scholarly journals Antioxidant activity and physico-chemical parameters for the differentiation of honey using a potentiometric electronic tongue

2016 ◽  
Vol 97 (7) ◽  
pp. 2215-2222 ◽  
Author(s):  
Marisol Juan-Borrás ◽  
Juan Soto ◽  
Luis Gil-Sánchez ◽  
Ana Pascual-Maté ◽  
Isabel Escriche
Keyword(s):  
Antioxidant Activity ◽  
Electronic Tongue ◽  
Chemical Parameters ◽  
Physico Chemical

scholarly journals Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit

2015 ◽  
Vol 107 ◽  
pp. 55-65 ◽  
Author(s):  
Ileana Ramazzina ◽  
Annachiara Berardinelli ◽  
Federica Rizzi ◽  
Silvia Tappi ◽  
Luigi Ragni ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Plasma Treatment ◽  
Cold Plasma ◽  
Chemical Parameters ◽  
Minimally Processed ◽  
Physico Chemical

The Synergistic Antioxidant Effect and Antimicrobial Efficacity of Propolis, Myrrh and Chlorhexidine as Beneficial Toothpaste Components

2017 ◽  
Vol 68 (9) ◽  
pp. 2060-2065
Author(s):  
Elena Lacramioara Lisa ◽  
Geta Carac ◽  
Vasilica Barbu ◽  
Silvia Robu
Keyword(s):  
Antioxidant Activity ◽  
Ambient Medium ◽  
Artificial Saliva ◽  
Antioxidant Effect ◽  
Chemical Parameters ◽  
Beneficial Effects ◽  
Physico Chemical ◽  
Electrochemical Capacity ◽  
Research Challenge

Toothpastes containing different components which could have beneficial effects on oral health and the identification of better composition are always a research challenge. Our study aims are to evaluate the synergistic effect of propolis, myrrh, and chlorhexidine, separated and combined in some formulated toothpaste. To assess the electrochemical capacity by monitoring of physico-chemical parameters (pH conductivity), the mixture of these components in toothpaste into artificial saliva solution was performed in ambient medium and at 37oC. The antioxidant activity and the antimicrobial potential in vitro of toothpastes formulated against microorganisms that frequently colonize the oral cavity was performed also. It has been found that mixtures of chlorhexidine, propolis, and myrrh exhibit synergistic antioxidant activity with better potential than some commercial toothpaste, also the antibacterial activity shown that this activity is maintained in time against some strains.

scholarly journals Natural Flavones and Flavonols: Relationships among Antioxidant Activity, Glycation, and Metalloproteinase Inhibition

Cosmetics ◽  
2020 ◽  
Vol 7 (3) ◽  
pp. 71 ◽  
Author(s):  
Simone Ronsisvalle ◽  
Federica Panarello ◽  
Giusy Longhitano ◽  
Edy Angela Siciliano ◽  
Lucia Montenegro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Advanced Glycation Endproducts ◽  
Hydroxyl Group ◽  
Log P ◽  
Hydroxyl Groups ◽  
Inhibitory Effects ◽  
Chemical Parameters ◽  
Glycation Endproducts ◽  
Body Tissues ◽  
Physico Chemical

Reactive oxygen and nitrogen species as well as advanced glycation endproducts (AGEs) and metalloproteinases (MMPs) play a key role in the development and progression of degenerative processes of body tissues, including skin. Natural antioxidant flavonoids could be beneficial in inhibiting AGEs’ formation and MMPs’ expression. In this study, the antioxidant activity of flavones (luteolin, apigenin, and chrysin) and flavonols (mirycetin, quercetin, and kaempferol) was compared with their inhibitory effects on both metalloproteinases’ (MMP-1, MMP-2, MMP-9, MMP-13) and AGEs’ formation. Comparisons were performed taking into account the hydroxyl group arrangement and the physico-chemical parameters the binding dissociation enthalpy (BDE), ionization potential (IP), partition coefficient (log P), and topological polar surface area (TPSA). Increasing the number of hydroxyl groups led to a proportional enhancement of antioxidant activity while an inverse relationship was observed plotting the antioxidant activity vs. BDE and IP values. All flavonoids acted as AGEs, MMP-1, and MMP-13 inhibitors, but they were less effective against MMP-2 and MMP-9. The inhibition of MMP-1 seemed to be related to the TPSA values while high TPSA and low log P values seemed important conditions for inhibiting MMP-13. Overall, our data suggest that an estimation of flavonoid activity could be anticipated based on their physico-chemical parameters.

