scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

scholarly journals Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 467
Author(s):  
Kelvin Adrah ◽  
Daniel Ananey-Obiri ◽  
Reza Tahergorabi
Keyword(s):  
Storage Time ◽  
Thiobarbituric Acid ◽  
Protein Isolate ◽  
Edible Coating ◽  
Refrigerated Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Physicochemical Changes ◽  
Tbars Values ◽  
Control Samples ◽  
Chicken Protein

In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for 10 days. Chicken samples with edible coating formulated with only 10% CPI served as the control. Although the thiobarbituric acid reactive substances (TBARS) values of the treated samples were lower than the control samples, no significant differences were observed. Quercetin-treated samples were generally harder than control samples. The pH was reduced by quercetin incorporation (p < 0.05). L* and b* values increased, while there was no significant variation in a* values during storage (p > 0.05).

scholarly journals Effects of Electrostatic Spray and Natural Antioxidants on Chemical Quality of Grass-Finished Beef Strips Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. T. Thames ◽  
D. Sajeev ◽  
H. C. Cobb ◽  
A. T. Sukumaran ◽  
A. J. Holtcamp ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Chemical Quality ◽  
Electrostatic Spray

ObjectivesThis study was aimed to determine how electrostatic spray of natural antioxidants impacts chemical quality of grass-finished beef strip steaks.Materials and MethodsTwenty certified grass-finished beef loins from ten animals were purchased from a certified grass-fed beef purveyor. Two loins of the same animals were cut into sixteen 2.5-cm thick steaks (eight steaks per loin) without the gluteus medius muscle. A factorial arrangement of 4 treatments, including a negative control (no spraying; NEG) and 1000-ppm of electrostatic spray of cherry extract rich in ascorbic acid (ES-ACE), electrostatic spray of rosemary and green tea extract rich in polyphenols (ES-RGT), and pressurized spray of ACE (PS-ACE), and 2 retail time points (0 and 5 d) was randomized within an animal, resulting in two steaks receiving a treatment × day combination within an animal. Five loins were randomly selected for chemical analyses (n = 10 per treatment × day combination). Meat antioxidants were extracted in methanol. The extracted antioxidants were reacted with ABTS+ radical cation (2,2′-azino-bis(3-ethylbenzthiazoline)-6-sulphonic acid diammonium salt) solution diluted to an absorbance of 0.85 to measure Trolox Equivalent Antioxidant Capacity (TEAC) at 734 nm. The extract was also reacted with Folin-Ciocalteu (FC) reagent to measure total phenolic compounds at 765 nm. Thiobarbituric acid reactive substances (TBARS) were extracted in 10% trichloroacetic acid and reacted with thiobarbituric acid and the resulted pigment was measured at 532 nm. Data were analyzed by the GLIMMIX procedure of SAS v9.4 and actual probability was reported.ResultsOn d 0, NEG steaks had less FC values than all treatment steaks (P < 0.001), of which the ES_ACE steaks had 14 and 100% more than PS_ACE and ES_RGT steaks, respectively (P ≤ 0.005). Only ES_ACE steaks had greater FC value than NEG steaks on d 5 (P < 0.001). As a result, TEAC value of ES_ACE steaks was 17 and 75% more than that of PS_ACE and ES_RGT steaks (P ≤ 0.005) and remained greater than that of NEG steaks on d 5 (P = 0.064). Greater antioxidant capacity in ES_ACE and PS_ACE steaks decreased lipid oxidation by 56% (0.9 µg MDA/kg less in ES_ACE and PS_ACE on d 5) as compared with NEG steaks in ES_ACE steaks in contrast to the other treatments (P < 0.001).ConclusionElectrostatic spray of cherry extract rich in ascorbic acid was the most effective antioxidant application to prevent lipid oxidation in grass-finished beef strips steaks.

scholarly journals Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Sun Jin Hur ◽  
Ki Chang Nam ◽  
Byungrok Min ◽  
Min Du ◽  
Kwon Il Seo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Dietary Cholesterol ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Rabbit Liver ◽  
Cholesterol Oxidation ◽  
Liver Lesions ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pathological Lesions ◽  
Very High

This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.

scholarly journals Antioxidant and cytotoxic activities of Ageratum conyzoides stems

2013 ◽  
Vol 2 (2) ◽  
pp. 33-37 ◽  
Author(s):  
Fatema Nasrin
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Ageratum Conyzoides ◽  
Reducing Ability ◽  
Ic50 Value ◽  
Total Antioxidant

Modern civilization is facing more than hundreds of disorders associated with free radicals and natural antioxidants from non-edible plants are gaining importance to fight these disorders. The intention of this report is to evaluate a well known medicinal weed Ageratum conyzoides stems for its antioxidant and cytotoxic Effects. Antioxidant potentiality of the crude methanolic extract of the Ageratum conyzoides (AC) stems was investigated on DPPH scavenging activity, reducing ability, total antioxidant capacity as well as total phenolic contents. Cytotoxic study was done by brine shrimp lethality bioassay and vincristin sulphate was used as standard. The total phenols and total antioxidant capacity of AC was found to be 38.125 ± 2.01mg/g equivalent of gallic acid and 333.37 ± 4.22mg/gm equivalent of ascorbic acid, respectively. The percentage (%) scavenging of DPPH free radical of the extract was found to be concentration dependent with IC50 value 46.01 ± 2.23µg/ml while IC50 value of standard ascorbic acid was found to be 29.56 ± 0.11?g/ml. The reducing power of AC was found to be concentration dependent. The cytotoxicity exhibited by AC was found promising with LC50 value 1.32?g/ml, comparing with the LC50 (0.689?g/ml) values of vincristin sulphate. The present investigation suggests that Ageratum conyzoides possesses remarkable antioxidant and cytotoxic property.DOI: http://dx.doi.org/10.3329/icpj.v2i2.13195 International Current Pharmaceutical Journal 2013, 2(2): 33-37

scholarly journals Gene expression in human small intestinal mucosa in vivo is mediated by iron-induced oxidative stress

