scholarly journals Herbal Additives Substantially Modify Antioxidant Properties and Tocopherol Content of Cold-Pressed Oils

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 781
Author(s):  
Kamila Laskoś ◽  
Elżbieta Pisulewska ◽  
Piotr Waligórski ◽  
Franciszek Janowiak ◽  
Anna Janeczko ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oilseed Rape ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Evening Primrose ◽  
Base Oils ◽  
Tocopherol Level ◽  
Starting Point ◽  
Oil Cakes ◽  
Cold Pressed

The aim of the study was to examine combinations of base oils and herbal additives with a view to obtaining macerates with improved health benefits. Base oils were cold-pressed from the seeds of black cumin, borage, evening primrose, safflower, walnut, common hazel, and oilseed rape, as well as the flesh of sea-buckthorn fruits. They were then supplemented with herbs, including basil, thyme, and sage, in order to create macerates. Total antioxidant activity and tocopherol level were analyzed in oils, macerates, and oil cakes. Additionally, chemical properties of oil cakes—such as the level of fibre, vitamin C, β-carotene, and lutein—were also examined. Supplementation with herbs caused diversified effects on antioxidant activity and tocopherol level in macerates depending on the base oil, herb, and supplementation method. The obtained results indicate that tocopherol level does not play a decisive role in determining the antioxidant properties of oils, macerates, and oil cakes, suggesting significant involvement of other antioxidants. Among the tested macerates, the most promising one seems to be oilseed rape oil enriched with sage or basil to maximize its health benefits. The study can serve as a starting point for the development and implementation of functional macerates and oil cakes in healthy nutrition.

Proteinase inhibition and antioxidant activity of selected forage crops

Biologia ◽  
2011 ◽  
Vol 66 (1) ◽  
Author(s):  
Tibor Maliar ◽  
Jarmila Drobná ◽  
Ján Kraic ◽  
Mária Maliarová ◽  
Jana Jurovatá
Keyword(s):  
Antioxidant Activity ◽  
Trifolium Pratense ◽  
Therapeutic Potential ◽  
Antioxidant Activities ◽  
Local Population ◽  
Antioxidant Properties ◽  
Inhibition Activity ◽  
Forage Crops ◽  
Starting Point ◽  
Proteinase Inhibition

AbstractThe hypothesis of the possible therapeutic potential of selected species of forage crops is discussed. Extracts from genotypes of Anthyllis sp., Astragalus sp., Coronilla sp., Lotus sp., Medicago sp., Melilotus sp., Onobrychis sp. and Trifolium sp. were prepared and tested for proteinase inhibition and antioxidant activities. We found that Trifolium pratense accession POLKIE99-3 expressed the highest relative trypsin inhibition activity (80.0%) compared to standards. The highest thrombin inhibition activity (81.4%) was detected in the Medicago sativa old cultivar Hodoninka, whereas the highest relative urokinase inhibition activity (62.5%) was expressed by the local population Nitranka. Relatively high antioxidant properties of Trifolium sp. accessions, Trifolium pratense genetic resources SVKZAH98-40, were of interest. Results of this study confirmed that there are significant differences in proteinase inhibition and antioxidant activity among important selected agricultural crops. The present paper may also be the starting point of the research aimed for development of new functional food and nutraceuticals, and/or of the research focused on new secondary metabolites with potential as bioactive compounds.

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.

scholarly journals PLA-Based Materials Containing Bio-Plasticizers and Chitosan Modified with Rosehip Seed Oil for Ecological Packaging

Polymers ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 1610
Author(s):  
Raluca Nicoleta Darie-Niță ◽  
Maria Râpă ◽  
Morten Sivertsvik ◽  
Jan Thomas Rosnes ◽  
Elisabeta Elena Popa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Packaging ◽  
Seed Oil ◽  
Antioxidant Properties ◽  
Point Of View ◽  
Melt Mixing ◽  
Melt Compounding ◽  
Antioxidant Characteristics ◽  
Antimicrobial And Antioxidant Activity ◽  
Cold Pressed

