Academic literature on the topic 'Antioxidants'
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Journal articles on the topic "Antioxidants"
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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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Petrescu, Florian Ion Tiberiu, Relly Victoria Virgil Petrescu, and Eleni Mimi Buzea. "New natural antioxidants." Independent Journal of Management & Production 11, no. 3 (June 1, 2020): 967. http://dx.doi.org/10.14807/ijmp.v11i3.938.
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Antioxidants are, no doubt, an essential part of an optimal health and even traditional doctors support the importance of an appropriate contribution of antioxidants taken through food. Antioxidants are a category of molecules able to inhibit the oxidation of other molecules. The body distributes various nutrients in the body due to their antioxidant properties and also factory antioxidant enzymes to keep under control the reaction in the chain of free radicals. Some antioxidants are produced by the body, but others don't. In addition, the body's natural ability to produce antioxidants decreases with age. Antioxidants play a significant role for health as it may influence the aging by fighting free radicals. There are antioxidants which can’t be produced in the human body, and to be taken through antioxidant-rich foods, or supplements powerful antioxidant. The paper aims to present some natural sources of oxidants that can be obtained through diet.
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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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Shoker, Roaa M. H., Wasan Hamza Al-Shammery, and S. R. Al-Aidy. "A Review Article: Free Radical and Replacement Synthetic Antioxidant by Natural Antioxidant." Journal for Research in Applied Sciences and Biotechnology 2, no. 2 (May 11, 2023): 206–11. http://dx.doi.org/10.55544/jrasb.2.2.29.
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Free radical may be responsible of several pathophysiology disease for threatening human life, and they are produced from endogenous and exogenous sources. Using the balanced amount of nutritious diet lead to a good health, may be neutralizing or scavenging free radicals by antioxidants compounds. daily diet have large number of vitamin A, E and C, carotenoids, polyphenols, etc. as natural antioxidants, the main bases of them are fruits, cereals, vegetables, and beverages. Enzymatic and non-enzymatic antioxidant substances are two different kinds that lessen the reactions of free radicals. In order to protect itself from reactive oxygen species, the human body uses an enzyme antioxidant. The two kinds of non-enzymatic antioxidants are natural antioxidants and synthetic antioxidants. The aim of this review is to knowledge a reasons which causes the free radical and balance them by natural antioxidant constituents, and replacement synthetic antioxidant by natural antioxidant, due to daily diet have large amounts from natural antioxidants, and natural antioxidants more effective than synthetic antioxidants, in additional they occurrence in nature and more inexpensive.
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Smajić Bećić, Arnela, Ramzija Cvrk, Amela Kusur, Halid Junuzović, and Tijana Brčina. "Comparative analysis of the antioxidant capacity of some natural and synthetic antioxidants added to palm oil." Technologica acta 15, no. 2 (March 2023): 19–23. http://dx.doi.org/10.51558/2232-7568.2022.15.2.19.
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Various synthetic and natural antioxidants are used to reduce oxidation and its negative impact on the oil during the food frying process. Considering that some studies show the negative impact of synthetic antioxidants on the health of consumers, natural alternatives are being used more and more. BHA and BHT are synthetic antioxidants that are widely used in the food industryand a large number of natural compounds such as phenols, anthocyanins, flavonoids, vitamins, etc. show antioxidant properties. In this study, the antioxidant capacity of oregano and rosemary essential oil was tested and compared with the antioxidant capacity of BHA and BHT. The antioxidant capacity was evaluated by the removal of DPPH radicals and by iron reduction (FRAP). The results of this study showed that the studied essential oils exhibited antioxidant capacity. These oils have a high antioxidant capacity, however, compared to synthetic antioxidants, they show a significantly lower antioxidant capacity but they can be used as natural antioxidants during food processing. KEYWORDS:antioxidant capacity; essential oils; synthetic antioxidants; lipidoxidation
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Beaulieu, Michaël, Ines Bischofberger, Isabel Lorenz, Lucie Scheelen, and Klaus Fischer. "Reproducing butterflies do not increase intake of antioxidants when they could benefit from them." Biology Letters 12, no. 2 (February 2016): 20150941. http://dx.doi.org/10.1098/rsbl.2015.0941.
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The significance of dietary antioxidants may be limited by the ability of animals to exploit them. However, past studies have focused on the effects of dietary antioxidants after ‘antioxidant forced-feeding’, and have overlooked spontaneous antioxidant intake. Here, we found that reproducing female Bicyclus anynana butterflies had higher antioxidant defences and enhanced fecundity when forced to consume antioxidants (polyphenols). Interestingly, these positive effects were not constant across the oviposition period. When given the choice between food resources with and without antioxidants, reproducing butterflies did not target antioxidants when they could have benefited the most from them. Moreover, they did not consume more antioxidants than non-reproducing butterflies. These results emphasize that, despite potential positive effects of dietary antioxidants, the ability of animals to exploit them is likely to restrict their ecological significance.
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Abeyrathne, Edirisinghe Dewage Nalaka Sandun, Kichang Nam, Xi Huang, and Dong Uk Ahn. "Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review." Antioxidants 11, no. 5 (May 23, 2022): 1025. http://dx.doi.org/10.3390/antiox11051025.
