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You searched for: Subject "lipid peroxidation" Remove constraint Subject: "lipid peroxidation" Journal Journal of agricultural and food chemistry Remove constraint Journal: Journal of agricultural and food chemistry Subject lipid peroxidation Remove constraint Subject: lipid peroxidation Subject free radicals Remove constraint Subject: free radicals Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Effect of lipid oxidation products on the transesterification activity of an immobilized lipase

Author:
Wang, Y.; Gordon, M.H.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.9 pp. 1693-1695
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; triacylglycerol lipase; enzyme activity; free radicals;     Show all 4 Subjects
Abstract:
... The effect of varying amounts of linoleic acid hydroperoxidases on the activity of an immobilized lipase, Lipozyme, used for the transesterification of fats has been studied. The initial activity of the enzyme is not significantly reduced even by a peroxide value of 50 mequiv/kg, but the operational stability is reduced if the peroxide value of the oil is above 5 mequiv/kg, with the rate of enzyme ...
DOI:
10.1021/jf00009a029

2. Evaluation of the antioxidant and prooxidant actions of gallic acid and its derivatives

Author:
Aruoma, O.I.; Murcia, A.; Butler, J.; Halliwell, B.
Source:
Journal of agricultural and food chemistry 1993 v.41 no.11 pp. 1880-1885
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; gallic acid; ribose; free radicals; propyl gallate; DNA; cytochrome c; oxidation; oxygen; antioxidants; food preservatives; phospholipids;     Show all 12 Subjects
Abstract:
... The antioxidant and prooxidant activities of gallic acid and its propyl, methyl, and where solubility allowed) lauryl esters were investigated. Gallic acid (GA), propyl gallate (PG), and gallic acid methyl ester (GM) were able to scavenge hypochlorous acid at a rate sufficient to protect alpha-1-antiproteinase against inactivation by this molecule. When dissolved in ethanol, gallic acid lauryl eat ...
DOI:
10.1021/jf00035a014

3. Antioxidative activities of furan- and thiophenethiols measured in lipid peroxidation systems and by tyrosyl radical scavenging assay

Author:
Eiserich, J.P.; Wong, J.W.; Shibamoto, T.
Source:
Journal of agricultural and food chemistry 1995 v.43 no.3 pp. 647-650
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; free radicals; assays; fluorescence; myoglobin; hydrogen peroxide; furans; tyrosine; oxygen; thiols; phospholipids;     Show all 11 Subjects
Abstract:
... Malonaldehyde formation from dilinolenoylphosphatidylcholine liposomes was inhibited by 2-methyl-3-furanthiol, 2-thiophenethiol, and furfuryl mercaptan. 2-Methyl-3-furanthiol and 2-thiophenethiol showed strong and comparable inhibitory activities, whereas furfuryl mercaptan showed only slight activity. 2-Methyl-3-furanthiol possessed synergistic activity with alpha-tocopherol in the lower concentr ...
DOI:
10.1021/jf00051a017

4. Lipid peroxidation induced by H2O2-activated metmyoglobin and detection of a myoglobin-derived radical

Author:
Gatellier, P.; Anton, M.; Renerre, M.
Source:
Journal of agricultural and food chemistry 1995 v.43 no.3 pp. 651-656
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; free radicals; beef; myoglobin; oxidation; phospholipids; fatty acids; hydrogen peroxide;     Show all 8 Subjects
Abstract:
... The aim of this work was to better understand the oxidative processes which regulate lipid and myoglobin oxidation during an 8-day storage period of two bovine muscles: Longissimus lumborum (LL), stable from viewpoint of color stability, and Psoas major (PM), unstable. Lipid peroxidation (TBA-RS accumulation), induced by a H2O2-activated MetMb system, was greater in microsomal membranes from Psoas ...
DOI:
10.1021/jf00051a018

5. Free-radical scavenging reactions of alpha-tocopherol during the autoxidation of methyl linoleate in bulk phase

Author:
Yamauchi, R.; Kato, K.; Ueno, Y.
Source:
Journal of agricultural and food chemistry 1995 v.43 no.6 pp. 1455-1461
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; alpha-tocopherol; antioxidants; oxidation; free radicals; linoleic acid; temperature;     Show all 7 Subjects
Abstract:
... Methyl linoleate containing alpha-tocopherol was autoxidized at 37 and 60 degrees C in bulk phase. The reaction products of alpha-tocopherol at 37 degrees C were 4a,5-epoxy-8a-hydroperoxy-alpha-tocopherones (1), a mixture of methyl 9-(8a-dioxy-alpha-tocopherone)-10(E),12(Z)-octadecadienoates and methyl 13-(8a-dioxy-alpha-tocopherone)-9(Z),11(E)-octadecadienoates (2), a mixture of methyl 9-(alpha-t ...
DOI:
10.1021/jf00054a008

6. Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis

Author:
Bressa, F.; Tesson, N.; Dalla Rosa, M.; Sensidoni, A.; Tubaro, F.
Source:
Journal of agricultural and food chemistry 1996 v.44 no.3 pp. 692-695
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; cookies; Maillard reaction products; cooking; kinetics; free radicals;     Show all 6 Subjects
Abstract:
... The generation of a chain-breaking antioxidant capacity has been analyzed in butter cookies, as a function of the cooking time. A kinetics approach was used, by which the antioxidant capacity of aqueous extracts of cookies was measured in terms of equivalence by weight of a reference antioxidant. A diazo compound was used to generate at constant rate peroxyl radicals, and the reporting reaction wa ...
DOI:
10.1021/jf950436b

7. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein

Author:
Chen, H.M.; Muramoto, K.; Yamauchi, F.; Fujimoto, K.; Nokihara, K.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.1 pp. 49-53
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; linoleic acid; synthetic peptides; soy protein; free radicals; proteolysis; chelates; free radical scavengers; hydrophobicity; chelation; metal ions; oxygen; histidine;     Show all 13 Subjects
Abstract:
... The properties of 22 synthetic peptides containing histidine, which were designe d on the basis of the antioxidative peptide (Leu-Leu-Pro-His-His) derived from p roteolytic digests of a soybean protein, were examined with regard to their anti oxidative activity against the peroxidation of linoleic acid and the scavenging effects on active oxygen and free radical species. The antioxidative activiti ...
DOI:
10.1021/jf970649w

8. Differences in chlorophyll loss at 13 degrees C for two broccoli (Brassica oleracea L.) cultivars associated with antioxidant enzyme activities

Author:
Toivonen, P.M.A.; Sweeney, M.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.1 pp. 20-24
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; cultivars; broccoli; catalase; free radicals; superoxide dismutase; varietal resistance; storage quality; color; Brassica oleracea; enzyme activity; chlorophyll; peroxidase; antioxidants;     Show all 14 Subjects
Abstract:
... Two broccoli cultivars which have been previously found to have large difference s in yellowing susceptibility were studied to determine if there was a relations hip between antioxidant capability and chlorophyll loss at a simulated retail di splay temperature. Greenbelt cultivar retained a stable chlorophyll content over 4 days at 13 degrees C, while Emperor cultivar showed a constant decline in ...
DOI:
10.1021/jf970490n

9. Antioxidative behaviors of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone against lipid peroxidation

Author:
Koga, T.; Moro, K.; Matsudo, T.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.3 pp. 946-951
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; flavor compounds; antioxidants; free radicals; fatty acid esters; low density lipoprotein; blood plasma; brain;     Show all 8 Subjects
Abstract:
... Natural flavor compounds, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), were evaluated for antioxidative behaviors against lipid peroxidations. They inhibited hydroperoxidation of methyl linoleate initiated by a lipid-soluble azo compound, 2,2'-azobis(2,4-dimethylvaleronitrile) (AMVN), in solution. The antioxidative activities of HDM ...
DOI:
10.1021/jf9709109

10. In vitro and in vivo studies on the radical-scavenging activity of tea

Author:
Yokozawa, T.; Dong, E.; Nakagawa, T.; Kashiwagi, H.; Nakagawa, H.; Takeuchi, S.; Chung, H.Y.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.6 pp. 2143-2150
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; renal failure; green tea; free radicals; fermented foods; DNA fragmentation; DNA; tannins; cultured cells; black tea; lactate dehydrogenase; rats; antioxidants; apoptosis;     Show all 14 Subjects
Abstract:
... The effects of tea (Camellia sinensis L.) of three types on excessive free radicals were examined utilizing spin trapping, 1,1-diphenyl-2-picrylhydrazyl radical, lipid peroxidation, and lactate dehydrogenase leakage from cultured cells. Green tea extract presented significant antiradical effects in these four assay systems, whereas oolong tea and black tea extracts showed a rather weak protective ...
DOI:
10.1021/jf970985c

11. Total antioxidative activity of evening primrose (Oenothera paradoxa) cake extract measured in vitro by liposome model and murine L1210 cells

