Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil

The aim of the study was to assess the antioxidant effect of concentrated oil macerate of sage (M) as a “green extract” in inhibiting the oxidation of Fish Oil (FO). In the homogenization-assisted maceration process, FO was used as a solvent for the sage active substances to produce M, which was then added to FO (25% w/w) and evaluated for its effect by monitoring the level of oxidation during refrigerated and room temperature storage. The macerate also examined polyphenols, plant pigments, DPPH antioxidant potential, oxidation level and sensory quality. It was shown that the maceration process made it possible to obtain aromatized M, containing polyphenols (carnosic acid, carnosol) and pigments, but with an increased level of peroxides, free fatty acids, compared to the control oil. M showed antioxidant properties and inhibited FO oxidation. It showed the best efficiency in FO during refrigerated storage, in the third month it reduced the level of peroxides by about 9 times, compared to the control. M retains unchanged quality at refrigerated temperature for up to 3 months. Sage macerates are „green extracts” that can be used as effective natural antioxidant additives, following preparation improvements to reduce the amount of peroxide formed.

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Salvia Officinalis L.: Composition and Antioxidant-related Activities of a Crude Extract and Selected Sub-fractions

Natural Product Communications ◽

10.1177/1934578x1000500921 ◽

2010 ◽

Vol 5 (9) ◽

pp. 1934578X1000500 ◽

Cited By ~ 9

Author(s):

Müberra Koşar ◽

H.J. Damien Dorman ◽

K. Hüsnü Can Başer ◽

Raimo Hiltunen

Keyword(s):

Crude Extract ◽

High Performance ◽

Spectral Characteristics ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Carnosic Acid ◽

Total Phenol Content ◽

Photodiode Array Detection ◽

Commercial Preparation ◽

Salvia Officinalis L

The composition and antioxidant properties of a methanol: acetic acid (99:1, v/v) soluble crude extract isolated from S. officinalis L. leaves through maceration and selected fractions isolated thereof are presented in this study. The total phenol content was estimated as gallic acid equivalents, whilst qualitative-quantitative phenolic content was determined using high performance liquid chromatography with photodiode array detection. Antioxidant evaluation consisted of ferric reductive capacity and 1,1-diphenyl-2-picrylhydrazyl and hydroxyl free radical scavenging determinations. The crude extract contained hydroxybenzoic acids, hydroxycinnamic acids, flavonoids and diterpenoids, whilst caffeic acid, carnosic acid, luteolin, luteolin-7- O-glucoside and rosmarinic acid were identified from their chromatographic and spectral characteristics and quantified from their respective calibration curves. The crude extract and sub-fractions demonstrated varying degrees of efficacy in the antioxidant-related assays used, except the n-hexane fraction, which was unable to reduce iron(III) at reasonable concentrations. Although the positive controls, ascorbic acid, BHA and BHT, were more potent than the S. officinalis samples, two fractions were significantly ( p < 0.05) more potent iron(III) reducing agents than pycnogenol, a proanthocyanidin-rich commercial preparation.

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Effect of Room Temperature Storage on the Physicochemical and Antioxidant Properties of Oven Dried Young Tamarind Leaves (Tamarindus Indica) Chutney Powder

Indian Journal of Science and Technology ◽

10.17485/ijst/2016/v9i48/91997 ◽

2016 ◽

Vol 9 (48) ◽

Author(s):

Murugan Yogeswari ◽

Badlishah Sham Baharin ◽

Palanivel Ganesan

Keyword(s):

Room Temperature ◽

Antioxidant Properties ◽

Tamarindus Indica ◽

Room Temperature Storage ◽

Temperature Storage

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Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

Sugar Industry ◽

10.36961/si11177 ◽

2011 ◽

pp. 151-157 ◽

Cited By ~ 2

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.

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Accelerated Aging of Deacidified and Untreated Book Paper in 1967 Compared with 52 Years of Natural Aging

Restaurator International Journal for the Preservation of Library and Archival Material ◽

10.1515/res-2020-0006 ◽

2020 ◽

Vol 41 (3) ◽

pp. 131-152

Author(s):

Tali H. Horst ◽

Richard D. Smith ◽

Antje Potthast ◽

Martin A. Hubbe

Keyword(s):

Room Temperature ◽

Accelerated Aging ◽

Natural Aging ◽

Scanning Electron Micrographs ◽

Surface Ph ◽

Room Temperature Storage ◽

Folding Endurance ◽

Endurance Tests ◽

Breaking Length ◽

Temperature Storage

AbstractThree copies of a book that had been optionally deacidified using two different procedures in 1967, and then subjected to accelerated aging, were tested again after 52 years of natural aging. Matched copies of the book Cooking the Greek Way, which had been printed in Czechoslovakia on acidic paper, were evaluated. Nonaqueous treatment of two of the copies with magnesium methoxide dissolved in chlorofluorocarbon solvent had been found in 1967 to have decreased the susceptibility to embrittlement, as evidenced by the results of the accelerated aging, followed by folding endurance tests. Retesting of the same books in 2019, after 52 years of room temperature storage, showed that the deacidification treatments had achieved the following benefits in comparison to the untreated book: (a) higher brightness; (b) higher folding endurance; (c) tensile breaking length higher in the cross-direction of the paper; (d) substantial alkaline reserve content, (e) an alkaline surface pH in the range 7.1–7.4, and (f) higher molecular mass of the cellulose. Remarkably, some of the folding endurance results matched those of unaged samples evaluated in 1967. Scanning electron micrographs showed no differences between the treated and untreated books.

