scholarly journals Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 629 ◽  
Author(s):  
Arantzazu Valdés García ◽  
Nerea Juárez Serrano ◽  
Ana Beltrán Sanahuja ◽  
María Carmen Garrigós
Keyword(s):  
Food Packaging ◽  
Oxygen Permeability ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Skin Extract ◽  
Vapour Permeability ◽  
Hydrophilic Character ◽  
Dpph Radical Scavenging ◽  
Hexanal Content

Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. Although no significant differences were observed for the oxygen permeability of samples, some increase in water absorption and water vapour permeability was observed for active films due to the hydrophilic character of ASE phenolic compounds, suggesting the suitability of this novel packaging for fatty foods conservation. ASE conferred antioxidant properties to PCL films as determined by the DPPH radical scavenging activity. The efficiency of the developed films was evaluated by the real packaging application of fried almonds at different ASE contents (0, 3, 6 wt.%) up to 56 days at 40 °C. The evolution of peroxide and p-anisidine values, hexanal content, fatty acid profile and characteristic spectroscopy bands showed that active films improved fried almonds stability. The results suggested the potential of PCL/ASE films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods.

scholarly journals Gallic Acid and Quercetin as Intelligent and Active Ingredients in Poly(vinyl alcohol) Films for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 1999 ◽  
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Luca Santi ◽  
José Maria Kenny ◽  
Luigi Torre ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Casting Process ◽  
Poly Vinyl Alcohol ◽  
Hydroxyl Groups ◽  
Active Ingredients

Gallic acid (GA) and quercetin (QC) were used as active ingredients in poly(vinyl alcohol) (PVA) film formulations obtained by solvent casting process. The effect of two different percentages (5 and 10 % wt.) on morphological behavior, thermal stability, optical, mechanical, and release properties of PVA were investigated, while migration with food stimulants and antioxidant properties were tested taking into account the final application as food packaging systems. The results showed how different dispersability in PVA water solutions gave different results in term of deformability (mean value of ε PVA/5GA = 280% and ε PVA/5QC = 255%, with 190% for neat PVA), comparable values for antioxidant activity at the high contents (Radical Scavenging Activity, RSA(%) PVA/10GA = 95 and RSA(%) PVA/10QC = 91) and different coloring attitude of the polymeric films. It was proved that GA, even if it represents the best antioxidant ingredient to be used with PVA and can be easily dispersed in water, it gives more rigid films in comparison to QC, that indeed was more efficient in tuning the deformability of the PVA films, due the presence of sole hydroxyl groups carrying agent. The deviation of the film coloring towards greenish tones for GA films and redness for QC films after 7 and within 21 days in the simulated conditions confirmed the possibility of using easy processable PVA films as active and intelligent films in food packaging.

scholarly journals In Vitro Antidiabetic Effects and Antioxidant Potential ofCassia nemophilaPods

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Gauhar Rehman ◽  
Muhammad Hamayun ◽  
Amjad Iqbal ◽  
Saif Ul Islam ◽  
Saba Arshad ◽  
...  
Keyword(s):  
Glucose Uptake ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Yeast Cells ◽  
In Vitro Assays ◽  
Dpph Radical ◽  
Dpph Radical Scavenging

The antidiabetic and antioxidant potential of ethanolic extract ofCassia nemophilapod (EECNP) was evaluated by three in vitro assays, including yeast glucose uptake assay, glucose adsorption assay, and DPPH radical scavenging activity. The result revealed that the extracts have enhanced the uptake of glucose through the plasma membrane of yeast cells. A linear increase in glucose uptake by yeast cells was noticed with gradual increase in the concentration of the test samples. Moreover, the adsorption capacity of the EECNP was directly proportional to the molar concentration of glucose. Also, the DPPH radical scavenging capacity of the extract was increased to a maximum value of 43.3% at 80 μg/ml, which was then decreased to 41.9% at 100 μg/ml. From the results, it was concluded that EECNP possess good antidiabetic and antioxidant properties as shown by in vitro assays.

scholarly journals Comparison of Depolymerization of Chitosan into Chitooligosaccharides from the Shrimp Shell Waste of Parapeneopsis Stylifera by Non-Specific Enzymes

2021 ◽  
Author(s):  
V. Renuka ◽  
Chandragiri Nagaraja Rao Ravishankar ◽  
Elavarasan Krishnamoorthy ◽  
Abubacker Aliyamveetil Zynudheen
Keyword(s):  
Thermal Behavior ◽  
Antioxidant Activities ◽  
Proteolytic Enzymes ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Structural Difference ◽  
Dpph Radical ◽  
Dpph Radical Scavenging

