scholarly journals Ultrasound regulation of functional properties of Avena sativa L. while sprouting

2021 ◽  
Vol 82 (4) ◽  
pp. 196-201
Author(s):  
N. V. Popova ◽  
I. Y. Potoroko ◽  
I. V. Kalinina ◽  
R. I. Fatkullin ◽  
A. V. Oleynikova
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Avena Sativa ◽  
Total Antioxidant Capacity ◽  
Mass Fraction ◽  
Thick Layer ◽  
Scientific Data ◽  
Whole Grain ◽  
Total Antioxidant ◽  
Mathematical Processing

There has been a significant increase in the oat (Avena sativa. L) consumption recently due to the new scientific data on dietary properties of oats, high content of polyphenols, especially Avenanthramides, and some flavonoids with an antioxidant effect. However, the thick layer of the cell wall in the hypoaleurone area and the uneven distribution of nutrients over the kernel determine the need to find effective technological solutions for their use in food production. The use of whole grain and its sprouting could be one of the possible solutions. Sprouting breaks difficult to digest grain complexes, thus making nutrients available for plant development and easier for human body intake. In the framework of this study, we propose to activate the process of grain sprouting by ultrasonic treatment of water used for preliminary grain soaking. The research results revealed that the proposed method accelerates accumulating of polyphenolic substances, phenolic acids and total antioxidant capacity. The mass fraction of polyphenolic substances in Avena sativa L. samples preliminarily aged in water treated with ultrasound (315W) for 2 minutes was 2.811 mg CAE/g, which is 4.64 times more than the mass fraction of the reference non-sprouted sample. Accumulation of phenolic acids at different treatment modes was intensified by 30.5% and more compared to the non-sprouted grain. Mathematical processing of the total antioxidant capacity (DPPH) results established a reasonable mode of ultrasonic water treatment used for grain soaking - 400 W for 2 minutes, the total antioxidant capacity will be 2.254 mg TEAC / g. Thus, the ultrasonic effect can be recommended as an intensifier in grain sprouting.

Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat

2014 ◽  
Vol 91 (4) ◽  
pp. 310-317 ◽  
Author(s):  
Daniela Martini ◽  
Federica Taddei ◽  
Isabella Nicoletti ◽  
Roberto Ciccoritti ◽  
Danilo Corradini ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Durum Wheat ◽  
Phenolic Acids ◽  
Total Antioxidant Capacity ◽  
Total Antioxidant

Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables

2012 ◽  
Vol 4 (4) ◽  
pp. 979-987 ◽  
Author(s):  
Umma Khair Salma Khanam ◽  
Shinya Oba ◽  
Emiko Yanase ◽  
Yoshiya Murakami
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Total Antioxidant Capacity ◽  
Leafy Vegetables ◽  
Total Antioxidant

Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids

2015 ◽  
Vol 17 ◽  
pp. 83-92 ◽  
Author(s):  
Daniela Martini ◽  
Maria Grazia D'Egidio ◽  
Isabella Nicoletti ◽  
Danilo Corradini ◽  
Federica Taddei
Keyword(s):  
Antioxidant Capacity ◽  
Durum Wheat ◽  
Phenolic Acids ◽  
Total Antioxidant Capacity ◽  
Total Antioxidant

Trans-resveratrol supplement lowers lipid peroxidation responses of exercise in male Wistar rats

2020 ◽  
pp. 1-6 ◽  
Author(s):  
Masoud Nasiri ◽  
Saja Ahmadizad ◽  
Mehdi Hedayati ◽  
Tayebe Zarekar ◽  
Mehdi Seydyousefi ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Wistar Rats ◽  
Enzymatic Antioxidants ◽  
Acute Response ◽  
Total Antioxidant ◽  
Male Wistar Rats ◽  
Exercise Induced ◽  
And Control

