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You searched for: Subject term antioxidant activity Remove constraint Subject term: antioxidant activity Subject term food additives Remove constraint Subject term: food additives
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1. Comprehensive Phytochemical Analysis, Antioxidant and Antifungal Activities of Inula viscosa Aiton Leaves

Author:
Hela Mahmoudi; Karim Hosni; Wafa Zaouali; Ismail Amri; Hanene Zargouni; Nesrine Ben Hamida; Rym Kaddour; Lamia Hamrouni; Mouhiba Ben Nasri; Zeineb Ouerghi
Source:
Journal of food safety 2016 v.36 no.1 pp. 77-88
ISSN:
0149-6085
Subject:
Dittrichia viscosa; alkanes; antifungal properties; antioxidant activity; coumaric acids; fatty acid composition; flavonoids; food additives; free radical scavengers; functional foods; gas chromatography-mass spectrometry; high performance liquid chromatography; leaves; linoleic acid; medicinal plants; methanol; nutritive value; oils; phenols; preservatives; saturated fatty acids
Abstract:
... In this study, a detailed phytochemical analysis of the medicinal herb Inula viscosa leaves was performed. Furthermore, in vitro antioxidant and antifungal properties of its methanolic extract were evaluated and compared with the corresponding phenolic profile obtained by high‐performance liquid chromatography and mass spectrometry. Data obtained underscore the high amount of total lipids (6.14%) ...
DOI:
10.1111/jfs.12215

2. Haberlea rhodopensis: pharmaceutical and medical potential as a food additive

Author:
Roumiana Todorova; Atanas T. Atanasov
Source:
Natural product research 2016 v.30 no.5 pp. 507-529
ISSN:
1478-6427
Subject:
antibacterial properties; antioxidant activity; cosmetics; cytotoxicity; drugs; ethnobotany; food additives; free radical scavengers; metabolites; metabolomics; phytotherapy; reproduction; screening
Abstract:
... This review discusses the potential of Haberlea rhodopensis as a food additive. The following are described: plant distribution, reproduction, cultivation, propagation and resurrection properties; extraction, isolation and screening of biologically active compounds; metabolite changes during dehydration; phytotherapy-related properties such as antioxidant potential and free radical-scavenging acti ...
DOI:
10.1080/14786419.2015.1028058

3. Antioxidant Activity of Polyphenolic Rich Moringa oleifera Lam. Extracts in Food Systems

Author:
Keerti Bholah; Deena Ramful‐Baboolall; Vidushi S. Neergheen‐Bhujun
Source:
Journal of food biochemistry 2015 v.39 no.6 pp. 733-741
ISSN:
0145-8884
Subject:
Moringa oleifera; antioxidant activity; butylated hydroxytoluene; chelating agents; chelation; food additives; free radical scavengers; human health; iron; leaves; lipid peroxidation; mayonnaise; nutritive value; oxidative stability; phytopharmaceuticals; reactive oxygen species; shelf life; sunflower oil; traditional medicine
Abstract:
... Moringa oleifera Lam. has long been used in traditional medicine and for culinary purposes. This study aimed at determining the phenolic content as well as the antioxidative properties of leaf and pod extracts of M. oleifera Lam. in vitro and in mayonnaise and bulk sunflower oil. The methanolic leaf and pod extracts (MLE and MPE) had the highest phenolic content and exhibited the highest antioxida ...
DOI:
10.1111/jfbc.12181

4. Antioxidant and Free Radical‐Scavenging Potential of Essential Oil from Enteromorpha linza L. Prepared by Microwave‐Assisted Hydrodistillation

Author:
Jayanta Kumar Patra; Sung Hong Kim; Kwang‐Hyun Baek
Source:
Journal of food biochemistry 2015 v.39 no.1 pp. 80-90
ISSN:
0145-8884
Subject:
macroalgae; reactive oxygen species; lipid peroxidation; essential oils; Ulva; palmitic acid; dietary supplements; food additives; oxidative stress; carbohydrates; oxidation; nucleic acids; microwave treatment; gas chromatography-mass spectrometry; functional foods; food preservation; antioxidant activity; adverse effects; chemical composition; proteins; food industry; nutritive value
Abstract:
... The seaweed Enteromorpha linza has long been used as a food source rich in natural bioactive compounds in various regions of the world. In the present study, the essential oil from E. linza, extracted by microwave‐assisted hydrodistillation, was analyzed for its chemical composition and was evaluated for its free radical‐scavenging and antioxidant potential. Gas chromatography and mass spectroscop ...
DOI:
10.1111/jfbc.12110

5. Characterisation of the hypoglycaemic activity of glycoprotein purified from the edible brown seaweed, Undaria pinnatifida

Author:
S.M. Rafiquzzaman; Jong Min Lee; Raju Ahmed; Jong‐Hee Lee; Jin‐Man Kim; In‐Soo Kong
Source:
International journal of food science & technology 2015 v.50 no.1 pp. 143-150
ISSN:
0950-5423
Subject:
Undaria pinnatifida; acarbose; alpha-glucosidase; antioxidant activity; bioavailability; dialysis; dose response; food additives; glucose; glycemic effect; glycoproteins; hyperglycemia; macroalgae; metal ions; monitoring; temperature; yeasts
Abstract:
... Seaweed has been reported to control postprandial hyperglycaemia in various ways. We recently reported the characterisation of a glycoprotein from Undaria pinnatifida (UPGP) with antioxidant activities. In this study, we characterised the hypoglycaemic effect of UPGP through monitoring α‐glucosidase inhibition and glucose transport across yeast cell. Dose‐dependent inhibitions of UPGP against yeas ...
DOI:
10.1111/ijfs.12663

6. Chemical Diversity and Antioxidant Capacity of Essential Oils of Marjoram in Northwest Egypt

Author:
Hosam O. Elansary
Source:
Journal of essential oil-bearing plants 2015 v.18 no.4 pp. 917-924
ISSN:
0976-5026
Subject:
Origanum majorana; antioxidant activity; chemotypes; essential oils; food additives; human health; marjoram; pharmaceutical industry; population; sabinene; terpinolene; Egypt
Abstract:
... Origanum majorana “Marjoram” cultivation in Egypt dates back to 3000BC with current global distribution and economic importance in medicinal and herbal products. Plant natural diversity and scattered cultivated populations may harbor chemical diversity useful in agricultural and pharmaceutical industries. To investigate this assumption in Northwest Egypt, leaves essential oil (EO) composition of l ...
DOI:
10.1080/0972060X.2014.958561

7. Chemoenzymatically synthesized policosanyl phenolates as autoxidation inhibitors

Author:
Zhiqiang Wang; Seung Hwan Hwang; Soon Sung Lim
Source:
European journal of lipid science and technology 2015 v.117 no.3 pp. 300-310
ISSN:
1438-7697
Subject:
Pseudozyma antarctica; antioxidant activity; antioxidants; autoxidation; cost effectiveness; esterification; esters; fatty alcohols; food additives; food industry; hydrophobicity; linoleic acid; lipid peroxidation; peroxide value; phenolic acids; phenols; pork
Abstract:
... In this study, ten policosanyl phenolates were synthesized via a two‐step chemoenzymatic route. The intermediate vinyl esters were first chemically produced and subsequently esterified with policosanols catalyzed by Novozyme 435 (Candida antarctica lipase B). The conversion yields of the policosanyl phenolates were in the range of 4.20–37.14%. Their antioxidant activities were evaluated. Results s ...
DOI:
10.1002/ejlt.201400296

8. Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive‐Waste Cakes

Author:
E. Uribe; A. Pasten; R. Lemus‐Mondaca; A. Vega‐Gálvez; I. Quispe‐Fuentes; J. Ortiz; K. Di Scala
Source:
Journal of food biochemistry 2015 v.39 no.2 pp. 189-198
ISSN:
0145-8884
Subject:
alpha-tocopherol; antioxidant activity; antioxidants; beta-carotene; dietary fiber; fiber content; food additives; functional foods; gallic acid; industrial applications; ingredients; olive cake; olive oil; p-coumaric acid; rutin; value added; wastes
Abstract:
... The objectives of this study were to determine the physicochemical composition, phenolic, tocopherol, flavonoid, flavanol, dietary fiber and β‐carotene contents, as well as the antioxidant activity of three olive‐waste cakes from varieties Picual, Frantoio and Arbequina. Frantoio presented the highest dietary fiber content and Arbequina showed the highest β‐carotene content. Results indicated that ...
DOI:
10.1111/jfbc.12120

9. Comparison of Chemical Compositions and Antioxidant Activities of Condensed Tannins From Different Parts of Calliandra haematocephala

Author:
Shudong Wei; Hui Chen; Yiming Lin
Source:
Journal of wood chemistry and technology 2015 v.35 no.3 pp. 193-206
ISSN:
1532-2319
Subject:
Calliandra; acetone; antioxidant activity; antioxidants; bark; branches; butylated hydroxyanisole; catechin; chemical composition; epicatechin; epigallocatechin; fluorescence recovery after photobleaching; food additives; industry; leaf extracts; leaves; matrix-assisted laser desorption-ionization mass spectrometry; proanthocyanidins; procyanidins
Abstract:
... In this study, the condensed tannins in 70% acetone extracts of leaf, twig, and stem bark of Calliandra haematocephala were purified by a Sephadex LH-20 column, and their structures were identified using MALDI-TOF-MS and thiolysis-HPLC-ESI-MS analyses. The results showed that the condensed tannin structures varied significantly among C . haematocephala organs. The condensed tannins from leaf were ...
DOI:
10.1080/02773813.2014.919596

10. Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs

Author:
Putri Widyanti Harlina; Raheel Shahzad; Meihu Ma; Fang Geng; Qingling Wang; Liyuan He; Shuqi Ding; Ning Qiu
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2897-2911
ISSN:
0145-8892
Subject:
antioxidant activity; antioxidants; blood serum; cholesterol; dietary supplements; dose response; duck eggs; exudation; fatty acid composition; fatty acids; food additives; gallic acid; garlic; high density lipoprotein; lipid peroxidation; low density lipoprotein; microstructure; oils; salting; storage time; thiobarbituric acid-reactive substances; toluene; transportation; very low density lipoprotein
Abstract:
... Lipid oxidation, fatty acid profile and microstructure of duck egg supplemented with garlic oil were monitored over the salting period. The antioxidant activity of garlic oil was measured by 1,1‐diphenyl‐1‐picrylhydrazyl (DPPH) assay and its activity was compared to that of standard synthetic antioxidants (butylated hydroxyl toluene and gallic acid). The scavenging percentage of garlic oil increas ...
DOI:
10.1111/jfpp.12541

11. Lipophilization of phenolic acids with phytosterols by a chemoenzymatic method to improve their antioxidant activities

Author:
Zhiqiang Wang; Seung Hwan Hwang; Soon Sung Lim
Source:
European journal of lipid science and technology 2015 v.117 no.7 pp. 1037-1048
ISSN:
1438-7697
Subject:
Candida rugosa; antioxidant activity; antioxidants; cost effectiveness; esterification; esters; food additives; food industry; hexane; hydrophobicity; oxidation; phenolic acids; phenols; phytosterols; solvents; thiobarbituric acid-reactive substances
Abstract:
... In this study, a two‐step method for chemoenzymatic lipophilization of phenolic acids with phytosterols was studied. Optimal conditions for esterification involved the use of a binary solvent containing hexane and 2‐butanone (3 mL, 8:2, v/v), a relatively equal molar ratio of vinyl ester to phytosterols (0.1 mmol), and 100 U/mL of lipase from Candida rugosa at 55°C. Various phenolic acids were use ...
DOI:
10.1002/ejlt.201400597

12. Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

Author:
Sara Spinelli; Amalia Conte; Lucia Lecce; Anna Lucia Incoronato; Matteo Alessandro Del Nobile
Source:
Journal of food process engineering 2015 v.38 no.6 pp. 527-535
ISSN:
0145-8876
Subject:
antioxidant activity; antioxidants; ethanol; extra-virgin olive oil; fish; fish products; food acceptability; food additives; functional foods; gum arabic; ingredients; microencapsulation; odors; polyphenols; potato flakes; propolis; spray drying; taste
Abstract:
... The aim of the study was to enhance the antioxidant properties of fish burgers with microencapsulated propolis. Spray‐drying process was used to microencapsulate propolis (30 g in 100 mL of ethanol 70% v/v) by means of gum Arabic and Capsul in different ratios (1:6 for gum Arabic and Capsul and then 1:20 just for Capsul). Once defined the optimal microencapsulation conditions, an alcohol‐free powd ...
DOI:
10.1111/jfpe.12183

13. Optimization of Ultrasound-Assisted Extraction of Lycopene from Papaya Processing Waste by Response Surface Methodology

Author:
An-Na Li; Sha Li; Dong-Ping Xu; Xiang-Rong Xu; Yu-Ming Chen; Wen-Hua Ling; Feng Chen; Hua-Bin Li
Source:
Food analytical methods 2015 v.8 no.5 pp. 1207-1214
ISSN:
1936-9751
Subject:
Carica papaya; analytical methods; antioxidant activity; ethanol; ethyl acetate; food additives; lycopene; mathematical models; papayas; processing waste; response surface methodology; solvents
Abstract:
... Lycopene possesses strong antioxidant ability, which may provide protection against cancer and other degenerative diseases. An ultrasound-assisted extraction method has been developed for the extraction of lycopene from papaya (Carica papaya L.) processing waste. Optimization conditions were firstly determined using single factor experiment, and then response surface methodology was used. Analysis ...
DOI:
10.1007/s12161-014-9955-y

14. Phenolic Extract from Propolis and Bee Pollen: Composition, Antioxidant and Antibacterial Activities

Author:
Adel A.A. Mohdaly; Awad A. Mahmoud; Mohamed H.H. Roby; Iryna Smetanska; Mohamed Fawzy Ramadan
Source:
Journal of food biochemistry 2015 v.39 no.5 pp. 538-547
ISSN:
0145-8884
Subject:
2,2-diphenyl-1-picrylhydrazyl; propolis; sulfonic acids; pollen; food additives; Gram-positive bacteria; Salmonella enterica; p-coumaric acid; rutin; Gram-negative bacteria; minimum inhibitory concentration; honey bees; bee pollen; antioxidant activity; ferulic acid; antioxidants; antibacterial properties; chemical composition; caffeic acid; free radicals; methanol; Apoidea; healthy diet; genetic variation
Abstract:
... Bee products (e.g., propolis and bee pollen) are traditional healthy foods. In this study, antioxidant properties and in vitro antibacterial activity of honeybee pollen and propolis methanol extracts were determined. Propolis with higher phenolic content showed significant greater activity over pollen extracts. Caffeic acid, ferulic acid, rutin, and p‐coumaric acid were detected as main phenolic c ...
DOI:
10.1111/jfbc.12160

15. Physical and Thermal Properties of Oregano (Origanum vulgare L.) Essential Oil Microparticles

Author:
Ariel Antonio Campos Toledo Hijo; Joyce Maria Gomes Costa; Eric Keven Silva; Viviane Machado Azevedo; Maria Irene Yoshida; Soraia Vilela Borges
Source:
Journal of food process engineering 2015 v.38 no.1 pp. 1-10
ISSN:
0145-8876
Subject:
Origanum vulgare; antioxidant activity; differential scanning calorimetry; encapsulation; essential oils; food additives; functional properties; heat tolerance; humidity; hygroscopicity; models; oregano; oxygen; particle size distribution; sorption; spray drying; storage conditions; temperature; thermal stability; thermogravimetry; water content
Abstract:
... In this study, the physical and thermal properties of essential oil microparticles of oregano (Origanum vulgare L.) dried via spray drying were examined. The product was characterized by morphology, mean diameter, particle size distribution, moisture sorption curve, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). The process promoted the formation of spherical capsule ...
DOI:
10.1111/jfpe.12120

16. Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract

Author:
Grace Kelly P. Araújo; Silvio J. Souza; Marcos V. Silva; Fabio Yamashita; Odinei H. Gonçalves; Fernanda V. Leimann; Marianne A. Shirai
Source:
International journal of food science & technology 2015 v.50 no.9 pp. 2080-2087
ISSN:
0950-5423
Subject:
Escherichia coli; Staphylococcus aureus; anti-infective properties; antioxidant activity; antioxidants; cassava starch; food additives; food packaging; hydrophobicity; microstructure; modulus of elasticity; permeability; phenolic compounds; plasticizers; propolis; sorption; tensile strength; water vapor
Abstract:
... Propolis is a natural product that meets the requirements as functional additive for food packaging due to its antioxidant and antimicrobial activities. In this work, ethanolic propolis extract (EPE) was incorporated in cassava starch films, and characterisations with respect to their microstructure, mechanical properties, water vapour permeability (WVP), moisture sorption kinetics as well as anti ...
DOI:
10.1111/ijfs.12869

17. Regioselective synthesis of diacylglycerol rosmarinates and evaluation of their antioxidant activity in fibroblasts

Author:
Erwann Durand; Christelle Bayrasy; Mickaël Laguerre; Nathalie Barouh; Jérôme Lecomte; Thierry Durand; Laurence Balas; Chantal Wrutniak‐Cabello; Gérard Cabello; Pierre Villeneuve
Source:
European journal of lipid science and technology 2015 v.117 no.8 pp. 1159-1170
ISSN:
1438-7697
Subject:
dispersions; reactive oxygen species; diacylglycerols; carbon; hydrophobicity; rosmarinic acid; flavonoids; neurodegenerative diseases; food additives; neoplasms; bioavailability; food quality; models; risk factors; solubility; lipid bilayers; antioxidant activity; food safety; ascorbic acid; vitamin E; phenolic acids; transesterification; esterification; new drugs; catechol; fibroblasts
Abstract:
... A series of new model of lipophilized phenolic compound derived from the rosmarinic acid was synthesized: 1,2‐diacylglycerol rosmarinate (RDAG) with different alkyl chain lengths from five to eighteen carbons. These RDAG were obtained through a chemo‐enzymatic synthesis: A chemical esterification based on the Mitsunobu reaction, followed by a lipase‐catalyzed transesterification to link the differ ...
DOI:
10.1002/ejlt.201400607

18. Structural characteristics of pineapple pulp polysaccharides and their antitumor cell proliferation activities

Author:
Ling Wang; De‐Qiang Tang; Yu Kuang; Feng‐Jiao Lin; Yu Su
Source:
Journal of the science of food and agriculture 2015 v.95 no.12 pp. 2554-2561
ISSN:
0022-5142
Subject:
anion exchange chromatography; antioxidant activity; breast neoplasms; cell proliferation; food additives; functional foods; glycosidic linkages; molecular weight; nuclear magnetic resonance spectroscopy; pineapples; polysaccharides; pulp; taste
Abstract:
... BACKGROUND: Pineapple has a delicious taste and good health benefits. Bioactive polysaccharides are important components of pineapple that might contribute to its health benefits. Since little structural information on these polysaccharides is currently available, the aim of this study was to investigate their structural characteristics and bioactivities. RESULTS: The polysaccharides of pineapple ...
DOI:
10.1002/jsfa.7185

19. Anthocyanins, Phenolic Acids and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

Author:
Milene Oliveira Pereira Bicudo; Rosemary Hoffmann Ribani; Trust Beta
Source:
Plant foods for human nutrition 2014 v.69 no.2 pp. 142-147
ISSN:
0921-9668
Subject:
Euterpe edulis; anthocyanins; antioxidant activity; antioxidants; disease prevention; food additives; fruits; functional foods; health promotion; pharmaceutical industry; phenolic acids; ripening; tandem mass spectrometry; Brazil
Abstract:
... Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC), total phenolic content (TPC), total phenolic acid (T ...
DOI:
10.1007/s11130-014-0406-0
PubMed:
24570272

20. Antioxidant Activities of Ferrous‐Chelating Peptides Isolated From Five Types of Low‐Value Fish Protein Hydrolysates

Author:
Hui‐Min Lin; Shang‐Gui Deng; Sai‐Bo Huang
Source:
Journal of food biochemistry 2014 v.38 no.6 pp. 627-633
ISSN:
0145-8884
Subject:
Engraulis japonicus; antioxidant activity; chelation; diet; economic sustainability; enzymatic hydrolysis; ferrous chloride; fish protein hydrolysate; food additives; food industry; foods; free radical scavengers; hydrolysis; iron; mackerel; nutrients; nutritive value; peptides; subtilisin; value added
Abstract:
... Five types of low‐value fish protein hydrolysates (FPH) and ferrous‐chelating peptides [Fe(II)–FPH] were prepared from Pacific mackerel, Spanish mackerel, hairtail, Japanese anchovy and horse mackerel. The hydrolysis degrees of FPH and ferrous chelation percentages of all types Fe(II)–FPH were calculated. The antioxidant activities were measured using 2,2‐diphenyl‐1‐picryl‐hydrazyl (DPPH)‐scavengi ...
DOI:
10.1111/jfbc.12103

21. Antioxidant Activities of Roselle (Hibiscus Sabdariffa L.) Seed Protein Hydrolysate and its Derived Peptide Fractions

Author:
Fatoumata Tounkara; Mohanad Bashari; Guo-Wei Le; Yong-Hui Shi
Source:
International journal of food properties 2014 v.17 no.9 pp. 1998-2011
ISSN:
1094-2912
Subject:
Hibiscus sabdariffa; alanine; amino acid composition; antioxidant activity; antioxidants; arginine; food additives; food quality; gel chromatography; high-value products; hydrolysates; hydrolysis; pancreatin; pepsin; phenylalanine; proline; protein hydrolysates; serine; tyrosine; valine
Abstract:
... In this study, peptide fractions with strong antioxidant activity were obtained from Roselle seed protein hydrolysates. Pepsin followed by pancreatin were used to digest Roselle protein at different time in order to produce hydrolysate with antioxidant activity suitable for conversion to high-value products. The hydrolysates obtained after different hydrolysis times were analyzed for antioxidant a ...
DOI:
10.1080/10942912.2013.779700

22. Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model

Author:
Xinchen Zhang; Feng Chen; Mingfu Wang
Source:
Journal of agricultural and food chemistry 2014 v.62 no.7 pp. 1643-1648
ISSN:
0021-8561
Subject:
advanced glycation end products; antioxidant activity; antioxidants; baking; chlorogenic acid; colorimetry; cookies; epicatechin; fluorescence; food additives; functional foods; heat treatment; ingredients; models; naringenin; polyphenols; quercetin; rosmarinic acid; thermal degradation
Abstract:
... Dietary polyphenols have been proposed to be promising functional food additives for their potent antioxidant capacity and other health-beneficial bioactivities. The current study prepared cookies fortified with five selected dietary polyphenols (naringenin, quercetin, epicatechin, chlorogenic acid, and rosmarinic acid). Results indicated that the enhancement of the antioxidant capacity was not as ...
DOI:
10.1021/jf4045827

23. Antioxidant and cardioprotective effects of Garcinia indica (kokoberry), an Indian super fruit in isoproterenol induced myocardial necrosis in rats

Author:
Vandana Panda; Sonal Kamble; Yuti Desai; S. Sudhamani
Source:
Journal of berry research 2014 v.4 no.3 pp. 159-174
ISSN:
1878-5093
Subject:
aspartate transaminase; necrosis; lipid peroxidation; oral administration; food additives; glutathione; malondialdehyde; males; cardioprotective effect; coasts; blood serum; Garcinia indica; superoxide dismutase; electrocardiography; fruit peels; rats; enzyme activity; antioxidant activity; histopathology; antioxidants; glutathione-disulfide reductase; catalase; free radicals; myocardium; glutathione peroxidase; indigenous species; spices; India
Abstract:
...

BACKGROUND: Garcinia indica Choisy, a slender evergreen tree is endemic to the west coast of India. The dried rind of the fruit of Garcinia indica is an Indian spice and a food additive. Many therapeutic effects of the fruit have been reported in literature. OBJECTIVE: The present study investigates the cardioprotective and antioxidant activity of a hydroalcoholic extract of Garcinia indica fru ...

