Chemical Characterization, Oxidative Stability, and In Vitro Antioxidant Capacity of Sesame Oils Extracted by Supercritical and Subcritical Techniques and Conventional Methods: A Comparative Study Using Chemometrics

2017 ◽  
Vol 120 (2) ◽  
pp. 1700326 ◽  
Author(s):  
Long-Kai Shi ◽  
Li Zheng ◽  
Rui-Jie Liu ◽  
Ming Chang ◽  
Qing-Zhe Jin ◽  
...  
Keyword(s):  
Comparative Study ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Chemical Characterization ◽  
Conventional Methods

Comparative study on antioxidant capacity of flavonoids and their inhibitory effects on oleic acid-induced hepatic steatosis in vitro

2011 ◽  
Vol 46 (9) ◽  
pp. 4548-4558 ◽  
Author(s):  
Di Zhang ◽  
Liyang Xie ◽  
Gang Jia ◽  
Shengbao Cai ◽  
Baoping Ji ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Comparative Study ◽  
Antioxidant Capacity ◽  
Hepatic Steatosis ◽  
Inhibitory Effects

scholarly journals Antioxidant capacity and lipid stability egg during processing and storage.

2014 ◽  
Vol 4 (1) ◽  
pp. 19
Author(s):  
Michelle Garcêz Carvalho ◽  
Alfredo Tenuta Filho
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Lipid Fraction ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Limit Of Quantification ◽  
Total Antioxidant ◽  
Processing And Storage ◽  
And Storage

<p>Different processing conditions, packaging and storage can affect the natural antioxidant protection of the egg. Thus, the objectives were: (a) To standardize a methodology able to evaluate in vitro antioxidant capacity of fresh and processed egg, (b) investigate the effect of pasteurization and spray on the oxidative stability of the lipid fraction of egg and (c) evaluate the antioxidant capacity and oxidative stability of fatty acids from whole egg pasteurized atomized, bottle of high density polyethylene, opaque, under nitrogen, at 5&plusmn;2&ordm;C for up to 90 days. The phosphomolybdenum method to measure the total antioxidant capacity of lipid fraction (CATL) Egg presented analytical adequacy, with a limit of quantification of 0.017 mg &alpha;-tocoferol/mL. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized egg atomized (OIPA) kept under ideal storage conditions considered stable in relation to hydration, CATL and TBARS. It is concluded that the method of phosphomolybdenum suitability presented analytical sufficient. Pasteurization did not affect any of the parameters evaluated, but the atomization caused significant decrease CATL, and elevated lipids, TBARS and 7-CETO. Was maintained hydration and stability of the lipid OIPA stored for 90 days at 5&deg;C, indicating that the conditions for packaging and storage were effective.&nbsp;</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/<span>10.14685/rebrapa.v4i1.</span><span>102</span></a></p><p><span><br /></span></p>

Phytochemicals, in vitro antioxidant capacity and antiradical potential of whole and ground seeds of three prickly pear varieties: A comparative study

2013 ◽  
Vol 49 ◽  
pp. 386-391 ◽  
Author(s):  
Makhlouf Chaalal ◽  
Hayette Louaileche ◽  
Noureddine Touati ◽  
Mostapha Bachir Bey
Keyword(s):  
Comparative Study ◽  
Antioxidant Capacity ◽  
Prickly Pear

scholarly journals Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3219 ◽  
Author(s):  
Yingbin Shen ◽  
Liyou Zheng ◽  
Jun Jin ◽  
Xiaojing Li ◽  
Junning Fu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Seed Oil ◽  
Essential Fatty Acids ◽  
Density Lipoprotein ◽  
Chemical Characterization ◽  
Biological Characteristics ◽  
Chia Seed ◽  
Chia Seed Oil

The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS•+ and DPPH• methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.

scholarly journals Chemical characterization and in vitro antioxidant capacity of nine Algerian date palm cultivars (Phoenix dactylifera L.) seed oil

2018 ◽  
Vol 11 (2) ◽  
pp. 103-117 ◽  
Author(s):  
Oum Kelthoum Laghouiter ◽  
Mohamed Benalia ◽  
Nadhir Gourine ◽  
Amar Djeridane ◽  
Isabelle Bombarda ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Date Palm ◽  
Seed Oil ◽  
Chemical Characterization ◽  
Phoenix Dactylifera ◽  
Phoenix Dactylifera L
Sign in / Sign up

Export Citation Format

Share Document