Finding of remarkable synergistic effect on the aroxyl‐radical‐scavenging rates under the coexistence of α‐tocopherol and catechins

2019 ◽  
Vol 51 (9) ◽  
pp. 643-656 ◽  
Author(s):  
Kazuo Mukai ◽  
Kanae Nagai ◽  
Aya Ouchi ◽  
Tomomi Suzuki ◽  
Katsuhiro Izumisawa ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Radical Scavenging ◽  
Scavenging Rates

Baicalin in Radical Scavenging and Its Synergistic Effect with β-Carotene in Antilipoxidation

2009 ◽  
Vol 57 (15) ◽  
pp. 7118-7124 ◽  
Author(s):  
Ran Liang ◽  
Rui-Min Han ◽  
Li-Min Fu ◽  
Xi-Cheng Ai ◽  
Jian-Ping Zhang ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Radical Scavenging ◽  
Β Carotene

Cyclodextrin encapsulation of the functional group diminishes an antioxidant's free radical scavenging rates

2012 ◽  
Vol 44 (9) ◽  
pp. 598-603 ◽  
Author(s):  
Misa Ishikawa ◽  
Yoshimi Sueishi ◽  
Nobuyuki Endo ◽  
Shigeru Oowada ◽  
Masashi Shimmei ◽  
...  
Keyword(s):  
Free Radical ◽  
Functional Group ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Scavenging Rates

scholarly journals Effects of Prebiotics on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

2017 ◽  
Vol 21 (2) ◽  
pp. 11-18 ◽  
Author(s):  
Guowei Shu ◽  
Yunxia He ◽  
Hongchang Wan ◽  
Yixin Hui ◽  
Hong Li
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Plantarum ◽  
Theoretical Basis ◽  
Superoxide Radical ◽  
Radical Scavenging ◽  
Goat Milk ◽  
Dpph Radical ◽  
Dpph Radical Scavenging ◽  
Scavenging Rates

AbstractThe production of functional fermented goat milk with synbiotic have attracted widespread attention recently with the purpose of promoting health. The aim of present study was to investigate the effects of several prebiotics (inulin, fructo-oligosaccharide, galacto-oligosaccharide and xylo-oligosaccharide) on antioxidant activity and promote the development of functional goat milk. All the prebiotics exhibited the potential of enhancing the antioxidant activity of fermented goat milk, especially inulin and fructo-oligosaccharide showed better promotive effects. The optimum additions of inulin, xylo-oligosaccharide, galacto-oligosaccharide and fructo-oligosaccharide obtained were 0.6%, 0.6%, 0.6% and 0.4%, respectively. The DPPH radical scavenging rates reached to 75.52%, 74.12%, 69.41%, 80.28%, respectively, and the scavenging rates of superoxide radical were 21.09%, 18.20%, 27.61% and 29.92%, respectively, which were all higher than the control. This paper provides theoretical basis for the development of the functional goat milk.

scholarly journals Synergistic Effect of Polyherbal Formulations on DPPH Radical Scavenging Activity

2018 ◽  
Vol 10 (2) ◽  
Author(s):  
Nur Fazira Abdul Rahim ◽  
◽  
Norhayati Muhammad ◽  
Norazlin Abdullah ◽  
Balkis A. Talip ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

scholarly journals IN-VITRO FREE RADICAL SCAVENGING POTENTIAL OF FLAVONOIDS WITH SYNERGISTIC EFFECT OF THEIR COMBINATION

2018 ◽  
Vol 8 (5) ◽  
pp. 200-203
Author(s):  
Rajesh Kumar ◽  
Shailendra Sharma
Keyword(s):  
Free Radicals ◽  
Free Radical ◽  
Synergistic Effect ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Dependent Manner ◽  
Organic Substrates ◽  
Unstable Molecules ◽  
Antioxidant Effects

The present study was carried out to evaluate the possible synergistic interactions on antioxidant efficacy of some selected flavonoids in the present study, synergistic antioxidant effects of two flavonoids, rutin and quercetin, have been investigated by. DPPH, NO, free radical scavenging assays. Biological free radicals are highly unstable molecules that react with various organic substrates such as lipids, proteins, DNA causing cellular injury. At high concentrations, they generate oxidative stress, a damaging process that can damage all cell structures. At present, the research is focused on the use of antioxidants in preventing many diseases caused by the free radicals. The study was designed to evaluate in vitro antioxidant potential of quercetin, rutin, individually and synergistic antioxidant effects by using various in-vitro antioxidant assays i.e. DPPH, NO, assays.  The scavenging effect of quercetin, rutin and standard on the DPPH radical was 83±2.71 %, 79±1.51% and 86±1.04 % at 60μg/ml. On NO Quercetin, rutin and standard exhibited 83±0.09 %, 76±0.09 % and 85±0.22%. The scavenging activity increased in a dose dependent manner. The results indicate drugs shows significant free radical scavenging and their combination demonstrated considerable synergistic effect as compared to standard. Keywords: Quercetin, Rutin, Free radical scavenging, Antioxidant

A new dual-peptide strategy for enhancing antioxidant activity and exploring the enhancement mechanism

2019 ◽  
Vol 10 (11) ◽  
pp. 7533-7543 ◽  
Author(s):  
Cong Ma ◽  
Na Sun ◽  
Simin Zhang ◽  
Jingru Zheng ◽  
Songyi Lin
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Antioxidant Peptides ◽  
Enhancement Mechanism ◽  
New Generation ◽  
Scavenging Rates

The development of a new generation antioxidant peptides with high free radical scavenging rates is highly desirable, but remains a great challenge.

Thermal Treatment to Improve the Antioxidant Activity of Half-Fin Anchovy Pepsin Hydrolysate and Application in Beef Storage

2012 ◽  
Vol 479-481 ◽  
pp. 299-304
Author(s):  
Ru Song ◽  
Rong Bian Wei ◽  
Hong Yu Luo
Keyword(s):  
Antioxidant Activity ◽  
Thermal Treatment ◽  
Ph Value ◽  
Radical Scavenging ◽  
Dpph Radical ◽  
Beef Meat ◽  
Value Changes ◽  
Dpph Radical Scavenging ◽  
Scavenging Rates ◽  
Pepsin Hydrolysate

In this study, the antioxidant activity and browning intensity of thermal products of half-fin anchovy pepsin hydrolysate (HAHp) were investigated. Thermal treatment, in particular at 121 °C, increased the 1, 1-diphenyl-2-picrylhydrazayl (DPPH) radical scavenging rates. The browning intensity ranging from 0.082 to 0.372 displayed a linear correlation (R2=0.9343) with their corresponding scavenging DPPH radical rates. During 12 days of storage at 4 °C, the antioxidant activity of ground beef meat with addition of heated HAHp (HAHp-H, 121°C for 30 min) was determined using the following assays: a pH assay, a DPPH assay and a malondialdehyde (MDA) assay. The results showed that the HAHp-H treatment significantly inhibited the pH value changes compared with the control or HAHp treatments (P < 0.05). The HAHp-H treatment remained unaffected or slightly decreased activity on scavenging DPPH radicals throughout storage. By comparison, the DPPH radical scavenging rates of control and HAHp treatments greatly decreased upon storage. The increase of MDA values of all treatments indicated that the lipid oxidation of beef meat increased with storage time, whereas, the HAHp-H treatment still had significantly lower MDA value (0.433 nmol/mg prot) than the control (1.141nmol/mg prot) and HAHp treatments (0.884 nmol/mg prot) after 12 days of storage (P < 0.05). Overall, HAHp-H could be a potent antioxidant in minimizing beef meat oxidation stored at 4 °C.

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