated fatty acids, mainly oleic acid, and of total phenolic compound. The phenolic acids found were: gallic, proteocatechuic, p-cumaric, ferulic, caffeic and salicylic acids. Both aqueous (EAq) and ethanolic (EAlc) extracts and phenolic acid fractions were obtained from the cashew apples and were evaluated in a β-carotene/linoleate model system and Rancimat test. The phenolic acid fractions presented an expressive antioxidant activity in the β-carotene/linoleate model system and the extracts, by the Rancimat test presented a protection factor higher than that of antioxidant additive, BHT. We also observed the antioxidant capacity of the extracts and fractions of the CCP-76 clone in the DPPH radical scavenging assay. In an experimental assay with rats, the EAq (80 and 240 mg/kg) or the free phenolic acid fraction (40 and 120 mg/kg) obtained from the cashew apple of CCP-76 clone was administered via the oral route. In this study, the enhancement of enzymatic antioxidants (superoxide dismutase, catalase, glutathione peroxidase and reductase) was not observed, nevertheless, a decrease in the amount of lipoperoxidation in the brain tissue was observed, suggesting that the ingestion of cashew might increase the antioxidative state in animals. Also, the antioxidant activity of EAq and of the free phenolic acid fraction from the cashew apple of CCP-76 clone was verified on the liver damage induced by carbon tetrachloride. The liver damage caused by the administration of carbon tetrachloride was detected by biochemical parameters, namely, the increase in the serum concentrations of alanine transaminase (ALT) and aspartate transaminase (AST) as well as a decrease in the activities of antioxidant enzymes and an increase in peroxidation in the liver. Rats who received EAq (480 mg/kg, p.o.) did not present alterations in any of the parameters evaluated, compared to the animals treated with carbon tetrachloride. On the other hand, the administration of free the phenolic acid fraction in doses of 40 and 120 mg/kg, p.o., had a pronounced effect in protecting against hepatic lesion, which was evidenced by the decrease in plasma ALT and AST, enhancing the activity of antioxidant enzymes and preventing lipoperoxidation mediated by the CCl3• radical generated by carbon tetrachloride. Histological studies were able to confirm the biochemical alterations observed in that the liver tissue obtained from rats treated with phenolic acid fractions extracted from cashew apple of CCP-76 clone presented a preserved tissue structure and suppression of macro and microgoticular vacuolar degeneration as well as of signs of necrosis.
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Souza, Jane Cristina de 1981. "Atividade antioxidante in vitro e in vivo de suco de uva e da norbixina." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256113.
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Orientador: Debora de Queiroz TavaresDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Estudos epidemiológicos demonstram que o consumo de dietas ricas em alimentos e bebidas de origem vegetal está associado à redução do desenvolvimento de doenças crônico-degenerativas. Tais alimentos são fontes de substâncias como carotenóides e polifenóis que podem atuar como agentes quimioprotetores, reduzindo os danos causados por espécies reativas de oxigênio, formadas tanto em condições fisiológicas quanto patológicas. Os objetivos do trabalho foram determinar in vivo a atividade antioxidante do suco de uva e da norbixina contra o estresse oxidativo provocado pela administração de Acetaminofeno (AAP), assim como determinar in vitro, a capacidade antioxidante dos sucos durante o processamento e estocagem. Foram dosados os teores de fenólicos totais pelo método de Folin-Ciocalteau, Catequinas e Epicatequinas por CLAE, principais componentes polares ativos por espectrometria de massa com ionização por electrospray com infusão direta (ESI-MS) e capacidade antioxidante pelo método do DPPH. Para determinação da atividade antioxidante in vivo foi conduzido um ensaio biológico com duração de 30 dias. Foram utilizados 30 ratos Wistar machos divididos em 6 grupos (n=5). Os animais ingeriram, duas vezes ao dia, 1 ml de suco de uva Concord (CGJ) (concentração de polifenóis 24mg/mL) ou 1 mL de solução aquosa de Norbixina (Nb) (concentração de 24mg/mL), ou 1 mL de água. Nos 29º e 30º dias os animais receberam intraperitonealmente uma dose de Acetaminofeno (100mg/kg de peso corpóreo). Após o sacrifício foram retirados fígado e rins para análises histológicas e enzimáticas. Os tecidos hepáticos e renais foram analisados por Microscopia Ótica (MO) e Eletrônica de transmissão (MET). Foram dosados os níveis de