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Antioxidants are compounds that normally prevent lipid and protein oxidation. They play a major role in preventing many adverse conditions in the human body, including inflammation and cancer. Synthetic antioxidants are widely used in the food industry to prevent the production of adverse compounds that harm humans. However, plant- and animal-based antioxidants are more appealing to consumers than synthetic antioxidants. Plant-based antioxidants are mainly phenolic compounds, carotenoids, and vitamins, while animal-based antioxidants are mainly whole protein or the peptides of meat, fish, egg, milk, and plant proteins. Plant-based antioxidants mainly consist of aromatic rings, while animal-based antioxidants mainly consist of amino acids. The phenolic compounds and peptides act differently in preventing oxidation and can be used in the food and pharmaceutical industries. Therefore, compared with animal-based antioxidants, plant-based compounds are more practical in the food industry. Even though plant-based antioxidant compounds are good sources of antioxidants, animal-based peptides (individual peptides) cannot be considered antioxidant compounds to add to food. However, they can be considered an ingredient that will enhance the antioxidant capacity. This review mainly compares plant- and animal-based antioxidants’ structure, efficacy, mechanisms, and applications.
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Sadowska-Bartosz, Izabela, and Grzegorz Bartosz. "Effect of Antioxidants Supplementation on Aging and Longevity." BioMed Research International 2014 (2014): 1–17. http://dx.doi.org/10.1155/2014/404680.
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If aging is due to or contributed by free radical reactions, as postulated by the free radical theory of aging, lifespan of organisms should be extended by administration of exogenous antioxidants. This paper reviews data on model organisms concerning the effects of exogenous antioxidants (antioxidant vitamins, lipoic acid, coenzyme Q, melatonin, resveratrol, curcumin, other polyphenols, and synthetic antioxidants including antioxidant nanoparticles) on the lifespan of model organisms. Mechanisms of effects of antioxidants, often due to indirect antioxidant action or to action not related to the antioxidant properties of the compounds administered, are discussed. The legitimacy of antioxidant supplementation in human is considered.
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Sumandiarsa, I. Ketut, Nurul Hamida, Joko Santoso, and Kustiariyah Tarman. "Antioxidant activities from different parts of Sargassum polycystum thalli through ultrasound-assisted extraction (UAE) method." Omni-Akuatika 18, no. 2 (November 22, 2022): 79. http://dx.doi.org/10.20884/1.oa.2022.18.2.907.
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Sargassum polycystum is well known as macroalgae that contain active compounds with great function as antioxidants. The antioxidants content of the seaweed has links closely to phenolic compounds. The study is aimed to determine active compound quality from different thalli parts of S. polycystum extracted by Ultra-sound-assisted extraction (UAE). Fresh samples were prepared into three parts, which are apical, middle, and base thallus. Extraction was carried out by ultrasonication method and using 90% acetone as solvent. Levels of total phenols were analyzed using the Reagent Folin-Ciocalteu. Antioxidant activities were analyzed using DPPH, FRAP, and CUPRAC methods. The highest total phenolic content was found at the apical of the thallus, about 875.64 mg GAE/g. The most excellent DPPH antioxidant activities in S. polycystum were found from the apical part of the thallus with an IC 50 value of 38.49 ppm. The FRAP and CUPRAC antioxidant’s capacity showed the highest in the apical part of the thallus, which was 989.93 mol Fe (II)/g and 555.52 µmol Trolox/g, respectively. The extraction results of different parts of the thallus show highly potent active compounds of alkaloids, steroids, phenols, flavonoids, and potent antioxidants activity.Keywords: antioxidants, phytochemical, ultrasonication, S. polycystum
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Kamaluddin, Irna Diyana Kartika, Pratiwi Trisda Ramadhani, Irmayanti Haidir Bima, Andi Alamanda Irwan, and Rasfayanah F. Matoo. "Comparative Analysis of Antioxidants in Moringa Leaves and Soursop Leaves." Jurnal Biologi Tropis 24, no. 2 (May 2, 2024): 81–88. http://dx.doi.org/10.29303/jbt.v24i2.6760.
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Antioxidants are chemical compounds that can donate one or more electrons to free radicals, so antioxidants function to neutralize free radicals. Antioxidants delay and inhibit cell damage through their properties that can neutralize free radicals. Several studies have reported that M.oleifera has antioxidant activity to various pharmacological effects such as anti-inflammatory and anti-cancer. Moringa oleifera or better known as Moringa is a plant that is widely used by the community to overcome various disease complaints. In addition to Moringa leaves, Soursop leaves (Annona muricata L) also have high antioxidant content in their leaves so that these plants can be divided into synthetic antioxidants and natural antioxidants. The use of synthetic antioxidants is currently decreasing due to consideration of the negative effects on health such as liver damage and can cause carcinogens so that their use is replaced by natural antioxidants. The natural antioxidants in question are compounds found in natural materials such as Moringa leaves and Soursop leaves. The type of research used in this study is experimental research by testing the comparison of antioxidant compound activity between Moringa leaves and Soursop leaves using the DPPH method. Moringa leaves had antioxidant activity of 141.34 ppm, while Soursop leaves had antioxidant activity of 82.39 ppm. There is no significant difference in antioxidant activity between Moringa leaves and Soursop leaves.
Dissertations / Theses on the topic "Antioxidants"
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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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Silva, Filipe André Nascimento. "Avaliação antioxidante de 3,5-dimetil isoxazol, pirazóis e tiazóis utilizando o método ORAC (capacidade de absorção de radicais oxigênio)." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9141/tde-27052011-111106/.
