scholarly journals Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 147 ◽  
Author(s):  
Mayra A. Mendez-Encinas ◽  
Elizabeth Carvajal-Millan ◽  
Jesús Ortega-García ◽  
Lubitza B. Santiago-Gómez ◽  
Yubia De Anda-Flores ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Ultrasonic Treatment ◽  
Potential Application ◽  
Average Molecular Weight ◽  
Natural Antioxidant ◽  
Attractive Alternative ◽  
Dpph Method

Arabinoxylans (AX) are polysaccharides with antioxidant activity and emulsifying properties, which make them an attractive alternative for its potential application as a natural antioxidant in oils. Therefore, this work aimed to investigate the effect of ultrasonic treatment of AX on their antioxidant capacity and its ability to improve the oxidative stability of soybean oil. For this purpose, AX were exposed to ultrasonic treatment at 25% (100 W, AX-1) and 50% (200 W, AX-2) power and an operating frequency of 20 KHz during 15 min, and their macromolecular properties (weight average molecular weight (Mw), polydispersity index and intrinsic viscosity) were evaluated. The antioxidant capacity of AX was determined by the DPPH assay and Rancimat test. Results showed that ultrasonic treatment did not affect the molecular identity of the polysaccharide but modified its Mw distribution. AX-1 showed the highest antioxidant activity (75% inhibition) at 533 µg/mL by the DPPH method compared to AX and AX-2. AX at 0.25% (w/v) and AX-1 at 0.01% (w/v) exerted the highest protective effects on oxidative stability of soybean oil with induction periods of 7.69 and 5.54 h, respectively. The results indicate that AX could be a good alternative for the potential application as a natural antioxidant in oils.

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

scholarly journals Improvement of the Oxidative Stability of Sesame Oil Using Spirulina as a Natural Antioxidant

2018 ◽  
Author(s):  
Shima Omidi ◽  
Hamid Sarhadi ◽  
Fatemeh Shahdadi
Keyword(s):  
Oxidative Stability ◽  
Antiradical Activity ◽  
Methanol Extract ◽  
Antioxidant Properties ◽  
Sesame Oil ◽  
Butylated Hydroxytoluene ◽  
Natural Antioxidant ◽  
Synthetic Antioxidants ◽  
Methanol Extracts ◽  
Dpph Method

Background: Nowadays, natural antioxidants are used to replace synthetic antioxidants for delaying or preventing the oxidation of edible oils. In this study, phenolic compounds and antioxidant properties of methanol extracts of Spirulina microalgae (Arthrospira platensis) were measured. Methods: Phenolic content was measured by Folin–Ciocalteau method and antioxidant activity was measured by the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method. Also, spirulina microalgae as natural antioxidant, was added to sesame oil for improving its oxidative stability. The effects of methanol extract of these microalgae in four concentrations (0, 500, 1000 and 2000 ppm) and synthetic antioxidants of butylated hydroxyl anyzole (BHA) and butylated hydroxytoluene (BHT) in two levels (100 and 200 ppm) in retarding the sesame oil oxidation were examined. Results: The results showed that spirulina extract had 50.54 mg gallic acid/g samples total phenols and antiradical activity (84.38%). By increasing the concentration of the extracts, the oxidation process decreased. Methanol extract at 1000 ppm concentration had the highest antiradical activity than other concentrations and its antiradical activity was alike the synthesis antioxidant of BHA. By Increasing of storage period, peroxide values in 500 and 1000 ppm of spirulina extracts first increased then decreased and in other treatment increased. During storage time thiobarbituric acid index increased. However, this increase was higher in control treatment than others. Conclusion: According to the stated content, it can be said that methanol extracts of spirulina have appropriate antioxidant properties and spirulina can be used as a natural antioxidant to improve the oxidative stability of sesame oil.

scholarly journals Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours

2018 ◽  
Vol 17 (1) ◽  
pp. 74-85 ◽  
Author(s):  
Yemina Karen Diaz-Valencia ◽  
Juan José Alca ◽  
Maria Antonia Calori-Domingues ◽  
Sonia Jackeline Zanabria-Galvez ◽  
Sandra Helena Da Cruz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fibre ◽  
Phenolic Content ◽  
Starch Content ◽  
Chenopodium Quinoa ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Dpph Method

