Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media

1989 ◽  
Vol 66 (6) ◽  
pp. 792-799 ◽  
Author(s):  
R. S. Farag ◽  
A. Z. M. A. Badei ◽  
F. M. Hewedi ◽  
G. S. A. El-Baroty
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Essential Oils ◽  
Aqueous Media ◽  
Acid Oxidation ◽  
Linoleic Acid Oxidation

Linoleic acid oxidation catalyzed by various amino acids and cupric ions in aqueous media

1978 ◽  
Vol 55 (10) ◽  
pp. 703-707 ◽  
Author(s):  
R. S. Farag ◽  
S. A. Osman ◽  
S. A. S. Hallabo ◽  
A. A. Nasr
Keyword(s):  
Amino Acids ◽  
Linoleic Acid ◽  
Aqueous Media ◽  
Acid Oxidation ◽  
Linoleic Acid Oxidation

Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system

2004 ◽  
Vol 86 (1) ◽  
pp. 99-103 ◽  
Author(s):  
Senji Sakanaka ◽  
Yumi Tachibana ◽  
Noriyuki Ishihara ◽  
Lekh Raj Juneja
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Egg Yolk ◽  
Protein Hydrolysates ◽  
Yolk Protein ◽  
Acid Oxidation ◽  
Linoleic Acid Oxidation ◽  
Oxidation System

Linoleic Acid Oxidation Catalysed by Various Amino Acids and Cupric Ions in Aqueous Media

1980 ◽  
Vol 82 (10) ◽  
pp. 390-394 ◽  
Author(s):  
R. S. Farag ◽  
S. A. Osman ◽  
S. A. S. Hallabo ◽  
A. A. Nasr
Keyword(s):  
Amino Acids ◽  
Linoleic Acid ◽  
Aqueous Media ◽  
Acid Oxidation ◽  
Linoleic Acid Oxidation

Kinetic Study of the Inhibition of Linoleic Acid Oxidation in Aqueous Media by Phenolic Compounds

2011 ◽  
Vol 7 (1) ◽  
pp. 50-56 ◽  
Author(s):  
A. Villares ◽  
E. Guillamón ◽  
M. D’Arrigo ◽  
J. A. Martínez ◽  
A. García-Lafuente ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Phenolic Compounds ◽  
Kinetic Study ◽  
Aqueous Media ◽  
Acid Oxidation ◽  
Linoleic Acid Oxidation

Linoleic Acid Oxidation Catalysed by Various Amino Acids and Cupric Ions in Non-Aqueous Media

1980 ◽  
Vol 82 (12) ◽  
pp. 487-490 ◽  
Author(s):  
R. S. Farag ◽  
S. A. Osman ◽  
S. A. S. Hallabo ◽  
A. N. Girgis ◽  
A. A. Nasr
Keyword(s):  
Amino Acids ◽  
Linoleic Acid ◽  
Aqueous Media ◽  
Acid Oxidation ◽  
Linoleic Acid Oxidation

scholarly journals AKTIVITAS ANTIOKSIDAN EKSTRAK BIJI DUWET (Syzygium cumini Linn.) PADA PEROKSIDASI LIPIDA SECARA IN VITRO

2016 ◽  
Vol 36 (01) ◽  
pp. 30 ◽  
Author(s):  
Rohadi Rohadi ◽  
Sri Rahadjo ◽  
Lip Izul Falah ◽  
Umar Santoso
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Reducing Power ◽  
Seed Extract ◽  
Total Phenolic ◽  
Acid Oxidation ◽  
Syzygium Cumini ◽  
Antioxidant Power ◽  
Linoleic Acid Oxidation