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Os radicais livres são espécies químicas que reagem rapidamente com diversos compostos e alvos celulares, por possuírem tempo de meia vida muito curto e serem espécies altamente instáveis. A formação destes compostos constitui uma ação contínua e fisiológica, cumprindo funções biológicas essenciais as quais ocorrem pela perda ou adição de um único elétron a um composto não radicalar. Estas reações podem ocorrer em processos bioquímicos do sistema imune ou químicos, causando prejuízo às células através da destruição de componentes, como proteínas, lipídios, açúcares e nucleotídeos. Sabe-se que existem compostos que são efetivos contra tais espécies, prevenindo os danos provocados pelo estresse oxidativo. O objetivo deste trabalho foi estudar compostos heterocíclicos que possuam nitrogênio em sua estrutura (azóis), que figuram na literatura como moléculas exemplares de compostos de aplicação farmacológica de amplo espectro. Dentre estes compostos foram analisados os derivados de pirazóis (26 compostos), tiazóis (7 compostos) e 1 isoxazol (3,5-dimetilisoxazol). Estes 34 compostos foram avaliados pela metodologia ORAC (Capacidade de Absorção de Radicais Oxigênio) a fim de determinar e/ou de avaliar seu potencial antioxidante. A escolha do método ORAC se deu pelo fato das moléculas estudadas apresentarem características hidrofílicas e lipofílicas, além de ser um método validado pela literatura, disponível e de ampla aplicação. O método ORAC avalia a capacidade antioxidante da amostra, medindo sua habilidade de proteger a fluoresceína (FL) da oxidação pelo AAPH no meio reacional. O AAPH é um gerador de radicais livres que a 37°C retira hidrogênio do meio, promovendo a redução da fluorescência da fluoresceína em λ medido pelo tempo. Seis compostos apresentaram atividade antioxidante de boa à moderada: 3,5-dimetil-1H-pirazol (2.382 µmol eq.Trolox/g); 3-fenil-5-(4-fluorfenil)-1-tiocarbamoil-4,5-diidro-1H-pirazol (6.354 µmol eq.Trolox/g); 3-fenil-5-(2-metoxifenil)-1-tiocarbamoil-4,5-diidro-1H-pirazol (8.739 µmol eq.Trolox/g); 5-(2,4-diclorofenil)-3-fenil-1-tiocarbamoil-4,5-diidro-1H-pirazol (6.022,226 µmol eq.Trolox/g); 2-[5-(4-metoxifenil)-3-fenil-4,5-diidro-1H-pirazol-1-il]-4-feniltiazol (3.135 µmol eq.Trolox/g); e finalmente 2-[5-(3-nitrofenil)-3-fenil-4,5-diidro-1H-pirazol-1-il]-4-feniltiazol (2.700 µmol eq.Trolox/g). Os experimentos com o método ORAC para os azóis estudados apresentaram reprodutibilidade na execução experimental e demonstraram ser uma alternativa viável para estudos de moléculas sintéticas de potencial antioxidante.Free radicals are chemical species that react rapidly with various compounds and target cells, as they have a very short half life and are highly unstable. The formation of these compounds consists of a continuous, physiological action, which includes essential biological functions and occurs through the loss or addition of a single electron to a non-radical compound. These reactions may occur in biochemical processes of the immune system, or by chemical reactions, causing damage to the cells through the destruction of components such as proteins, lipids, sugars and nucleotides. It is known that compounds exist which are effective against these species, preventing damage caused by oxidative stress. The object of this work was to study heterocyclic compounds that have nitrogen in their structure (azoles), which appear in the literature as exemplary molecules of compounds with a wide spectrum of pharmacological applications. Of these compounds, derivatives of pyrazoles (26 compounds), thiazoles (7 compounds) and 1 isoxazole (3,5-dimethylisoxazole) were analyzed. These 34 compounds were evaluated by the ORAC (Oxygen Radicals Absorption Capacity) in order to determine and/or evaluate its antioxidant potential. The choice of ORAC method is based on the fact that the molecules studied have hydrophilic and lipophilic characteristics, as well as a method validated by the literature, which is available and widely used. The ORAC method evaluates the antioxidant capacity of the sample, measuring its ability to protect the fluorescence (FL) of the oxidation by the AAPH in the reaction medium. AAPH is a generator of free radicals which, at 37°C, removes hydrogen from the medium, promoting the reduction of fluorescence from fluorescein in λ measured by time. Six compounds present good to moderate antioxidant activity: 3,5-dimethyl-1H-pyrazole (2.382 µmol eq.Trolox/g); 3-phenyl-5-(4-fluorphenyl)-1-thiocarbamoyl-4,5-dihydro-1H-pyrazole (6.354 µmol eq.Trolox/g); 3-phenyl-5-(2-methoxyphenyl)-1-thiocarbamoyl-4,5-dihydro-1H-pyrazole (8.739 µmol eq.Trolox/g); 5-(2,4-diclorophenyl)-3-phenyl-1-thiocarbamoyl-4,5-dihydro-1H-pyrazole (6.022,226 µmol eq.Trolox/g); 2-[5-(4-methoxyphenyl)-3-phenyl-4,5-dihydro-1H-pyrazole-1-il]-4-phenylthiazole (3.135 µmol eq.Trolox/g); and finally, 2-[5-(3-nitrophenyl)-3-phenyl-4,5-dihydro-1H-pyrazole-1-il]- 4-phenylthiazole (2.700 µmol eq.Trolox/g). Experiments with the ORAC method for the azoles studied present reproducibility in the experimental execution, and have proven to be a viable alternative for studies of synthetic molecules with antioxidant potential.
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Fidemann, Tiago. "Otimização das condições de cultivo de calos de Capsicum baccatum var. pendulum /." Assis, 2017. http://hdl.handle.net/11449/150520.