Abstract Quinoa (Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal has increased. In this work, six quinoa samples were studied: three from Peru, one from Brazil and two commercial samples. The samples were physically and physicochemically characterized, including macro- and micronutrient analysis, phenolic compounds content and antioxidant activity. Black, red and white samples showed as main difference the size, weight, ashes and dietary fibre content. Black samples were the smallest and lightest and had the lowest starch content but presented the highest levels of ashes and dietary fibre. The protein content (16.9 %) in the white Brazilian variety was higher than the others. Red and black samples had the highest levels of most minerals analysed. The antioxidant capacity measured by the DPPH method was higher for black and red samples in comparison with the white ones. However, the white Brazilian variety showed a significantly higher antioxidant capacity measured by the ABTS assay. With regard to the phenolic content, a difference was found between the samples which ranged from 55.5 to 95.5 g GAE 100 g−1. The colour of the grain was found as not related to a higher content of phenolic compounds. Because their compositions are generally similar to light-coloured grains, and in some parameters such as dietary fibre and content of some micronutrients are superior, the grains of dark-coloured quinoa varieties (RPP, BCP) would have to be explored to develop foods that take advantage of this colour diversity.

scholarly journals Antioxidant capacity, oxidative stability of mango (Mangifera indica L) seed oil in 2 varieties and two degrees of maturity

TAYACAJA ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 29-39
Author(s):  
Elza Berta Aguirre Vargas ◽  
María de Fátima Arévalo Oliva ◽  
Magda Isabel Javier Villanueva ◽  
Gilbert Rodriguez-Paucar
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Mangifera Indica ◽  
Nitrogen Atmosphere ◽  
Total Polyphenols ◽  
Dpph Method ◽  
Significant Difference ◽  
Degree Of Maturity

The present work search the influence of the Edward and Kent mango varieties, in degrees of maturity partially ripe and ripe respectively, on the antioxidant capacity and oxidative stability of mango seed oil (Mangifera indica L.), previously extracted by pressing in cold, clarified by centrifugation, and stored in refrigeration under nitrogen atmosphere. The antioxidant capacity is determine by DPPH method, the oxidative stability by the Rancimat test with temperature parameters 130, 140 and 150 °C, and airflow 15 L/h. The results are evaluate by ANOVA (p˂0, 05) finding in the antioxidant capacity and other analyzes made a significant difference with a level of 95% confidence in the variables of variety and degree of maturity. Regarding the influence, the relationship will be determined that in a mature degree of maturity has a higher content of unsaturated fatty acids (oleic), and a lower content of total polyphenols, antioxidant capacity and oxidative stability. Being the oil of the variety Edward in degree of maturity ripe the most stable due to low value of the peroxide index (0,898 meq O2 / kg), acidity (1,1856%), and the higher content of total polyphenols (8,5931 mg GAE /100g) and antioxidant capacity (263,858 umoltrolox /100g), with a lifetime of 12,89 years.

scholarly journals The Relationship between Chlorophyll Content and Antioxidant Activity of Abies alba and Nepeta pannonica Extracts According to Phenophase and Harvesting Area

2019 ◽  
Vol 52 (2) ◽  
pp. 158-165 ◽  
Author(s):  
S. Buhăianu ◽  
Doina Carmen Jităreanu
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Chlorophyll Content ◽  
Abies Alba ◽  
Traditional Use ◽  
Total Chlorophyll Content ◽  
Evolutionary Changes ◽  
Dpph Method ◽  
Optimal Harvest ◽  
The Relationship