DOI:
10.3233/JBR-140078

24. Development of a novel controlled-release nanocomposite based on poly(lactic acid) to increase the oxidative stability of soybean oil

Author:
Hadi Almasi; Babak Ghanbarzadeh; Jalal Dehghannya; Ali Akbar Entezami; Asghar Khosrowshahi Asl
Source:
Food additives & contaminants 2014 v.31 no.9 pp. 1586-1597
ISSN:
1944-0057
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; cellulose; diffusivity; ethanol; food additives; foods; free radical scavengers; lactic acid; nanocomposites; oxidation; oxidative stability; packaging; shelf life; soybean oil; storage temperature; storage time
Abstract:
... A poly(lactic acid) (PLA)-based nanocomposite active packaging was developed for the controlled release of tert -butylhydroquinone (TBHQ) antioxidant. The PLA-based active films were loaded with only TBHQ (3% wt) or a mixture of modified cellulose nanofibre (MCNF) (8% wt) and TBHQ (3% wt) to obtain active and nanocomposite active films, respectively. Release studies indicated that the release rate ...
DOI:
10.1080/19440049.2014.935962

25. Development of an active food packaging system with antioxidant properties based on green tea extract

Author:
Daniel Carrizo; Giuseppe Gullo; Osvaldo Bosetti; Cristina Nerín
Source:
Food additives & contaminants 2014 v.31 no.3 pp. 364-373
ISSN:
1944-0057
Subject:
antioxidant activity; caffeine; flavanols; food additives; food packaging; free radicals; functional properties; gallic acid; green tea; high performance liquid chromatography; industry; mass spectrometry; packaging materials; shelf life; ultra-performance liquid chromatography
Abstract:
... A formula including green tea extract (GTE) was developed as an active food packaging material. This formula was moulded to obtain an independent component/device with antioxidant properties that could be easily coupled to industrial degassing valves for food packaging in special cases. GTE components (i.e., gallic acid, catechins and caffeine) were identified and quantified by HPLC-UV and UPLC-MS ...
DOI:
10.1080/19440049.2013.869361

26. In Vitro Inhibitory Potential Against Key Enzymes Relevant for Hyperglycemia and Hypertension of Red Pepper (Capsicum annuum L.) Including Pericarp, Placenta, and Stalk

Author:
Lei Chen; Young‐Hwa Kang
Source:
Journal of food biochemistry 2014 v.38 no.3 pp. 300-306
ISSN:
0145-8884
Subject:
Capsicum annuum; alpha-amylase; alpha-glucosidase; antioxidant activity; food additives; foods; glucose; hyperglycemia; hypertension; in vivo studies; noninsulin-dependent diabetes mellitus; pepper; pericarp; placenta
Abstract:
... Extracts from the pericarp, placenta and stalk of red pepper (Capsicum annuum L) were investigated to determine their antioxidant and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension. We examined the total phenolic and capsaicin content in red pepper extract. Anti‐hyperglycemia relevant in vitro α‐glucosidase inhibitory activity correlated strongly to t ...
DOI:
10.1111/jfbc.12048

27. Polyphenolic compounds in date fruit seed (Phoenix dactylifera): characterisation and quantification by using UPLC‐DAD‐ESI‐MS

Author:
Hosam M Habib; Carine Platat; Emmanuelle Meudec; Veronique Cheynier; Wissam H Ibrahim
Source:
Journal of the science of food and agriculture 2014 v.94 no.6 pp. 1084-1089
ISSN:
0022-5142
Subject:
Phoenix dactylifera; antioxidant activity; catechin; coumaric acids; depolymerization; epicatechin; flavonols; food additives; functional foods; polymers; seeds
Abstract:
... BACKGROUND: Date fruit seeds have been demonstrated to possess high antioxidant activities due to their high content of flavonoids and phenolic compounds. The objective of this work was to identify and quantify the phenolic composition of date seeds. METHODS: Two UPLC‐DAD‐ESI‐MS analyses were performed on the seed of the Khalas variety as follows: (1) an analysis of simple phenolic compounds [phen ...
DOI:
10.1002/jsfa.6387
PubMed:
24037711

28. Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis

Author:
Luis Alberto Ortega‐Ramirez; Isela Rodriguez‐Garcia; Juan Manuel Leyva; Manuel Reynaldo Cruz‐Valenzuela; Brenda Adriana Silva‐Espinoza; Gustavo A. Gonzalez‐Aguilar; Md Wasim Siddiqui; Jesus Fernando Ayala‐Zavala
Source:
Journal of food science 2014 v.79 no.2 pp. R129
ISSN:
0022-1147
Subject:
antioxidant activity; food additives; food industry; food preservation; foods; medicinal plants; oxidation; paper; phenolic compounds; preservatives; spoilage; terpenoids
Abstract:
... Many food preservation strategies can be used for the control of microbial spoilage and oxidation; however, these quality problems are not yet controlled adequately. Although synthetic antimicrobial and antioxidant agents are approved in many countries, the use of natural safe and effective preservatives is a demand of food consumers and producers. This paper proposes medicinal plants, traditional ...
DOI:
10.1111/1750-3841.12341
PubMed:
24446991

29. Trends in the use of natural antioxidants in active food packaging: a review

Author:
Ana Sanches-Silva; Denise Costa; Tânia G. Albuquerque; Giovanna Giuliana Buonocore; Fernando Ramos; Maria Conceição Castilho; Ana Vera Machado; Helena S. Costa
Source:
Food additives & contaminants 2014 v.31 no.3 pp. 374-395
ISSN:
1944-0057
Subject:
alpha-tocopherol; antioxidant activity; antioxidants; biodegradability; byproducts; caffeic acid; carvacrol; catechin; edible films; environmental impact; food additives; food industry; food loss; food matrix; food packaging; industry trends; oxidation; plant extracts; quercetin; rosemary; spices
Abstract:
... The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocop ...
DOI:
10.1080/19440049.2013.879215

30. Activity guided isolation of isoflavones and hyphenated HPLC-PDA-ESI-ToF-MS metabolome profiling of Azorella madreporica Clos. from northern Chile

Author:
Jorge Bórquez; Edward J. Kennelly; Mario J. Simirgiotis
Source:
Food research international 2013 v.52 no.1 pp. 288-297
ISSN:
0963-9969
Subject:
Azorella; aerial parts; antioxidant activity; bleaching; detectors; food additives; fractionation; high performance liquid chromatography; indigenous species; isoflavones; mass spectrometry; metabolome; nuclear magnetic resonance spectroscopy; rapid methods; Andes region; Chile
Abstract:
... Four isoflavones were isolated from the MeOH extract of a sample of Azorella madreporica from the high Andes of northern Chile by selective fractionation using the bleaching of the DPPH radical. The compounds were identified by NMR spectroscopy and mass spectrometry together with 18 additional complex isoflavones present in the plant extract which were detected for the first time using HPLC hyphen ...
DOI:
10.1016/j.foodres.2013.02.055

31. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems

Author:
Felipe C. da Silva; Carolina Rodrigues da Fonseca; Severino Matias de Alencar; Marcelo Thomazini; Julio C. de Carvalho Balieiro; Paola Pittia; Carmen Sílvia Favaro-Trindade
Source:
Food and bioproducts processing 2013 v.91 no.1 pp. 28-36
ISSN:
0960-3085
Subject:
antioxidant activity; antioxidants; cold; dispersibility; food additives; gum arabic; industrial applications; particle size; propolis; spray drying; starch; storage quality; temperature; water activity
Abstract:
... The aim of this work was to obtain propolis in a powder, alcohol-free, water-dispersed and shelf-stable form. Propolis extract was spray-dried using gum Arabic and octenyl succinic anhydride (OSA) starch as carriers in two different weight ratios (1:4 and 1:6). Spray-dried propolis samples were evaluated for morphology, moisture, water activity, water dispersibility, hygroscopicity, particle size, ...
DOI:
10.1016/j.fbp.2012.08.006

32. Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions

Author:
Lorena Deladino; Alba S. Navarro; Miriam N. Martino
Source:
Lebensmittel-Wissenschaft + Technologie 2013 v.53 no.1 pp. 163-169
ISSN:
0023-6438
Subject:
Ilex paraguariensis; antioxidant activity; calcium alginate; chitosan; encapsulation; food additives; hydrochloric acid; models; pH; polyphenols; sensory evaluation; soups; vegetables; yerba mate
Abstract:
... The high antioxidant properties of yerba mate (Ilex paraguariensis) extract make it suitable as a natural food additive. Encapsulation of herbal extracts is often necessary to enhance handling and product stability. Release strategies depend on the encapsulation system and the intended use. Calcium alginate capsules, with and without a chitosan layer, containing the yerba mate extract were analyze ...
DOI:
10.1016/j.lwt.2013.01.030

33. Effects of extraction solvents on phenolic contents and antioxidant activities of Tunisian date varieties (Phoenix dactylifera L.)

Author:
Wissal Kchaou; Fatma Abbès; Christophe Blecker; Hamadi Attia; Souhail Besbes
Source:
Industrial crops and products 2013 v.45 pp. 262-269
ISSN:
0926-6690
Subject:
Phoenix dactylifera; acetone; antioxidant activity; ascorbic acid; cultivars; food additives; free radical scavengers; methanol; phenolic compounds; protein content; solvents; texture
Abstract:
... Second-grade dates (Phoenix dactylifera L.), with hard texture, from six Tunisian cultivars were analysed for their composition and antioxidant activities. Results showed predominance of total sugars and a relatively low content of protein, fat and ash. On the other hand, optimisation of extraction of antioxidant was carried using five different solvents.The highest level of phenolic compounds for ...
DOI:
10.1016/j.indcrop.2012.12.028

34. Influence of extraction process on antioxidant capacity of spent coffee

Author:
Jimena Bravo; Carmen Monente; Isabel Juániz; M. Paz De Peña; Concepción Cid
Source:
Food research international 2013 v.50 no.2 pp. 610-616
ISSN:
0963-9969
Subject:
antioxidant activity; cafeterias; defatting; ethanol; food additives; free radical scavengers; freeze drying; functional properties; ingredients; methanol; pH; phenolic compounds; restaurants; solvents
Abstract:
... Spent coffee that is produced in tons by restaurants and cafeterias, and consumers at domestic levels, could be a good opportunity to have an important source of natural antioxidants. The main aim of this work was to study the influence of several process factors on the antioxidant capacity extraction from spent coffee. Total phenolic compounds, radical scavenging activity (ABTS and DPPH) and brow ...
DOI:
10.1016/j.foodres.2011.04.026

35. Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts

Author:
Asma Agourram; Daniela Ghirardello; Kalliopi Rantsiou; Giuseppe Zeppa; Simona Belviso; Abderrahmane Romane; Khalid Oufdou; Manuela Giordano
Source:
International journal of food properties 2013 v.16 no.5 pp. 1092-1104
ISSN:
1094-2912
Subject:
Pseudomonas fluorescens; Staphylococcus aureus; antimicrobial properties; antioxidant activity; apples; byproducts; food additives; food pathogens; hazelnuts; microorganisms; polyphenols; pomegranates; spoilage; vegetables
Abstract:
... The use of fruit and vegetable by-products as natural food additives has recently been suggested, due to their richness in polyphenols. The aim of this research study was to determine polyphenolic content and the antioxidative and antimicrobial activities of 13 fruit and vegetable by-product extracts obtained with three solvent mixtures. The Folin-Ciocalteu method was employed to calculate the tot ...
DOI:
10.1080/10942912.2011.576446

36. Polysaccharides from the Styrian oil-pumpkin with antioxidant and complement-fixing activity

Author:
Zuzana Košťálová; Zdenka Hromádková; Anna Ebringerová; Martin Polovka; Terje Einar Michaelsen; Berit Smestad Paulsen
Source:
Industrial crops and products 2013 v.41 pp. 127-133
ISSN:
0926-6690
Subject:
EDTA (chelating agent); Fourier transform infrared spectroscopy; Plantago major; antioxidant activity; biomass; colorimetry; food additives; functional foods; nuclear magnetic resonance spectroscopy; pectins; phenolic compounds; proteins
Abstract:
... Pectic polysaccharides have attracted great attention due to their health-promoting potential. From the Styrian oil-pumpkin biomass representing an alternative pectin source, two series of acidic polysaccharide fractions were isolated using in succession hot water, EDTA and dilute HCl. Chemical and spectroscopic (FTIR, NMR) analyses of the fractions revealed the predominance of partially methylest ...
DOI:
10.1016/j.indcrop.2012.04.029