Author:
Balsinska, B.; Troszynska, A.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.9 pp. 3558-3563
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; Oenothera; oilseed cakes; antioxidants; free radicals; phenolic compounds; flavonoids; measurement; models; leukemia; mice; cell lines; extracts;     Show all 13 Subjects
Abstract:
... The antioxidative effects of evening primrose seeds extract were investigated in vitro. The oil-free cake from evening primrose seeds was extracted with two solvents: water and acetone-water (7:3) mixture. There were various contents of phenolic compounds in these extracts (580 and 180 mg/g of acetone-water and water extracts, respectively; expressed in D-catechin). Acetone-water extract was separ ...
DOI:
10.1021/jf980193y

12. Antioxidant activity of caffeic acid and dihydrocaffeic acid in lard and human low-density lipoprotein

Author:
Moon, J.H.; Terao, J.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.12 pp. 5062-5065
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; antioxidants; caffeic acid; lard; low density lipoprotein; free radicals; chemical structure; blood plasma; humans; oxidative stability;     Show all 10 Subjects
Abstract:
... Caffeic acid (CA) has been implied as an important source of natural antioxidants in various agricultural products. We compared the antioxidative activity of CA and dihydrocaffeic acid (HCA) in lard and the low-density lipoprotein (LDL) system to know the role of the 2,3-double bond on the appearance of its antioxidative property. HCA was more effective than CA in enhancing oxidative stability of ...
DOI:
10.1021/jf9805799

13. Effect of hydroxytyrosol found in extra virgin olive oil on oxidative DNA damage and on low-density lipoprotein oxidation

Author:
Aruoma, O.I.; Deiana, M.; Jenner, A.; Halliwell, B.; Kaur, H.; Banni, S.; Corongiu, F.P.; Dessi, M.A.; Aeschbach, R.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.12 pp. 5181-5187
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; diet; free radicals; phenols; copper; olive oil; DNA; low density lipoprotein; metal ions; antioxidants;     Show all 10 Subjects
Abstract:
... Hydroxytyrosol found in extra virgin olive oil strongly inhibited low-density lipoprotein oxidation stimulated by 2,2'-azobis(2-amidinopropane) hydrochloride (AAPH), suggesting the ability to scavenge the AAPH-derived peroxyl radicals. Hydroxytyrosol inhibited iron-dependent phospholipid liposome peroxidation at low concentrations (IC50 = 50 +/- 1.3 micromolar). In similar experiments, the calcula ...
DOI:
10.1021/jf980649b

14. Products formed by peroxyl radical-mediated oxidation of canthaxanthin in benzene and in methyl linoleate

Author:
Yamauchi, R.; Kato, K.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.12 pp. 5066-5071
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; canthaxanthin; free radicals; chemical structure; fatty acid esters; yields; benzene; antioxidants;     Show all 8 Subjects
Abstract:
... Canthaxanthin was reacted with peroxyl radicals generated by thermolysis of 2,2'-azobis(2,4-dimethylvaleronitrile) (AMVN) in benzene. The reaction products were separated by reversed-phase high-performance liquid chromatography, and their structures were identified as a mixture of 12-formyl-11-nor-,beta,beta-carotene-4,4'-dione (1a) and 15'-formyl-15-nor-beta,beta-carotene-4,4'-dione (1b), 15',13- ...
DOI:
10.1021/jf980647r

15. Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate

Author:
Pekkarinen, S.S.; Stockmann, H.; Schwarz, K.; Heinonen, I.M.; Hopia, A.I.
Source:
Journal of agricultural and food chemistry 1999 v.47 no.8 pp. 3036-3043
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; linoleic acid; free radicals; phenolic acids; colloids; fatty acid esters; emulsions; hydroperoxides;     Show all 8 Subjects
Abstract:
... To evaluate the effect of colloidal parameters on the activity of natural antioxidants, the effect of selected phenolic acids on both bulk and emulsified methyl linoleate oxidation (in the dark at 40 degrees C) was examined. Oxidation was monitored by determining the formation of hydroperoxides; their isomer distribution and ketodiene (oxodiene) products were monitored by using high-performance li ...
DOI:
10.1021/jf9813236
PubMed:
10552604

16. Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese

Author:
Kristensen, D.; Skibsted, L.H.
Source:
Journal of agricultural and food chemistry 1999 v.47 no.8 pp. 3099-3104
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; free radicals; spectral analysis; electron paramagnetic resonance spectroscopy; light; temperature; food storage; processed cheeses;     Show all 8 Subjects
Abstract:
... Electron spin resonance (ESR) spectrometry has been adapted to accelerated (light and temperature) storage experiments with processed cheese comparing the spin trapping technique with 5,5-dimethyl-1-pyrroline-N-oxide (DMPO) as spin trap added to the cheese and the spin labeling technique with 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO) as spin label added to the cheese. Both methods showe ...
DOI:
10.1021/jf981396p
PubMed:
10552615

17. Binding of ferric iron to the cell walls and membranes of Bifidobacterium thermophilum: effect of free radicals

Author:
Kot, E.; Bezkorovainy, A.
Source:
Journal of agricultural and food chemistry 1999 v.47 no.11 pp. 4606-4610
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; Bifidobacterium; cell walls; cell membranes; free radicals; aluminum; metal ions; protoplasts; glucose; iron;     Show all 10 Subjects
Abstract:
... Bifidobacterium thermophilum (ATCC 25866) was incubated with 100-120 micromolars (59)FeSO(4) and 300 micromolars excess of H(2)O(2) for up to 120 min in the presence and absence of glucose. Samples were withdrawn after 5, 30, 60, and 120 min. These were protoplasted and (59)Fe(III) measured in the supernatant fraction (cell walls) and protoplasts (cell membranes). These experiments were also repea ...
DOI:
10.1021/jf990474l
PubMed:
10552858

18. Antiphotooxidative activity of protoberberines derived from Coptis japonica Makino in the Chlorophyll-sensitized photooxidation of oil

Author:
Kim, J.P.; Jung, M.Y.; Kim, J.P.; Kim, S.Y.
Source:
Journal of agricultural and food chemistry 2000 v.48 no.4 pp. 1058-1063
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; linoleic acid; liver; free radicals; photooxidation; plant extracts; berberine; microsomes; Coptis japonica; chlorophyll; roots; antioxidants; light; rats;     Show all 14 Subjects
Abstract:
... Antiphotooxidative components were isolated from the methanolic extract of Coptis japonica Makino by liquid-liquid partitioning fractionation, subsequent column chromatography on Sephadex LH-20 and silica gel, and preparative silica gel TLC. The isolated compounds were identified as coptisine, jatrorrizhine, berberine, and magnoflorine by a combination of spectroscopic studies using UV-visible, IR ...
DOI:
10.1021/jf9909297
PubMed:
10775349

19. Antioxidant activity of tomato products as studied by model reactions using xantine oxidase, myeloperoxidase, and copper-induced lipid peroxidation

Author:
Lavelli, V.; Peri, C.; Rizzolo, A.
Source:
Journal of agricultural and food chemistry 2000 v.48 no.5 pp. 1442-1448
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; xanthine oxidase; tomatoes; linoleic acid; assays; hydrogen peroxide; lycopene; peroxidases; beta-carotene; oxidation; superoxide anion; oxygen; copper sulfate; copper; lutein; ascorbic acid; tomato puree; free radicals; inorganic acids; tomato paste; phenolic compounds;     Show all 21 Subjects
Abstract:
... The antioxidant content and activity of commercial tomato products differing in variety and processing were studied. Two procedures for extracting hydrophilic and lipophilic antioxidants namely, two-step 0.1 M phosphate buffer (pH 3.0 and 7.4) extraction and tetrahydrofuran extraction followed by petroleum ether fractionation, were developed. Carotenoids (lycopene, beta-carotene, and lutein) and a ...
DOI:
10.1021/jf990782j

20. Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation

Author:
Gao, X.; Ohlander, M.; Jeppsson, N.; Bjork, L.; Trajkovski, V.
Source:
Journal of agricultural and food chemistry 2000 v.48 no.5 pp. 1485-1490
ISSN:
0021-8561
Subject:
lipid peroxidation,   etc   ; Hippophae rhamnoides; phenolic compounds; ascorbic acid; oxidation; chemical composition; free radicals; extracts; free radical scavengers;     Show all 9 Subjects
Abstract:
... Different fractions of sea buckthorn fruits were investigated for antioxidant activity and its relationship to different phytonutrients. Capacity to scavenge radicals of the crude extract, like the phenolic and ascorbate extracts, decreased significantly with increased maturation. The changes were strongly correlated with the content of total phenolics and ascorbic acid. Antioxidant capacity of th ...
DOI:
10.1021/jf991072g
PubMed:
10820047