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Orientador: Eutimio Gustavo Fernández NúñezBanca: Regildo Mário Gonçalves da Silva
Banca: Nelson Barbosa Machado Neto
Resumo: O estresse oxidativo e as inflamações estão associados a muitas doenças como diabetes, câncer, doenças cardiovasculares e neurodegenerativas, incluindo a aterosclerose, causando preocupação em todo o mundo. Como alternativa, as plantas podem desempenhar um papel chave no combate a essas desordens devido suas propriedades farmacológicas que são relacionadas a uma ampla gama de compostos com atividade antioxidante, entre eles, os compostos polifenólicos. Nesse contexto as pimentas podem ser uma alternativa para a obtenção desses compostos. Porém, a concentração desses metabólitos secundários é baixa e afetada por diversos fatores abióticos. Como alternativa para contornar esse problema foram utilizadas metodologias relacionadas com as culturas in vitro de células e de tecidos vegetais. O presente trabalho teve como objetivo padronizar a obtenção de explantes (Capítulo 1) a serem utilizados em uma cultura de calos otimizada através de uma abordagem sistêmica (Capítulo 2). No capítulo 1, por meio de um delineamento experimental fatorial completoadois níveis (24) determinou-se numericamente o efeito de quatro fatores [O tipo de solução para condicionamento osmótico (água e solução aquosa de KNO3 a 1%), meio germinativo (ágar e ágar + ácido giberélico a 1,88 mg.L-1), tempo (15 e 30 dias) e dois genótipos (Pitanga e Cambuci)] nas taxas de surgimento de cotilédones e na germinação. As respostas dos genótipos a solução de condicionamento osmótico e ao meio de germinação foram diferent... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The oxidative stress and inflammations are associated with many diseases such as diabetes, cancer, cardiovascular and neurodegenerative diseases including atherosclerosis causing concern worldwide. As an alternative, the plants can play a key role due to their pharmacological properties against these disorders; these attributes are most of the times associated with the presence of polyphenolic compounds. In this context, peppers can be an alternative to obtain these compounds. However, the presence of secondary metabolites is low and affected by several abiotic factors. As an alternative to circumvent this problem, methodologies related to in vitro cultures of plant cells and tissues were applied. The objective of the present work was to standardize the extraction of explants (Chapter 1) to be used in a callus culture optimized through a systemic approach (Chapter 2). In Chapter 1, through a two-level full factorial experimental design (24 ) was numerically determined the effect of four factors [The solution type for osmotic conditioning (water and 1% KNO3 aqueous solution), germination medium (agar and agar + gibberellic acid at 1.88 mg.L -1, GA3), post-sowing time (15 and 30 days) and two genotypes (Pitanga and Cambuci)] in cotyledon emergence and germination rates. The genotypes responses to the osmotic conditioning solution and to the germination medium were different. The optimal combination of treatments for in vitro germination and development of seedlings for Pitanga and Cambuci was water + agar and water + agar-GA3, respectively. In Chapter 2, aiming to optimize systemically the Cambuci pepper callus culture stage for higher biomass and secondary metabolites productionwere evaluated explant's origin, plant growth regulator type and their concentrations through a multilevel factorial design. The values obtained in the optimized conditions were: callus... (Complete abstract click electronic access below)
Mestre
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Negri, Kamila Maria Silveira. "Estudo comparativo de diferentes cogumelos comestíveis comercializados no Brasil : ação contra radicais livres, espécies reativas e atividade antibacteriana /." Araraquara, 2012. http://hdl.handle.net/11449/88018.
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Orientador: Olga Maria Mascarenhas Faria de OliveiraCoorientador: José Carlos Rebuglio Vellosa
Banca: Taís Maria Bauab
Banca: Mariza Pires de Melo
Resumo: O excesso na geração de espécies reativas como os radicais livres pode resultar num desequilíbrio que, embora benéfico em situações como o combate a micro-organismos patógenos, está implicado com diversas patologias crônicas e com o envelhecimento. Assim é comum a indicação de compostos antioxidantes para a prevenção destas patologias e inclusive, algumas pesquisas com substâncias antioxidantes já resultaram no desenvolvimento de novos medicamentos. Desta forma, o estudo de fontes naturais que apresentam substâncias ativas sobre as diferentes espécies oxidantes geradas em nosso organismo é de grande importância, visto as implicações destas em várias patologias. Entre estas fontes, Agaricus blazei Murrill é um cogumelo comestível e medicinal, popularmente utilizado na prevenção do envelhecimento e no tratamento de diversas doenças, como câncer, artrite reumatóide, artrose, aterosclerose, diabetes e hipertensão. Tem sido relatado também, o uso de outros cogumelos como Agaricus bisporus (champignon), Lentinus edodes (shiitake) e Pleurotus ostreatus (shimeji ou hiratake), de forma similar ao Agaricus blazei. Além da função nutricional desse cogumelo é importante verificar possíveis atividades biológicas, o que poderia render novos produtos com alegações de propriedades funcionais ou terapêuticas, como as já existentes para o A. blazei. Assim, este projeto objetivou o estudo do perfil de atividade antioxidante (químico, enzimático e ex vivo) e análise de atividade antibacteriana de três cogumelos cultivados no Brasil em comparação com o Agaricus blazei Murrill. Foram utilizadas metodologias de análise de atividade antioxidante como os ensaios de ação scavenger do DPPH·, ABTS·+, O2 ·-, NO, H2O2 e HOCl, e também por análise do sistema oxidativo catalisado por mieloperoxidase (MPO) e... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The excessive generation of reactive oxygen species, like free radicals, can lead to an imbalance which, although benefical in such situations to combat pathogenic microorganisms, is involved with various chronic diseases and aging. Thus, it is common to indicate the use of antioxidants for prevention of these diseases, and some research about antioxidant products have already resulted in the development of new medicines. Thus, the study of natural sources that contain active compounds over the different oxidant species, generated in our bodies, is of great importance, due their implications in various pathologies. Among these sources, Agaricus blazei Murrill is an edible and medicinal mushroom, commonly used in the prevention of aging and the treatment of various diseases such as cancer, rheumatoid arthritis, osteoarthritis, atherosclerosis, diabetes and hypertension. It has also been reported, the use of other Agaricus bisporus (champignon), Lentinus edodes (shiitake) and Pleurotus ostreatus (shimeji or hiratake), similar to Agaricus blazei. Besides its nutritional properties, it is important to check possible biological activities, which could render functional property claims as those existing for the A. blazei. Thus, mushrooms such as this project aims to study the profile of antioxidant activity (chemical, enzymatic and ex vivo) of mushrooms cultivated in Brazil, comparing to Agaricus blazei Murrill. Antioxidant activities were evaluated through DPPH·, ABTS·+, O2 ·-, NO, H2O2 and HOCl and also by analysis of the oxidative system catalyzed by myeloperoxidase (MPO) and horseradish peroxidase (HRP). In relation to cellular analysis and antibacterial, it was determined toxicity erythrocytes and neutrophils, and activity in relation to Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa... (Complete abstract click electronic access below)
Mestre
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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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Shah, Nehal. "Antioxidants and chronic pancreatitis." Thesis, University of Manchester, 2017. https://www.research.manchester.ac.uk/portal/en/theses/antioxidants-and-chronic-pancreatitis(d7b20d74-2f0c-4c8a-9e99-b40e71ffc630).html.
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Chronic pancreatitis (CP) is characterised by chronic, frequent, disabling abdominal pain. It often leads to exocrine and endocrine insufficiency resulting in malabsorption and diabetes mellitus respectively. The incidence of CP is 5-10 per 100,000 population worldwide and is on the rise in UK. Alcohol (70%) is the commonest aetiologic cause, idiopathic (20%) and others (10%) being second and third respectively. There are various medical and surgical treatment options available depending on clinical characteristics and the stage of disease. In spite of wide spectrum of therapeutic options, pain control still remains a challenging problem to the clinicians. Surgical treatments for chronic pancreatitis, broadly classified into resectional and drainage procedures, may offer relief of symptoms. These surgeries are associated with severe morbidity and high mortality. In addition, our comprehensive review of surgery in chronic pancreatitis demonstrated lack of criteria for baseline assessment of patients with CP; resulting in lack of standardization, variation in indication and comparability in published literature on surgical treatment of chronic pancreatitis. These factors have collectively forced the medical fraternity to look for other non or minimally invasive options. Oxidative stress and deficiency of anti-oxidants have long been implicated in pathogenesis of CP. Our review of literature on oxidative stress and antioxidants has highlighted the shortcomings and inadequacies from the previously published reports. These reports were underpowered and not all included patients had chronic pancreatitis. This in turn led us to propose a well designed randomised, double blind, placebo controlled trial of antioxidant therapy in CP. Considering the loss of time and productivity, it is necessary to undertake Qol as an outcome measure in any intervention related to CP. Our study assessed the suitability and feasibility of validated quality of life indices in patients with painful chronic pancreatitis. After correction for disease duration, the outcome of contemporary quality of life assessments showed that patients with CP taking Antox had better scores than controls. Cytokines, a group of proteins and glycoproteins that act in regulation of immunity, inflammation and haematopoiesis are implicated in oxidative stress related pathogenesis of chronic pancreatitis. They are broadly classed as pro-inflammatory and anti-inflammatory. There have been few experimental studies suggesting that antioxidants ameliorate cytokine response in chronic pancreatitis. However our study has failed to demonstrate a significant effect on cytokine levels after six months of antioxidant therapy. Similarly, on the clinical front, a randomised, double blind placebo controlled study (referred to as ANTICIPATE TRIAL) has shown no benefit of antioxidant therapy in painful chronic pancreatitis, irrespective of age, gender, aetiology or operative intervention. So we are afraid to say that until we discover any novel treatment in management of intractable painful chronic pancreatitis, surgery and interventional endoscopy might be the only viable options.
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Scott, Brigitte Clare. "Analysis of the antioxidant action of potential food antioxidants and therapeutic agents." Thesis, King's College London (University of London), 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.338445.
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Arwa, Phanuel Saroni [UNESP]. "Estudo químico e busca de substâncias bioativas de Garcinia brasiliensis." Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/105819.
