scholarly journals EFFECT OF PASTEURIZATION ON THE ANTIOXIDANT AND OXIDANT PROPERTIES OF HUMAN MILK

2021 ◽  
Vol 39 ◽  
Author(s):  
Mariane Fioroti Lorençoni ◽  
Racire Sampaio Silva ◽  
Romildo Azevedo Júnior ◽  
Marcio Fronza
Keyword(s):  
Antioxidant Activity ◽  
Human Milk ◽  
Protein Oxidation ◽  
Sulfonic Acid ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Acid Radical ◽  
Significant Difference ◽  
Reducing Capacity

ABSTRACT Objective: To evaluate the effect of pasteurization on antioxidant and oxidant properties of human milk. Methods: 42 samples of milk before and after pasteurisation were used to evaluate the antioxidant activity by the ferric reducing capacity and by scavenging the 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical. Lipid peroxidation was estimated by the concentration of malondialdehyde product using the thiobarbituric acid reactive substances assay and by the evaluation of advanced oxidation protein products. Results: No significant difference was observed in fresh human milk and after pasteurization in relation to antioxidant properties determined by the ferric reducing capacity (50.0±3.4% and 48.8±3.0%, respectively) and by scavenging the 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical (28.9±1.5% and 31.2±1.3%, respectively). The results of malondialdehyde (62.6±4.1 and 64.3±3.6 µM/mg) and protein oxidation products (59.4±3.4 and 54.2±3.8 µM/L) of fresh and pasteurized milk, respectively, did not exhibited any significant difference. Conclusions: This data showed that human milk has an important antioxidant activity and that the pasteurizing process does not influence the antioxidant capacity, avoiding the peroxidation of breast milk lipids and the formation of advanced protein oxidation products.

scholarly journals Antioxidant Activity of Pastinaca sativa L. ssp. sylvestris [Mill.] Rouy and Camus Essential Oil

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 869 ◽  
Author(s):  
Călin Jianu ◽  
Ionuț Goleț ◽  
Daniela Stoin ◽  
Ileana Cocan ◽  
Alexandra Teodora Lukinich-Gruia
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Butylated Hydroxytoluene ◽  
Synthetic Chemicals ◽  
Main Components ◽  
Cold Pressed

In the last decade, there has been growing interest in the food industry in replacing synthetic chemicals with natural products with bioactive properties. This study’s aims were to determine the chemical composition and the antioxidant properties of the essential oil of Pastianica sylvestris. The essential oil was isolated with a yield of 0.41% (w/v) by steam distillation from the dried seeds and subsequently analysed by GC-MS. Octyl acetate (78.49%) and octyl hexanoate (6.68%) were the main components. The essential oil exhibited an excellent activity for the inhibition of primary and secondary oxidation products for cold-pressed sunflower oil comparable with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which were evaluated using peroxide and thiobarbituric acid values. The antioxidant activity of the essential oil was additionally validated using DPPH radical scavenging (0.0016 ± 0.0885 mg/mL), and β-carotene-linoleic acid bleaching assays. Also, the amounts of total phenol components (0.0053 ± 0.0023 mg GAE/g) were determined.

Antioxidant Properties of Avicennia marina Leaf Extract in Soybean Oil System

2020 ◽  
Vol 16 (8) ◽  
pp. 1245-1251
Author(s):  
Mohammad Molaee ◽  
Mohammad A. Sahari ◽  
Reza E. Kenari ◽  
Shiva Amirkaveei ◽  
Elahe Arbidar
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Avicennia Marina ◽  
Butylated Hydroxytoluene ◽  
Natural Antioxidant ◽  
Mangrove Plant ◽  
Significant Difference

Background: Despite the widespread use of antioxidants during the storage of oils, oxidation of fats and fatty foods is still reported to be the main reason for their quality drop. Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) completely escape and easily decompose at high temperatures. There are serious problems in relation to the toxicity of BHA, BHT and tertiary butylhydroquinone (TBHQ), possibly due to their metabolism and accumulation in organs and tissues. So finding a useful natural antioxidant is of great importance, and due to the considerable presence of mangrove plant on the Southern Coasts of Iran, this study aims to investigate the antioxidant properties of Avicennia marina leaves. Objective: Evaluation of the antioxidant activity of the Avicennia marina leaf extract and its comparison with synthetic antioxidant TBHQ. Methods: By adding the ethanolic extracts of Avicennia marina leaves at different concentrations (2, 4 and 6 mg/mL) into soybean oil system at room temperature during 20 days and at different intervals, their peroxide (PV), thiobarbituric acid (TBA), conjugated dienes (CD) and conjugated trienes (CT), as well as fatty acid profile were measured. Antioxidant activity of the samples was compared with that of TBHQ sample. Data analysis was performed using SAS, and a comparison of average data was carried out using least significant difference (LSD) at a level of 0.01. Results: The antioxidant activity of 2 and 4 mg/mL concentrations of Avicennia marina leaf extract in soybean oil was comparable with that of 0.2 mg/mL concentration of synthetic TBHQ. As a result, this natural antioxidant can be used for the preservation of soybean oil. Conclusion: Due to the presence of phenols in the leaves, Avicennia marina leaf extract can be used as a rich source of natural antioxidants.