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The Effect Of Storage On Platelet Morpholog

10.1055/s-0038-1653241 ◽

1981 ◽

Author(s):

A Sturk ◽

L M Burt ◽

T Hakvoort ◽

J W ten cate ◽

N Crawford

Keyword(s):

Electron Microscopy ◽

Membrane Structure ◽

Room Temperature ◽

Surface Membrane ◽

Platelet Concentrates ◽

Room Temperature Storage ◽

Short Survival ◽

Transmission Electron ◽

Temperature Storage ◽

Morphological Correlation

Platelet concentrates were stored for one, two or three days at 4°C (unagitated) or room temperature (unagitated and linearly agitated). The morphology of platelets in platelet concentrates, directly after twice washing at room temperature and after 60 min incubation of the washed platelets at 37°C was investigated by both scanning and transmission electron microscopy.Platelets in the freshly prepared concentrates are slightly activated, i.e. show some pseudopod formation. At 4°C platelets rapidly loose their discoid shape. After three days their surface membrane shows extensive folding, they are slightly vacuolated and have lost most of their granules. Incubation of these cold-stored platelets at 37°C does not induce reversal to the discoid shape.Room temperature storage results in reversal of the slight initial platelet activation. After three days unagitated platelets are slightly more vacuolated than platelets stored with agitation. Room temperature storage usually results in remarkably well preserved, discoid platelets. Occasionally however, agitated platelet concentrates contain a high proportion of odd shaped cells. As platelets stored at 4°C did not became discoid after incubation at 37°, the altered membrane structure could provide an explanation for their short survival upon transfusion. Our results also provide a morphological correlation with the slightly better recovery and survival of platelets stored agitated vs.- non-agitated platelets at room temperature.

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Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake

Foods ◽

10.3390/foods8110544 ◽

2019 ◽

Vol 8 (11) ◽

pp. 544 ◽

Cited By ~ 12

Author(s):

Łukasz Łopusiewicz ◽

Emilia Drozłowska ◽

Paulina Siedlecka ◽

Monika Mężyńska ◽

Artur Bartkowiak ◽

...

Keyword(s):

Antioxidant Activity ◽

Reducing Sugars ◽

Microbial Population ◽

Antioxidant Properties ◽

Flaxseed Oil ◽

Refrigerated Storage ◽

Minimum Level ◽

Fermented Beverage ◽

Kefir Grains ◽

Potential Substrate

Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel kefir-like fermented beverage. Three variants containing 5%, 10%, and 15% (w/w) of FOC were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, acidity, levels of proteins, polyphenolics, flavonoids, ascorbic acid, and reducing sugars were estimated. Additionally, viscosity, firmness, color, and antioxidant properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the FOC without any supplementation. During refrigerated storage, the viability of the microorganisms were over the recommended minimum level for kefir products. As a result of fermentation, the beverages showed excellent antioxidant activity. Because of the functional characteristics conferred to the FOC beverages, the use of kefir grains showed adequate potential for the industrial application. Therefore, this beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.

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Evaluation of Antioxidative Mechanisms In Vitro and Triterpenes Composition of Extracts from Silver Birch (Betula pendula Roth) and Black Birch (Betula obscura Kotula) Barks by FT-IR and HPLC-PDA

Molecules ◽

10.3390/molecules26154633 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4633

Author(s):

Aleksandra Ostapiuk ◽

Łukasz Kurach ◽

Maciej Strzemski ◽

Jacek Kurzepa ◽

Anna Hordyjewska

Keyword(s):

Chemical Composition ◽

Betula Pendula ◽

Antioxidant Properties ◽

Silver Birch ◽

Biologically Active Substances ◽

Biologically Active ◽

Outer Bark ◽

Betula Pendula Roth ◽

Production Of Hydrogen ◽

Active Substances

Silver birch, Betula pendula Roth, is one of the most common trees in Europe. Due to its content of many biologically active substances, it has long been used in medicine and cosmetics, unlike the rare black birch, Betula obscura Kotula. The aim of the study was therefore to compare the antioxidant properties of extracts from the inner and outer bark layers of both birch trees towards the L929 line treated with acetaldehyde. Based on the lactate dehydrogenase test and the MTT test, 10 and 25% concentrations of extracts were selected for the antioxidant evaluation. All extracts at tested concentrations reduced the production of hydrogen peroxide, superoxide anion radical, and 25% extract decreased malonic aldehyde formation in acetaldehyde-treated cells. The chemical composition of bark extracts was accessed by IR and HPLC-PDA methods and surprisingly, revealed a high content of betulin and lupeol in the inner bark extract of B. obscura. Furthermore, IR analysis revealed differences in the chemical composition of the outer bark between black and silver birch extracts, indicating that black birch may be a valuable source of numerous biologically active substances. Further experiments are required to evaluate their potential against neuroinflammation, cancer, viral infections, as well as their usefulness in cosmetology.

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The effects of nanoscale geometry and spillover on room temperature storage of hydrogen on silica nanosprings

Journal of Physics D Applied Physics ◽

10.1088/0022-3727/46/50/505307 ◽

2013 ◽

Vol 46 (50) ◽

pp. 505307 ◽

Cited By ~ 4

Author(s):

Giancarlo Corti ◽

Yingqian Zhan ◽

Lidong Wang ◽

Brian Hare ◽

Timothy Cantrell ◽

...

Keyword(s):

Room Temperature ◽

Room Temperature Storage ◽

Silica Nanosprings ◽

Temperature Storage

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Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

Journal of Food Quality ◽

10.1155/2017/6963904 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7

Author(s):

Aleksandra Wilczyńska ◽

Joanna Newerli-Guz ◽

Piotr Szweda

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Food Industry ◽

Sensory Quality ◽

Total Phenolics ◽

Antioxidant Properties ◽

Positive Health ◽

Functional Product ◽

Phenolics Content ◽

Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

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