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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. Properties of tomato powders as additives for food fortification and stabilization

Author:
Lavelli, V.; Hippeli, S.; Dornisch, K.; Peri, C.; Elstner, E.F.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.4 pp. 2037-2042
ISSN:
0021-8561
Subject:
copper sulfate; xanthine oxidase; freeze drying; linolenic acid; copper; lycopene; superoxide anion; oxidation; powders; antioxidant activity; food additives; phenolic compounds
Abstract:
... The antioxidant activities of two freeze-dried tomato powders as additives for food fortification and stabilization were studied. The two tomato powders were obtained from the whole fruit and from the pulp after "serum" separation, respectively. The antioxidant activity was studied by measuring (a) the inhibition of the singlet oxygen-catalyzed oxidation of alpha-linolenic acid, in the presence or ...
DOI:
10.1021/jf000490e
PubMed:
11308364

2. Antioxidant activity of prenylated flavonoids from the West African medicinal plant Dorstenia mannii

Author:
Dufall, K.G.; Ngadjui, B.T.; Simeon, K.F.; Abegaz, B.M.; Croft, K.D.
Source:
Journal of ethnopharmacology 2003 v.87 no.1 pp. 67-72
ISSN:
0378-8741
Subject:
antioxidant activity; butylated hydroxytoluene; food additives; inhibitory concentration 50; low density lipoprotein; medicinal plants; oxidation; quercetin; toluene
Abstract:
... The antioxidant activities of three prenylated flavonoids from Dorstenia mannii (6,8-diprenyleriodictyol, dorsmanin C and dorsmanin F) were compared to the common, non-prenylated flavonoid, quercetin. The prenylated flavonoids were found to be potent scavengers of the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH), and are more potent than butylated hydroxy toluene (BHT), a common antiox ...
DOI:
10.1016/S0378-8741(03)00108-9
PubMed:
12787956

3. Antioxidant compounds from the leaves of Peucedanum japonicum Thunb

Author:
Hisamoto, M.; Kikuzaki, H.; Ohigashi, H.; Nakatani, N.
Source:
Journal of agricultural and food chemistry 2003 v.51 no.18 pp. 5255-5261
ISSN:
0021-8561
Subject:
Peucedanum; leaves; plant extracts; coumarins; chemical structure; antioxidants; antioxidant activity; free radicals; liposomes (artificial); oxidation; assays; natural additives; food additives
Abstract:
... Seventeen compounds were isolated from the n-butanol soluble fraction of the leaves of Peucedanum japonicum Thunb. On the basis of MS and various NMR spectroscopic techniques, the structures of the isolated compounds were determined as isoquercitrin (1), rutin (2), 3-O-caffeoylquinic acid (3), 4-O-caffeoylquinic acid (4), 5-O-caffeoylquinic acid (5), cnidioside A (6), praeroside II (7), praeroside ...
DOI:
10.1021/jf0262458

4. Effect of sumach (Rhus coriaria L.) extracts on the oxidative stability of peanut oil

Author:
Ozcan, M.
Source:
Journal of medicinal food 2003 v.6 no.1 pp. 63-66
ISSN:
1096-620X
Subject:
Rhus coriaria; shrubs; peroxide value; fruit extracts; food storage; butylated hydroxyanisole; natural additives; storage temperature; storage time; oxidative stability; autoxidation; antioxidant activity; peanut oil; food additives; antioxidants
DOI:
10.1089/109662003765184769
PubMed:
12804022

5. Evaluation of antioxidant potential of Aloe vera (Aloe barbadensis Miller) extracts

Author:
Hu, Y.; Xu, J.; Hu, Q.
Source:
Journal of agricultural and food chemistry 2003 v.51 no.26 pp. 7788-7791
ISSN:
0021-8561
Subject:
chemical composition; Aloe vera; free radicals; plant extracts; natural additives; free radical scavengers; flavonoids; polysaccharides; antioxidant activity; food additives; plant age
Abstract:
... The polysaccharide and flavonoid concentrations of two-, three-, and four-year-old Aloe vera were determined, and their antioxidant activities were evaluated compared to BHT and α-tocopherol by the DPPH radical scavenging method and the linoleic acid system at 100 micrograms of soluble solids per mL of ethanol. The results showed that three-year-old Aloe vera contained significantly higher levels ...
DOI:
10.1021/jf034255i

6. 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

7. Antioxidant activity of Potentilla fruticosa

Author:
Miliauskas, G.; Beek, T.A. van; Venskutonis, P.R.; Linssen, J.P.H.; Waard, P. de; Sudholter, E.J.R.
Source:
Journal of the science of food and agriculture 2004 v.84 no.15 pp. 1997-2009
ISSN:
0022-5142
Subject:
Dasiphora fruticosa subsp. fruticosa; free radicals; hydrogen peroxide; plant extracts; flowers; natural additives; free radical scavengers; flavonoids; superoxide anion; antioxidant activity; food additives
Abstract:
... The molecular structures of the radical scavenging compounds present in extracts of Potentilla fruticosa blossoms were elucidated and the antioxidant activities of various extracts were determined. The activities of the different fractions were monitored by off-line and on-line RP-HPLC DPPH ̇and ABTS+̇ scavenging methods. Twelve compounds were isolated and identified, namely ellagic acid, catechin ...
DOI:
10.1002/jsfa.1914

8. Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beef

Author:
Diaz, M.; Decker, E.A.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8208-8213
ISSN:
0021-8561
Subject:
ground beef; casein hydrolysates; casein; antioxidants; antioxidant activity; food additives; phosphatidylcholines; liposomes (artificial); raw meat; food storage; cold storage
Abstract:
... Caseinophosphopeptides (CPP) and casein hydrolysates have been shown to bind prooxidant metals such as iron, but their effectiveness as metal chelators to inhibit lipid oxidation in foods has still not been fully investigated. Thus, the antioxidant activity of CPP and casein hydrolysates was studied in phosphatidylcholine liposome model systems. CPP (<1.0 mg/mL) and casein hydrolysates (0.3-1.7 mg ...
DOI:
10.1021/jf048869e

9. Chemical constituents, antifungal and antioxidative effects of ajwain essential oil and its acetone extract

Author:
Singh, G.; Maurya, S.; Catalan, C.; Lampasona, M.P. de
Source:
Journal of agricultural and food chemistry 2004 v.52 no.11 pp. 3292-3296
ISSN:
0021-8561
Subject:
acetone; Trachyspermum ammi; essential oils; plant extracts; linseed oil; animal pathogenic fungi; plant pathogenic fungi; antioxidants; mass spectrometry; gas chromatography; food additives; antioxidant activity; antifungal properties
Abstract:
... GC and GC-MS analysis of ajwain essential oil showed the presence of 26 identified components which account for 96.3% of the total amount. Thymol (39.1%) was found as a major component along with p-cymene (30.8%), gamma-terpinene (23.2%), beta-pinene (1.7%), terpinene-4-ol (0.8%) whereas acetone extract of ajwain showed the presence of 18 identified components which account for 68.8% of the total ...
DOI:
10.1021/jf035211c

10. Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship

Author:
Kim, D.O.; Lee, C.Y.
Source:
Critical reviews in food science and nutrition 2004 v.44 no.4 pp. 253-273
ISSN:
1040-8398
Subject:
polyphenols; antioxidants; antioxidant activity; free radicals; structure-activity relationships; food additives; natural additives
Abstract:
... Antioxidant capacity for a wide range of natural or synthetic polyphenolics was comprehensively evaluated by vitamin C equivalent antioxidant capacity (VCEAC) assay using free blue/green ABTS radicals. The polyphenolics tested are grouped into the following categories: vitamins (beta-carotene, alpha-tocopherol, vitamin A, and vitamin C), phenolic acids (benzoic acid, phenylacetic acid, cinnamic ac ...
DOI:
10.1080/10408690490464960
PubMed:
15462129

11. Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill.)

Author:
Sanchez-Moreno, C.; Plaza, L.; Ancos, B. de.; Pilar Cano, M.
Source:
European food research & technology 2004 v.219 no.2 pp. 151-160
ISSN:
1438-2377
Subject:
tomato puree; high pressure treatment; antioxidant activity; food processing; lutein; natural additives; beta-carotene; lycopene; vitamin A; food additives; lipid peroxidation; antioxidants; free radicals; food surfaces; extraction; sodium chloride; citric acid; gamma-carotene; nutrient content
DOI:
10.1007/s00217-004-0926-1

12. Evaluation of antioxidant activity of Australian tea tree (Melaleuca alternifolia) oil and its components

Author:
Kim, H.J.; Chen, F.; Wu, C.; Wang, X.; Chung, H.Y.; Jin, Z.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.10 pp. 2849-2854
ISSN:
0021-8561
Subject:
Melaleuca alternifolia; leaves; essential oils; terpenoids; antioxidants; antioxidant activity; assays; free radicals; food additives; natural additives; butylated hydroxytoluene
Abstract:
... Antioxidant activity of Australian tea tree (Melaleuca alternifolia) oil (TTO) was determined using two different assays. In the 2,2-diphenyl-1-picrylhydrazyl assay, 10 microliter/mL crude TTO in methanol had approximately 80% free radical scavenging activity, and in the hexanal/hexanoic acid assay, 200 microliter/mL crude TTO exhibited 60% inhibitory activity against the oxidation of hexanal to h ...
DOI:
10.1021/jf035377d

13. Scavenging effects of L-ascorbic acid on 1,1-diphenyl-2-picrylhydrazyl in homogeneous and heterogeneous reaction systems

Author:
Sannomaru, Y.; Suzuki, E.; Kurata, T.
Source:
Food science and technology research 2004 v.10 no.2 pp. 180-185
ISSN:
1344-6606
Subject:
ascorbic acid; stereoisomers; food additives; antioxidant activity; dielectric properties; protons; lipid bilayers; liposomes (artificial); aqueous solutions; ethanol; solvents; pH; dissociation; free radicals; reactive oxygen species; hydrophilic interactions; lipid peroxidation
DOI:
10.3136/fstr.10.180

14. Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries

Author:
Beltran, E.; Pla, R.; Yuste, J.; Mor-Mur, M.
Source:
Meat science 2004 v.66 no.3 pp. 719-725
ISSN:
0309-1740
Subject:
ground chicken meat; slurries; sodium chloride; rosemary; plant extracts; EDTA (chelating agent); phosphates; egg albumen; food additives; antioxidant activity; high pressure treatment; heat treatment; temperature; cooked foods; food storage; cold storage; refrigeration; storage time; oxidative stability; rancidity; lipid peroxidation; food processing quality
Abstract:
... Sodium chloride (5%) and some antioxidants (400 ppm rosemary extract; 2000 ppm acerola extract; 50 ppm ethylenediamine tetraacetic acid (EDTA); 1,000, 2,000, and 5,000 pm of sodium hexametaphosphate or 5 and 10% egg white powder) were added to minced chicken. From these mixtures, slurries were made by mixing with water (1:3) at 15,000 rpm for 30 s at 20 degrees C. Samples were pressurized (300, 50 ...
DOI:
10.1016/j.meatsci.2003.07.004
PubMed:
22060882

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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