peroxidação lipídica (TBARS), a atividade das enzimas antioxidantes (SOD, MnSOD, CuZnSOD, GPx, GPx Se-dependente e catalase). Os resultados in vitro mostram que os sucos apresentam altos teores de fenólicos totais e capacidade antioxidante, os quais são mantidos durante o processamento e armazenamento do produto. Os resultados in vivo mostram que no fígado de animais tratados com CGJ+AAP e Nb+AAP houve diminuição significativa (p£0.05) da peroxidação lipídica induzida pelo AAP em 18.7% e 21.0% respectivamente. Por outro lado no rim, a redução foi de 7.1% no grupo CGJ+AAP e 5.3%, no grupo Nb+AAP, valores estes não diferentes (p£0.05) em comparação ao grupo AAP. Os níveis de peroxidação lipídica dos grupos que receberam Suco de uva Concord ou Norbixina, sem a presença de acetaminofeno, não diferiram do grupo Controle (p£0.05). O grupo CGJ+AAP mostrou um aumento significativo de 200% no fígado e de 100% nos rins na atividade de catalase em comparação ao grupo AAP. No grupo Nb+AAP a atividade de catalase aumentou 54% no fígado, enquanto que no rim, não ocorreu aumento na atividade de catalase em comparação ao grupo AAP. O estudo demonstra que os sucos analisados apresentam alta capacidade antioxidante a qual foi mantida durante as etapas de processamento e estocagem. Fígado e rins respondem de maneira distinta na presença de antioxidantes, porém ambos CGJ e Nb atenuam a toxicidade causada pelo AAP
Abstract: Epidemiological studies shown that the consumption of diets rich in plant foods and beverages is associated with reduction in the development of chronic-degenerative diseases. These foods are sources of substances such as carotenoids and polyphenols that can act as chemoprotectives agents, reducing the damage caused by reactive oxygen species, formed both in physiological and pathological conditions. The objectives of this study were to determine, in vivo, the antioxidant activity of grape juice and Norbixin against oxidative stress induced by Acetaminophen (AAP) administration, as well as determine, in vitro, the antioxidant capacity of juices during the processes of manufacturing and storage. Were determined the total phenolic contents using the Folin - Ciocalteau method; Catechin and Epicatechins by CLAE, major polar components by direct infusion and electrospray ionization mass spectrometry (ESI-MS) and antioxidant capacity by the DPPH method. To the antioxidant activity determination in vivo, was conducted a biological assay with 30 days of duration. They were used 30 rats male Wistar divided in 6 groups (n = 5). The animals were given twice daily 1 ml of Concord grape juice (CGJ) (polyphenols concentration 24mg/mL) or 1 mL of aqueous solution Norbixin (Nb) (concentration 24mg/ mL), or 1 mL of water. In 29 ° and 30 ° days, the animals received a dose of Acetaminophen (100mg/kg of body weight). After sacrifice, liver and kidneys were removed for histological and enzymatic analysis. The liver and kidney tissues were analyzed by optical microscopy (OM) and transmission electronic microscopy (TEM). Were measured lipid peroxidation levels (TBARS), the antioxidant enzymes activity (SOD, MnSOD, CuZnSOD, GPx, GPx Se-dependent and catalase). The in vitro results show that juices have high total phenolic levels and antioxidant capacity, which are kept for the processing and storage of these products. In vivo results show that liver of animals treated with CGJ+AAP and Nb+AAP was a decrease significant of lipid peroxidation caused by AAP in 18.7% and 20.99% respectively. On the other hand, in the kidney, the decrease was 7.1% in the CGJ+AAP group and 5.3% in the Nb+AAP group, whereas these values were not statistically different (p£0.05) compared to the group AAP. Concord grape juice or Norbixin tested alone did not differ from Control group. The CGJ+AAP group showed a significant increase of 200% in the liver and 100% in the kidneys in the catalase activity when compared to the AAP group. In Nb+AAP group catalase activity in the liver increased 54%, but in the kidney, there was no increase in activity of catalase compared to the group AAP. In this study was verified that juices showed high antioxidant capacity, which is maintained during the stages of processing and storage. Liver and kidneys showed distinct responses in the antioxidants presence, but both CGJ and Nb reduces AAP-toxicity induced
Mestrado
Nutrição Experimental e Aplicada à Tecnologia de Alimentos
Mestre em Alimentos e Nutrição
Books on the topic "Antioxidanta"
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Gupta, Dharmendra K., José M. Palma, and Francisco J. Corpas, eds. Antioxidants and Antioxidant Enzymes in Higher Plants. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0.