37. The Potential Use of Microalgal Carotenoids as Dietary Supplements and Natural Preservative Ingredients

Author:
Hanaa H. Abd El-Baky; Gamal S. El-Baroty
Source:
Journal of aquatic food product technology 2013 v.22 no.4 pp. 392-406
ISSN:
1547-0636
Subject:
Dunaliella salina; alanine transaminase; albino; alkaline phosphatase; antioxidant activity; antioxidants; aspartate transaminase; astaxanthin; beta-carotene; bilirubin; biopreservatives; butylated hydroxytoluene; cholesteremic effect; cholesterol; creatinine; dietary supplements; food coloring; functional foods; glucose; glycogen; ingredients; lipid peroxidation; liver; liver microsomes; lutein; microalgae; mortality; phospholipids; proteins; rats; triacylglycerols; zeaxanthin
Abstract:
... Dunaliella salina has been selected as the most valuable microalgae for production of carotenoids as a source of natural pigment when grown under defined conditions. Compared with optimal conditions, D. salina contained higher amounts of total carotenoids (TCAR, 12.6%, dw)—including β-carotene (60.4%, of total carotenoids), astaxanthin (17.7%), zeaxanthin (13.4%), lutein (4.6%), and cryptoxanthin ...
DOI:
10.1080/10498850.2011.654381

38. Raw horse gram seeds possess more in vitro antihyperglycaemic activities and antioxidant properties than their sprouts

Author:
Ashok Kumar Tiwari; Kusuma Manasa; Domati Anand Kumar; Amtul Zehra
Source:
NUTRAfoods 2013 v.12 no.2 pp. 47-54
ISSN:
1827-8590
Subject:
functional foods; polyphenols; diet; sprouts (food); testa; phosphoprotein phosphatase; free radicals; sprouting; texture; alpha-glucosidase; glycemic effect; food preparation; insulin resistance; flavonoids; antioxidant activity; food additives; food consumption; Macrotyloma uniflorum
Abstract:
... Plants have been used by humans as food and medicine since prehistoric times. However, in the course of modernisation and following the advent of various scientific terms such as functional foods, nutraceuticals, food additives, etc., the texture and matrix of traditional dietary practice has changed. These changes, in turn, have influenced nutritive as well as medicinal values of food preparation ...
DOI:
10.1007/s13749-013-0012-z

39. Sustainable sunflower processing — II. Recovery of phenolic compounds as a by-product of sunflower protein extraction

Author:
Georg M. Weisz; Reinhold Carle; Dietmar R. Kammerer
Source:
Innovative food science & emerging technologies 2013 v.17 pp. 169-179
ISSN:
1466-8564
Subject:
polyphenols; protein isolates; Helianthus annuus; resins; isopropyl alcohol; food additives; byproduct utilization; sunflower oil; food quality; oxidation; sunflower seed protein; byproducts; temperature; antioxidant activity; ethanol; adsorption; ascorbic acid; ions; methanol; experimental design; sensory properties; grape pomace; free radical scavengers; solvents; desorption
Abstract:
... A process for the recovery of polyphenol-rich extracts from the production of light colored sunflower protein isolates by combining mild-acidic protein extraction with adsorptive removal of phenolic compounds has been developed. In preliminary trials, different solvents were examined to evaluate their suitability for an exhaustive desorption of the polyphenols from a food-grade adsorbent resin. Fo ...
DOI:
10.1016/j.ifset.2012.09.009

40. The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite

Author:
Piret Raudsepp; Dea Anton; Mati Roasto; Kadrin Meremäe; Priit Pedastsaar; Mihkel Mäesaar; Ain Raal; Katrin Laikoja; Tõnu Püssa
Source:
Food control 2013 v.31 no.1 pp. 129-135
ISSN:
0956-7135
Subject:
Bacillus subtilis; Bifidobacterium bifidum; Campylobacter jejuni; Escherichia coli; Gram-positive bacteria; Hippophae rhamnoides; Kocuria rhizophila; Lactobacillus acidophilus; Listeria monocytogenes; Lonicera caerulea; Rheum rhabarbarum; Ribes nigrum; Solanum lycopersicum var. lycopersicum; Vaccinium myrtillus; anthocyanins; antibacterial properties; antioxidant activity; antioxidants; ascorbic acid; black currants; dairy products; ethanol; flavonols; food additives; high performance liquid chromatography; petioles; polyphenols; probiotics; rhubarb; roots; sodium nitrite; tomatoes; vitamin content; Estonia
Abstract:
... The aim of the present study was to evaluate the antioxidative and antimicrobial effects of the ethanol and buffered water infusions of six different plants grown in Estonia, namely Siberian rhubarb (Rheum rhaponticum L.), blue honeysuckle (Lonicera caerulea L.), tomato (Lycopersicon esculentum Mill.), bilberry (Vaccinium myrtillus L.), sea-buckthorn (Hippophae rhamnoides L.) and black currant (Ri ...
DOI:
10.1016/j.foodcont.2012.10.007

41. Antioxidant and Cholinesterase Inhibition Activities of Three Tricholoma Species with Total Phenolic and Flavonoid Contents: The Edible Mushrooms from Anatolia

Author:
Gülsen Tel; Müjde Apaydın; Mehmet E. Duru; Mehmet Öztürk
Source:
Food analytical methods 2012 v.5 no.3 pp. 495-504
ISSN:
1936-9751
Subject:
Alzheimer disease; Tricholoma; acetates; acetylcholinesterase; acids; antioxidant activity; antioxidants; chelates; cholinesterase; food additives; hexane; ions; lipid peroxidation; mushrooms; pathogenesis; pyrocatechol; quercetin
Abstract:
... Tricholoma species, known as odorous mushrooms, are consumed in Anatolia as well as in the world. The antioxidant activity of extracts of Tricholoma fracticum, Tricholoma imbricatum and Tricholoma terreum was determined using five complementary tests: β-carotene/linoleic acid, DPPH[Symbol: see text] scavenging, ABTS[Symbol: see text]+ scavenging, ferrous ion chelating assay and cupric-reducing an ...
DOI:
10.1007/s12161-011-9275-4

42. Determination of the Anti-Oxidative Capacity and Bioactive Compounds in Green Seaweed Ulva rigida C. Agardh

Author:
Gamze Yildiz; Serap Celikler; Ozgur Vatan; Sukran Dere
Source:
International journal of food properties 2012 v.15 no.6 pp. 1182-1189
ISSN:
1094-2912
Subject:
Ulva; antioxidant activity; antioxidants; carotenes; food additives; food industry; macroalgae; pigments; vitamin E
Abstract:
... There is an increasing demand for natural antioxidant molecules in order to replace the synthetic additives in the food industry. Therefore, Ulva rigida C. Agardh was analyzed to determine its bioactive components, including the total phenolic content, antioxidant capacity (lipid and water-soluble), vitamins (A, E, and C), protein, carbohydrate, and pigments. As a result, Ulva rigida showed a high ...
DOI:
10.1080/10942912.2010.517341

43. Hepatoprotective and hypolipidemic effects of water-soluble polysaccharidic extract of Pleurotuseryngii

Author:
Jingjing Chen; Dong Mao; Yangyang Yong; Jieli Li; Hua Wei; Ling Lu
Source:
Food chemistry 2012 v.130 no.3 pp. 687-694
ISSN:
0308-8146
Subject:
Oriental traditional medicine; animal models; antioxidant activity; enzymes; food additives; free radicals; functional foods; high density lipoprotein cholesterol; histopathology; liver; low density lipoprotein; triacylglycerols
Abstract:
... The potential biological functions of Pleurotuseryngii have long been described in Chinese traditional medicine. However, little is known about the bioactive components of P.eryngii and their functions in liver injury and high-fat induced animal models. The present study thoroughly investigated the comprehensive functions of water-soluble polysaccharidic extract of P.eryngii (PEPE) using invivo mo ...
DOI:
10.1016/j.foodchem.2011.07.110

44. Isolation, chemical characterization and antioxidant activities of a water‐soluble polysaccharide fraction of tea (camellia sinensis) flower

Author:
QUAN HAN; CHANG‐YUN XIONG; JIANG SHI; YING GAO; YI‐SI CHEN; ZE‐JIE LING; PU‐MING HE
Source:
Journal of food biochemistry 2012 v.36 no.1 pp. 46-55
ISSN:
0145-8884
Subject:
Camellia sinensis; amino acids; antioxidant activity; arabinose; crop yield; farmers; flowers; food additives; free radical scavengers; galactose; glucose; lipid peroxidation; liver; malondialdehyde; mice; molecular weight; nutrients; oxygen; pesticide residues; polysaccharides; proteins; tea; vegetative growth; vitamins; xylose; Australia; China
Abstract:
... Water‐soluble polysaccharide from tea plant flower (TFP) was screened for its biological and biophysical effects. TFP‐1, one of the major constituents, yielded after removing the proteins and purification by Sephadex G‐100 (Sigma‐Aldrich Pty Ltd., Castle Hill, Australia). It was subjected to chemical identification and the result indicated its average molecular weight (132 kDa) and its f ...
DOI:
10.1111/j.1745-4514.2010.00512.x

45. Oral administration of potassium bromate, a major water disinfection by-product, induces oxidative stress and impairs the antioxidant power of rat blood

Author:
Mir Kaisar Ahmad; Riaz Mahmood
Source:
Chemosphere 2012 v.87 no.7 pp. 750-756
ISSN:
0045-6535
Subject:
antioxidant activity; ascorbic acid; blood; body weight; byproducts; disinfection; enzymes; food additives; hydrogen peroxide; lipid peroxidation; mechanism of action; nitric oxide; oral administration; oxidation; oxidative stress; potassium bromate; proteins; rats; toxicity
Abstract:
... Potassium bromate (KBrO₃) is a widely used food additive, a water disinfection by-product and a known nephrotoxic agent. The effect of KBrO₃ on rat blood, especially on the anti-oxidant defense system, was studied in this work. Animals were given a single oral dose of KBrO₃ (100mg/kg body weight) and sacrificed 12, 24, 48, 96 and 168h after this treatment. Blood was collected from the animals and ...
DOI:
10.1016/j.chemosphere.2011.12.073
PubMed:
22277885

46. Phenolic phytochemical antioxidants in berries

Author:
Serrano, C.; Sousa, M.B.; Trigo, M.J.; Bronze, R.
Source:
Acta horticulturae 2012 v. no.926 pp. 675-681
ISSN:
0567-7572
Subject:
antioxidant activity; antioxidants; blackberries; blueberries; cultivars; food additives; high performance liquid chromatography; phenolic acids; strawberries; Portugal
Abstract:
... The consumption of berries in Portugal has gradually increased due to the high content on phenolic compounds (PC). These PC, mainly flavonoids, phenolic acids, and hydroxycinnamic acid derivatives are implied in the good functioning of the human organism. There are few studies referring to the phytochemical properties of berries cultivated in Portugal. The PC present of different species of bluebe ...
DOI:
10.17660/ActaHortic.2012.926.98

47. Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

Author:
Ning Chen; Hongmei Yang; Yi Sun; Jun Niu; Shuying Liu
Source:
Peptides 2012 v.38 no.2 pp. 344-349
ISSN:
0196-9781
Subject:
glutathione; hydroxyl radicals; Juglans regia; ultrafiltration; lipid peroxidation; hydrolysates; gel chromatography; protein hydrolysates; reversed-phase high performance liquid chromatography; walnuts; antioxidant activity; food additives; pepsin
Abstract:
... Walnut proteins were hydrolyzed separately using three different proteases to obtain antioxidant peptides. The antioxidant activities of the hydrolysates were measured using 1,1-diphenyl-2-picryl hydrazyl (DPPH) assay. Among hydrolysates, pepsin hydrolysate obtained by 3h exhibited the highest antioxidant activities, which could also quench the hydroxyl radical, chelate ferrous ion, exhibit reduci ...
DOI:
10.1016/j.peptides.2012.09.017

