Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols

2017 ◽  
Vol 221 ◽  
pp. 1168-1177 ◽  
Author(s):  
Hong-Sik Hwang ◽  
Jill K. Winkler-Moser
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Soybean Oil ◽  
Structural Effects ◽  
Frying Temperature

Factors Affecting Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperatures

2019 ◽  
Vol 121 (7) ◽  
pp. 1900091 ◽  
Author(s):  
Hong‐Sik Hwang ◽  
Jill K. Winkler‐Moser ◽  
Kenneth M. Doll ◽  
Mayuresh Gadgil ◽  
Sean X. Liu
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Soybean Oil ◽  
Factors Affecting

scholarly journals Antioxidant Activity of Amino Acid Sodium and Potassium Salts in Vegetable Oils at Frying Temperatures

2021 ◽  
Author(s):  
Hong-Sik Hwang ◽  
Jill Winkler-Moser ◽  
Sean Liu
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Amino Acid ◽  
Soybean Oil ◽  
Vegetable Oils ◽  
Potassium Salt ◽  
Acid Group ◽  
Concentration Limit ◽  
Potassium Salts ◽  
Sodium Salts

Previous studies reported that several amino acids had strong antioxidant activity in vegetable oils under frying conditions. In this study, the carboxylic acid group of amino acids was converted to a carboxylate group (-COO-Na+ or -COO-K+), a heating study was conducted with amino acid salts in soybean oil at 180 ºC. Sodium salts of amino acids including alanine, phenylalanine, and proline and disodium glutamate had significantly stronger antioxidant activity than the corresponding amino acids, and potassium salts had stronger antioxidant activity than sodium salts. Potassium salts of alanine and phenylalanine more effectively retained tocopherols in soybean oil than the corresponding amino acids during heating. Phenylalanine potassium salt had stronger antioxidant activity than phenylalanine in other vegetable oils including olive, high oleic soybean, canola, avocado, and corn oils. Phenylalanine potassium salt at 5.5. mM more effectively prevented oil oxidation than tert-butyl hydroquinone (TBHQ), a synthetic antioxidant, at its legal concentration limit (0.02%) indicating its feasibility as a new antioxidant for frying.

475 The Effect of Increasing Total Sulfur Amino Acids to Lysine Level and Methionine Source on Growth Performance and Oxidative Parameters of Nursery Pigs Fed Oxidized Soybean Oil

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 211-211
Author(s):  
Jesus A Acosta ◽  
Ju Xing Chen ◽  
Deana Hancock ◽  
Mercedes Vásquez-Añón
Keyword(s):  
Amino Acids ◽  
Soybean Oil ◽  
Growth Performance ◽  
Total Antioxidant Status ◽  
Positive Control ◽  
Oxidative Status ◽  
Total Sulfur ◽  
Sulfur Amino Acids ◽  
Nursery Pigs ◽  
Oxidative Challenge

Abstract Total sulfur amino acids (TSAA): Lys level and Met source effects on growth performance and oxidative status were evaluated in nursery pigs fed oxidized soybean-oil. A total of 240 weaned pigs (BW=5.84± 0.96kg) were blocked by BW and randomly allotted to 60 pens. Treatments included a positive control containing fresh soybean-oil (PC) and 4 peroxidized soybean-oil treatments in a 2×2 factorial of 2 Met sources (DL-Met vs. 2-hydroxy-4-(methylthio)butanoate [HMTBa]) and 2 standardized ileal digestible TSAA: Lys levels (L1=0.58 vs. L2=0.65). Diets were fed for 42d. One pig per pen was euthanized at d42 for tissue analyses. Data were analyzed using PROC MIXED procedure of SAS. TSAA: Lys ratio did not affect ADG and ADFI. Met source did not affect ADG. HMTBa tended to increase ADFI compared to DL-Met (P = 0.08). There was a tendency for interaction between TSAA: Lys level and Met source for G: F (P = 0.07); pigs fed HMTBa-L1 tended to have decreased G: F compared to HMTBa-L2 and DL-Met-L1-L2. HMTBa had increased liver total antioxidant status (TAS) compared to DL-Met (P = 0.02). There was no TSAA:Lys level effect on TAS. Comparing PC to peroxidized treatments: pigs fed HMTBa-L1 and DL-Met-L1 tended to have decreased ADG (P ≤ 0.10) and DL-Met-L2 had decreased ADG (P < 0.05) than PC. HMTBa-L2 was similar to PC. Pigs fed DL-Met-L1 had decreased (P < 0.05) and DL-Met-L2 tended to have decreased ADFI (P ≤ 0.10) than PC. HMTBa-L1-L2 were similar to PC. All peroxidized treatments had similar G:F compared to PC. Pigs fed DL-Met-L2 tended to have decreased TAS compared to PC (P ≤ 0.10), but PC was similar to pigs fed DL-Met-L1 and HMTBa-L1-L2. In conclusion, under an oxidative challenge, HMTBa, at a TSAA: Lys ratio of 0.65, maintained nursery pigs’ growth performance and oxidative status.