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Naturally occurring antioxidants. Boca Raton: Lewis Publishers, 1997.
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Golubkina, Nadezhda, Elena Kekina, Anna Molchanova, and Sergey Nadezhkin. Antioxidants of plants and methods of their definition. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1045420.
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The monograph presents the most simple and widely used methods for determining the most important of plant antioxidants: vitamin C, polyphenols, carotenoids, capsaicin, and belinovich photosynthetic pigments, flavonoids, anthocyanins, alkaloids, tannins, and minerals antioxidant: selenium and iodine. Special attention is paid to methods of extraction of antioxidants, providing maximum extraction of antioxidants from plant material, and the correct selection of the most appropriate method of analysis of one or another component. Provides detailed information developed by the authors method of using thin layer chromatography to assess the carotenoid composition of tomatoes and peppers.
The data presented here include results of research conducted on the basis of FICO, as well as the latest developments of foreign scientists devoted to natural antioxidants and methods of their determination. Presented in this monograph methodology was successfully tested in the laboratory and analytical Department of PNCO in 2012-2018.
For students and teachers and all interested in horticulture and agriculture.
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Rafal, Serge. Alimentación antioxidante. México: Marabout, 2000.
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Hayes, Teresa L., and Carissa Richards. Antioxidants. Cleveland, Ohio: Freedonia Group, 1996.
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Color me vegan: Maximize your nutrient intake and optimize your health by eating antioxidant-rich, fiber-packed, color-intense meals. Beverly, MA: Fair Winds Press, 2010.
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K, Gupta V. Antioxidants & nutraceuticals. Houston, Tex: Studium Press LLC, 2010.
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Yu, Liangli, ed. Wheat Antioxidants. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2007. http://dx.doi.org/10.1002/9780470228333.
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Hudson, B. J. F., ed. Food Antioxidants. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0753-9.
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Pocket antioxidants. Alameda, CA: Hunter House Publishers, 2013.
Find full textBook chapters on the topic "Antioxidanta"
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Sun, Ting, and Joseph R. Powers. "Antioxidants and Antioxidant Activities of Vegetables." In Antioxidant Measurement and Applications, 160–83. Washington, DC: American Chemical Society, 2007. http://dx.doi.org/10.1021/bk-2007-0956.ch012.
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del Río, Luis A., Francisco J. Corpas, Eduardo López-Huertas, and José M. Palma. "Plant Superoxide Dismutases: Function Under Abiotic Stress Conditions." In Antioxidants and Antioxidant Enzymes in Higher Plants, 1–26. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_1.
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Uarrota, Virgílio Gavicho, Deivid Luis Vieira Stefen, Lucieli Santini Leolato, Diego Medeiros Gindri, and Daniele Nerling. "Revisiting Carotenoids and Their Role in Plant Stress Responses: From Biosynthesis to Plant Signaling Mechanisms During Stress." In Antioxidants and Antioxidant Enzymes in Higher Plants, 207–32. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_10.