48. The effects of repetitive alkaline/acid extractions of Saccharomyces cerevisiae cell wall on antioxidative and bifidogenic efficacy

Author:
Olga B. Laugier; Snezana D. Spasić; Vesna Mandić; Dragica Jakovljević; Miroslav M. Vrvić
Source:
International journal of food science & technology 2012 v.47 no.2 pp. 369-375
ISSN:
0950-5423
Subject:
Saccharomyces cerevisiae; antioxidant activity; bakers yeast; cell walls; digestibility; food additives; gastric juice; hydroxyl radicals; saliva
Abstract:
... The aim of our study was to investigate the effects of consecutive alkaline/acid extraction of cell wall of baker’s yeast (Saccharomyces cerevisiae) on products digestibility and antioxidative and bifidogenic activity. Fractions with different glucan content (49.30%, 75.54%, 93.15% and 99.54%) were isolated by alkaline/acid extraction. The digestibility of fractions in artificial saliva, gastric ...
DOI:
10.1111/j.1365-2621.2011.02849.x

49. Antioxidant Potential of Different Dill (Anethum Graveolens L.) Leaf Extracts

Author:
Sebnem Selen Isbilir; Ayten Sagiroglu
Source:
International journal of food properties 2011 v.14 no.4 pp. 894-902
ISSN:
1094-2912
Subject:
Anethum graveolens; absorbance; acetone; antioxidant activity; dill; ethanol; flavor; food additives; free radical scavengers; gallic acid; hydrogen peroxide; ions; leaf extracts; leaves; odors; pickles; plant-based foods; salads; soups
Abstract:
... Dill (Anethum graveolens L.) have been extensively used in salads, soups, and pickles for its aromatic odor and flavor. Recently, interest in plant-derived food additives has grown. In this study, the possible antioxidant properties of water, ethanol, and acetone extracts of dill leaves were investigated. In order to evaluate antioxidant activities of all extracts, different antioxidant tests were ...
DOI:
10.1080/10942910903474401

50. Antioxidants in digestive tracts and gonads of green urchin (Strongylocentrotus droebachiensis)

Author:
Jean Mamelona; Émilien Pelletier; Karl Girard-Lalancette; Jean Legault; Salwa Karboune; Selim Kermasha
Source:
Journal of food composition and analysis 2011 v.24 no.2 pp. 179-183
ISSN:
0889-1575
Subject:
absorbance; acetates; antioxidant activity; antioxidants; digestive tract; flavonoids; food additives; freeze drying; gonads; ingredients; oxygen; parents; phenol; solid phase extraction
Abstract:
... Digestive tracts and gonads of green urchin (Strongylocentrotus droebachiensis) were evaluated for their antioxidant potential and total phenol and flavonoid contents. Antioxidant potentials of freeze-dried samples were evaluated using lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) assays. Analyzed samples showed antioxidant activity with total ORAC values of 864 and 885μmol ...
DOI:
10.1016/j.jfca.2010.09.010

51. Characterization and in vitro antioxidation of papain hydrolysate from black-bone silky fowl (Gallus gallus domesticus Brisson) muscle and its fractions

Author:
Jian-Hua Liu; Ying-Gang Tian; Yong Wang; Shao-Ping Nie; Ming-Yong Xie; Sheng Zhu; Chun-Yan Wang; Pan Zhang
Source:
Food research international 2011 v.44 no.1 pp. 133-138
ISSN:
0963-9969
Subject:
amino acid composition; amino acids; antioxidant activity; chickens; food additives; high performance liquid chromatography; hydrolysates; molecular weight; muscles; nutrients; papain; peptides; superoxide anion
Abstract:
... Black-bone silky fowl (Gallus gallus domesticus Brisson) (BSF) muscle was hydrolyzed by papain, and the hydrolysate was separated by preparative high performance liquid chromatography (HPLC). The amino acid composition of the BSF hydrolysate (BSFH) and its fractions was determined by HPLC precolumn derivation with 2,4-dinitrofluorobenzene. The molecular weight (MW) distribution of the BSFH and its ...
DOI:
10.1016/j.foodres.2010.10.050

52. Determination of the Phenolic Compounds and Antioxidative Capacity in Red Algae Gracilaria bursa-pastoris

Author:
Gamze Yildiz; Özgür Vatan; Serap Çelikler; Şükran Dere
Source:
International journal of food properties 2011 v.14 no.3 pp. 496-502
ISSN:
1094-2912
Subject:
Gracilaria; antioxidant activity; antioxidants; ascorbic acid; carbohydrate content; food additives; food industry; macroalgae; phenolic compounds; vitamin E
Abstract:
... There is an increasing demand for natural antioxidant molecules in order to replace the synthetic additives in the food industry. Gracilaria bursa-pastoris (Gmelin) Silva was analyzed to determine its bioactive components including; the total phenolic content, total antioxidant capacity (lipid and water-soluble), vitamins (A, E and C), total protein and total carbohydrate content. In addition, the ...
DOI:
10.1080/10942910903256949

53. Extraction of brown pigment from Rosa laevigata and its antioxidant activities

Author:
Xiao, Kai-Jun; Zhong, Xian-Ke; Wang, Jing; Jiang, Jian-Guo
Source:
Pharmaceutical biology 2011 v.49 no.7 pp. 734-740
ISSN:
1388-0209
Subject:
2,2-diphenyl-1-picrylhydrazyl; Oriental traditional medicine; Rosa laevigata; antioxidant activity; ethanol; food additives; free radical scavengers; hydroxyl radicals; nutrients; pharmaceutical industry; solvents; superoxide anion; temperature; China
Abstract:
... Context: Rosa laevigata Michx. (Rosaceae), widespread in China, contains many valuable nutrients and has long been used as food and medicine in Chinese folklore. Nowadays, due to its favorable property of coloring, the brown pigment of R. laevigata has an attractive potential as an available additive in food. Objective: The aims of this study were to optimize the extraction process of brown pigmen ...
DOI:
10.3109/13880209.2010.490948

54. Hypolipidemic and antioxidant effects of total flavonoids of Perilla Frutescens leaves in hyperlipidemia rats induced by high-fat diet

Author:
Li-Jun Feng; Chen-Huan Yu; Ke-Jing Ying; Jian Hua; Xiao-Yan Dai
Source:
Food research international 2011 v.44 no.1 pp. 404-409
ISSN:
0963-9969
Subject:
Perilla frutescens; adipose tissue; antioxidant activity; atherosclerosis; chemical composition; cholesterol; disease prevention; flavonoids; food additives; food industry; high fat diet; high performance liquid chromatography; hyperlipidemia; leaves; oral administration; rats; triacylglycerols
Abstract:
... The leaves of Perilla frutescens are often used as a new source of additives for the food and pharmaceutical industries due to its unique bioactivities. This study was to evaluate the chemical composition and hyperlipidemic and antioxidant effects of total flavonoids of P. frutescens leaves (TFP) in the hyperlipidemia rats induced by a high-fat diet. By HPLC analysis, TFP mainly consisted of apige ...
DOI:
10.1016/j.foodres.2010.09.035

55. In Vitro Antimicrobial and Antioxidant Activity of Ethanol Extract of Three Hypericum and Three Achillea Species From Turkey

Author:
Deniz Barış; Murat Kızıl; Çetin Aytekin; Göksel Kızıl; Murat Yavuz; Bircan Çeken; A. Selçuk Ertekin
Source:
International journal of food properties 2011 v.14 no.2 pp. 339-355
ISSN:
1094-2912
Subject:
Achillea biebersteinii; Hypericum; alpha-tocopherol; antioxidant activity; butylated hydroxytoluene; ethanol; food additives; free radical scavengers; microorganisms; plant extracts; protective effect; spices; thiobarbituric acid
Abstract:
... The present study was conducted to determine the antimicrobial, antifungal and antioxidant activity of the ethanol extract of Hypericum scabrum L (HSm), Hypericum lysimachioides var. lysimachioides (HL), and Hypericum retusum Aucher (HR) and ethanol extracts of Achillea aleppica D.C. subsp. aleppica (AA), Achillea aleppica D.C. subsp. zederbaueri (Hayek) Hub.-Mor (AZ), and Achillea biebersteinii A ...
DOI:
10.1080/10942910903189256

56. Optimisation and characterisation of various extraction conditions of phenolic compounds and antioxidant activity in olive seeds

Author:
Muhammad H. Alu’datt; Inteaz Alli; Khalil Ereifej; Mohammad N. Alhamad; Ahmad Alsaad; Taha Rababeh
Source:
Natural product research 2011 v.25 no.9 pp. 876-889
ISSN:
1478-6427
Subject:
antioxidant activity; antioxidants; correlation; extraction; food additives; functional foods; methanol; olives; pharmaceutical industry; phenolic compounds; seeds; solvents; system optimization; temperature
Abstract:
... This study was conducted to optimise the extraction conditions of phenolic compounds to evaluate antioxidant extraction parameters and to identify the major free and bound phenolic compounds in olive seeds. The results obtained using methanol as an extraction solvent for olive seeds indicated that the optimised total phenolic content and antioxidant activity were obtained at an extraction time of ...
DOI:
10.1080/14786419.2010.489048

57. Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas

Author:
Wei, Xuetuan; Luo, Mingfang; Xu, Lin; Zhang, Yewei; Lin, Xing; Kong, Peng; Liu, Huizhou
Source:
Journal of agricultural and food chemistry 2011 v.59 no.8 pp. 3957–3963
ISSN:
0021-8561
Subject:
functional foods; sequence analysis; solid state fermentation; ribosomal DNA; anticoagulant activity; soybeans; Bacillus amyloliquefaciens; raw materials; amino acid sequences; chickpeas; sodium; anticoagulants; nucleotide sequences; water content; antioxidant activity; food additives
Abstract:
... To develop safe and cheap thrombolytic agents, a fibrinolytic enzyme productive strain of LSSE-62 was isolated from Chinese soybean paste. This strain was identified as Bacillus amyloliquefaciens by 16S rDNA sequence analysis. Nucleotide and amino acid sequence analysis showed that this fibrinolytic enzyme was identical to subtilisin DJ-4. Chickpeas were used as the substrate for fibrinolytic enzy ...
DOI:
10.1021/jf1049535
PubMed:
21391672

58. Total phenolic content and antioxidant activity of plants used in traditional Romanian herbal medicine

Author:
Iuliana Spiridon; Ruxanda Bodirlau; Carmen-Alice Teaca
Source:
Open life sciences 2011 v.6 no.3 pp. 388-396
ISSN:
2391-5412
Subject:
sage; plant extracts; flavonoids; food additives; Rosmarinus officinalis; Verbascum phlomoides; Lavandula angustifolia; phenol; Salvia officinalis; herbal medicines; traditional medicine; Melissa officinalis; Clusiaceae; rosemary; antioxidant activity; Origanum vulgare; colorimetry; methanol; thyme; Inula helenium; oregano; Mentha longifolia; Hypericum perforatum; Thymus vulgaris; aluminum chloride; Romania
Abstract:
... A number of herbal plants from Romania widely used as natural food additives or for health promotion in traditional medicine were investigated for their antioxidant activity. Methanol extracts were obtained from plants belonging to the Lamiaceae family (lavender Lavandula angustifolia L.; lemon balm Melissa officinalis; sage Salvia officinalis; oregano Origanum vulgare L.; rosemary Rosmarinus offi ...
DOI:
10.2478/s11535-011-0028-6

59. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

Author:
Viuda-Martos, Manuel; Ruiz Navajas, Yolanda; Sánchez Zapata, Elena; Fernández-López, Juana; Pérez-Álvarez, José A.
Source:
Flavour and fragrance journal 2010 v.25 no.1 pp. 13-19
ISSN:
0882-5734
Subject:
Mediterranean diet; Origanum vulgare; Rosmarinus officinalis; Salvia officinalis; Syzygium aromaticum; Thymus vulgaris; adverse effects; antioxidant activity; antioxidants; cloves; essential oil crops; essential oils; food additives; foods; iron; lipid peroxidation; odors; oils; oregano; phenols; rosemary; sage; shelf life; thiobarbituric acid-reactive substances; thyme; Mediterranean region
Abstract:
... The oxidative degradation of lipids is one of the main factors limiting the shelf-life of food products. In recent years, several undesirable disorders have been detected as side-effects of using commonly used synthetic antioxidants. Apart from their use as aroma additives in food, essential oils from aromatic plants have shown potential for use in small amounts in fat-containing food systems to p ...
DOI:
10.1002/ffj.1951

60. Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment

Author:
Santoso, Martha; Naka, Yuko; Angkawidjaja, Clement; Yamaguchi, Tomoko; Matoba, Teruyoshi; Takamura, Hitoshi
Source:
Food science and technology research 2010 v.16 no.6 pp. 549-556
ISSN:
1344-6606
Subject:
DNA damage; Gnetum gnemon; antioxidant activity; boiling; endosperm; food additives; free radical scavengers; leaves; vegetables
Abstract:
... In this paper we report on the antioxidant components and activities of the edible parts of Gnetum gnemon (young and mature leaves, seed skin and endosperm), as well as their ability to inhibit DNA damage. Since Gnetum gnemon is usually consumed daily as a boiled vegetable, we also measured the effect of boiling on the antioxidant components and activities. The mature leaves contain the greatest l ...
DOI:
10.3136/fstr.16.549

61. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin-tannic acid complex as influenced by types of interaction

Author:
Aewsiri, Tanong; Benjakul, Soottawat; Visessanguan, Wonnop; Wierenga, Peter A.; Gruppen, Harry
Source:
Innovative food science & emerging technologies 2010 v.11 no.4 pp. 712-720
ISSN:
1466-8564
Subject:
Fourier transform infrared spectroscopy; Sepiidae; antioxidant activity; byproducts; emulsifying properties; emulsions; food additives; food industry; gelatin; high-value products; hydrophobicity; lipid peroxidation; menhaden; natural additives; pH; particle size distribution; seafoods; tannins
Abstract:
... The non-covalent interaction between cuttlefish skin gelatin and tannic acid was observed in gelatin modified with unoxidized tannic acid at pH 7, whereas covalent interaction was found in gelatin modified with oxidized tannic acid at pH 9. Degree of tannic acid incorporation into gelatin via non-covalent interaction was more pronounced than that found via covalent interaction as evidenced by lowe ...
DOI:
10.1016/j.ifset.2010.04.001

62. Coenzyme Q10 Contents in Foods and Fortification Strategies

Author:
Pravst, Igor; Zmitek, Katja; Zmitek, Janko
Source:
Critical reviews in food science and nutrition 2010 v.50 no.4 pp. 269-280
ISSN:
1040-8398
Subject:
food composition; ubiquinones; quantitative analysis; fortified foods; functional foods; antioxidant activity; medicinal properties; nutrient intake; Estimated Average Requirement; food additives; feed supplements; animal feeding; plant breeding; transgenic plants; grain crops
Abstract:
... Coenzyme Q10 (CoQ10) is an effective natural antioxidant with a fundamental role in cellular bioenergetics and numerous known health benefits. Reports of its natural occurrence in various food items are comprehensively reviewed and critically evaluated. Meat, fish, nuts, and some oils are the richest nutritional sources of CoQ10, while much lower levels can be found in most dairy products, vegetab ...
DOI:
10.1080/10408390902773037
PubMed:
20301015

63. The Effect of Germination on Antioxidant and Nutritional Parameters of Protein Isolates from Grass Pea (Lathyrus sativus) Seeds

Author:
A. Starzyńska-Janiszewska; B. Stodolak; B. Mickowska
Source:
Food science and technology international 2010 v.16 no.1 pp. 73-77
ISSN:
1082-0132
Subject:
seed germination; Lathyrus sativus; protein isolates; seeds; trypsin inhibitors; bioavailability; seedlings; nutrition; amino acid composition; grass seed; antioxidant activity; food additives; antioxidants
Abstract:
... The aim of this research was to study the antioxidant and nutritional (selected objects) properties of protein isolates obtained from grass pea seedlings as compared with soaked and raw seeds. Two percent extract of isolate from 5-day-old seedlings showed the highest total antioxidant activity (25%) and the ability to chelate Fe ²⁺ (2.35 mg/g d.m.) as compared with other isolates. Protein isolates ...
DOI:
10.1177/1082013209353355
PubMed:
21339123

64. Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage

Author:
Viuda-Martos, Manuel; Ruiz-Navajas, Yolanda; Fernández-López, Juana; Pérez-Álvarez, José A.
Source:
Lebensmittel-Wissenschaft + Technologie 2010 v.43 no.6 pp. 958-963
ISSN:
0023-6438
Subject:
lipid peroxidation; essential oils; plant extracts; food additives; sensory evaluation; texture; hesperidin; rutin; Citrus; bologna; washing; dietary fiber; rosemary; antioxidant activity; oranges; free radical scavengers; ash content; pH
DOI:
10.1016/j.lwt.2010.02.003

65. Lecithin influence on the effectiveness of the antioxidant effect of flavonoids and α-tocopherol

Author:
L. I. Mazaletskaya; N. I. Sheludchenko; L. N. Shishkina
Source:
Applied biochemistry and microbiology 2010 v.46 no.2 pp. 135-139
ISSN:
0003-6838
Subject:
alpha-tocopherol; antioxidant activity; autoxidation; food additives; free radicals; quercetin; synergism; taxifolin
Abstract:
... Influence of the widely used food additive lecithin on the effectiveness of the inhibiting effect of the natural antioxidants (quercetin, dihydroquercetin, and α-tocopherol) has been studied in dependence on the rate of free radicals generation in the model oxidation reactions. It has been found that during the initiated and autoxidation of methyl oleat, lecithin decreased the antioxidant effectiv ...
DOI:
10.1134/S000368381002002X

66. Thermally treated wine retains antibacterial effects to food-born pathogens

Author:
Boban, Natasa; Tonkic, Marija; Modun, Darko; Budimir, Danijela; Mudnic, Ivana; Sutlovic, Davorka; Punda-Polic, Volga; Boban, Mladen
Source:
Food control 2010 v.21 no.8 pp. 1161-1165
ISSN:
0956-7135
Subject:
antibacterial properties; bacterial contamination; Escherichia coli; Salmonella Enteritidis; resveratrol; food additives; food pathogens; pH; chemical constituents of plants; antioxidant activity; cooking; red wines; antioxidants
DOI:
10.1016/j.foodcont.2010.01.012

67. Use of commercial grape phenolic extracts to supplement solid foodstuff

Author:
Rózek, Aleksandra; Achaerandio, Isabel; Güell, Carme; López, Francisco; Ferrando, Montse
Source:
Lebensmittel-Wissenschaft + Technologie 2010 v.43 no.4 pp. 623-631
ISSN:
0023-6438
Subject:
aqueous solutions; procyanidins; total soluble solids; sucrose; diffusivity; food processing wastes; grape seed extract; osmotic treatment; grape pomace; waste utilization; free radical scavengers; water content; diffusion; antioxidant activity; drying; food additives
DOI:
10.1016/j.lwt.2009.11.002

68. Antioxidant Properties of Isolated Isorhamnetin from the Sea Buckthorn Marc

Author:
Pengfei, Liu; Tiansheng, Deng; Xianglin, Hou; Jianguo, Wang
Source:
Plant foods for human nutrition 2009 v.64 no.2 pp. 141-145
ISSN:
0921-9668
Subject:
Hippophae rhamnoides; antioxidant activity; antioxidants; ascorbic acid; butylated hydroxytoluene; food additives; free radicals; imitation foods; iron; isorhamnetin
Abstract:
... In the present study, the process of separation and purification of isohamnetin from marc of sea buckthorn was obtained. The antioxidant properties of the pure isolated isorhamnetin were evaluated by the scavenging of the diphenylpicrylhydrazyl radical (DPPH), iron (III) to iron (II)--reducing, and iron-chelating assays. High purity isorhamnetin (92.1%) was obtained and the results of antioxidant ...
DOI:
10.1007/s11130-009-0116-1
PubMed:
19444611

69. Antioxidant activity of phytogenous industrial waste and derived extracts for the production of feed and food additives

Author:
Stockhammer, Sylvia; Stolze, Klaus; Rohr-Udilova, Nataliya; Chizzola, Remigius; Zitterl-Eglseer, Karin; Franz, Chlodwig
Source:
International journal of food science & technology 2009 v.44 no.4 pp. 702-710
ISSN:
0950-5423
Subject:
Helianthus annuus; antioxidant activity; blueberries; carrots; correlation; food additives; grape seeds; heptane; herbs; industrial wastes; organic wastes; pharmaceutical industry; raw materials; rosmarinic acid
Abstract:
... Organic wastes as well as their ethanolic, water and heptane extracts and fermented products derived from herbs, fruit and vegetables obtained worldwide from food and pharmaceutical industries were investigated regarding their antioxidant activities using different methods [1.1-diphenyl-2-picrylhydrazyl, FeIII-reduction method and photochemiluminescence (PCL)]. The highest antioxidative activities ...
DOI:
10.1111/j.1365-2621.2008.01829.x

70. Antioxidant capacity and phenol content of selected Algerian medicinal plants

Author:
Atmani, Dina; Chaher, Nassima; Berboucha, Meriem; Ayouni, Karima; Lounis, Hakima; Boudaoud, Hania; Debbache, Nadjet; Atmani, Djebbar
Source:
Food chemistry 2009 v.112 no.2 pp. 303-309
ISSN:
0308-8146
Subject:
Clematis; Fraxinus angustifolia; Pistacia lentiscus; antioxidant activity; bark; butylated hydroxyanisole; chloroform; extracts; food additives; food plants; free radical scavengers; free radicals; hexane; leaves; linoleic acid; medicinal plants; peroxidation; phenol; Algeria
Abstract:
... Extracts from the bark of Fraxinus angustifolia as well as the leaves of Pistacia lentiscus and Clematis flammula have been investigated for their reducing power, inhibition of linoleic acid peroxidation and scavenging capacity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and H₂O₂ using in vitro spectrophotometric methods. The results indicate that the best overall antioxidant capacity was show ...
DOI:
10.1016/j.foodchem.2008.05.077

71. Bioactivity of Herb-Enriched Beef Patties

Author:
Ryan, Eileen; Aherne, S. Aisling; O'Grady, Michael N.; McGovern, Laura; Kerry, Joseph P.; O'Brien, Nora M.
Source:
Journal of medicinal food 2009 v.12 no.4 pp. 893-901
ISSN:
1096-620X
Subject:
viability; in vitro digestion; human cell lines; DNA damage; glutathione; sage; hydrogen peroxide; ground beef; cytotoxicity; plant extracts; oregano; in vitro studies; antioxidant activity; food additives; health foods; protective effect
DOI:
10.1089/jmf.2008.0069
PubMed:
19735192

72. Propyl gallate inhibits the growth of HeLa cells via regulating intracellular GSH level

Author:
Han, Yong Hwan; Park, Woo Hyun
Source:
Food and chemical toxicology 2009 v.47 no.10 pp. 2531-2538
ISSN:
0278-6915
Subject:
synthetic products; glutathione; catalase; propyl gallate; reactive oxygen species; superoxide dismutase; cell culture; biochemical pathways; free radical scavengers; structure-activity relationships; biochemical mechanisms; antioxidant activity; food additives; apoptosis
DOI:
10.1016/j.fct.2009.07.013
PubMed:
19622380

73. Suppressive effect of alpha-tocopherol complexed with beta-cyclodextrin on the oxidation of methyl linoleate

Author:
Watanabe, Yoshiyuki; Yamashita, Takashi; Yamashita, Marie; Adachi, Shuji
Source:
Food science and technology research 2009 v.15 no.5 pp. 479-482
ISSN:
1344-6606
Subject:
alpha-tocopherol; cyclodextrins; dietary fiber; mixing; oxidation; kinetics; Weibull statistics; linoleic acid; antioxidants; antioxidant activity; food nutrient losses; food industry; dietary fat; food additives
DOI:
10.3136/fstr.15.479