2006 ◽  
Vol 25 (2) ◽  
pp. 242-249 ◽  
Author(s):  
Freddy J. Troost ◽  
Robert-Jan M. Brummer ◽  
Guido R. M. M. Haenen ◽  
Aalt Bast ◽  
Rachel I. van Haaften ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gene Expression ◽  
Lipid Peroxidation ◽  
Small Intestine ◽  
Antioxidant Capacity ◽  
Intestinal Mucosa ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidative Challenge ◽  
Gene Reporters

Iron-induced oxidative stress in the small intestine may alter gene expression in the intestinal mucosa. The present study aimed to determine which genes are mediated by an iron-induced oxidative challenge in the human small intestine. Eight healthy volunteers [22 yr(SD2)] were tested on two separate occasions in a randomized crossover design. After duodenal tissue sampling by gastroduodenoscopy, a perfusion catheter was inserted orogastrically to perfuse a 40-cm segment of the proximal small intestine with saline and, subsequently, with either 80 or 400 mg of iron as ferrous gluconate. After the intestinal perfusion, a second duodenal tissue sample was obtained. Thiobarbituric acid-reactive substances, an indicator of lipid peroxidation, in intestinal fluid samples increased significantly and dose dependently at 30 min after the start of perfusion with 80 or 400 mg of iron, respectively ( P < 0.001). During the perfusion with 400 mg of iron, the increase in thiobarbituric acid-reactive substances was accompanied by a significant, momentary rise in trolox equivalent antioxidant capacity, an indicator of total antioxidant capacity ( P < 0.05). The expression of 89 gene reporters was significantly altered by both iron interventions. Functional mapping showed that both iron dosages mediated six distinct processes. Three of those processes involved G-protein receptor coupled pathways. The other processes were associated with cell cycle, complement activation, and calcium channels. Iron administration in the small intestine induced dose-dependent lipid peroxidation and a momentary antioxidant response in the lumen, mediated the expression of at least 89 individual gene reporters, and affected at least six biological processes.

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

scholarly journals PSI-36 Effect of short-chain fructooligosaccharides on Trolox equivalent antioxidant capacity and thiobarbituric acid reactive substances in mature and senior stock-type horses

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 254-255
Author(s):  
Emili McClure ◽  
Courtney P Heaton ◽  
Dishnu Sajeev ◽  
Thu Dinh
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Capacity ◽  
Random Effect ◽  
Thiobarbituric Acid ◽  
Short Chain ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Thiobarbituric Acid Reactive Substances ◽  
Stress Markers ◽  
Trolox Equivalent ◽  
Stock Type

Abstract Oxidative stress (OS) causes health complications through the destruction of cellular components as individuals age. Reactive oxygen species are used to measure OS through Trolox equivalent antioxidant capacity (TEAC) and thiobarbituric acid reactive substances (TBARS). Other prebiotics have been used to reduce OS markers in numerous species; however, the effect of short-chain fructooligosaccharides (scFOS) on OS has not been studied in the horse. Ten healthy stock-type horses were blocked by age into 2 groups: mature (MA; n = 5; 7.0 ± 0.87 yr) and senior (SR; n = 5; 22.6 ± 1.1 yr) to analyze effects of scFOS on TEAC and TBARS. Horses were randomly assigned to 1 of 3 diets for 25 d before transition to another diet. Diets were bermudagrass hay offered at 1.5% BW/d hay as-fed, hay with a ration balancer (CON), or hay with a ration balancer and scFOS added at a rate of 2.5 g/kg (PRE). Prior to a total fecal collection for an alternate study, horses were fasted overnight for 8 h with blood samples taken immediately prior to feeding (0), 30, and 60 min postprandial. Oxidative stress markers were analyzed for the 2 ration balancer diets. Statistical analysis was performed with SAS using the MIXED procedure with horse within diet as a random effect with significance of P ≤ 0.05. Trolox equivalent antioxidant capacity was unaffected by diet (P = 0.827) or age (P = 0.347). Time (P = 0.006) was significant for TBARS which increased postprandial regardless of treatment or age. Consistent with other species, higher levels of OS was found in SR compared to MA regardless of time or diet (P = 0.037; 4.491 µM vs. 3.412 µM TBARS, respectively). These results indicate that scFOS do not seem to be effective in reducing OS in SR and MA horses.

Reheating Effect on Thiobarbituric Acid Reactive Substances of Refrigerated Stored, Cooked Broiler Meat

1992 ◽  
Vol 55 (11) ◽  
pp. 924-926 ◽  
Author(s):  
C. Y. W. ANG
Keyword(s):  
Storage Time ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Internal Temperature ◽  
Thiobarbituric Acid Reactive Substances ◽  
Muscle Type ◽  
Broiler Meat ◽  
Broiler Breast ◽  
Negligible Contribution ◽  
Precooked Chicken Meat

Broiler breast and leg meats in sealed bags were cooked in an 88°C water bath to an internal temperature of 81 °C. Product was cooled and stored at 4°C for 0 or 3 d. Samples were reheated to 60°C in a 163°C oven. No significant differences were found by the thiobarbituric acid reactive substances test between control and reheated portions, regardless of muscle type or storage time after cooking. The reheating practice made negligible contribution to oxidative changes of precooked chicken meat.

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