Antioxidant Properties of Deer Blood Hydrolysate and the Possible Mode of Action

2013 ◽  
Vol 634-638 ◽  
pp. 1435-1440 ◽  
Author(s):  
Shuai Wang ◽  
Li Cheng Zhong ◽  
Xue Chao Zhai ◽  
Dong Dong Yin ◽  
Xin Yu Wu
Keyword(s):  
Antioxidant Activity ◽  
Mode Of Action ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Thiobarbituric Acid ◽  
Degree Of Hydrolysis ◽  
Thiobarbituric Acid Reactive Substance ◽  
Hydrolysis Time ◽  
Reactive Substance ◽  
Tbars Values

Deer blood was hydrolyzed using Alcalase with hydrolysis time ranged form 0 to 6 h, and the degree of hydrolysis (DH) of protein hydrolysates increased with increasing hydrolysis time (P < 0.05). The reducing power, radicals scavenging activities and Cu2+-chelation ability of deer blood hydrolysate (DBH) significantly enhanced with increasing hydrolysis time (P < 0.05). The antioxidant activity of DBH, indicated by thiobarbituric acid-reactive substance (TBARS) values in a liposome-oxidizing system, increased with increasing DH (P < 0.05). The results indicated that antioxidant activity of DBH depended on hydrolysis time, and the hydrolyzed deer blood could be a potent food antioxidant.

scholarly journals Antioxidant activity: what do we measure?

1999 ◽  
Vol 46 (1) ◽  
pp. 23-29 ◽  
Author(s):  
G Bartosz ◽  
M Bartosz
Keyword(s):  
Antioxidant Activity ◽  
Sulfonic Acid ◽  
Cation Radical ◽  
Oxidation Products ◽  
Maximal Rate ◽  
Rapid Reduction ◽  
Main Effect ◽  
Before And After ◽  
Lag Period ◽  
Similar Decrease

Inhibition of oxidation of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) by free radicals generated by decomposition of 2,2'-azobis(2-amidopropane) (ABAP) by antioxidants and biological material was studied. A correlation was found between the ability of various substances to delay the onset of ABTS oxidation and their rapid reduction of the ABTS+* cation radical, and between the ability to reduce the maximal rate of ABTS oxidation and slow reduction of ABTS+*. The length of the lag period of ABTS oxidation was found to be independent of ABTS concentration. Similar decrease of peroxynitrite-induced ABTS+* formation by antioxidants was observed when the antioxidants were added before and after peroxynitrite. All these findings indicate that the main effect of antioxidants in this system is reduction of ABTS+* and not prevention of its formation. Reduction of oxidation products rather than inhibition of their formation may be the predominant mode of action of antioxidants in various assays of antioxidant activity.

scholarly journals A New Insight into Meloxicam: Assessment of Antioxidant and Anti-Glycating Activity in In Vitro Studies

2020 ◽  
Vol 13 (9) ◽  
pp. 240 ◽  
Author(s):  
Cezary Pawlukianiec ◽  
Małgorzata Ewa Gryciuk ◽  
Kacper Maksymilian Mil ◽  
Małgorzata Żendzian-Piotrowska ◽  
Anna Zalewska ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Amyloid Β ◽  
Inhibitory Effect ◽  
Oxidation Products ◽  
Protein Glycation ◽  
Antioxidant Power ◽  
Anti Inflammatory