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000718879.pdf: 2745649 bytes, checksum: a0fd20904df0ddfc1ca542753185938c (MD5)A investigação fitoquímica de espécies vegetais contribui para a conservação e uso sustentável da diversidade vegetal no Estado de São Paulo através de estudos sobre diversidade química e busca de drogas potenciais, que incluem as atividades de bioprospecção e fiazem parte da estratégia de exploração racional de nossa biodiversidade. A planta selecionada para este estudo, Garcinia brasiliensis (família Clusiaceae), apresentou perfil químico com expressiva ocorrência de benzofenonas, conhecidas por seu potencial antimalárico, antioxidante, antibacteriano e antinflamatório. Os objetivos deste trabalho incluíram o estudo químico/biológico dos caules e folhas de Garcinia brasiliensis, com o isolamento e determinação estrutural de metabólitos secundários e avaliação de sua bioatividade. Apesar das plantas medicinais serem raramente utilizadas como antioxidantes na medicina popular, suas propriedades terapêuticas podem ser devidas a sua capacidade de sequestrar radicais livres de oxigênio, envolvidos em diversas patologias decorrentes do estresse oxidativo em sistemas biológicos. A ação antioxidante tem sido também apontada como forte indicativo de ação quimiopreventiva, associada à indução de enzimas destoxificantes do organismo como a quinona redutase, que pode evitar eventos iniciais da geração de tumores. O estudo fitoquímico dos extratos de folhas e galhos de G. brasiliensis resultou no isolamento ou identificação de diversas substâncias polifenólicas a partir de frações polares: os biflavonoides amentoflavona, podocarpusflavona, fukugetina, além de procianidina e seus trímeros e da benzofenona garcinol através do uso de técnicas cromatográficas e espetrométricas como CLAE-DAD, CLAE-EM, UV, IV e RMN. Os extratos de baixa polaridade foram analisados por CG-EM...
The phytochemical investigation of plant species contributes to conservation and sustainable use of São Paulo biodiversity. This project has addressed the phytochemical investigation of stems and leaves of Garcinia brasiliensis, with isolation, structural determination of secondary metabolites as well as evaluation of bioactivity. G. brasiliensis is a member of the Clusiaceae family with interesting secondary metabolites such as benzophenones which have potent antimalarial, antioxidant, antitumoral, antibacterial, antiinflamatory and chemoprevention capacity. Whereas medicinal plants are not used as antioxidants in popular medicine their therapeutic properties are derived from capacity to scavenge free radicals involved in oxidative stress. The antioxidant activity is indicative of chemoprevention associated with toxic enzymes such as quinone reductase that is associated with inhibition of tumor development. The phytochemical study of extracts from leaves and stems of G. brasiliensis led to the isolation or identification of several polyphenols from polar fractions: biflavonoids amenthoflavone, podocarpusflavone, fukugetin, in addition to procyanidin and its trimers and the benzophenone garcinol through chromatographic and spectrometric techniques as HPLC-DAD, HPLC MS, UV, IR and NMR. Low polarity extracts were analyzed by GC-FID and evidenced the presence of triterpenes and steroids, including stigmasterol, -amirinone, -amirin, taraxerol and lupeol, as major compounds. Metabolite target analysis was carried out using thin layer chromatographic tests with -carotene and anisaldehyde as revealing agents aiming the detection of antioxidant compounds, in addition to inhibitory activity against T. cruzi, human and plant pathogenic fungi, malaria, acetylcholinesterase, and HIV protease. Best results were obtained for... (Complete abstract click electronic access below)
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Gimenis, Janine Mailho [UNESP]. "Avaliação da atividade antioxidante, fotoprotetora e antiglicante dos extratos das folhas e flores de Moringa oleifera." Universidade Estadual Paulista (UNESP), 2015. http://hdl.handle.net/11449/131903.
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000852081.pdf: 836873 bytes, checksum: 08e748581ea59d72c9d85ea816d769e3 (MD5)O desenvolvimento de novos fármacos com ação antioxidante tem sido um importante objeto de estudo, uma vez que a terapêutica farmacológica atual para o tratamento de doenças como Alzheimer, Parkinson, esclerose múltipla, doença de Huntington, epilepsia e alguns tipos de neoplasias pode ser realizada devido às propriedades antioxidantes de muitos compostos naturais e/ou sintéticos. Dessa forma, a busca por novos agentes antioxidantes é extremamente necessária e atualmente é objeto de interesse em novas pesquisas pela indústria cosmética, farmacêutica e nutricional. Neste contexto, este trabalho irá permitir o aumento do conhecimento sobre Moringa oleifera por meio da avaliação do potencial antioxidante, fotoprotetor e antiglicação dos extratos desta espécie, além de elucidar relatos etnobotânicos de sua utilização e enriquecer o conhecimento científico desta espécie amplamente empregada como planta medicinal. Além disso, porque são reduzidas as informações científicas sobre as atividades que serão avaliadas neste projeto
The development of new drugs with antioxidant action has been an important subject of study, since the current drug therapy for the treatment of diseases such as Alzheimer's, Parkinson's, multiple sclerosis, Huntington's disease, epilepsy and some types of cancer can be performed because the antioxidant properties of many natural and / or synthetic compounds. Thus, the search for new antioxidants is extremely necessary and is currently the subject of interest in new research by the cosmetic, pharmaceutical and nutritional industry. In this context, this work will enable increased knowledge on Moringa oleifera by evaluating the antioxidant potential, sunscreen and anti-glycation of the extracts of this species, besides elucidating ethnobotanical reports of its use and enrich the scientific knowledge of this widely used species with medicinal plant. In addition they are reduced scientific information on the activities to be evaluated in this project
Books on the topic "Antioxidants"
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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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Hayes, Teresa L., and Carissa Richards. Antioxidants. Cleveland, Ohio: Freedonia Group, 1996.
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Rafal, Serge. Alimentación antioxidante. México: Marabout, 2000.
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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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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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K, Gupta V. Antioxidants & nutraceuticals. Houston, Tex: Studium Press LLC, 2010.
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F, Hudson B. J., ed. Food antioxidants. London: Elsevier Applied Science, 1990.
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Armstrong, Donald. Oxidants and Antioxidants. New Jersey: Humana Press, 2002. http://dx.doi.org/10.1385/1592592740.