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Štolfa Čamagajevac, Ivna, Tanja Žuna Pfeiffer, and Dubravka Špoljarić Maronić. "Abiotic Stress Response in Plants: The Relevance of Tocopherols." In Antioxidants and Antioxidant Enzymes in Higher Plants, 233–51. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_11.
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Baskar, Venkidasamy, Rajendran Venkatesh, and Sathishkumar Ramalingam. "Flavonoids (Antioxidants Systems) in Higher Plants and Their Response to Stresses." In Antioxidants and Antioxidant Enzymes in Higher Plants, 253–68. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_12.
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Veljović Jovanović, Sonja, Biljana Kukavica, Marija Vidović, Filis Morina, and Ljiljana Menckhoff. "Class III Peroxidases: Functions, Localization and Redox Regulation of Isoenzymes." In Antioxidants and Antioxidant Enzymes in Higher Plants, 269–300. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_13.
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Leung, David W. M. "Studies of Catalase in Plants Under Abiotic Stress." In Antioxidants and Antioxidant Enzymes in Higher Plants, 27–39. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_2.
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Maruta, Takanori, and Takahiro Ishikawa. "Ascorbate Peroxidase Functions in Higher Plants: The Control of the Balance Between Oxidative Damage and Signaling." In Antioxidants and Antioxidant Enzymes in Higher Plants, 41–59. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_3.
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Zuccarelli, Rafael, and Luciano Freschi. "Glutathione Reductase: Safeguarding Plant Cells Against Oxidative Damage." In Antioxidants and Antioxidant Enzymes in Higher Plants, 61–82. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_4.
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Leterrier, Marina, and Olivier Cagnac. "Function of the Various MDAR Isoforms in Higher Plants." In Antioxidants and Antioxidant Enzymes in Higher Plants, 83–94. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75088-0_5.
Full textConference papers on the topic "Antioxidanta"
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Peng, Han, and Fereidoon Shahidi. "Antioxidant activity of EGC (epigallocatechin) ester derivatives in food and biological model system." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qchb4629.
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Objective: Antioxidants retard oxidative processes in food and pharmaceuticals as well as in the body. However, potential adverse effects of synthetic antioxidants and insufficient efficacy of current natural/natural-derived antioxidant substitutes necessitate developing novel antioxidants. Thus, EGC, as one of the most widely distributed dietary flavanols, serves as an efficient natural antioxidant with numerous health effects, but it is relatively poorly soluble in lipophilic media. In this study, novel lipophilic EGC derivatives prepared via enzymatic esterification will be evaluated in controlling oxidation in food and biological systems.
Methods: EGC esters were prepared under optimized reaction conditions, including enzyme type, substrate ratio (Acyl acceptor/acyl donor), and reaction time. The purified products were then tested for their antioxidant ability using β-carotene bleaching, LDL (low-density lipoprotein) oxidation, and DNA scission assays.
Results: In the β-carotene bleaching assay, the oxidation inhibition of EGC and its esters was observed for about 80 min at 50℃ by maintain the yellow colour and then decreased gradually with time. Meanwhile, EGC monoesters (except EGC acetate and stearate) showed a significantly higher inhibition rate than EGC. In the LDL oxidation assay, a similar downtrend of antioxidant ability was observed. However, EGC exhibited higher antioxidant capacity compared to EGC monoesters. In the DNA scission test, the EGC acylated with short-chain fatty acids (C2-C6) showed the higher DNA stability than EGC or other EGC monoesters.
Conclusion: Overall, EGC monoesters displayed significant antioxidant activity in all three assays. The results in biological/food systems were in agreement with our previous chemical antioxidant tests. Moreover, the antioxidant ability of EGC as a natural antioxidant was retained or even enhanced after modification. Thus, acylated EGCs could serve as viable alternatives to traditional synthetic antioxidants.
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Bayram, Ipek, and Eric Decker. "Determination of Antioxidant Synergism Between Tocopherols and Myricetin in Bulk Oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gxns9591.
