scholarly journals Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost goveđeg loja

Meso ◽  
2019 ◽  
Vol 21 (1) ◽  
pp. 52-61
Author(s):  
Tihomir Moslavac ◽  
Stela Jokić ◽  
Ana Mrgan ◽  
Štefica Grgić ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Beef Tallow ◽  
Natural Antioxidants ◽  
Alpha Tocopherol ◽  
Rosemary Extract ◽  
Synthetic Antioxidants ◽  
The Stability

Influence of antioxidants on oxidative stability of beef tallow Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract type Oxy’Less CS and type StabilEnhance, sage extract, alpha tocopherol, mixture tocopherol) and synthetic antioxidants (PG, BHA) on the oxidative stability of beef tallow. The oxidative stability of beef tallow, with and without added antioxidant, was evaluated using the sustainability test at 98 oC. The results are expressed as peroxide value (mmol O2/kg) obtained after storing the sample for a certain period of time at the temperature of 98°C. The results showed that applied antioxidants successfully stabilized the beef tallow. Among natural antioxidants, rosemary extract type Oxy'Less CS showed a higher antioxidant activity in beef tallow. In comparison with other tested antioxidants, it achieved greater efficiency in protecting the beef tallow from oxidation. Synthetic antioxidants propyl galate and butylhydroxyanisole successfully increased the stability of beef tallow, whereby propyl galate showed a higher antioxidant activity.

scholarly journals Natural antioxidants in the stability of ray liver oil

2017 ◽  
Vol 47 (1) ◽  
Author(s):  
Gerardo Navarro-García ◽  
Nohemí Gámez-Meza ◽  
Luis Angel Medina-Juárez ◽  
Jesús Ortega-García ◽  
Elizabeth Cota-Quiñones ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Protective Effect ◽  
Caffeic Acid ◽  
Peroxide Value ◽  
Natural Antioxidants ◽  
Rosemary Extract ◽  
Oxidative Rancidity ◽  
Rhinoptera Bonasus ◽  
Accelerated Stability ◽  
The Stability

ABSTRACT: The effect of the addition of natural antioxidants on oxidative stability of ray ( Rhinoptera bonasus) liver oil was evaluated. Different concentrations of rosemary extract, α-tocopherol, and caffeic acid (w/w) were added to the oil. Afterwards, concentration of each antioxidant that gave the highest stability was used in an accelerated stability test (Schaal method). The protective effect was established by the retention in the oil of fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA), and concentration of volatile compounds. The best concentrations were: 2.5% of rosemary extract, 0.5% of α-tocopherol, and 0.06% of caffeic acid. Rosemary extract showed to be the product with the greatest ability to retard oxidation, followed by α-tocopherol, and caffeic acid. A high correlation between the peroxide value and the concentration of the 2-decenal, 1-penten-3-ol, and 2-octenal, was reported, suggesting that this can be used to assess the development of oxidative rancidity in the ray liver oil.

scholarly journals Antioxidant Compounds from Microalgae: A Review

Marine Drugs ◽  
2021 ◽  
Vol 19 (10) ◽  
pp. 549
Author(s):  
Noémie Coulombier ◽  
Thierry Jauffrais ◽  
Nicolas Lebouvier
Keyword(s):  
Antioxidant Activity ◽  
Natural Products ◽  
Mode Of Action ◽  
Natural Antioxidants ◽  
Culture Conditions ◽  
Antioxidant Compounds ◽  
Oxygen Species ◽  
Synthetic Antioxidants ◽  
Metabolic Plasticity ◽  
The Right

The demand for natural products isolated from microalgae has increased over the last decade and has drawn the attention from the food, cosmetic and nutraceutical industries. Among these natural products, the demand for natural antioxidants as an alternative to synthetic antioxidants has increased. In addition, microalgae combine several advantages for the development of biotechnological applications: high biodiversity, photosynthetic yield, growth, productivity and a metabolic plasticity that can be orientated using culture conditions. Regarding the wide diversity of antioxidant compounds and mode of action combined with the diversity of reactive oxygen species (ROS), this review covers a brief presentation of antioxidant molecules with their role and mode of action, to summarize and evaluate common and recent assays used to assess antioxidant activity of microalgae. The aim is to improve our ability to choose the right assay to assess microalgae antioxidant activity regarding the antioxidant molecules studied.

scholarly journals Enhancement of Chemical Stability and Dermal Delivery of Cordyceps militaris Extracts by Nanoemulsion

Nanomaterials ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1565 ◽  
Author(s):  
Pachabadee Marsup ◽  
Kankanit Yeerong ◽  
Waranya Neimkhum ◽  
Jakkapan Sirithunyalug ◽  
Songyot Anuchapreeda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Stability ◽  
Radical Scavenging Activity ◽  
Skin Irritation ◽  
Radical Scavenging ◽  
Water Extract ◽  
Cordyceps Militaris ◽  
Alpha Tocopherol ◽  
Dermal Delivery ◽  
The Stability