Abstract Two different non-specific proteolytic enzymes (papain and pepsin) and two carbohydrase enzymes (α-amylase and β-amylase) were used for the depolymerization of chitosan to produce chitooligosaccharides (COS). The COS produced using papain, pepsin, α-amylase and β-amylase were characterized for physico-chemical, structural, thermal and antioxidant activities. Chitooligosaccharides produced using pepsin enzyme had higher solubility compared to other three COS. Structural variation of chitosan and their oligosaccharides were studied by FTIR analysis and it revealed the existence of various structural difference among the oligosaccharides and chitosan. Thermal behavior of chitosan and oligosaccharides were examined using DSC analysis, and it exhibits difference in the glass transition temperature among the four oligosaccharides and native chitosan. Anti-oxidant analysis such as DPPH radical scavenging activity and reducing power revealed the antioxidant ability of chitooligosaccharides. Among the four COS, pepsin-COS had the highest DPPH radical scavenging and reducing power activity. According to the patterns of molecular weight reduction, antioxidant properties, thermal behavior properties, four enzymes α- amylase, β-amylase, pepsin and papain found suitable for hydrolyzing chitosan into chitooligosaccharide. As it is superior to chitosan, chitooligosaccharide can be utilized in food industry as bio-preservatives to enhance the quality, safety and shelf life of the products.

scholarly journals Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 38
Author(s):  
Olga Kaltsa ◽  
Aggeliki Alibade ◽  
Georgia Batra ◽  
Eleni Bozinou ◽  
Dimitris P. Makris ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Moringa Oleifera ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Deep Eutectic Solvent ◽  
Coconut Oil ◽  
Color Properties ◽  
Butter Substitute ◽  
Dpph Radical Scavenging

The aim of the present study was to evaluate the physical and antioxidant properties of microemulsions containing Moringa oleifera leaf extract (MLE) produced by the means of a deep eutectic solvent. Selected microemulsions containing MLE were incorporated in chocolate products to enrich them. Their color properties including CIE L*, a*, b* parameters and whitening index (WI) along with DPPH radical scavenging activity were assessed during a period of 8 months. The antioxidant activity of microemulsions depended on the oil phase used, while it was unaffected by the concentration of MLE. Samples prepared with soybean oil as oil phase containing MLE presented the highest radical inhibition percentage (I% = 26.8–27.8%). Coconut microemulsions were finally incorporated at 2 and 4% w/w concentration into chocolate products, as coconut oil is a known cocoa butter substitute. Although the incorporation of MLE microemulsions did not affect the color properties of most of the chocolates, enriched products did not exhibit superior antioxidant activity compared to control samples.

scholarly journals Preparation of Retinoyl-Flavonolignan Hybrids and Their Antioxidant Properties

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 236 ◽  
Author(s):  
Christopher S. Chambers ◽  
David Biedermann ◽  
Kateřina Valentová ◽  
Lucie Petrásková ◽  
Jitka Viktorová ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Plant Tissues ◽  
Dpph Radical Scavenging Activity ◽  
Respective Parent ◽  
Photosynthetic Reactions ◽  
Functional Components ◽  
Dpph Radical Scavenging

Antioxidants protect the structural and functional components in organisms against oxidative stress. Most antioxidants are of plant origin as the plants are permanently exposed to oxidative stress (UV radiation, photosynthetic reactions). Both carotenoids and flavonoids are prominent antioxidant and anti-radical agents often occurring together in the plant tissues and acting in lipophilic and hydrophilic milieu, respectively. They are complementary in their anti-radical activity. This study describes the synthesis of a series of hybrid ester conjugates of retinoic acid with various flavonolignans, such as silybin, 2,3-dehydrosilybin and isosilybin. Antioxidant/anti-radical activities and bio-physical properties of novel covalent carotenoid-flavonoid hybrids, as well as various mixtures of the respective parent components, were investigated. Retinoyl conjugates with silybin—which is the most important flavonolignan in silymarin complex—(and its pure diastereomers) displayed better 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than both the parent compounds and their equimolar mixtures.

scholarly journals Comparative Study on the Extraction and Quantification of Polyphenols from Citrus Peels Using Maceration and Ultrasonic Technique

2019 ◽  
Vol 7 (3) ◽  
pp. 678-685 ◽  
Author(s):  
Anuradha Saini ◽  
Parmjit Singh Panesar ◽  
Manab Bandhu Bera
Keyword(s):  
Comparative Study ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Kinnow Mandarin ◽  
Dpph Radical Scavenging