Wybrane właściwości miodu szczególnie przydatne w kosmetologii

2020 ◽  
Vol 19 (1) ◽  
Author(s):  
Gabriela Dubiago ◽  
Anna Nowak ◽  
Adam Klimowicz
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Apis Mellifera ◽  
Dry Matter ◽  
Gastrointestinal Diseases ◽  
Flower Nectar ◽  
Long Time ◽  
Therapeutic Properties ◽  
Main Components ◽  
Natural Honey

Honey is produced by bees (Apis mellifera) from flower nectar and insect secretions. Like other bee products it is used as an adjuvant for treatment of many diseases. It also finds its uses for producing cosmetics. The main components of honey include carbohydrates, which represent approximately 80% of the dry matter, and water. Monosaccharides, mainly fructose and glucose, constitute approximately 70% of the sugars, whilst the remaining saccharides are disaccharides and oligosaccharides. Moreover, honey consists vitamins, minerals, polyphenols, amino acids and enzymes. Beneficial effect of natural honey on human health has been known for a long time because of its biological and therapeutic properties. It is used to treat some cardiovascular and gastrointestinal diseases. Among the best-known properties of honey are its antibacterial, antifungal, antiviral and anti-inflammatory activities. Important is also its antioxidant activity, which could be useful for producing anti-aging cosmetics.

scholarly journals Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1001
Author(s):  
Daniele Barbieri ◽  
Morena Gabriele ◽  
Martina Summa ◽  
Raffaele Colosimo ◽  
Donatella Leonardi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Ex Vivo ◽  
Chemical Compounds ◽  
Essential Amino Acids ◽  
Front Face ◽  
Omega 3 ◽  
Bee Pollen ◽  
Ethanol Extracts

Bee pollen is made by honey bees (Apis Mellifera) from the pollen of plants and flowers and represents an apiary product enriched in essential amino acids, polyphenols, omega-3, and omega-6 fatty acids. This study investigated the botanical origin, micronutrient profile, and antioxidant activity of bee pollen samples (n = 10) harvested in Lucca and Massa Carrara (Tuscany, Italy) between 2016 and 2017. The palynological analysis showed that bee pollen samples were composed of nine botanical families. Front-face fluorescence spectroscopy was performed on bee pollen samples in bulk, without any treatment, and in ethanol extracts to determine the characteristic fluorescent profile and, to identify the main chemical compounds with biological activity. The main chemical compounds detected were polyphenols (mainly flavonoids and phenolic acids), hydro-soluble vitamins (B2, B3, B6, and B9), amino acids, and pigments. Furthermore, the antioxidant activity was investigated, and one of the two Viburnum pollens resulted in the highest polyphenols and flavonoids content (20.15 ± 0.15 mg GAE/g fw and 23.46 ± 0.08 mg CE/g fw, respectively). However, Prunus and Eucalyptus families showed the highest in vitro (190.27 ± 8.30 µmol Fe2+/g) and ex vivo (54.61 ± 8.51 CAA unit) antioxidant capacity, respectively. These results suggested that Tuscan bee pollen, depending on the botanical family, is rich in essential nutrients and potential nutraceutical product.

Antioxidant Activity of Soybean Oil Containing 4-Vinylsyringol Obtained from Decarboxylated Sinapic Acid

2014 ◽  
Vol 91 (9) ◽  
pp. 1543-1550 ◽  
Author(s):  
Xiang-Yu Wang ◽  
Dan Yang ◽  
Hua Zhang ◽  
Cai-Hua Jia ◽  
Jung-Ah Shin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Sinapic Acid

scholarly journals Preparation, Characterization, Cytotoxicity and Antioxidant Activity of DOPA Melanin Modified by Amino Acids: Melanin-Like Oligomeric Aggregates

2014 ◽  
Author(s):  
Thiago G. Costa ◽  
Mateus J. Feldhaus ◽  
Felipe S. Vilhena ◽  
Melina Heller ◽  
Gustavo A. Micke ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Dopa Melanin
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