In silico modelling of thiazolidine derivatives with antioxidant potency: Models quantify the degree of contribution of molecular fragments towards the free radical scavenging ability

2017 ◽  
Vol 1138 ◽  
pp. 17-26 ◽  
Author(s):  
Biplab De ◽  
Indrani Adhikari ◽  
Ashis Nandy ◽  
Achintya Saha ◽  
Binoy Behari Goswami
Keyword(s):  
Free Radical ◽  
In Silico ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Molecular Fragments ◽  
Antioxidant Potency ◽  
In Silico Modelling ◽  
Radical Scavenging Ability

scholarly journals Research antioxidant activity of chitooligosacchride by UV-VIS absorption spectrocopy

2020 ◽  
Vol 8 (1) ◽  
pp. 75-81
Author(s):  
Bui Van Hoai ◽  
Ngo Dai Nghiep ◽  
Dao An Quang ◽  
Nguyen Thi Nam Phuong
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Absorption Spectrum ◽  
Free Radical ◽  
Trichoderma Viride ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Degree Of Deacetylation ◽  
Radical Scavenging Ability

Chitosan with 80% degree of deacetylation was hydrolyzed by cellulase of Trichoderma viride to prepare chitooligosaccharides (COSs) by the fractionation of the COSs with ultrafiltration membrane. The antioxidant activities of the COSs were clarified in this study by reducing power and free radical scavenging ability assay by UV-VIS absorption spectrum. The results show that the COS 1 (10,000-5,000 Da), COS 2 (5,000-3,000 Da), COS 3 (3,000-1,000 Da) and COS 4 (less than1,000 Da) segments have antioxidant properties.The antioxidant activitives of the COSs increased with the increment of concentration, and they also depended on molecular weight.

Potential hepatoprotective effects of fullerenol nanoparticles on alcohol-induced oxidative stress by ROS

RSC Advances ◽  
2016 ◽  
Vol 6 (37) ◽  
pp. 31122-31130 ◽  
Author(s):  
Y. Li ◽  
H. B. Luo ◽  
H. Y. Zhang ◽  
Q. Guo ◽  
H. C. Yao ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Hepatoprotective Effects ◽  
Radical Scavenging Ability

The free radical scavenging ability of fullerenols is their most exploited property in biomedical studies.

scholarly journals Construction of poly(dopamine) doped oligopeptide hydrogel

RSC Advances ◽  
2017 ◽  
Vol 7 (80) ◽  
pp. 50425-50429 ◽  
Author(s):  
Chen-Ming Zhang ◽  
Si-Yong Qin ◽  
Yin-Jia Cheng ◽  
Ai-Qing Zhang
Keyword(s):  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Radical Scavenging Ability

Incorporation of poly(dopamine) (PDA) into the native oligopeptide hydrogel not only improve the rigidity but also endow the hydrogel with efficient free radical scavenging ability.

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks

2020 ◽  
Vol 83 (2) ◽  
pp. 365-376
Author(s):  
MINGJUN YAO ◽  
IFTIKHAR ALI KHAN ◽  
YIQUN CHENG ◽  
YUN ANG ◽  
XINGHU ZHOU ◽  
...  
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Content ◽  
Free Radical Scavenging ◽  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Scavenging Activity ◽  
Radical Scavenging Ability

ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS

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