Several recipes based on PLA, bio-plasticizers, and active agents such as vitamin E and cold-pressed rosehip seed oil encapsulated into chitosan by the emulsion method named here as chitosan modified (CS-M) were elaborated by melt compounding for food packaging applications. Resulted biocomposites have been investigated from the point of view of physical-mechanical, thermal, barrier, antimicrobial, and antioxidant properties to select the formulations with the optimum features to produce food trays and films for packaging applications. The obtained results showed that the elaborated formulations exhibit tensile strength and flexibility dependent on their composition being either rigid or flexible, as well as antimicrobial and antioxidant activity, which will potentially lead to prolonged use for food packaging. The recipe with PLA matrix and 40:60 Lapol®108 as masterbarch/polyethylene glycol (MB/PEG) bio-plasticizers ratio was distinguished by an improvement of over 100 times in terms of flexibility compared with neat PLA, while the highest antioxidant activity (36.27%) was recorded for the sample containing a CS-M and MB/PEG ratio of 60:40. An enhancement of ~50% for the water vapor barrier was recorded for PLA/CS-M_100:0 material. By modulating the MB and PEG bio-plasticizers ratio, the design of new eco-friendly food packaging materials with antimicrobial/antioxidant characteristics by using the existing technologies for processing synthetic polymers (melt mixing, compounding, pressing, thermoforming) has been successfully realized.

Formulation of Cold Pressed-Coconut Oil Dry Emulsion

2014 ◽  
Vol 1060 ◽  
pp. 91-94
Author(s):  
Parichat Chomto ◽  
Gaysorn Chansiri ◽  
Khaw-on Tepsukon ◽  
Pawitra Yodwandee ◽  
Porntipa Laovanichkul ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Oil Emulsion ◽  
Oil In Water ◽  
Percentage Yield ◽  
Dry Emulsion ◽  
Cold Pressed ◽  
Different Sources

Development of stable dry emulsion capable to self- reform into emulsion by reconstitution in water is presented. The major compositions of oil in water (o/w) emulsion were cold pressed-coconut oil (or virgin coconut oil from four different companies) as oil phase and water as phase containing an emulsifier [hydroxypropylmethylcellulose (HPMC)] and a densifier or solid [tapioca starch (T)]. Dry emulsions were prepared by placing liquid emulsion in condition at 60 °C. The percentage yield of dry emulsion was between 59-62%. After sieving, the most flowability data of dry emulsion granules were passable as a result of some oily parts appeared in particles. The moisture contents in dry emulsion granule were relatively low. The antioxidant activity of oil, primary emulsion (PE) and reconstitute emulsion (RE) were also investigated with Trolox as standard. It was found that the order of antioxidant activity of coconut oil as decrease as following: oil, emulsion and reconstitute emulsion respectively. After 2 freeze-thaw cycles, all reconstituted emulsions were shown to be unstable. The four different brands of virgin coconut oil showed no significant different physical and antioxidant properties of PE and RE. Thus, the process of making a virgin coconut oil dry emulsion might not be affected by any different sources of virgin coconut oil.

scholarly journals Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger

2020 ◽  
Vol 4 (2) ◽  
pp. 181-188
Author(s):  
Neni Trimedona ◽  
Rahzarni Rahzarni ◽  
Syuryani Syahrul ◽  
Yenni Muchrida ◽  
Irwan Roza
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Drying Methods ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Polyphenol Compounds ◽  
Oven Drying ◽  
Dragon Fruit

The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prepared with hot oven drying methods, where’s the fresh peel of red dragon fruit and ginger were cut to be small pieces and dried at 60oC, and ground into tea powder then mixed as treatments. Results showed that the addition of ginger has no significant effect on phenolic content, and betacyanin content decreased by the addition of ginger. The phenolic content of herbal tea (0% ginger) and the highest addition of ginger (12%) were 3.39±1.19 mg GAE/g and 3.59±1.43 mg GAE/g respectively. The betacyanin content were 124.63±1.61 mg/100 g (0% ginger) and 104.01±2.99 mg/100g (12% ginger). As the amount of ginger added increased, the percentage of inhibition of herbal tea decreased from 66.23%±2.67 to 61.19%±2.45%.

scholarly journals Characteristics and antioxidant properties of cold pressed high oleic and linoleic oils from Mexican safflower varieties