This study aimed to develop nanoemulsions for enhancing chemical stability and dermal delivery of Cordyceps militaris extracts. C. militaris was extracted by maceration and infusion. The extracts were investigated for cordycepin, phenolic, and flavonoid content. The antioxidant activity was investigated by in vitro spectrophotometric methods. The irritation profile was investigated by hen’s egg-chorioallantoic membrane test. Nanoemulsions were developed using high-pressure homogenizer. C. militaris extract was incorporated into the nanoemulsion and investigated for safety, release profile, permeation, and skin retention. The results demonstrated that water extract (CW) contained the significantly highest content of cordycepin, phenolics, and flavonoids, which were responsible for antioxidant activity. CW was the most potent antioxidant. CW possessed comparable 2,2′-diphenyl-1-picrylhydrazyl radical scavenging activity and lipid peroxidation inhibition to l-ascorbic acid (96.9 ± 3.1%) and alpha-tocopherol (87.2 ± 1.0%). Consequently, ten mg/mL of CW was incorporated into nanoemulsions composing of sugar squalene, Tween® 85, and deionized water. Nanoemulsion, which had the smallest internal droplet size (157.1 ± 2.6 nm), enhanced the stability of CW, had no cytotoxicity effect and no skin irritation, released the most CW (0.9 ± 0.0% w/w after 24 h), and delivered the highest CW into the skin layer (33.5 ± 0.7% w/w). Therefore, nanoemulsion was suggested for enhancing the stability and dermal delivery of CW.

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

scholarly journals Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

2021 ◽  
Vol 72 (3) ◽  
pp. e424
Author(s):  
K.S.M. Hammad ◽  
N.F.S. Morsy ◽  
E.A. Abd El-Salam
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Ginkgo Biloba ◽  
Room Temperature ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Ginseng Extract ◽  
The Stability

Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

scholarly journals IDENTIFICATION OF SECONDARY METABOLIC AND TEST OF ACTIVITY ETHYL ACETATE FRACTION OF BANGUN¬- BANGUN (Coleus amboinicus Lour.) LEAVES AS ANTIOXIDANT

2020 ◽  
Vol 7 (1) ◽  
pp. 117-122
Author(s):  
Kasta Gurning
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Ethyl Acetate ◽  
Oxidation Process ◽  
Natural Antioxidants ◽  
Ethyl Acetate Fraction ◽  
The Body ◽  
Synthetic Antioxidants ◽  
Dpph Method ◽  
Coleus Amboinicus

Antioxidants have an important role in delaying the oxidation process and preventing the occurrence of degenerative diseases in the body. Antioxidants consist of synthetic and natural; the use of synthetic antioxidants in a relatively long period is hazardous so that the use of natural antioxidants is considered more potential and safe for the body. The process of extracting secondary metabolites from the leaves of bangun-bangun (Coleus amboinicus L.) is carried out by the maceration method with methanol, then partitioned in stages with n-hexane, chloroform, and ethyl acetate. This research intends to identify secondary metabolites and test antioxidant activity from the ethyl acetate fraction with the DPPH method. Phytochemical screening results of ethyl acetate fraction showed the different secondary metabolite groups such as alkaloids, phenolics & polyphenols, flavonoids, coumarin, and triterpenoids. Antioxidant activity (IC50) obtained is 64.97 with a healthy category, so that the potential to be used as a natural antioxidant.

scholarly journals Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

2019 ◽  
Author(s):  
Chathuri Senanayake ◽  
Harshani Algama ◽  
Ruwani Wimalasekara ◽  
W. N. M. T. D. N. Weerakoon ◽  
Nimanthi Jayathilaka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Chemical Stability ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Colony Count ◽  
Synthetic Antioxidants ◽  
Microbial Spoilage ◽  
Phenolic Extracts

<p></p><p>Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11 respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage and addition of CME and SME extend both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180 °C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake. <br></p><br><p></p>

scholarly journals ESSENTIAL OIL AND EXTRACTS FROM THYMUS PRAECOX OPIZ SSP. POLYTRICHUS AS NATURAL ANTIOXIDANTS

2016 ◽  
Vol 1 (13) ◽  
Author(s):  
Nada V. Petrović ◽  
Slobodan S. Petrović ◽  
Dubravka Jovičić ◽  
Marina Francišković
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Functional Food ◽  
Nutritional Supplements ◽  
Natural Antioxidants ◽  
Antioxidant Potential ◽  
Synthetic Antioxidants ◽  
Food Ingredients ◽  
Medicinal Value

Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma offoods. Early cultures also recognized the value of using spices and herbs in preserving foods and fortheir medicinal value. In the present study the essential oil of wild growing Thymus praecox Opiz ssp.polytrichus was isolated by hydrodistillationprocess. Extracts of T. praecox ssp.polytrichuswereprepared by using solvents of varying polarity. Antioxidant potential and ability of essential oil andextractsto neutralize DPPH radicals was investigated. The essential oil showed significantlyhigher antioxidant activity compared with synthetic antioxidants BHA and BHT. This workprovides the basis for the present rapidly increasing interest for the use of natural antioxidants as foodantioxidants, functional food ingredients and/or as nutritional supplements.

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