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Lipid oxidation is a series of reactions affecting food quality and shelf life since it impacts flavor, color, and nutrition. The food industry utilizes different antioxidants to retard oxidation. Interaction between antioxidants can improve the ability of the industry to protect foods if the antioxidant combination is synergistic. This research aims to determine the conditions where tocopherols and myricetin exhibit synergistic activity in bulk oils. Soybean oil was stripped to remove present endogenous antioxidants to better understand tocopherol-myricetin interaction. The oxidative stability of the oil was determined by spectroscopically measuring lipid hydroperoxides and monitoring aldehyde formation by gas chromatography. Antioxidant degradation was determined by HPLC. α or mixed tocopherols (50 µM), myricetin (10, 25, 50, 100, 250 µM), and their combinations were added to stripped oil to determine how antioxidant ratios impacted synergism. The interaction index is the ratio of the observed lag phase to the expected lag phase of the antioxidant combination. Interaction indexes were 1.14, 1.50, 1.55, 1.30, and 1.16 when tocopherol: myricetin ratio was 5:1, 2:1, 1:1, 1:2, and 1:5, respectively, implicating synergistic activity (interaction index >1). Synergism was greatest when antioxidant concentrations were similar. Tocopherol and myricetin degraded at different rates, suggesting that synergism could be due to either regeneration of one antioxidant by another or preferential oxidation of one antioxidant followed by another. Synergism could also occur by chelating properties of myricetin, which could decrease the tocopherol loss. Tocopherols were found to be completely degraded just before the oxidation of fatty acids. This suggests that modeling the rate of tocopherol degradation could predict shelf-life. This project is significant for the Lipid Oxidation and Quality Division since it supplies ideas and learning opportunities to members who share similar interests in synergistic activity, antioxidant degradation kinetics, and unique strategies to decrease food waste caused by lipid oxidation.
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Zhukovets, T. A., M. А. Khancheuski, I. V. Koktysh, E. I. Kvasyuk, and A. G. Sysa. "ANTIOXIDANT EFFECTS OF EMOXYPINE AS ADJUVANT OF ANTI-CANCER DRUGS." In SAKHAROV READINGS 2021: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2021. http://dx.doi.org/10.46646/sakh-2021-2-52-55.
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Antioxidants are known to minimize oxidative stress by interacting with free radicals produced as a result of cell aerobic reactions. Oxidative stress has long been linked to many diseases, especially tumours. Therefore, antioxidants play a crucial role in the prevention or management of free radical-related diseases. However, most of these antioxidants have anticancer effects only if taken in large doses. Therefore, the combined use of antioxidants with chemotherapeutic agents is an attractive strategy to combat various tumours. This article focuses on the antioxidant effect of emoxypine. The contribution of this molecule in enhancing the anticancer potentials of nelarabine will be demonstrated.
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Lu, Henna. "Savoury snacks: How to improve their quality and shelf life by using naturally derived food additives?" In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/weto2808.
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Baked and fried snacks (such as crackers and potato crisp) are popular savory snacks globally. Due to the consumer demand for healthy and clean label snacks, most of these savoury snacks are prepared by using natural ingredients and healthy oils (or fats) with a low degree of saturation. Nevertheless, the lower the degree of saturation in the oils, the higher the risk of lipid oxidation. For this reason, snacks are susceptible to lipid oxidation and consequently affect their stability. The use natural food ingredients (naturally derived additives such as antioxidants) could help to extend the shelf -life of healthy and clean label snacks. Firstly, a screening of several combination of antioxidants in oil model system was conducted. The selected antioxidant combinations were used for shelf-life study of baked and fried snacks. In addition to antioxidants, snacks were prepared with addition of colour and flavour elements. Savoury snacks were treated with and without natural antioxidants through different ways of incorporation. Subsequently, snacks were subjected to acceleration at elevated temperature (40°C). The oxidative stability was monitored by measuring secondary volatile oxidation products through GC-MS, induction time and sensory evaluation. Stabilization strategies of savoury snacks including several natural antioxidants (e.g. rosemary, ascorbic acid, citric acid, tocopherols, plant extracts or combination of these antioxidants), method of addition were also investigated. The obtained results showed that stability of savoury snacks varied depending on the level and type of oils, and antioxidant used for stabilization. Naturally derived antioxidants (especially a combination of rosemary extract and tocopherol) were effective in minimizing lipid oxidation and extending shelf life of savoury snacks. This study provides valuable information to snacks producers to improve the stability of their snacks.