74. Antioxidant Activity and Chemical Characterization of Essential Oil of Bunium persicum

Author:
Shahsavari, Neda; Barzegar, Mohsen; Sahari, Mohammad Ali; Naghdibadi, Hasanali
Source:
Plant foods for human nutrition 2008 v.63 no.4 pp. 183-188
ISSN:
0921-9668
Subject:
Bunium persicum; acetates; antioxidant activity; antioxidants; beta-carotene; bleaching; butylated hydroxyanisole; butylated hydroxytoluene; chemical composition; essential oils; food additives; gamma-terpinene; gas chromatography-mass spectrometry; medicinal plants; monitoring; oilseeds; oxidation; screening; soybean oil; temperature; thiobarbituric acid-reactive substances; Iran
Abstract:
... The search for natural antioxidants, especially of plant origin, has notably increased in recent years. Bunium persicum Boiss. is an economically important medicinal plant growing wild in the dry temperature regions in Iran. In this study, chemical constituents of the essential oil of the seed from Bunium persicum Boiss. have been studied by GC/MS technique. The major components were caryophyllene ...
DOI:
10.1007/s11130-008-0091-y
PubMed:
18810640

75. Antioxidant Activity of the Flower of Nyctanthes arbor tristis L.

Author:
Padma S Vankar
Source:
International journal of food engineering 2008 v.4 no.8 pp. -
ISSN:
1556-3758
Subject:
corolla; food industry; free radical scavengers; Nyctanthes arbor-tristis; antioxidant activity; food additives; industrial applications; calyx
Abstract:
... Nyctanthes arbor-tristis (Harshingar, Parijat) belongs to the family Oleaceae. The flower has white petals with an orange calyx. Nyctanthes stems have been found to be a rich source of antioxidant. The aqueous extracts of the flower, calyx and petals were evaluated and found to be dose-dependent and showed an increase in DPPH free radical scavenging activity in vitro. The extracts, which showed st ...
DOI:
10.2202/1556-3758.1437

76. Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment

Author:
Bandyopadhyay, M.; Chakraborty, R.; Raychaudhuri, U.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.5 pp. 816-825
ISSN:
0023-6438
Subject:
lipid peroxidation; plant extracts; milk; desserts; heat treatment; fortified foods; food additives; beets; cottage cheese; ginger; Zingiber officinale; food fortification; oxidative stability; antioxidant activity; Beta vulgaris; Mentha spicata; free radicals; peroxide value; free radical scavengers; mint
DOI:
10.1016/j.lwt.2007.06.001

77. Antioxidant protection of white grape pomace on restructured fish products during frozen storage

Author:
Sánchez-Alonso, I.; Jiménez-Escrig, A.; Saura-Calixto, F.; Borderías, A.J.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.1 pp. 42-50
ISSN:
0023-6438
Subject:
polyphenols; grapes; lipid peroxidation; food packaging; proximate composition; food additives; soluble fiber; food storage; waste utilization; vacuum packaging; reconstituted foods; Vitis vinifera; dietary fiber; redox potential; pomace; insoluble fiber; oxidative stability; antioxidant activity; hydroperoxides; minced fish; frozen storage; fish products; mackerel; free radical scavengers; color
DOI:
10.1016/j.lwt.2007.02.002

78. By-products from herbs essential oil production as ingredient in marinade for turkey thighs

Author:
Mielnik, M.B.; Sem, S.; Egelandsdal, B.; Skrede, G.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.1 pp. 93-100
ISSN:
0023-6438
Subject:
sage; lipid peroxidation; essential oils; plant extracts; food additives; plant residues; off flavors; food storage; cooking quality; byproducts; rosemary; marinating; oxidative stability; rancidity; antioxidant activity; thiobarbituric acid-reactive substances; off odors; turkey meat; thyme; free radical scavengers; spices; cold storage
DOI:
10.1016/j.lwt.2007.01.014

79. A New method for ellagic acid production from pomegranate husk

Author:
LU, JINGJING; YUAN, QIPENG
Source:
Journal of food process engineering 2008 v.31 no.4 pp. 443-454
ISSN:
0145-8876
Subject:
functional foods; juices; pomegranates; equipment; methanol; Punica granatum; business enterprises; food industry; byproducts; ellagic acid; methodology; production costs; tannins; solvents; toxicity; acid hydrolysis; antioxidant activity; food additives; hulls; industrial applications
Abstract:
... Pomegranate (Punica granatum L.) husk, a by-product of the pomegranate juice industry, is an inexpensive and abundant source of ellagic acid. Ellagic acid is widely used as functional food for its physiological functions. It is the breakdown product of ellagitannins. To date, the preparation of ellagic acid from pomegranate husk has not been reported. This article reports a new process for ellagic ...
DOI:
10.1111/j.1745-4530.2007.00169.x

80. Production of natural butylated hydroxytoluene as an antioxidant by freshwater phytoplankton

Author:
Babu, Bakthavachalam; Wu, Jiunn-Tzong
Source:
Journal of phycology 2008 v.44 no.6 pp. 1447-1454
ISSN:
0022-3646
Subject:
2,2-diphenyl-1-picrylhydrazyl; Botryococcus braunii; Cylindrospermopsis raciborskii; Microcystis aeruginosa; Oscillatoria; active ingredients; antioxidant activity; antioxidants; butylated hydroxytoluene; food additives; freshwater; gas chromatography-mass spectrometry; hexane; light intensity; phytoplankton
Abstract:
... Butylated hydroxytoluene (BHT) is one of the synthetic antioxidant agents commonly used for food additives. In the present study, we determined that four freshwater phytoplankton, including a green alga (Botryococcus braunii Kütz.) and three cyanobacteria [Cylindrospermopsis raciborskii (Wolłosz.) Seenaya et Sabba Raju, Microcystis aeruginosa (Kütz.) and Oscillatoria sp.] were capable of producing ...
DOI:
10.1111/j.1529-8817.2008.00596.x

81. Effect of Walnut-Enriched Restructured Meat in the Antioxidant Status of Overweight/Obese Senior Subjects with at Least One Extra CHD-Risk Factor

Author:
Canales, Amaia; Benedí, Juana; Nus, Meritxell; Librelotto, Josana; Sánchez-Montero, Jose M.; Sánchez-Muniz, Francisco J.
Source:
Journal of the American College of Nutrition 2007 v.26 no.3 pp. 225-232
ISSN:
0731-5724
Subject:
elderly; lipid peroxidation; obesity; walnuts; food additives; meat products; glutathione; heart diseases; smoking (habit); ingredients; functional foods; blood lipids; superoxide dismutase; risk factors; enzyme activity; antioxidant activity; body mass index; antioxidants; uric acid; catalase; erythrocytes; cholesterol
Abstract:
... BACKGROUND: A number of recent studies indicate that antioxidants reduce the oxidative stress associated with the development of coronary heart diseases (CHD). OBJECTIVE: (i) To investigate whether the erythrocyte catalase (CAT), superoxide dismutase (SOD), total glutathione, reduced glutathione (GSH), oxidized glutathione (GSSG), and lipid peroxidation (LPO), and serum uric acid and paraoxonase-1 ...
DOI:
10.1080/07315724.2007.10719605
PubMed:
17634167

82. Evaluation of genotoxicity and pro-oxidant effect of the azo dyes: Acids yellow 17, violet 7 and orange 52, and of their degradation products by Pseudomonas putida mt-2

Author:
Ben Mansour, H.; Corroler, D.; Barillier, D.; Ghedira, K.; Chekir, L.; Mosrati, R.
Source:
Food and chemical toxicology 2007 v.45 no.9 pp. 1670-1677
ISSN:
0278-6915
Subject:
amaranth dye; quantitative structure-activity relationships; free radicals; culture media; food coloring; free radical scavengers; Pseudomonas putida; antioxidant activity; biodegradation; genotoxicity; azo compounds; food additives
DOI:
10.1016/j.fct.2007.02.033
PubMed:
17434654

83. Evaluation of two methods for the extraction of antioxidants from medicinal plants

Author:
Li, Hua-Bin; Jiang, Yue; Wong, Chi-Chun; Cheng, Ka-Wing; Chen, Feng
Source:
Analytical and bioanalytical chemistry 2007 v.388 no.2 pp. 483-488
ISSN:
1618-2642
Subject:
Oriental traditional medicine; antioxidant activity; antioxidants; food additives; food industry; maceration; medicinal plants; people
Abstract:
... The efficiencies of two traditional extraction methods used in Chinese medicine (the decoction method and the maceration method) were evaluated for the extraction of antioxidants from medicinal plants. A group of medicinal plants possessing nutritious and tonic functions were chosen as model plants. A commonly used extraction method was used as a reference method. The antioxidant capacities and to ...
DOI:
10.1007/s00216-007-1235-x

84. Protective effect of aqueous extract of Perilla frutescens on tert-butyl hydroperoxide-induced oxidative hepatotoxicity in rats

Author:
Kim, M.K.; Lee, H.S.; Kim, E.J.; Won, N.H.; Chi, Y.M.; Kim, B.C.; Lee, K.W.
Source:
Food and chemical toxicology 2007 v.45 no.9 pp. 1738-1744
ISSN:
0278-6915
Subject:
polyphenols; lipid peroxidation; medicinal plants; food additives; oxidative stress; tissue repair; glutathione; Perilla frutescens; leaves; hepatoprotective effect; annuals; glutamate-cysteine ligase; rats; antioxidant activity; enzyme activity; supercritical fluid extraction; free radicals; hepatotoxins; herbaceous plants; free radical scavengers; animal models; hepatotoxicity
DOI:
10.1016/j.fct.2007.03.009
PubMed:
17467864

85. Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy

Author:
Bragagnolo, N.; Danielsen, B.; Skibsted, L.H.
Source:
Innovative food science & emerging technologies 2007 v.8 no.1 pp. 24-29
ISSN:
1466-8564
Subject:
thighs; lipid peroxidation; heat treatment; meat cuts; cooking; food additives; chicken meat; electrochemistry; oxidation; breast muscle; microbiological quality; processed foods; pressure treatment; rosemary; temperature; antioxidant activity; antioxidants; meat quality; oxygen consumption; electron paramagnetic resonance spectroscopy
DOI:
10.1016/j.ifset.2006.04.005

86. A novel method to measure both the reductive and the radical scavenging activity in a linoleic acid model system

Author:
Lindenmeier, Michael; Burkon, Alexander; Somoza, Veronika
Source:
Molecular nutrition & food research 2007 v.51 no.12 pp. 1441-1446
ISSN:
1613-4125
Subject:
foods; butylated hydroxytoluene; linoleic acid; lipid peroxidation; food matrix; butylated hydroxyanisole; hydroperoxides; free radical scavengers; methodology; esters; antioxidant activity; food additives; ascorbic acid
Abstract:
... The aim of this study was to develop a combined method for measuring the total antioxidant activity, the reductive and the radical scavenging activity. Linoleic acid was used as the substrate for an iron-initiated lipid peroxidation to measure the total antioxidant activity. In addition, methyl esters of linoleic acid hydroperoxides were used as substrates to measure the reductive antioxidant acti ...
DOI:
10.1002/mnfr.200700210
PubMed:
17680718

87. Antioxidant properties of a mixture of Lamiaceaeplants intended to use as a food additive

Author:
A. Lugasi; J. Hóvári; K. Hagymási; I. Jakóczi; A. Blázovics
Source:
Acta alimentaria 2006 v.35 no.1 pp. 85-97
ISSN:
0139-3006
Subject:
polyphenols; foods; linoleic acid; free radicals; Melissa officinalis; metal ions; medicinal plants; storage time; autoxidation; rosemary; antioxidants; Prunella vulgaris; active ingredients; antioxidant activity; Hyssopus officinalis; food additives; Rosmarinus officinalis; in vitro studies
Abstract:
... Culinary herbs and medicinal plants could be used as natural food ingredients to replace synthetic antioxidants. Two natural antioxidant preparations, namely Rosmol (liquid) and Rosmol-P (powder) were produced by extraction from a mixture of medicinal plants belonging to the Lamiaceaefamily, such as rosemary (Rosmarinus officinalis L.),self heal(Prunella vulgaris L.)hys ...
DOI:
10.1556/AAlim.35.2006.1.10