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Balercia, Giancarlo, Loredana Gandini, Andrea Lenzi, and Francesco Lombardo, eds. Antioxidants in Andrology. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-41749-3.
Full textBook chapters on the topic "Antioxidants"
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Buck, D. F. "Antioxidants." In Food Additive User’s Handbook, 1–46. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-3916-2_1.
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Shahidi, Fereidoon, and P. K. J. P. D. Janitha Wanasundara. "Antioxidants." In Food Additives Data Book, 59–99. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444397741.ch2.
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Gold, Barbara. "Antioxidants." In Encyclopedia of Ophthalmology, 1–2. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-35951-4_1137-1.
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Simic, Michael G., and Edward P. L. Hunter. "Antioxidants." In Chemical Changes in Food During Processing, 107–19. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-017-1016-9_7.
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Mamta, Kshipra Misra, Gurpreet Singh Dhillon, Satinder Kaur Brar, and Mausam Verma. "Antioxidants." In Biotransformation of Waste Biomass into High Value Biochemicals, 117–38. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-8005-1_6.
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Grón, Ingolf U. "Antioxidants." In Ingredients in Meat Products, 291–300. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-71327-4_13.
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Lawrence, David A. "Antioxidants." In Encyclopedia of Medical Immunology, 56–62. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-0-387-84828-0_17.
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Mathias, Dietger. "Antioxidants." In Staying Healthy From 1 to 100, 31. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-49195-9_27.
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Gold, Barbara. "Antioxidants." In Encyclopedia of Ophthalmology, 150–51. Berlin, Heidelberg: Springer Berlin Heidelberg, 2018. http://dx.doi.org/10.1007/978-3-540-69000-9_1137.
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Buck, D. F. "Antioxidants." In Food Additive User’s Handbook, 1–46. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4757-5247-2_1.
Full textConference papers on the topic "Antioxidants"
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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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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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Chizzola, Remigius, Harinder Makkar, Ellen McGrath, and Papu Haroon. "EXTRACTION OF ANTIOXIDANTS FROM MORINGA OLEIFERA LEAVES, STABILITY OF THE RESULTING ANTIOXIDANTS, AND USE OF THE REMAINING RESIDUE AS LIVESTOCK FEED." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.27.
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Moringa oleifera, commonly known as horse radish tree or drumstick tree is a perennial multipurpose tropical tree. It can be used as medicine, cosmetic and functional food, among others. The benefits of using the leaves are ascribed to the presence of a number of antioxidants. Nowadays it is widely cultivated and naturalized in many countries. Simple methods to extract antioxidants from Moringa leaf are lacking, which were established, stability of antioxidants was assessed, and residue left after extraction was explored for use as animal feed, with the aim to scale-up the process to industrial scale. A natural source antioxidant-rich fraction prepared in this study could have applications in protecting against free radical mediated damage, to enhance shelf-life of products, and to prevent and/or cure diseases. Antioxidants are known to have anti-diabetic, antiinflammatory, anti-aging, cardio-and neuro-protective, intestinal microbiota regulatory effects, among others. The optimized procedure consisted of ultrasonication or extraction in a shaking water bath for 40 minutes at 30�C in 45% aq. ethanol at 1:10 (w/v) plant:solvent ratio. A high extraction yield by weight of 31-33% was obtained. The preparation was rich in antioxidants. On dry weight (DW) basis, total phenolics were from 19.6 to 33.5 mg catechin equivalents/g, FRAP (Ferric Reducing Antioxidant Power) from 83.3 to 140.7 nmol FeSO4 equivalents/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) activity from 8.9 to 18.2 mg Trolox equivalents/g. The HPLC fingerprinting showed the presence of more than a dozen compounds, and the UV spectra were typical for flavonoids and phenolic acids, containing high amounts of chlorogenic acid and rutin. The antioxidants in a liquid state or after freezedrying were stable for over 3 months at room temperature, 4-6�C or - 18�C. The residue left after extraction had 42% crude protein and the essential amino acids contents were as high as that in soymeal. The residue can replace soymeal in dairy and beef cattle diets at 1:1 level by weight, and in fish diet at 30% replacement of fishmeal protein. This can decrease cost of animal feeding by 20-35%, giving higher profit to farmers and industry. Also, this residue is likely to provide health benefit to the animals being rich in catechin and kaempferol. The method developed is low-cost and easy to scale up, especially in a developing country settings. Good stability of the antioxidant preparation makes its attractive for use in cosmetic, pharmaceutical and food industries. It can also be a replacer of synthetic antioxidants in food and feed applications including ethoxyquin (used in fish feed), banned in many countries including the EU. The moringa antioxidant-rich fraction obtained in this study that corresponded to 1 g each of ascorbic acid, ethoxyquin or butylated hydroxytoluene (BHT) (all synthetic antioxidants) was 3.64 g, 4.3 g and 2.1 g, respectively. This antioxidant potential of moringa is very high, among other known oxidants isolated from plant parts. The study is an important step towards industrial scale development of isolating antioxidant-rich fraction and of incorporating the residue in animal diets, with zero waste � a vital requisite for circular economy.
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Hil'sher, M. S., and Anna Vesnina. "ANTIOXIDANT ACTIVITY OF CHLORELLA VULGARIS EXTRACTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-141.
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Todorović, Jovana D., Aleksandra D. Vesić, Nevena N. Petrović, and Marijana M. Kosanić. "Edible mushrooms as promising antioxidants." In 2nd International Conference on Chemo and Bioinformatics. Institute for Information Technologies, University of Kragujevac, 2023. http://dx.doi.org/10.46793/iccbi23.300t.
