Inhibition of plasma lipid oxidation induced by peroxyl radicals, peroxynitrite, hypochlorite, 15-lipoxygenase, and singlet oxygen by clinical drugs

PENGARUH VCO MENGANDUNG EKSTRAK WORTEL TERHADAP PEROKSIDASI LIPID PLASMA Lidya Irma Momuat1), Meiske S. Sangi1), Ni Putu Purwati2) 1)Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115; 2)Alumni Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115 ABSTRAK Penelitian ini bertujuan untuk mengukur tingkat oksidasi lipid dalam plasma darah tikus yang diberi pakan VCO mengandung ekstrak wortel. Tikus Wistar jantan pada penelitian ini dibagi menjadi empat kelompok, yaitu (I) pakan standar (kontrol), (II) 10% VCO tanpa ekstrak wortel, (III) 10% VCO mengandung ekstrak wortel dan (IV) 10% minyak jagung. Setelah 4 minggu masa perlakuan, plasma darah dipisahkan dengan sentrifugasi untuk analisis tingkat oksidasi plasma dengan mengukur konsentrasi malondialdehida (MDA) menggunakan metode uji asam tiobarbiturat. Hasil penelitian menunjukkan bahwa konsentrasi MDA tertinggi terdapat pada kelompok tikus yang diberi minyak jagung (11,253 mM), diikuti kelompok kontrol (10,167 mM), lalu kelompok tikus yang diberi VCO mengandung ekstrak wortel (8,656 mM) dan VCO (8,269 mM). Penelitian ini menyimpulkan bahwa tingkat oksidasi lipid plasma tikus yang diberi VCO mengandung ekstrak wortel relatif sama dengan yang diberi VCO tanpa ekstrak wortel, tetapi lebih rendah daripada kontrol dan yang diberi minyak jagung. Kata kunci: malondialdehida, minyak kelapa, wortel EFFECT OF VIRGIN COCONUT OIL (VCO) CONTAINING CARROT EXTRACT ON PLASMA LIPID PEROXIDATION ABSTRACT The aim of this study was measure the level of lipid oxidation in the blood plasma of rats fed VCO containing carrot extracts. Male Wistar rats in this study were divided into four groups: (i) control, (II) 10% VCO without the carrot extract, (III) 10% VCO containing carrot extracts, and (IV) 10% corn oil. After 4 weeks of treatment, blood from each rat was taken by syringe. Plasma is separated from whole blood by centrifugation for analysis of plasma oxidation levels by measuring the malondialdehyde (MDA) concentration using tiobarbituric acid test. The results showed that the highest concentration of MDA was found in rats fed corn oil (11.253 m M), followed by the control group (10.167 m M), then rats fed VCO containing carrot extract (8.656 m M) and VCO (8.269 m M). This study concluded that the level of plasma lipid oxidation in rats fed VCO containing carrot extracts is relatively similar to rats fed VCO without the carrot extract, but it is lower than the control and corn oil groups. Keywords: malondialdehyde, coconut oil, carrot

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Antioxidant capacity of foods for scavenging reactive oxidants and inhibition of plasma lipid oxidation induced by multiple oxidants

Food & Function ◽

10.1039/c6fo00275g ◽

2016 ◽

Vol 7 (5) ◽

pp. 2156-2168 ◽

Cited By ~ 22

Author(s):

Etsuo Niki

Keyword(s):

Lipid Oxidation ◽

Antioxidant Capacity ◽

Plasma Lipid ◽

Reactive Oxidants ◽

Multiple Oxidants

Antioxidant capacity is assessed by the rate and amount of scavenging oxidants and inhibition of lipid oxidation induced by multiple oxidants.

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Plasma lipid oxidation and susceptibility of low-density lipoproteins to oxidation in male patients with stable coronary artery disease

Clinical Biochemistry ◽

10.1016/s0009-9120(96)00072-0 ◽

1996 ◽

Vol 29 (6) ◽

pp. 573-579 ◽

Cited By ~ 9

Author(s):

Israel Karmansky ◽

Hanan Shnaider ◽

Avraham Palant ◽

Nachman Gruener

Keyword(s):

Coronary Artery Disease ◽

Coronary Artery ◽

Lipid Oxidation ◽

Stable Coronary Artery Disease ◽

Plasma Lipid ◽

Low Density Lipoproteins ◽

Low Density ◽

Male Patients ◽

Artery Disease

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Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

Antioxidants ◽

10.3390/antiox10081264 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1264

Author(s):

Ignacio Gutiérrez-del-Río ◽

Sara López-Ibáñez ◽

Patricia Magadán-Corpas ◽

Luis Fernández-Calleja ◽

Álvaro Pérez-Valero ◽

...

Keyword(s):

Lipid Oxidation ◽

Antioxidant Activities ◽

Agricultural Waste ◽

Food Additives ◽

Food Preservation ◽

Peroxyl Radicals ◽

In Vitro Tests ◽

Difficult Time ◽

Antioxidant Agents ◽

Food Matrices

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.

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