scholarly journals Estimation of the total antioxidant potential in the meat samples using thin-layer chromatography

2020 ◽  
Vol 18 (1) ◽  
pp. 50-57
Author(s):  
Paweł Piszcz ◽  
Magdalena Tomaszewska ◽  
Bronisław K. Głód
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Antioxidant Properties ◽  
Antioxidant Potential ◽  
Animal Origin ◽  
Antioxidative Properties ◽  
Total Antioxidant ◽  
Meat Samples ◽  
Total Antioxidant Potential ◽  
Layer Chromatography

AbstractThere is limited literature on the antioxidative properties of food of animal origin. Measurements of antioxidative properties are usually performed using the reaction of reduction of colored 2,2-diphenyl-1-picrylhydrazyl (DPPH) radials. Changes of the DPPH color are tracked photometrically. These measurements are interfered by both, the tested samples and reduced DPPH. This study aims to demonstrate the ability to separate different forms of DPPH (DPPH• and DPPH-H) by thin-layer chromatography (TLC). Further, it has been practically applied in the study of the determination of antioxidative properties of the meat samples. It was found that TLC can be used for the separation of different forms of DPPH as well as for measurement of TAP (total antioxidant potential) values related to the DPPH•. The strongest antioxidant properties were observed for pork neck extracted in buffer pH 2 and for smoked salmon fish extracted in acetone, the lowest for veal and turkey fillet extracted in methanol.

Thin-layer chromatography applied to foods of animal origin: a tutorial review

2016 ◽  
Vol 71 (5) ◽  
pp. 482-493
Author(s):  
M. L. G. Monteiro ◽  
E. T. Mársico ◽  
C. A. Lázaro ◽  
C. A. Conte-Júnior
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Animal Origin ◽  
Layer Chromatography

PRODUCTION OF AFLATOXIN IN PRE-PACKAGED LUNCHEON MEAT AND CHEESE AT REFRIGERATOR TEMPERATURES1

1971 ◽  
Vol 34 (7) ◽  
pp. 349-351 ◽  
Author(s):  
L. S. Oldham ◽  
F. W. Oehme ◽  
D. C. Kelley
Keyword(s):  
Public Health ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Aspergillus Flavus ◽  
Aflatoxin Production ◽  
Aflatoxin Concentration ◽  
Luncheon Meat ◽  
The Common ◽  
Meat Samples ◽  
Layer Chromatography

Information is lacking on the ability of the common mold contaminant, Aspergillus flavus, to grow and produce aflatoxin in perishable foods at normal refrigerator temperatures. Because of public health interests we investigated the possibility of certain perishable foods contaminated with the mold developing an aflatoxin concentration under conditions of refrigeration. Cheddar cheese and luncheon-meat samples were inoculated with A. flavus ATCC 15517 and were refrigerated for 12 days at 4.4 or 7.2 C or incubated at 25 C for 12 days, Uninoculated cheese and meat samples were handled in the same manner. All samples were quantitatively analyzed by thin-layer chromatography for presence of aflatoxin. All samples; except those inoculated and incubated at 25 C, were negative for aflatoxin production. This indicated the mold would, not produce detectable aflatoxin in the tested foods when kept at normal refrigeration temperatures for 12 days.

scholarly journals QUANTITATIVE PHYTOCHEMICAL SCREENING, THIN-LAYER CHROMATOGRAPHY ANALYSIS, HIGH-PERFORMANCE THIN-LAYER CHROMATOGRAPHY FINGERPRINTING, AND ANTIOXIDANT ACTIVITY OF LEAVES OF DIOSPYROS MONTANA (ROXB.)

2019 ◽  
pp. 325-331
Author(s):  
ABHIJEET V PURI
Keyword(s):  
Antioxidant Activity ◽  
Thin Layer ◽  
Ethyl Acetate ◽  
Petroleum Ether ◽  
Thin Layer Chromatography ◽  
High Performance ◽  
Butylated Hydroxytoluene ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Layer Chromatography

Objective: The objective of this study was to investigate important phytochemical constituents and antioxidant potential of Diospyros montana Roxb. leaves belonging to the family Ebenaceae. Methods: Leaves were exhaustively extracted with ethanol and fractionated into petroleum ether, chloroform, and ethyl acetate extracts. The various fractions were further analyzed for phytochemical composition and concentration-dependent antioxidant activity using conventional methods and high-performance thin-layer chromatography (HPTLC) fingerprinting. Since leaves contained phenolic compounds, extracts were evaluated for total phenolic content, flavonoids contents, and in-vitro antioxidant activity. Antioxidant potential was assessed using parameters such as superoxide radical scavenging, nitric oxide inhibition, and β-carotene/linoleic acid antioxidant activity. Results: Primitive phytochemical investigation highlighted the presence of steroids, saponins, flavonoids, alkaloids, and tannins which were confirmed by TLC and HPTLC fingerprinting. The antioxidant activity of leaf extracts decreased in the following order ethyl acetate > ethanolic > chloroform > petroleum ether and it was comparable with standards such as ascorbic acid and butylated hydroxytoluene. Conclusion: The present study concludes that the ethanolic extract and fractions of D. montana (Roxb.) leaves have prominent antioxidant activity comparable to standards. Therefore, D. montana (Roxb.) leaves may be used as a probable source of natural antioxidants in the pharmaceutical industry.

Thin-layer chromatography applied to foods of animal origin: a tutorial review

2016 ◽  
Vol 71 (5) ◽  
pp. 459-470 ◽  
Author(s):  
M. L. G. Monteiro ◽  
E. T. Mársico ◽  
C. A. Lázaro ◽  
C. A. Conte-Júnior
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Animal Origin ◽  
Layer Chromatography
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