scholarly journals Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho (Lavandula stoechas) from the Region of Saidona

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 80 ◽  
Author(s):  
Ioannis Karabagias ◽  
Vassilios Karabagias ◽  
Kyriakos Riganakos
Keyword(s):  
Mass Spectrometry ◽  
Electrical Conductivity ◽  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Chemical Parameters ◽  
Phenolic Profile ◽  
Lavandula Stoechas ◽  
Physico Chemical ◽  
In Vitro Antioxidant Activity

The aim of the present study was to characterize Lavandula stoechas (Ladastacho) from the region of Saidona by means of physico-chemical parameters, phenolic profile, in vitro antioxidant activity and volatile compounds. Physico-chemical parameters (pH, acidity, salinity, total dissolved solids, electrical conductivity and liquid resistivity) were determined using conventional methods. The phenolic profile was determined using high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), whereas a quantitative determination was also accomplished using the total phenolics assay. In vitro antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl assay. Finally, volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). The results showed that Lavandula stoechas aqueous extract had a slightly acidic pH, low salinity content and considerable electrochemical properties (electrical conductivity and liquid resistivity along with electric potential). In addition, aqueous fractions showed a significantly (p < 0.05) higher phenolic content and in vitro antioxidant activity, whereas phenolic compounds, such as caffeic acid, quercetin-O-glucoside, lutelin-O-glucuronide and rosmarinic acid, were identified. Finally, numerous volatile compounds were found to dominate the volatile pattern of this flowering plant, producing a strong, penetrating, cool and menthol-like odour.

scholarly journals Physico-chemical Parameters and Antioxidant Activity of Romanian Sea Buckthorn Berries

2020 ◽  
Vol 70 (12) ◽  
pp. 4187-4192
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Sea Buckthorn ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Total Flavonoids Content

Physico-chemical parameters of Romanian sea buckthorn fresh or dried berries, including titratable acidity (2.28±0.06 g malic acid/100 g FM), pH (2.60±0.08), contents of moisture (75.94±2.14 g/100 g FM), ash (2.83±0.11 g/100 g DM), ascorbic acid (1337.6±37.2 mg/100 g FM), oil (3.82±0.16 g/100 g FM), and macro elements, mainly K (11654 mg/kg DM), Mg (668 mg/kg DM), Ca (645 mg/kg DM), Na (401 mg/kg DM), and P (271 mg/kg DM), were evaluated in this paper. The most abundant volatile compounds found in the volatile fraction of berries were isopentyl isovalerate (30.8%), heptanal (11.7%), ethyl hexanoate (10.5%), ethyl isovalerate (8.1%), hexanal (7.5%), and ethyl 2-methylbutyrate (6.3%). Total phenolic content, total flavonoids content, and antioxidant activity (expressed as DPPH free radical scavenging activity by inhibition of DPPH) of extract solutions obtained from dried berries by MAE using ethanol/water mixture as a solvent were estimated at different ratios of solvent volume/vegetal material mass (15-30 mL/g) and ethanol/water (50/50, 60/40, 70/30, and 80/20 v/v). Inhibition of DPPH (22.61-48.60%) was well correlated with total phenolic content (4.42-10.04 mg caffeic acid equivalents/g DM) and total flavonoids content (5.37-11.14 mg quercetin equivalents/g DM). Keywords: Sea buckthorn, ascorbic acid, titratable acidity, oil, volatiles, minerals, total phenols, total flavonoids, antioxidant activity

Bactofugation and antioxidant activity of milk

2021 ◽  
pp. 49-51
Author(s):  
Галина Андреевна Донская ◽  
Виктор Михайлович Дрожжин
Keyword(s):  
Antioxidant Activity ◽  
Raw Milk ◽  
Water Soluble ◽  
Biologically Active ◽  
Chemical Parameters ◽  
Active Components ◽  
Mineral Salts ◽  
Physico Chemical ◽  
Amperometric Method ◽  
Cheese Production