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Nandasiri, Ruchira, Olamide Fadairo, Thu Nguyen, and N. A. Michael Eskin. "Valorization of Oilseeds: Impact of Ph, Hot Air, and Pressurized Cooking on Major Phenolic Derivatives." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/caol6088.
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The phenolic compounds in canola and mustard, sinapine, sinapic acid, and canolol, are recognized for their antioxidant, anti-inflammatory, and anti-carcinogenic health-promoting effects. Previous studies demonstrated the effectiveness of different pretreatment conditions on the extraction process by enhancing the yield of phenolic antioxidants such as canolol. In the present study, different pre-treatment conditions were evaluated, including pH, hot air, and pressurized cooking, to optimize the extraction of phenolic compounds from canola and mustard seeds. Sautéing for 10 minutes prior to the extraction was found to significantly increase the canolol content of the mustard seeds. Whereas hot air pre-treatment at 190oC for 10 minutes prior to extraction increased the canolol content of the canola seeds. These findings confirmed that different pre-treatment techniques prior to the extraction of oils from the oilseeds increased their antioxidant potential and their economic value. These results also confirmed that changes in the pH conditions from acidic (pH < 7) to neutral (pH = 7) had a positive impact on the extraction of phenolic antioxidants including canolol. These results will benefit both the canola and mustard industry by producing better quality oils with enhanced antioxidant properties and shelf-lives.
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Rakova, K. S., and E. V. Gavrilenko. "COMPARATIVE CHARACTERISTIC OF ANTIOXIDANT PROPERTIES OF BIOLOGICALLY ACTIVE SUBSTANCES: QUERTITIN, EPIGALLOCATEKHIN-3-GALLATE, RESVERATROL, BETA-CAROTINE, LICOPIN, ASTAXANTHIN." In SAKHAROV READINGS 2021: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute, 2021. http://dx.doi.org/10.46646/sakh-2021-1-239-241.
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A theoretical assessment of the antioxidant properties of non-enzymatic antioxidants (bioflavonoids and carotenoids) with the declared antioxidant activity was carried out. Using computer modeling software package ChemOfficeBio, the energy values of the highest occupied and lowest free molecular orbital in the molecule of the substance were obtained, the Egap index was calculated. In the course of the study, the maximum activity was found in Astaxanthin compounds (carotenoids), high in Beta-carotene and Lycopene (carotenoids), medium and low activity of compounds of the bioflavonoid group (Quercitin, Epigallocatechin-3-gallate and Resveratrol).
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Rakova, K. S., and E. V. Gavrilenko. "COMPARATIVE CHARACTERISTIC OF ANTIOXIDANT PROPERTIES OF BIOLOGICALLY ACTIVE SUBSTANCES: QUERTITIN, EPIGALLOCATEKHIN-3-GALLATE, RESVERATROL, BETA-CAROTINE, LICOPIN, ASTAXANTHIN." In SAKHAROV READINGS 2021: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute, 2021. http://dx.doi.org/10.46646/sakh-2021-1-239-241.
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A theoretical assessment of the antioxidant properties of non-enzymatic antioxidants (bioflavonoids and carotenoids) with the declared antioxidant activity was carried out. Using computer modeling software package ChemOfficeBio, the energy values of the highest occupied and lowest free molecular orbital in the molecule of the substance were obtained, the Egap index was calculated. In the course of the study, the maximum activity was found in Astaxanthin compounds (carotenoids), high in Beta-carotene and Lycopene (carotenoids), medium and low activity of compounds of the bioflavonoid group (Quercitin, Epigallocatechin-3-gallate and Resveratrol).