Abstract Abies and Nepeta species are well known for their traditional use in traditional medicine from Bukovina, Romania, and other parts from the world. However, too few studies present the connection between phenophase, chlorophyll content and antioxidant activity of extracts obtained from medicinal plants. Phenophases, like stages from vital cycle of plants, involve seasonal and evolutionary changes, including chlorophyll content of the leaves. With these changes, there are also changes in the oxidative activity of the extracts obtained from the studied plants. The chlorophyll was extracted with acetone, being quantitatively measured using the spectrophotometer. Antioxidant activity was determined by the DPPH method. This method is one from the most popular ways to measure the antioxidant capacity of a substance. The studied species are Abies alba and Nepeta pannonica. Plants were harvested from different locations of Bukovina, from areas of Câmpulung Moldovenesc and Cacica localities, Suceava county, Romania. Chosen phenophases were growing and flowering. The DPPH method implies making some extracts with organic solvents from collected plants, in this case being acetone. Using 2,2-diphenyl-1-picrylhydrazil reactive, there was determined the antioxidant capacity of mentioned extracts. There were observed variations of this depending of phenophase and collecting areas, being closely related to total chlorophyll content. The both species have behaved differently and obtained results can be used to determine the optimal harvest moments of these plants.

scholarly journals Potensi Antioksidan Alami pada Ekstrak Kulit Buah Jamblang (Syzigium cumini (L.) Skeels) Menggunakan Metode DPPH (The Potency of Natural Antioxidant in The Rind Extract of Jamblang (Syzigium cumini (L.) Skeels) using DPPH Method)

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Ayu Nirmala Sari ◽  
Kusdianti Kusdianti ◽  
Diky Setya Diningrat
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Free Radicals ◽  
The Body ◽  
Natural Antioxidant ◽  
Negative Effects ◽  
Ic50 Value ◽  
Dpph Method ◽  
Antioxidant Potency

AbstrakStress oksidatif pada tubuh dapat memicu berbagai penyakit. Stress oksidatif ini disebabkan karena radikal bebas berlebih. Tubuh memerlukan antioksidan untuk mengurangi pengaruh radikal bebas dan meredam dampak negatifnya. Penelitian ini bertujuan untuk mengevaluasi daya antioksidan ekstrak kulit buah jamblang (Syzigium cumini (L.) Skeels) dengan menggunakan metode DPPH. Berdasarkan hasil pengujian daya antioksidan ekstrak kulit buah jamblang diketahui bahwa ekstrak kulit buah jamblang memiliki kandungan antioksidan yang tergolong aktivitas sedang dengan nilai IC50 sebesar 169.3. Hasil penelitian ini menunjukkan bahwa kulit buah jamblang berpotensi untuk dikembangkan sebagai sumber antioksidan alami bagi manusia.Kata Kunci : antioksidan, DPPH, ekstraksi, jamblang, radikal bebas, stress oksidatif AbstractOxidative stress can induce many diseases. Oxidative stress is caused by excessive free radicals in the body. The body required antioxidant to decrease and hush the negative effects of free radicals. The aim of this study was to evaluate the antioxidant potency of extract rind of jamblang (Syzigium cumini (L.) Skeels) using DPPH method. The result showed that the jamblang rind extract had moderate antioxidant activity and the IC50 value was 169.3.  Based on this result, jamblang rind was potential to be natural antioxidant for human.Keyword: antioxidant, DPPH, extraction, jamblang, free radicals, oxidative stress

scholarly journals Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil

2019 ◽  
Vol 70 (1) ◽  
pp. 286 ◽  
Author(s):  
M. T. Golmakani ◽  
S. Barani ◽  
N. Alavi ◽  
Z. Tahsiri
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Uv Radiation ◽  
Oxidation Process ◽  
Energy Content ◽  
Oxidation Products ◽  
X Ray ◽  
Accelerated Storage ◽  
Rose Oil

The effects of UV radiation and X-ray on the oxidative stability of soybean oil were investigated. Also, rose oil was incorporated into soybean oil and its antioxidant activity was compared with that of α-tocopherol during accelerated storage. Treating the samples with radiation (UV and X-ray) stimulated the oxidation process in soybean oil in comparison with samples that did not receive radiation. X-rayed samples had significantly higher amounts of oxidation products than UV irradiated samples. The X-ray caused more oxidation in the samples due to its higher energy content. Also, the antioxidant activity of rose oil was comparable with that of α-tocopherol.

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