Сохранение биологически активных компонентов молока является одной из главных задач научных работников и производителей молочных продуктов. Однако для выработки безопасного в санитарно-гигиеническом отношении продукта молоко от момента получения до реализации претерпевает различные термомеханические воздействия. При этом возможны нарушение оболочки жировых шариков, изменения массовой доли и структуры белка, минеральных солей, ферментной активности. В большей степени это происходит при гомогенизации. В процессе бактофугирования физико-химические показатели молока изменяются незначительно. Бактофугирование позволяет при щадящих температурных режимах снизить бактериальную обсемененность молока на 92-98 %. При этом удаляются анаэробные споры маслянокислых бактерий, что особенно важно для производства сыров. В связи с этим бактофугирование рекомендуют применять при производстве творога и творожных изделий, твердых сыров, где предусмотрены невысокие температуры пастеризации. Цель данной работы - изучение влияния бактофугирования на антиоксидантную активность молока. В задачи исследований входило определение физико-химических показателей и суммарного содержания водорастворимых антиоксидантов в сыром и бакто-фугированном молоке, получаемом с предприятия отрасли. После бактофугирования молоко термизировали и отправляли на производство сыров. Физико-химические показатели определяли стандартизованными методами, антиоксидантную активность - амперометрическим методом. Установлено, что титруемая кислотность, окислительно-восстановительный потенциал, массовая доля белка, содержание сухих веществ снижаются в бактофугированном и термизированном молоке в пределах 1,7-4,8 %. Содержание водорастворимых антиоксидантов уменьшается на 21-30 %. Preservation of biologically active components of milk is one of key goals of scientists and industry. However, to achieve required food safety, milk undergoes a number of thermomechanic steps when produced from from raw milk to end product. Often times this process is accompanied by breaking up of fat globule, alteration of mass weight and structure of proteins, mineral salts, enzymatic activity. Most of those occur during homogenization process. Bactofugation process has a minor impact on physico-chemical parameters of milk. When conducted at light temperatures, bactofugation allows to decrease bacterial contamination by 92-98 %. Anaerobic Butyric acid bacteria spores are removed which is of particular importance in cheese production. Therefore, bactofugation is recommended in production of curd and curd products, hard cheeses, processes with low pasteurization temperatures. The aim of this work was to study bactofugation impact on antioxidant activity of milk. Investigation scope included determination of physico-chemical parameters and total amount of water-soluble antioxidants in raw milk and after bactofugation. Followed by bactofugation, milk was heat treated and further utilized for cheese production. Physico-chemical parameters were determined by standard methods, antioxidant activity - by amperometric method. It was established that titrated acidity, redox potential, protein mass weight, and dry matter declined in milk after bactofugation and heat treatment with the range of 1.7-4.8 %. Water-soluble antioxidant composition was reduced by 21-30 %.

Seasonal Variation of Physico-Chemical Parameters in Kedilam River, Tamil Nadu, India

2012 ◽  
Vol 2 (10) ◽  
pp. 1-3
Author(s):  
Gyaneswar Bhuyan ◽  
◽  
Dr. R. Anandhan Dr. R. Anandhan ◽  
V. kavitha V. kavitha
Keyword(s):  
Seasonal Variation ◽  
Tamil Nadu ◽  
Chemical Parameters ◽  
Physico Chemical

Abundance of Noctiluca scintillans Macartney on the alteration of physico-chemical parameters at Minnie Bay, Port Blair, Andaman & Nicobar Islands, India

2007 ◽  
Vol 9 (3) ◽  
pp. 236-246
Author(s):  
P. D. Magesh ◽  
J. Santanakumar ◽  
P. Venkateshwaran ◽  
A. K. Abdul Nazar ◽  
R. Venkatesan ◽  
...  
Keyword(s):  
Chemical Parameters ◽  
Noctiluca Scintillans ◽  
Physico Chemical ◽  
Nicobar Islands
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