Citrus processing industry generates the large amount of byproducts, which are rich in polyphenols that have high antioxidant properties. These polyphenols can be extracted and utilized in different applications. In present investigation, comparative study was undertaken using maceration (M) and ultrasound assisted extraction (UAE) for the efficient extraction of polyphenols from citrus peels of different cultivars such as ‘kinnow mandarin’ (Citrus reticulata) and ‘mousambi’ (Citrus limetta). The total phenols (28.30 mg/GAE g dw), flavonoids (4.40 mg/CE g dw) and DPPH radical scavenging activity (48.23%) were attained from kinnow mandarin peels whereas total phenols (21.99 mg/GAE g dw), flavonoids (2.07 mg/CE g dw) and DPPH radical scavenging activity (39.73%) were obtained from mousambi peels using UAE method. Therefore, the results indicated the efficiency of UAE method as compared to maceration technique for the extraction of polyphenols in terms of high yield and their antioxidant properties.

scholarly journals Effect of processing on the quality, composition and antioxidant properties of Terminalia catappa (Indian almond) seed oil

2013 ◽  
Vol 13 (58) ◽  
pp. 7662-7678
Author(s):  
OB Adu ◽  
◽  
M Omojufehinsi ◽  
MO Esanboro ◽  
DA Abe ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Seed Oil ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Dpph Radical Scavenging Activity ◽  
Fat Soluble Vitamins ◽  
Dpph Radical Scavenging

This study was aimed at extracting and purifying T. catappa seed oil with a view to investigating the effect of processing on the composition and antioxidant activity of the oil. Oil was extracted from the dried and roasted T. catappa seed and subjected to degumming and bleaching. The different processed oils were analysed for their fatty acid, phytosterols, and fat soluble vitamins composition. Antioxidant properties of the oils were also determined by measuring the Diphenylpicrylhydrazyl (DPPH) radical scavenging activity and inhibition of heat induced peroxidation. Roasting and processing caused a reduction in acid value, increased peroxide value, but had no effect on the iodine and saponification values of T. catappa oil. Palmitic acid was the most abundant saturated fatty acid (42.466%) while oleic acid was the most abundant unsaturated fatty acid (23.445%). Roasting significantly reduced fatty acid concentration of the oil, and bleaching of both unroasted and roasted oils increased the concentration of fatty acids except linoleic acid. Gamma-sitosterol and Betasitosterol were present in appreciable amounts only in the crude oils. Roasting increased Vitamins A and D concentrations but drastically reduced that of vitamin E. Degumming had no effect on the fat soluble vitamins of T. catappa oil, but bleaching significantly reduced the concentrations of all the vitamins. The DPPH radical scavenging activity of the seed oil was between 26.93 ± 15.42% and 65.47 ± 31.59%. Refining increased the free radical scavenging activity of the unroasted oil, but did not affect the antioxidant activity of roasted oil. The capacity of the oil in preventing heat induced peroxidation was comparable to that of Butylated hydroxytoluene (BHT). Processing of the oil significantly increased its antioxidant activity. Loss of vitamin E did not affect the antioxidant activity of the oil. Thus, suggesting the presence of a heat stable antioxidant in the oil. This study indicated T. catappa seed oil to be potential pharmaceutical oil with good antioxidant characteristics

Physicochemical and Antioxidant Properties of Iranian Commercial Honeys

2019 ◽  
Vol 15 (7) ◽  
pp. 700-706
Author(s):  
Mehdi Zarei ◽  
Ali Fazlara ◽  
Maedeh S. Hamedani
Keyword(s):  
Reducing Sugars ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Radical Scavenging

Background: All over the world, the quality of commercial honeys varies greatly depending on many factors. Hence, this study was conducted to evaluate the physicochemical and antioxidant properties of Iranian commercial honeys to confirm their nutritional and economical quality. Methods: Fifty three honey samples from six different types, including alfalfa, milkvetch, lotus, thyme, coriander and multifloral honeys, were analyzed for pH, free acidity, electrical conductivity, Ash, moisture, hydroxymethylfurfural, reducing sugars, glucose, fructose, proline, color, total phenolic content, ferric reducing antioxidant power and DPPH radical-scavenging activity. Results: : In total, physicochemical properties of different honey types were in the range of 4.3 ± 0.49 to 5.2 ± 0.49 for pH, 13.81 ± 2.5 to 26.22 ± 2.8 for free acidity (meq/kg), 15.95 ± 0.45 to 17.98 ± 0.97 for moisture (%), 282.2 ± 50.3 to 578 ± 47 for electrical conductivity (µS/cm), 0.14 ± 0.04 to 0.38 ± 0.03 for ash (g/100 g), 68.66 ± 4.3 to 72.09 ± 6.4 for reducing sugars (g/100 g), 34.67 ± 2.6 to 36.7 ± 2.2 for glucose (g/100 g), 31.9 ± 4.75 to 37.04 ± 4.0 for fructose (g/100 g), 6.1 ± 5.8 to 22.85 ± 10.9 for hydroxymethylfurfural (mg/kg), 426.7 ± 53.91 to 593.9 ± 108.6 for proline (mg/kg), 46.27 ± 4.3 to 96.04 ± 14.4 for color (mm) and 245.4 ± 48.45 to 573.9 ± 69.3 for total phenolic (mg/kg) content. In terms of antioxidant capacity, lotus and thyme honeys were preferable, while the highest level of DPPH radical scavenging activity and ferric reducing antioxidant power were observed in lotus and thyme honeys. Conclusion: These results confirmed that the Iranian commercial honeys meet the quality standards established by national and international regulatory agencies.