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Antioxidant activity of the acetone extracts of the mushrooms Macrolepiota procera and Chlorophyllum rhacodes has been screened in vitro by using different methods (DPPH radical scavenging and reducing power assay), and also it has been determined the total phenolic compounds as total flavonoid content. The research findings indicate that the acetone extract of M. procera demonstrated superior antioxidant activities when compared to C. rhacodes. Similarly, the mushroom M. procera displayed a more pronounced effect on reducing power. In addition, the total content of phenol and flavonoid in extracts were determined as pyrocatechol equivalent, and as rutin equivalent, respectively. A higher content of total phenols and flavonoids was detected in the extract of M. procera. The strong relationships between total phenolic and flavonoid contents and the antioxidative activities of tested extracts imply that these compounds have a significant impact on antioxidant activity. The present study highlights that the tested mushroom species exhibit potent antioxidant properties and can be regarded as valuable sources of natural antioxidants.
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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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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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BURLAKOVA, E. B. "MEMBRANE ANTIOXIDANTS." In Proceedings of the International School of Biophysics. WORLD SCIENTIFIC, 1998. http://dx.doi.org/10.1142/9789812816887_0021.
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Young, Jennifer. "Mindful snacking: Formulating antioxidant solutions to increase extruded puffed snack stability." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vsyt2265.
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Extruded snacks have long been a snacking favorite. As snacking continues to be a growing eating occasion for many consumers, and healthier oils are utilized, ensuring oxidative stability has become more important than ever. Consumers also want clean labels, making the need to find a balance of ingredients and performance critical. Natural antioxidants are known to provide oxidative protection, making them a compelling ingredient for evaluation in extruded snacks. In this study, a variety of antioxidants (i.e. rosemary extract, green tea extract, ascorbic acid), alone and in combination were added either prior to extrusion or post extrusion or both. Antioxidants were incorporated prior to extrusion either in the kettle water or in the dry extrudate blend. Post extrusion, antioxidants were incorporated in the oil slurry added to the extruded snack exterior. The study design allowed for determination of which antioxidant and which stage of production will yield the most oxidative protection. Oxipresâ„¢ was used to measure oxidative stability immediately after production and GC-FID was used to evaluate headspace aldehydes (e.g. hexanal) of the extruded snacks over the storage period. Periodic descriptive sensory evaluation was also conducted using a panel trained to evaluate oxidized aromas and flavors. Results of this study indicate substantial oxidative protection is achieved with the incorporation of natural antioxidants in the topical oil spray. A combination of rosemary and ascorbic acid is especially effective, resulting in a near 50% increase in Oxipresâ„¢ induction time compared to an untreated oil slurry. Additional oxidative protection can be achieved when antioxidants are added to both the extrudate and in the topical oil spray. These study findings will provide guidance to extruded snack manufacturers on how to best utilize their processing capabilities for incorporation of the most effective natural antioxidants.
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A Alsudani, Arjwan. "The Possible Protective Effect of Rutin to Reduce the Effect of Formaldehyde on Lung Tissue and Oxidative Stress in Rats." In IX. International Scientific Congress of Pure, Applied and Technological Sciences. Rimar Academy, 2023. http://dx.doi.org/10.47832/minarcongress9-15.
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This study aims to know the therapeutic role of one of the types of plant flavonoids (rutin) in reducing the negative effects resulting from inhalation of formaldehyde 40% and its effect on lung function and tissues of rats. As well as clarifying the effective role of rutin in enhancing the effectiveness of antioxidants and reducing the oxidation process, as rutin acts as a natural antioxidant and can be found in many plant species. In this investigation, a total of twenty-four white male rats were used, and these rats were randomly assigned to four groups, with six rats in each group. The experiment was conducted over a period of three weeks and the first group served as a control, while the other groups (G1, G2, and G3) served as experimental groups. The results of evaluating some antioxidants (SOD, CAT, GSTs, and TAOC) and some oxidants (MDA, NO). revealed a clear imbalance between oxidants and antioxidants, increased oxidative stress, pathological changes in lung tissue such as enlargement and widening of the alveoli, and an increase in endothelial thickness. On the other hand, the rutin dosage increased antioxidants, decreased oxidative stress, and improved lung tissue to levels equivalent to the control group
Reports on the topic "Antioxidants"
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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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McCarthy, Colin, and Eric Decker. Metal Chelators as Antioxidants. AOCS, August 2022. http://dx.doi.org/10.21748/lox22.2.
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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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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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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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Kanner, Joseph, John O. Kinsella, Dan Palevitch, Eli Putievsky, and Uzi Ravid. Herbs and Spices as Potential Sources of Natural Antioxidants. United States Department of Agriculture, January 1986. http://dx.doi.org/10.32747/1986.7566727.bard.
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Bing, Guoying. Protective Mechanisms of Nitrone Antioxidants in Kanic Acid Induced Neurodegeneration. Fort Belvoir, VA: Defense Technical Information Center, January 2004. http://dx.doi.org/10.21236/ada436433.
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Goldoni, Riccardo. Salivary Redox Status, Main Antioxidants and Methods for Characterizing it. ResearchHub Technologies, Inc., November 2023. http://dx.doi.org/10.55277/researchhub.qvvmaqjy.
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Lee, E. J., J. Love, and Dong U. Ahn. Effect of Antioxidants on the Consumer Acceptance of Irradiated Turkey Meat. Ames (Iowa): Iowa State University, January 2004. http://dx.doi.org/10.31274/ans_air-180814-1043.
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