Meloxicam is a non-steroidal anti-inflammatory drug, which has a preferential inhibitory effect to cyclooxyganase-2 (COX-2). Although the drug inhibits prostaglandin synthesis, the exact mechanism of meloxicam is still unknown. This is the first study to assess the effect of meloxicam on protein glyco-oxidation as well as antioxidant activity. For this purpose, we used an in vitro model of oxidized bovine serum albumin (BSA). Glucose, fructose, ribose, glyoxal and methylglyoxal were used as glycating agents, while chloramine T was used as an oxidant. We evaluated the antioxidant properties of albumin (2,2-di-phenyl-1-picrylhydrazyl radical scavenging capacity, total antioxidant capacity and ferric reducing antioxidant power), the intensity of protein glycation (Amadori products, advanced glycation end products) and glyco-oxidation (dityrosine, kynurenine, N-formylkynurenine, tryptophan and amyloid-β) as well as the content of protein oxidation products (advanced oxidation protein products, carbonyl groups and thiol groups). We have demonstrated that meloxicam enhances the antioxidant properties of albumin and prevents the protein oxidation and glycation under the influence of various factors such as sugars, aldehydes and oxidants. Importantly, the antioxidant and anti-glycating activity is similar to that of routinely used antioxidants such as captopril, Trolox, reduced glutathione and lipoic acid as well as protein glycation inhibitors (aminoguanidine). Pleiotropic action of meloxicam may increase the effectiveness of anti-inflammatory treatment in diseases with oxidative stress etiology.

scholarly journals Inhibition of Fe2+ Induced Lipid Peroxidation in Rats Brain by Extract of Euphorbia heterophylla in vitro

2019 ◽  
pp. 1-8
Author(s):  
Leye Jonathan Babatola ◽  
Oluwakemisola B. Oshanimi ◽  
Olanrewaju M. Oluba ◽  
Lawrence Okoror ◽  
Adewale Agboola Odutuga
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Methanol Extract ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenol ◽  
Dependent Manner ◽  
Significant Difference

This study is sought to determine the antioxidant activity and protective ability of aqueous and methanol extractible phytochemicals from Euphorbia heterophylla leaves on lipid peroxidation induced in rat brain by pro-oxidant, in vitro. The extracts of the leaves were prepared, and the ability of the extracts is to inhibit 25 µM FeSO4 induced lipid peroxidation in isolated rats’ brain, were determined. Thereafter, total phenol content, reducing power (FRAP), Fe (II) chelating, and DPPH* free radical scavenging ability of the extracts was determined and considered as an index of antioxidant activity. The results revealed that the extracts inhibit malondialdehyde (MDA) production in the basal and pro-oxidant induced lipid peroxidised rats in a dose-dependent manner, [methanol 80.11%, aqueous 70.3%] with the methanol extract (MEE) significantly (P< 0.05) than that of aqueous extract (AEE). The methanol extract (0.74 ± 0.6 mg/g) had higher total phenol contents than the aqueous (0.57 ± 1.2 mg/g); likewise the methanol extract had higher reducing power (0.08 ± 0.2, 0.03 ± 0.1 mg/g), but had no significant difference in Fe (II) chelating ability (EC50= 0.34, 0.36) with DPPH* scavenging ability (EC50=0.075, 0.075). This antioxidant properties and the protective effect of this leaf could be harnessed in the management and prevention of degenerative diseases in association with oxidative stress.

scholarly journals The ramification of fermentation time on antioxidant properties of Napier grass herbal tea by black tea processing method

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 349-357
Author(s):  
K.S. Ng ◽  
Zamzahaila Mohd Zin ◽  
Nurmahani Mohd Maidin ◽  
M.K. Zainol
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Napier Grass ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Frap Assay ◽  
Fermentation Time ◽  
Significant Difference ◽  
The Impact

Tea fermentation relates to the enzymatic oxidation of the leaves of the tea and the formation of dark pigments. This method is usually conducted in a setting where temperature and humidity can be regulated. However, the impact of fermentation time on the antioxidant characteristics of Napier grass herbal tea is still unanswered. This study aimed to determine the effect of fermentation time on antioxidant properties of Napier grass black tea. Napier grass was subjected to fermentation for 3, 6, 9, 12 and 24 hrs. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample fermented for 9 hrs showed the highest results in TPC (18.32±0.38) and FRAP assay (91.00±2.78). Whereas, the highest flavonoids and antioxidant activity were found in dried sample without fermentation (control) in TFC (97.82±13.00) and DPPH (90.02±1.11). However, samples fermented for 3 to 9 hrs showed no significant difference with that of the fresh sample in TFC and DPPH indicating 3 to 9 hrs fermentation time did not affect the antioxidant properties of Napier grass. In FTC and TBA, all the fermented samples showed lower antioxidant activity than that of fresh samples and control. The results suggested that 9 h of fermentation time is suitable for the preparation of Napier grass black tea as it exhibited high antioxidant properties in TPC, TFC, DPPH and FRAP assays.

