Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

2021 ◽  
Author(s):  
Jiayi An ◽  
Nadya Mara Adelina ◽  
Ligang Zhang ◽  
Yuhong Zhao
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Pinus Koraiensis ◽  
Chemical Compositions ◽  
Pre Treatment

scholarly journals EVALUATION OF ANTIOXIDANT ACTIVITY OF NATURAL EXTRACTS ON THE OXIDATIVE STABILITY OF COTTONSEED BIODIESEL

2019 ◽  
Vol 36 (2) ◽  
pp. 905-911
Author(s):  
João P. A. Freitas ◽  
Fernanda R. M. França ◽  
Maria S. Silva ◽  
Richard J. Toms ◽  
Gabriel F. da Silva
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Natural Extracts

Antioxidant activity and chemical compositions of essential oil and ethanol extract of Chuanminshen violaceum

2015 ◽  
Vol 76 ◽  
pp. 290-297 ◽  
Author(s):  
Hongmin Dong ◽  
Qing Zhang ◽  
Lu Li ◽  
Ji Liu ◽  
Liwen Shen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Ethanol Extract ◽  
Chemical Compositions

scholarly journals Chemical Composition, Oxidative Stability, and Antioxidant Activity of Allium ampeloprasum L. (Wild Leek) Seed Oil

2020 ◽  
Vol 69 (5) ◽  
pp. 413-421 ◽  
Author(s):  
Imededdine Arbi Nehdi ◽  
Hassen Mohamed Sbihi ◽  
Chin Ping Tan ◽  
Saud I. Al-Resayes ◽  
Umer Rashid ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Allium Ampeloprasum

Oxidative stability and antioxidant activity of bovine, caprine, ovine and asinine milk

2014 ◽  
Vol 67 (3) ◽  
pp. 394-401 ◽  
Author(s):  
Viljemka Bučević-Popović ◽  
Ivančica Delaš ◽  
Sanja Međugorac ◽  
Maja Pavela-Vrančić ◽  
Tea Kulišić-Bilušić
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability

scholarly journals Antioxidant, analgesic and anti-inflammatory effects of lavender essential oil

2015 ◽  
Vol 87 (2 suppl) ◽  
pp. 1397-1408 ◽  
Author(s):  
GABRIELA L. DA SILVA ◽  
CAROLINA LUFT ◽  
ADROALDO LUNARDELLI ◽  
ROBSON H. AMARAL ◽  
DENIZAR A. DA SILVA MELO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Therapeutic Potential ◽  
Positive Control ◽  
Croton Oil ◽  
Antinociceptive Effects ◽  
Anti Inflammatory ◽  
Pre Treatment ◽  
Dose Dependent

Several studies have investigated the antinociceptive, immunomodulatory and anti-inflammatory properties of compounds found in the lavender essential oil (LEO), however to date, there is still lack of substantial data. The objective of this study was to assess the antioxidant, anti-inflammatory and antinociceptive effects of lavender essential oil. The 1,1-diphenyl-2-picrylhydrazyl radical decolorization assay was used for antioxidant activity evaluation. The anti-inflammatory activity was tested using two models of acute inflammation: carrageenan-induced pleurisy and croton oil-induced ear edema. The antinociceptive activity was tested using the pain model induced by formalin. LEO has antioxidant activity, which is dose-dependent response. The inflammatory response evoked by carrageenan and by croton oil was reduced through the pre-treatment of animals with LEO. In the pleurisy model, the drug used as positive control, dexamethasone, was more efficacious. However, in the ear swelling, the antiedematogenic effect of the oil was similar to that observed for dexamethasone. In the formalin test, LEO consistently inhibited spontaneous nociception and presented a similar effect to that of tramadol. The results of this study reveal (in vivo) the analgesic and anti-inflammatory activities of LEO and demonstrates its important therapeutic potential.

scholarly journals Total Phenolic Content and Antioxidant Activity of Yacon (Smallanthus Sonchifolius Poepp. and Endl.) Chips: Effect of Cultivar, Pre-Treatment and Drying

Agriculture ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 183 ◽  
Author(s):  
Forough Khajehei ◽  
Jens Hartung ◽  
Simone Graeff-Hönninger
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Lime Juice ◽  
Smallanthus Sonchifolius ◽  
Hot Air ◽  
Pre Treatment

Recent studies have associated the consumption of yacon root as a functional plant food with reduced glycemic index and, due to its considerable phenolic acid levels, a protection of cell membranes against free radical damage. This study examined the effect of four different treatments including: (1) storage duration after harvest (one and three weeks after harvest); (2) pre-treatment before drying (untreated, pre-treatment with diluted lime juice); (3) drying method (freeze drying (FD) and convective hot air drying (CHAD)); and (4) cultivar (white and red), on the quality of yacon (Smallanthus sonchifolius Poepp. and Endl.) chips in terms of their total phenolic content (TPC) and antioxidant activity (AA) (ABTS (2,2′-Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid) Diammonium Salt) radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ferric reducing antioxidant power (FRAP)). Overall, the chips that were produced using pre-treatment with diluted lime juice and FD had the highest amounts of TPC and AA. Regarding the chips produced by means of CHAD, retention of higher TPC and AA was possible with lime-juice pre-treatment and use of higher hot air temperatures. Moreover, chips produced from the white cultivar had higher TPC and AA than chips produced from the red cultivar.

scholarly journals Comparative Study of the Chemical Compositions and Antioxidant Activities of Fresh Juices from Romanian Cucurbitaceae Varieties

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5468
Author(s):  
Anna Cazanevscaia Busuioc ◽  
Andreea-Veronica Dediu Botezatu ◽  
Bianca Furdui ◽  
Costel Vinatoru ◽  
Filippo Maggi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
High Performance ◽  
Antioxidant Activities ◽  
Fruit Juices ◽  
Antioxidant Potential ◽  
Chemical Compositions ◽  
Beneficial Effects ◽  
Benincasa Hispida ◽  
First Time

Cucurbitaceae is a family of health-promoting plants due to their compounds with beneficial effects. The aim of this study was to analyze, for the first time, the chemical composition, the antioxidant activity and the metal chelating properties of fruit juices obtained from four different species of the Cucurbitaceae family cultivated in Romania, namely Momordica charantia, Cucumis metuliferus, Benincasa hispida and Trichosanthes cucumerina. The samples of juice were analyzed by high-performance liquid chromatography (HPLC) and all the four species displayed high levels of the two triterpenes, oleanolic and ursolic acids, and also in phenolic compounds, including catechin, (−)-epicatechin and gallic acid. The juices demonstrated significant antioxidant activity against the free radical 2,2-diphenyl-1-picrylhydrazyl (ranging from 20 to 95%,), a good iron binding ability (ranging from 7.45 ± 0.28% to 86.95 ± 0.97%) and also promising antioxidant potential against the ABTS radical (ranging from 4.97 to 32.60 μETx/mL juice). Our findings raise interesting questions for further research on Cucurbitaceae fruit juices and, consequently, their very good antioxidant potential suggests these fruits should be further explored for their protective effect against oxidative damage. This is the first time the chemical composition and antioxidant activities of fruit juices from these four Romanian Cucurbitaceae varieties have been investigated.

Sign in / Sign up

Export Citation Format

Share Document