Utilization Phase Transition Component Method to Prepare Specially Functionalized Nanoemulsion by Adding Resveratrol/Phenethyl Resorcinol Mixed Active Components and Application in Free Radicals Removal

2020 ◽  
Vol 20 (12) ◽  
pp. 7769-7774
Author(s):  
Wenwen Liu ◽  
Songzhu Cui ◽  
Jianhua Ji ◽  
Dejun Sun ◽  
Tao Wu
Keyword(s):  
Free Radicals ◽  
Free Radical ◽  
Ionic Strength ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Mass Ratio ◽  
Hydrogen Binding ◽  
Active Components ◽  
Hydrophobic Binding ◽  
Radical Scavenging Ability

To explore the possibility of using a specially functionalized nanoemulsion for the removal of free radical, resveratrol and phenethyl resorcinol were employed to form resveratrol/phenethyl resorcinol mixed active components, and the removal efficiency of free radicals was evaluated. Original nanoemulsion and specially functionalized-nanoemulsion were characterized by DLS and EPR. The free radical scavenging ability of the mixed active components of resveratrol/phenethyl resorcinol was determined as a function of the mass ratio of resveratrol to phenethyl resorcinol, temperature, and ionic strength. In the results, the removal of free radicals by the resveratrol/phenethyl resorcinol nanoemulsion system was found to be more effective than the nanoemulsion alone. At a higher resveratrol ratio, more than 68% of free radicals could be removed. The efficiency was also found to increase with rising temperature. However, efficiency decreased with the increase in ionic strength. In conclusion, compared with conventional nanoemulsion, the combined utilization of nanoemulsion and the mixed active components of resveratrol/phenethyl resorcinol achieved better results for the removal of free radicals because of synergistic effect between nanoemulsion droplets and the mixed active components of resveratrol/phenethyl resorcinol, involving hydrophobic binding, hydrogen binding, and partitioning.

scholarly journals EVALUATION OF FREE RADICAL SCAVENGING ABILITY AND ANTIRADICAL ACTIVITIES OF XIMENIA CAFFRA FRUIT EXTRACTS AT DIFFERENT RIPENING STAGES

2019 ◽  
Vol 11 (1) ◽  
pp. 55
Author(s):  
Pensia E. Mapunda ◽  
Cosmas Mligo ◽  
Herbert V. M. Lyaruu
Keyword(s):  
Nitric Oxide ◽  
Free Radicals ◽  
Free Radical ◽  
Hydroxyl Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Human Beings ◽  
Ripening Stage ◽  
Fruit Extracts ◽  
Radical Scavenging Ability

Methods: Using standard procedures, Ximenia caffra fruit extracts were determined for ferrous ions chelating ability, nitric oxide and hydroxyl radical scavenging ability. Antiradical activities were assessed using 1,1-diphenyl-2-picrylhydrazyl (DPPH) in which the fruit extracts were evaluated for the number of antiradical units (AU515), the number of antiradical units per 1 mg of extracts (EAU515) and the total number of antiradical units per 1g of raw fruits (TAU515).Results: The fruit extracts exhibited significant higher ferrous ion chelating and free radical scavenging capacity compared to synthetic antioxidants (standard). Fruit extracts in early ripening stage (ERS) exhibited stronger ion chelation, nitric oxide and hydroxyl radical scavenging ability with low effective fruit extract concentration required to reduce free radicals by 50% (EC50) that were 14, 25 and 30µg/ml respectively than the late ripening stage (LRS) extracts. The fruit extracts also showed high AU515, EAU515 and TAU515. The values of AU515 ranged from 0.93 to 0.95, while EAU515 from 78.30 to 79.34 and TAU515 ranged from 19762.46 to 23821.23 of the extracts in LRS and ERS respectively.Conclusion: Based on these observations Ximenia caffra is potentially beneficial to human health due to its strong ability to scavenge free radicals. Its utilization can potentially reduce the risk of degenerative diseases to human beings.

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

Free Radical Scavenging Active Components fromCedrus deodara

2001 ◽  
Vol 49 (10) ◽  
pp. 4642-4645 ◽  
Author(s):  
Ashok K. Tiwari ◽  
Pullela V. Srinivas ◽  
S. Praveen Kumar ◽  
J. Madhusudana Rao
Keyword(s):  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Active Components
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