scholarly journals Study of irradiated black pepper antioxidant activity changes 

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S187-S190
Author(s):  
M. Suhaj ◽  
J. Rácová
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Electron Paramagnetic Resonance Spectroscopy ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Thiobarbituric Acid ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Resonance Spectroscopy

Some antioxidant activities of extracts of irradiated black pepper (Piper nigrum) were evaluated. The ground black pepper was exposed to gamma-irradiation at doses from 5 to 30 kGy. The effect of irradiation on antioxidant properties of black pepper extracts was investigated by these methods: radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, determination of reducing power, thiobarbituric acid reactive substances assay and electron paramagnetic resonance spectroscopy (EPR). Irradiation resulted in a decrease of DPPH antiradical activity of black pepper extracts according to dose of irradiation. Reducing power was not changed by action of irradiation. Very important and sensitive differences in antioxidant activity of irradiated black pepper were investigated by EPR spectrometry and thiobarbituric acid method.

scholarly journals Investigation of Antidiabetic, Antihyperlipidemic, andIn VivoAntioxidant Properties ofSphaeranthus indicusLinn. in Type 1 Diabetic Rats: An Identification of Possible Biomarkers

2011 ◽  
Vol 2011 ◽  
pp. 1-8 ◽  
Author(s):  
S. Ramachandran ◽  
K. Asokkumar ◽  
M. Uma Maheswari ◽  
T. K. Ravi ◽  
A. T. Sivashanmugam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Ethanolic Extract ◽  
Thiobarbituric Acid ◽  
Diabetic Control ◽  
Diabetic Rats ◽  
Lipid Lowering ◽  
Sphaeranthus Indicus

The present investigation was aimed to study the antidiabetic, antihyperlipidemic, andin vivoantioxidant properties of the root ofSphaeranthus indicusLinn. in streptozotocin- (STZ-) induced type 1 diabetic rats. Administration of ethanolic extract ofSphaeranthus indicusroot (EESIR) 100 and 200 mg/kg to the STZ-induced diabetic rats showed significant () reduction in blood glucose and increase in body weight compared to diabetic control rats. Both the doses of EESIR-treated diabetic rats showed significant () alteration in elevated lipid profile levels than diabetic control rats. The EESIR treatment in diabetic rats produced significant increase in superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and decrease in thiobarbituric acid reactive substances (TBARS) levels than diabetic control rats. Administration of EESIR 200 mg/kg produced significant () higher antioxidant activity than EESIR 100 mg/kg. The high performance liquid chromatography (HPLC) analysis of EESIR revealed the presence of biomarkers gallic acid and quercetin. In conclusion, EESIR possess antidiabetic, antihyperlipidemic, andin vivoantioxidant activity in type 1 diabetic rats. Its antioxidant and lipid lowering effect will help to prevent diabetic complications, and these actions are possibly due to presence of above biomarkers.

scholarly journals Effect of Location on Physico-Chemical, Cooking and Antioxidant Properties of Variously-Treated and Milled Indian Rice Cultivars

2018 ◽  
Vol 6 (1) ◽  
pp. 183-190
Author(s):  
Rahul Thory ◽  
Kawaljit Singh Sandhu ◽  
Archana Sinhmar
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Rice Cultivar ◽  
Total Phenolic ◽  
Oil Absorption ◽  
Scavenging Activity ◽  
Rice Cultivars ◽  
Physico Chemical ◽  
Significant Difference

Rice cultivar, cv.PR-118 was grown in two different locations [abbreviated as cv.PR-118 (Pb.) and cv.PR-118 (Hr.)] and three different milling treatments were given. In the first treatment, the cultivars was normally milled, second treatment involved, parboiling and then milling, third included germination and then milling. These were then studied for the effect of location on their physico-chemical, functional, cooking and antioxidant properties. Flour from cv.PR-118 (Pb.) showed highest bulk density, water and oil absorption capacities as compared to cv. PR-118 (Hr.) for normal, parboiled and germinated samples. Grains from cv.PR-118 (Hr.) took more time to cook as compared to cv.PR-118 (Pb.) for all the treatments. Significant difference (p 0.05) was observed in antioxidant activity of cv.PR-118 grown in two locations. cv.PR-118 (Pb.) showed the highest value for ABTS+ scavenging activity as compared to cv.PR-118 (Hr.). In NPR, NBR, PPR and PBR fractions, cv.PR-118 (Hr.) showed higher values (702.3 and 588.2 µg GAE/g, respectively) for total phenolic content. Among GPR fraction, cv.PR-118 (Pb.) showed higher TPC value as compared to cv.PR-118 (Hr.).

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