88. Chemical composition, antifungal and in vitro antioxidant properties of Monarda didyma L. essential oil

Author:
Fraternale, D.; Giamperi, L.; Bucchini, A.; Ricci, D.; Epifano, F.; Burini, G.; Curini, M.
Source:
Journal of essential oil research 2006 v.18 no.5 pp. 581-585
ISSN:
1041-2905
Subject:
herbs; flowering; lipid peroxidation; essential oils; medicinal plants; herbal tea; plant extracts; leaf oils; volatile organic compounds; odor compounds; flavor compounds; food additives; stems; thymol; flavorings; leaves; antifungal properties; traditional medicine; ornamental plants; cultivars; aerial parts; in vitro studies; antioxidant activity; antioxidants; antibacterial properties; chemical composition; Monarda didyma; monoterpenoids; gamma-terpinene; chemical analysis; flowers; indigenous species; North America
Abstract:
... The chemical composition of the essential oil obtained from Monarda didyma stem with leaves and flowers was analyzed by GC and GC/MS and the components identified were 22, mainly thymol (57.3% and 51.7%, respectively), gamma-terpinene (9.3% and 14.3%), p-cymene (10.5% and 9.7%), delta-3-carene (4.5% and 6.2%) and myrcene (3.7% and 3.7%). The two oils were qualitatively similar. The antifungal acti ...
DOI:
10.1080/10412905.2006.9699174

89. Effect of thermal treatment on radical-scavenging activity of some spices

Author:
Khatun, M.; Eguchi, S.; Yamaguchi, T.; Takamura, H.; Matoba, T.
Source:
Food science and technology research 2006 v.12 no.3 pp. 178-185
ISSN:
1344-6606
Subject:
gallic acid; herbs; cooking quality; free radicals; phenols; peroxide value; natural additives; free radical scavengers; heat treatment; antioxidant activity; spices; food additives
DOI:
10.3136/fstr.12.178

90. Antioxidant activity and characterization of volatile constituents of beechwood creosote

Author:
Lee, K.G.; Lee, S.E.; Takeoka, G.R.; Kim, J.H.; Park, B.S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1580-1586
ISSN:
0022-5142
Subject:
Fagus; wood; creosote; volatile organic compounds; antioxidants; antioxidant activity; food additives; herbal medicines; medicinal properties
Abstract:
... Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.2%) 2-methoxy-4-methylphenol (4-methylguaiacol; 21.4%), 3-methylphenol (m-cresol; 8.3%) 4-methylphenol (p-cresol; 7.9%) 2-methylphenol (o-cresol; 4.6%) and phenol (2.8%). The antiox ...
Handle:
10113/19306
DOI:
10.1002/jsfa.2156

91. Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat

Author:
Han, J.; Rhee, K.S.
Source:
Meat science 2005 v.70 no.1 pp. 25-33
ISSN:
0309-1740
Subject:
cooked foods; Caesalpinia sappan; ground beef; lipid peroxidation; medicinal plants; Angelica; plant extracts; lipids; hamburgers; raw meat; food additives; food storage; flavorings; Paeonia; oxidation; goat meat; herbal medicines; storage time; rosemary; oxidative stability; refrigeration; antioxidant activity; thiobarbituric acid-reactive substances; Rehmannia; meat quality; natural additives; color; phenolic compounds
Abstract:
... Ethanol extracts of white peony (WP), red peony (RP), sappanwood (SW), Moutan peony (MP), rehmania (RE) or angelica (AN) were individually added to ground goat meat at 0.5-2.0% (g dry extract/100 g final meat sample), and raw and cooked samples were aerobically refrigerated for 0, 3 or 6 days. These extracts and rosemary extract (RO) were also individually added to salted or unsalted ground beef a ...
DOI:
10.1016/j.meatsci.2004.11.017
PubMed:
22063277

92. Antioxidative catechol lignans converted from sesamin and sesaminol triglucoside by culturing with Aspergillus

Author:
Miyake, Y.; Fukumoto, S.; Okada, M.; Sakaida, K.; Nakamura, Y.; Osawa, T.
Source:
Journal of agricultural and food chemistry 2005 v.53 no.1 pp. 22-27
ISSN:
0021-8561
Subject:
biotransformation; metabolism; Aspergillus niger; free radicals; chemical structure; sesame seed; food biotechnology; lignans; Aspergillus awamori; antioxidant activity; food additives; antioxidants
Abstract:
... Sesamin and sesaminol triglucoside in sesame seeds are major lignans that display an abundance of biological activities. Although their antioxidative activity in vitro is weak, they have been reported to suppress oxidative stress in vivo. We investigated the production of new antioxidative lignans from sesame lignans by culturing with the genus Aspergillus to enhance the function of food materials ...
DOI:
10.1021/jf048743h

93. Evaluation of antioxidant activity of vetiver (Vetiveria zizanioides L.) oil and identification of its antioxidant constituents

Author:
Kim, H.J.; Chen, F.; Wang, X.; Chung, H.Y.; Jin, Z.
Source:
Journal of agricultural and food chemistry 2005 v.53 no.20 pp. 7691-7695
ISSN:
0021-8561
Subject:
terpenoids; free radicals; Chrysopogon zizanioides; essential oils; iron; natural additives; free radical scavengers; antioxidant activity; chelation; food additives
Abstract:
... Antioxidant capacities of vetiver (Vetiveria zizanioides) oil were evaluated by two different in vitro assays: the DPPH radical free radical scavenging assay and the Fe(2+)-metal chelating assay. Results showed that the vetiver oil (VO) possessed a strong free radical scavenging activity when compared to standard antioxidants such as butylated hydroxytoluene (BHT) and alpha-tocopherol. However, it ...
DOI:
10.1021/jf050833e

94. Lipoxygenase inhibitory activity of anacardic acids

Author:
Ha, T.J.; Kubo, I.
Source:
Journal of agricultural and food chemistry 2005 v.53 no.11 pp. 4350-4354
ISSN:
0021-8561
Subject:
linoleic acid; lipid peroxidation; phenolic acids; soybeans; linoleate 13S-lipoxygenase; antioxidant activity; enzyme inhibition; food additives; antioxidants
Abstract:
... 6[8'(Z)-Pentadecenyl]salicylic acid, otherwise known as anacardic acid (C(15:1)), inhibited the linoleic acid peroxidation catalyzed by soybean lipoxygenase-1 (EC 1.13.11.12, type 1) with an IC50 of 6.8 micromolar. The inhibition of the enzyme by anacardic acid (C(15:1)) is a slow and reversible reaction without residual activity. The inhibition kinetics analyzed by Dixon plots indicates that anac ...
DOI:
10.1021/jf048184e

95. Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage

Author:
Pazos, M.; Gonzalez, M.J.; Gallardo, J.M.; Torres, J.L.; Medina, I.
Source:
European food research & technology 2005 v.220 no.5-6 pp. 514-519
ISSN:
1438-2377
Subject:
marine fish; plant byproducts; frozen storage; grapes; procyanidins; propyl gallate; lipid peroxidation; seafoods; fish meal; alpha-tocopherol; mackerel; Scomber scombrus; fish fillets; antioxidant activity; food additives; antioxidants
DOI:
10.1007/s00217-004-1113-0

96. Rapid, fully automated flow injection antioxidant capacity assay

Author:
Labrinea, E.P.; Georgiou, C.A.
Source:
Journal of agricultural and food chemistry 2005 v.53 no.11 pp. 4341-4346
ISSN:
0021-8561
Subject:
antioxidants; food additives; phenolic compounds; red wines; white wines; honey; food analysis; flow injection analysis; automation; antioxidant activity; free radicals; rapid methods
Abstract:
... A flow injection method for antioxidant capacity assessment based on a low-cost laboratory-made analyzer is reported. A sample of 30 microliter is injected in acetate buffer stream, pH 4.6, that converges with ABTS.(+) reagent stream. Detection is achieved by monitoring absorbance at 414 nm. The proposed method achieves a sample throughput of up to 120 samples h(-1), the detection limit being 1.3 ...
DOI:
10.1021/jf050106j

97. Reactive oxygen species scavenging, metal chelation, reducing power and lipid peroxidation inhibition properties of different solvent fractions from Hizikia fusiformis

Author:
Karawita, R.; Siriwardhana, N.; Lee, K.W.; Heo, M.S.; Yeo, I.K.; Lee, Y.D.; Jeon, Y.J.
Source:
European food research & technology 2005 v.220 no.3-4 pp. 363-371
ISSN:
1438-2377
Subject:
chemical composition; fractionation; reactive oxygen species; lipid peroxidation; alpha-tocopherol; reducing agents; solvents; edible seaweed; antioxidant activity; chelation; food additives
DOI:
10.1007/s00217-004-1044-9

98. Reduction of lipid peroxidation and H2O2-mediated DNA damage by a red alga (Grateloupia filicina) methanolic extract

Author:
Athukorala, Y.; Lee, K.W.; Park, E.J.; Heo, M.S.; Yeo, I.K.; Lee, Y.D.; Jeon, Y.J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.14 pp. 2341-2348
ISSN:
0022-5142
Subject:
linoleic acid; DNA damage; methanol; hydrogen peroxide; lipid peroxidation; lymphocytes; fish oils; Grateloupia; extracts; antioxidant activity; food additives; rats
Abstract:
... The antioxidant activity of an extract of Grateloupia filicina was evaluated using linoleic acid and fish oil as substrates in an induct period at 65 degrees C. Furthermore, the algal extract was subjected to comet assay to evaluate its protecting ability for H2O2-induced DNA damage in rat lymphocytes. Progression of oxidation was examined using weight gain, peroxide value (PV), 2-thiobarbituric a ...
DOI:
10.1002/jsfa.2246

99. The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages

Author:
Lee, J.Y.; Kunz, B.
Source:
Meat science 2005 v.69 no.4 pp. 741-747
ISSN:
0309-1740
Subject:
temperature; pork; fermentation; meat aging; peroxide value; spices; free fatty acids; lipid peroxidation; flavorings; beef; ingredients; sausages; oxidation; powders; antioxidant activity; kimchi; food additives; thiobarbituric acid-reactive substances; phenolic compounds
Abstract:
... The antioxidant properties of baechu-kimchi in fermented sausages were evaluated by investigating its effect on the changes in total free fatty acid content, peroxide value, and TBARS during ripening. The conditions for its antioxidant effectiveness were optimized in a model system (beaker sausages). For this, the conditions of added kimchi - form (kimchi and freeze-dried kimchi-powder), fermentat ...
DOI:
10.1016/j.meatsci.2004.11.006
PubMed:
22063152

100. Antioxidant activity and quality of soy enriched apple bar

Author:
Agrahari, P.R.; Khurdiya, D.S.; Lata; Kaur, C.; Kapoor, H.C.
Source:
Journal of food processing and preservation 2004 v.28 no.2 pp. 145-159
ISSN:
0145-8892
Subject:
protein isolates; ascorbic acids; apples; shelf life; phenols; fruit pulp; food composition; food additives; health foods; Maillard reaction; sensory evaluation; texture; off flavors; new products; food storage; storage temperature; food processing quality; pectins; food fortification; appearance (quality); storage time; plate count; water content; product development; antioxidant activity; antioxidants; sugar content; soy protein; color; protein content
Abstract:
... Antioxidant activity of a soy enriched apple bar (SEAB) prepared from the pulp of culled apples and soy protein isolate (3%) was determined using a ferric reducing antioxidant power (FRAP) assay. The antioxidant activity was 8500 micromolar g-1 FRAP and phenol content was 175 mg 100 g-1. The soy enriched apple bar had 20 fold protein and 1.6 fold higher antioxidant activity than the plain apple ba ...
DOI:
10.1111/j.1745-4549.2004.tb00817.x