All parts of Syzygium cumini Linn. (duwet) were widely used for medicinal plant in the treatment of various deseases.The seed extract was used to lower blood glucose. Cumini's seed had higher phenolic fractions than others. It were prepared by extracted of duwet seed "Genthong" varieties, using various extractants such as 85% ethyl acetate, 50% methanol and 50% ethanol. Duwet seed extract collected then was determined of phenolics compound and antioxidant activity assayed by measuring 2,2-diphenyl-1-picrylhydrazylradical (DPPH) scavenging activity, reducing Ferric ion (Fe3+) power and inhibition of linoleic acid oxidation. The objective was to select one of the extractant which gave highest yield and polyphenolic content and its stronger antioxidant activity. Extractant 50% methanol gave highest the extract yields was 16.29 % (db.) and phenolics compounds of extract was composed: total phenolic 45.99±0.25 g-GAE/100 g-extract; total flavonoid 2.28±0.07 g-QE/100 g-extract and total tannin 26.9±0.07 g-TAE/100 g-extract. All of extract exhibited strong on behalf of RSA-DPPH assay 87-95% (100  g-mL-l) and reducing power, nevertheless in inhibition of linoleic acid oxidation was moderate 49-55% (400  g-mL-l).Keywords: Syzygium cumini Linn, seed, antioxidant, extraction ABSTRAKTanaman duwet (Syzygium cumini Linn.) pada semua kompartemennya dimanfaatkan masyarakat untuk pengobatansuatu penyakit. Ekstrak bijinya dimanfaatkan untuk penurun gula darah. Bijinya merupakan bagian tanaman yang kaya senyawa polifenol. Fraksi kaya senyawa fenolik dipreparasi dengan mengekstraksi biji duwet varietas "Genthong", dengan tiga jenis ekstraktan; etil acetat 85%, metanol 50% dan etanol 50%. Ekstrak biji duwet (EBD) yang diperoleh dianalisis kelompok senyawa fenolik dan aktivitas antioksidan menggunakan metode uji penangkapan radikal DPPH (2,2-diphenil 1-picrylhydrazyl), uji reduksi ion Feri (ferric reduction antioxidant power-FRAP) dan uji penghambatan peroksidasi asam lemak linoleat. Tujuan penelitian adalah memilih satu dari tiga ekstraktan yang menghasilkaan ekstrak, dengan yield dan kadar senyawa polifenolik terbesar serta sifat antioksidatif terkuat. Yield dengan ekstraktan Met-OH-50%, sebesar 16,29% (db), senyawa fenoliknya sebesar 45,99 ±0,25 g-GAE/100 g-EBD; 2,28±0,07 g-QE/100 g-EBD dan 26,9±0,07 g-TAE/100 g-EBD. Ketiga ekstrak kuat dalam uji penangkapan radikal DPPH antara 87-95 % (100 g-mL-l) dan uji reduksi ion Feri (Fe3+), moderat pada uji penghambatan peroksidasi lipid, 49-52 % pada 400  g- mL-l.Kata kunci: Biji duwet (Syzygium cumini Linn.), antioksidan, ekstraksi

scholarly journals Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

2017 ◽  
Vol 35 (No. 4) ◽  
pp. 328-338 ◽  
Author(s):  
Dong Zhouyong ◽  
Tian Gang ◽  
Xu Zhaogang ◽  
Li Mingyue ◽  
Xu Min ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Amino Acid ◽  
Antioxidant Activities ◽  
Freshwater Mussel ◽  
Acid Oxidation ◽  
Linoleic Acid Oxidation ◽  
Chelating Activity ◽  
Ultrasound Assisted ◽  
Peptide Fractions

The freshwater mussel protein was hydrolysed using ultrasound-assisted enzymolysis. Ultrasound-assisted freshwater mussel protein hydrolysates (UPH) were divided into four fractions (&gt; 10, 6–10, 3–6, and &lt; 3 kDa) using ultrafiltration, and the fraction with the highest antioxidant activity was further subdivided into four fractions (F<sub>1</sub>–F<sub>4</sub>) using gel chromatography. The amino acid compositions and antioxidant activities (DPPH, hydroxyl and superoxide radical scavenging activities, reducing power, ferrous ion chelating activity, and inhibition of linoleic acid oxidation) of peptide fractions were investigated. The results showed that the antioxidant activity of the &lt; 3 kDa fraction was significantly higher than that of UPH, &gt; 10, 6–10, and 3–6 kDa fractions. The antioxidant activity of F<sub>2</sub> was again higher compared with the &lt; 3 kDa fraction and higher than that of F<sub>1</sub>, F<sub>3</sub>, and F<sub>4</sub>. Amino acid analysis showed that the antioxidant activities (except for chelating activity) of peptides increased with increasing hydrophobic amino acid content. The &lt; 3 kDa and F<sub>2</sub> fractions exhibited strong inhibition of linoleic acid oxidation, their effects being even better than that of ascorbic acid (Vc) and l-glutathione (GSH). Therefore, these peptide fractions from freshwater mussel may be a potential natural antioxidant that could be added to various foods.

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