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Bordean, Despina-Maria, Aurica Breica Borozan, Gabriel Bujanca, Camelia Cioban, and Delia Gabriela Dumbrava. "EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/08.
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Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude protein quantified by using a rapid colorimetric method, total antioxidant capacity determinate using CUPRAC method and total polyphenols content using Folin-Ciocalteu assay. The experimental results show that blue roasted potatoes present the highest content of crude protein, total antioxidant capacity and total polyphenols content and the lowest water content. The obtained data are used to create a graphical fingerprint of raw and processed potatoes in order to identify the best options to mix different potatoes assortments and to create innovative nutritious food products
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Fomenko, M. P., A. M. Menzheritsky, and G. V. Karantysh. "INFLUENCE OF PINEALON ON EXPRESSION OF GENES OF PRO- AND ANTIOXIDANT ENZYMES AND FREE RADICAL PROCESSES IN RATS IN THE MODEL OF SUGAR DIABETES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.232-234.
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The article presents an analysis of the effect of pinealon on free radical processes and the level of expression of the SOD1, GPX4 and GSR genes in the rat hippocampus in a model of streptozotocininduced diabetes (type I diabetes mellitus). It has been established that when modeling diabetes in the hippocampus, intensification of radically radical processes is observed: the level of prooxidants increases, the level of antioxidants decreases, as well as the level of expression of antioxidant genes. With the introduction of pinealone in dosages of 50 or 100 ng/kg in the model of diabetes mellitus, the pro-antioxidant balance shifts towards a decrease in the production of free radicals and an increase in antioxidant protection. Pinealon at a dosage of 100 ng/kg is more effective.
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Miyashita, Kazuo, and Masashi Hosokawa. "Inhibitory effect of sphingoid bases on the oxidative flavor deterioration of fish oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wzfw6692.
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Sphingoid bases (SPG), a backbone of sphingolipids, are kind of amino alcohol containing long carbon chains. Although the importance of SPG as major component of sphingolipids is well-known, little attention has been paid to the nutritional and chemical properties of SPG itself. Recently, we have found that SPG supplementation to diet-induced obese animals significantly attenuated the abdominal adipose tissue weight gain and the hyperglycemia. Furthermore, we have reported the strong ability of SPG to inhibit the oxidative deterioration of EPA- and DHA-containing oils such as fish oil. Fish oil triacylglycerol (TAG) just after being refined by chromatographic separation has little to no flavor. However, the TAG shows an unpleasant smell less than 1 hr after leaving the chromatograph at room temperature. Although antioxidants and other methods such as microencapsulation in a matrix are used to control the fish oil oxidation, it is still difficult to completely prevent the formation of unpleasant fishy and rancid odors. On the contrary, we have found the effective prevention of the volatile formation in the fish oil TAG oxidation by SPG. The antioxidant activity of SPG synergistically increased in the presence of general antioxidants such as tocopherols. The most likely mechanism for the antioxidant activity of SPG is the formation of novel antioxidants by the amino-carbonyl reaction between the amine group of SPG and the carbonyl group of aldehydes, which are formed in a very early stage of the fish oil oxidation. At the same time, the reaction can result in the removal of aldehydes responsible for flavor deterioration.
Reports on the topic "Antioxidanta"
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Paul, Satashree. Oxidative Stress: A Cause of Male Infertility. Science Repository OÜ, October 2020. http://dx.doi.org/10.31487/sr.blog.10.
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Watkins, Chris B., Susan Lurie, Amnon Lers, and Patricia L. Conklin. Involvement of Antioxidant Enzymes and Genes in the Resistance Mechanism to Postharvest Superficial Scald Development. United States Department of Agriculture, December 2004. http://dx.doi.org/10.32747/2004.7586539.bard.