2019 ◽  
pp. 679
Author(s):  
Athziri Longoria-Sanchez ◽  
Maribel Valdez Morales ◽  
B. Dave Oomah ◽  
Xochilt M. Ochoa-Espinoza ◽  
Andrés M. Góngora-Gómez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Antioxidant Activities ◽  
Fatty Acid Content ◽  
Antioxidant Properties ◽  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Strongly Correlated ◽  
High Oleic ◽  
Cold Pressed

Six cold press oil extracted from high oleic and linoleic Mexican safflower varieties resistant/tolerant to Ramularia carthami were evaluated for their composition, physicochemical characteristics and antioxidant activity. High oleic varieties were rich in oleic (65-78%), linoleic (9-15%), palmitic (2-5%) and stearic (3-5%) acids, whereas high linoleic oils contained 76-79% linoleic, 6-9% oleic, palmitic 6-10% and 3-5% stearic acids. Calculated oxidative stability was highly associated with monounsaturated fatty acid content. High linoleate safflower oils had significantly (p < 0.05) higher b*, ∆E, absorbance (K232 and K272), conjugated diene, triene, peroxide and totox values, total phenolics and ORAC antioxidant activity than high oleate oils. Oil characteristics were strongly correlated with their fatty acid profile, particularly the monounsaturated/polyunsaturated ratio. Total phenolic content was moderately associated with the antioxidant activities of safflower oils (r = 0.714 and 0.540, p < 0.001 for DPPH and ORAC, respectively).

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Evaluation of diuretic and antioxidant properties in aqueous bark and fruit extracts of pine

2020 ◽  
Vol 17 ◽  
Author(s):  
Hadi Shariati ◽  
Mohammad Hassanpour ◽  
Gholamreza Sharifzadeh ◽  
Asghar Zarban ◽  
Saeed Samarghandian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Pine Bark ◽  
Male Rats ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Aqueous Extracts ◽  
Antioxidant Power ◽  
Dose Dependent

Objective: The present study has been carried out to evaluate the diuretic and antioxidant properties of pine herb in an animal model. Materials and Methods: 45 adult male rats were randomly divided into nine groups including: groups I (the negative control), groups II (positive control, furosemide 10 mg/kg), groups III to VIII (treatment groups received 100, 200, 400 mg/kg of the aqueous extracts of bark and fruit) and group IX received the combination of aqueous extract of bark (100 mg/kg) and the fruit (100 mg/kg). The urine output, glomerular filtration rate (GFR), electrolytes, urea, and creatinine levels were evaluated . Furthermore, the phenolic content and antioxidant activity of both extracts were also assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu methods. Results: The aqueous extracts of the pine bark and fruit increased the urinary output in a dose-dependent manner. The combination of the two extracts compared to the other extracts alone significantly increased the serum potassium level. This study also showed each extract increase creatinine clearance in a dose-dependent manner (p<0.01 and p<0.05). The increase of GFR in the combination group was not significant. The current data showed a significant increase in the total phenolic content in pine bark extract in compared with the fruit extract. Conclusion: The pine bark and fruit can be useful in the prevention and treatment of kidney stones due to the high antioxidant activity.

Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir

2019 ◽  
Vol 15 (4) ◽  
pp. 437-441 ◽  
Author(s):  
Vasiliki Lagouri ◽  
Georgia Dimitreli ◽  
Aikatarini Kouvatsi
Keyword(s):  
Antioxidant Activity ◽  
Dairy Products ◽  
Storage Time ◽  
Storage Stability ◽  
Flow Behavior ◽  
Antioxidant Properties ◽  
Flow Behavior Index ◽  
Ph Values ◽  
Dpph Activity ◽  
Behavior Index

Background: Oxidation reactions are known to shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir. Methods: The Pomegranate Juice (PGJ) and Peel Extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and Ferric Reducing Antioxidant Power Activity (FRAP). Spectrophotometric and instrumental methods were used to determine the Total Phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28 days. Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir results in a decrease in pH values while the pH of kefir samples increased during storage at 4°C for 28 days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples. Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserved its properties during the total storage time of 28 days at 4°C.

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