Antioxidant Properties of R-Phycoerythrin from Red Alga Spyridia filamentosa (Wulfen) Harvey Collected on the Pudumadam Coast

2020 ◽  
Vol 12 (4) ◽  
pp. 489-498
Author(s):  
A. Brabakaran ◽  
S. Venkatesan ◽  
K. R. Jayappriyan ◽  
L. Selva Roselin ◽  
N. Thangaraju
Keyword(s):  
Superoxide Radical ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Fluorescence Emission ◽  
Scavenging Activity ◽  
Hydroxyl Radical Scavenging Activity ◽  
Uv Visible ◽  
Dpph Radical Scavenging ◽  
Spyridia Filamentosa

Natural antioxidants are found in algae, are important biologically active compounds that involve in protecting the cells from oxidation thereby used in defense mechanism on ageing processes and various diseases. In this study, R-Phycoerythrin (R-PE) was extracted from Spyridia filamentosa and was assessed for their antioxidant properties. The antioxidising property of decontaminated R-PE has been evaluated by measuring the free radical scavenging activity by DPPH radical scavenging assay, ABTS radical scavenging activity, hydroxyl radical scavenging activity, superoxide radical (O2) scavenging assay, nitric oxide scavenging activity and phosphomolybdenum reduction assay. The purified R-PE extract was subjected to structural analysis by UV-Visible spectroscopy, fluorescence emission spectroscopy and infrared spectroscopy. The UV-Visible spectrum showed a peak at 496 nm, 543 nm and 564 nm and fluorescence emission spectrum of R-PE was measured 575 nm which confirmed the presence of R-Phycoerythrin. The IR spectral data showed the presence of aromatic constituents containing amide group in the protein. DPPH radical scavenging assay showed the highest antioxidant potential with an IC50 value of 128.25 μg/ml. The radical scavenging activity of Nitric oxide showed an IC50 value of 87.85 μg/ml, Phosphomolybdenum reduction assay showed an RC50 value of 61.45 μg/ml. The hydroxyl radical scavenging activity showed IC50 value of 34.56 μg/ml and Superoxide radical (O2) scavenging assay showed IC50 value of 18.58 μg/ml. The ABTS radical scavenging activity showed the lowest antioxidant potential of 3.13 μg/ml. The free radical scavenging property of R-Phycoerythrin (R-PE) concentrate of Spyridia filamentosa demonstrate that it has high antioxidant potency and it could be considered as utilitarian nourishment with essential pharmaceutical and biological importance.

Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea

2016 ◽  
Vol 12 (3) ◽  
pp. 247-256 ◽  
Author(s):  
Lei Xue-jun ◽  
Wu Zheng-yun ◽  
Cui Chao-yi ◽  
Yang Jun ◽  
Zhang Wen-xue
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Soy Sauce ◽  
Rhodiola Rosea ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Nitrogen Contents ◽  
Dpph Radical Scavenging

Abstract Koji preparation is the key step in soy sauce brewing. In this study, 21 medicinal herbs were tested for their abilities in enhancing the protease activities of soy sauce koji. Among these herbs Rhodiola rosea was found to be the most efficient in increasing protease activities. Kinetic analyses revealed that R. rosea addition not only promoted microbe growth and increase the activities of neutral and acid proteases (by 29.8% and 13.4%, respectively) but also elevated α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity and total phenolics and flavonoids (by 9.5%, 47.1% and 14.1%, respectively); the formations of proteases and antioxidant properties depend largely on microbe growth; and the promotion effects of R. rosea addition were mainly displayed in later stage of fermentation. Using the R. rosea koji for soy sauce production resulted in 8.9%, 19.1%, 6.6%, 23% and 102% higher of total and amino-type nitrogen contents, protein utilization, total phenolics and flavonoids, respectively.

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