Abstract. Physical exercise increases free radicals production; antioxidant supplementation may improve the muscle fiber’s ability to scavenge ROS and protect muscles against exercise-induced oxidative damage. This study was designed to examine the effects of all-trans resveratrol supplementation as an antioxidant to mediate anti-oxidation and lipid per-oxidation responses to exercise in male Wistar rats. Sixty-four male Wistar rats were randomly divided into four equal number (n = 16) including training + supplement (TS), training (T), supplement (S) and control (C) group. The rats in TS and S groups received a dose of 10 mg/kg resveratrol per day via gavage. The training groups ran on a rodent treadmill 5 times per week at the speed of 10 m/min for 10 min; the speed gradually increased to 30 m/min for 60 minutes at the end of 12th week. The acute phase of exercise protocol included a speed of 25 m/min set to an inclination of 10° to the exhaustion point. Superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT) activity, non-enzymatic antioxidants bilirubin, uric acid, lipid peroxidation levels (MDA) and the total antioxidant capacity (TAC) were measured after the exercise termination. The data were analyzed by using one-way ANOVA. The result showed that endurance training caused a significant increase in MDA level [4.5 ± 0.75 (C group) vs. 5.9 ± 0.41 nmol/l (T group)] whereas it decreased the total antioxidant capacity [8.5 ± 1.35 (C group) vs. 7.1 ± 0.55 mmol/l (T group)] (p = 0.001). In addition, GPx and CAT decreased but not significantly (p > 0.05). The training and t-resveratrol supplementation had no significant effect on the acute response of all variables except MDA [4.3 ± 1.4 (C group) vs. 4.0 ± 0.90 nmol/l (TS group)] (p = 0.001) and TAC [8.5 ± 0.90 (C group) vs. 6.6 ± 0.80 mmol/l (TS group)] (p = 0.004). It was concluded that resveratrol supplementation may prevent exercise-induced oxidative stress by preventing lipid peroxidation.

Summer Day/Night Gender Differences in Serum Total Antioxidant Capacity as a Methodological Pitfall in Human Antioxidant Research

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Armando L. Morera-Fumero ◽  
Pedro Abreu-Gonzalez ◽  
Lourdes Fernandez- Lopez ◽  
Estefanía Díaz-Mesa ◽  
Maria del Rosario Cejas-Mendez
Keyword(s):  
Gender Differences ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Antioxidant

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

Evaluation of Salivary Antioxidants and Oxidative Stress Markers in Male Smokers

2019 ◽  
Vol 22 (7) ◽  
pp. 496-501
Author(s):  
Fatemeh Ahmadi-Motamayel ◽  
Parisa Falsafi ◽  
Hamidreza Abolsamadi ◽  
Mohammad T. Goodarzi ◽  
Jalal Poorolajal
Keyword(s):  
Oxidative Stress ◽  
Uric Acid ◽  
Free Radicals ◽  
Antioxidant Capacity ◽  
Cigarette Smoke ◽  
Total Antioxidant Capacity ◽  
The Body ◽  
Total Antioxidant ◽  
The Mean ◽  
And Oxidative Stress

Background: Cigarette smoke free radicals can cause cellular damage and different diseases. All the body fluids have antioxidants which protect against free radicals. Objective: The aim of this study was to evaluate salivary total antioxidant capacity and peroxidase, uric acid and malondialdehyde levels in smokers and a nonsmoking control group. Methods: Unstimulated saliva was collected from 510 males. A total of 259 subjects were current smokers and 251 were non-smokers. The levels of salivary total antioxidant capacity, uric acid, peroxidase and malondialdehyde were measured using standard procedures. Data were analyzed with t test and ANOVA. Results: The smokers were younger and dental hygiene index was higher than healthy nonsmoking controls. The mean total antioxidant capacity in smokers and nonsmokers was 0.13±0.07 and 0.21±011, respectively (P=0.001). Smokers had significantly lower peroxidase and uric acid levels than healthy controls. In addition, the mean malondialdehyde levels in the smokers and nonsmokers were 4.55 ±2.61 and 2.79 ±2.21, respectively (P=0.001). Conclusion: Cigarette smoke produces free radical and oxidative stress, causing many side effects. Salivary antioxidant levels decreased and malondialdehyde levels increased in smokers, indicating the high oxidative stress among smokers compared to nonsmokers. Cigarette smoke had deleterious effects on main salivary antioxidants levels.

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