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The objective of this research project was to evaluate the involvement of antioxidant enzymes and genes in the resistance mechanism to postharvest superficial scald development using two primary systems: 1. Resistant and susceptible progenies of an apple cross between a scald resistant crab apple, ‘White Angel’ and a scald susceptible cultivar, ‘Rome Beauty’; 2. Heat-treatment of ‘Granny Smith’, which is known to reduce scald development in this cultivar. In 2002 we asked for, and received (October 14), permission to revise our initial objectives. The US side decided to expand their results to include further work using commercial cultivars. Also, both sides wanted to include an emphasis on the interaction between these antioxidant enzymes and the á-farnesene pathway, with the cooperation of a third party, Dr. Bruce Whitaker, USDA-ARS, Beltsville. Background: Superficial scald is a physiological storage disorder that causes damage to the skin of apple and pear fruit. It is currently controlled by use of an antioxidant, diphenylamine (DPA), applied postharvest by drenching or dips, but concern exists about such chemical usage especially as it also involves application of fungicides. As a result, there has been increased emphasis on understanding of the underlying mechanisms involved in disorder development. Our approach was to focus on the oxidative processes that occur during scald development, and specifically on using the two model systems described above to determine if the levels of specific antioxidants and/or antioxidant enzyme activities correlated with the presence/absence of scald. It was hoped that information about the role of antioxidant-defense mechanisms would lead to identification of candidate genes for future transgenic manipulation. Major conclusions, solutions, achievements: Collectively, our results highlight the complexity of superficial scald developmental processes. Studies involving comparisons of antioxidant enzyme activities in different crab apple selection, commercial cultivars, and in response to postharvest heat and 1-methylcyclopropene (1-MCP) treatments, show no simple direct relationships with antioxidant contents and susceptibility of fruit to scald development. However, a correlative relationship was found between POX activity or isoenzyme number and scald resistance in most of the studies. This relationship, if confirmed, could be exploited in breeding for scald resistance. In addition, our investigations with key genes in the á-farnesenebiosynthetic pathway, together with antioxidant processes, are being followed up by analysis of exposed and shaded sides of fruit of cultivars that show different degrees of scald control by 1-MCP. These data may further reveal productive areas for future research that will lead to long term control of the disorder. However, given the complexity of scald development, the greatest research need is the production of transgenic fruit with down-regulated genes involved in á- farnesene biosynthesis in order to test the currently popular hypothesis for scald development.
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McCarthy, Colin, and Eric Decker. Metal Chelators as Antioxidants. AOCS, August 2022. http://dx.doi.org/10.21748/lox22.2.
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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.
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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
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Dobarganes, M. Carmen. Action of Natural Antioxidants during Frying. AOCS, January 2012. http://dx.doi.org/10.21748/lipidlibrary.39208.
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Tharakan, Tharu, and Suks Minhas. Role of antioxidants in male infertility. BJUI Knowledge, September 2021. http://dx.doi.org/10.18591/bjuik.0747.
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Zhu, Chao-Zhi, Joseph G. Sebranek, and Dong U. Ahn. Antioxidant Peptides in Commercial Dry-Cured Hams. Ames (Iowa): Iowa State University, January 2016. http://dx.doi.org/10.31274/ans_air-180814-1388.
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Ananieva, Kalina, Emilia Gesheva, Kiril Mishev, and Marina Stanilova. Antioxidant Capacity of Two Endemic Verbascum Species. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, June 2020. http://dx.doi.org/10.7546/crabs.2020.06.08.
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Meyers, Linda. Establishment of Dietary Reference Intakes for Dietary Antioxidants. Fort Belvoir, VA: Defense Technical Information Center, January 2000. http://dx.doi.org/10.21236/ada392737.
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Cuellar, Jr, and J. P. Fuel Property and Antioxidant Effects on Elastomer Integrity. Fort Belvoir, VA: Defense Technical Information Center, March 1988. http://dx.doi.org/10.21236/ada200250.
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