Control of Rancidity in Fish Flesh: I. Chemical Antioxidants

1947 ◽  
Vol 7a (3) ◽  
pp. 137-154 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Ascorbic Acid ◽  
Propyl Gallate ◽  
Fat Oxidation ◽  
Ethyl Gallate ◽  
Fish Flesh ◽  
Naturally Occurring ◽  
Tartaric Acids ◽  
Cysteine Hydrochloride ◽  
Frozen Fish ◽  
Pre Treatment

The development of rancidity in the naturally occurring fats of frozen fish was retarded by treatment with ascorbic acid (0.05%), ethyl, n-propyl, n-butyl or hexyl gallates (0.01 to 0.05%), and cysteine hydrochloride (0.05%). Ethanol ammonium gallate (0.02%), dodecyl thiodipropionate (0.05%), thiourea (0.05%), citric and tartaric acids (0.02%) were ineffective. The loss of surface red colour which occurred during storage of coho and red spring salmon was largely prevented by pre-treatment with 0.02% of ethyl or propyl gallate. Both NaCl and NaNO2 acted as pro-oxidants in frozen fish. In unfrozen salmon flesh stored at 0 °C. both ethyl gallate and NaNO2 retarded fat oxidation and bacterial increase.

Control of Rancidity in Fish Flesh: II. Physical and Chemical Methods

1948 ◽  
Vol 7b (5) ◽  
pp. 237-247 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Carbon Dioxide ◽  
Ascorbic Acid ◽  
Fat Oxidation ◽  
Ethyl Gallate ◽  
Chemical Methods ◽  
Fish Flesh ◽  
Partial Pressures ◽  
Frozen Fish ◽  
Physical And Chemical ◽  
Related Compounds

Storage of frozen fish in high partial pressures of carbon dioxide or nitrogen effectively prevented fat oxidation and organoleptically detectable rancidity. Carbon dioxide stored fish developed an undesirable flavour not observed in that stored in nitrogen. Ice glazes formed from water or ethyl gallate solutions were about equally effective in delaying fat oxidation in frozen salmon steaks or fillets, but considerably less effective than 1-ascorbic acid or sodium 1-ascorbate glazes. Immersing salmon steaks or fillets in 1-ascorbic acid or sodium 1-ascorbate solutions strongly inhibited fat oxidation. 1-Ascorbic acid and closely related compounds were as effective, or more effective, than ethyl gallate or several other gallic acid derivatives for frozen fish. When 1-ascorbic acid was added to fish flesh its concentration fell rapidly at first, and then very slowly in the frozen fish.

Control of Rancidity in Fish Flesh: III. Carbonyl Enediols as Antioxidants.

1949 ◽  
Vol 7c (9) ◽  
pp. 522-527 ◽  
Author(s):  
H. L. A. Tarr ◽  
N. E. Cooke
Keyword(s):  
Ascorbic Acid ◽  
Fat Oxidation ◽  
Ammonium Salts ◽  
Fish Flesh

The cyclic carbonyl enediols, reductic acid and l-ascorbic acid, strongly retarded fat oxidation in frozen minced red spring salmon or herring flesh stored at −10 or −20 °C., the former being more effective than the latter. The acyclic carbonyl enediols and dihydroxymaleic acid with its sodium and ammonium salts and reductone were either ineffective or afforded only slight protection.

Evaluation effects of Quercetin on streptozotocin-treated RINm5F pancreatic β-cells in vitro

2021 ◽  
Vol 16 ◽  
Author(s):  
Maryam Mazraesefidi ◽  
Maryam Mohammad Sadeghipour ◽  
Hossein Khorramdelazad ◽  
Mahdi Mahmoodi ◽  
Alireza Khoshdel ◽  
...  
Keyword(s):  
Cell Viability ◽  
Insulin Content ◽  
Β Cells ◽  
Simultaneous Treatment ◽  
Beneficial Effects ◽  
Naturally Occurring ◽  
Low Toxicity ◽  
Pre Treatment ◽  
Glucose Stimulated Insulin Secretion

Background and objectives: Quercetin is a naturally occurring phenolic compound abundantly present in plants as a secondary metabolite. The purpose of this study was to investigate the effect of quercetin on improving RINm5F β-insulinemia cell viability, glucose-stimulated insulin secretion (GSIS), and cell insulin content in the presence or absence of streptozotocin (STZ). Methods: This experimental study was conducted on RINm5F β-insulinemia cell line. The cell viability was evaluated by MTT assay. The necrosis was confirmed by flowcytometry and insulin ELISA kit was used to measure the GSIS level and cell insulin content. It should be noted that for testing of cells by 50μM of quercetin, simultaneous treatment and pre-treatment of quercetin were performed in the presence of STZ (20mM). Results: The quercetin was able to improve the viability of RINm5F cells in the presence of STZ and to increase the GSIS level and cell insulin content under STZ and glucotoxic conditions Conclusion: The quercetin seems to have beneficial effects on β-cells, especially the synthesis and secretion of insulin. In addition to the therapeutic effect, given the low toxicity of this flavonoid and the results of this study, the quercetin as a preventive agent may play an important role in maintaining the health of β-cells in people at risk of diabetes.

NEW COLOR REACTIONS OF SEDOHEPTULOSAN AND ITS DETERMINATION IN MIXTURES OF RIBOSE AND FRUCTOSE

1954 ◽  
Vol 32 (1) ◽  
pp. 14-18 ◽  
Author(s):  
L. Ujejski ◽  
E. R. Waygood
Keyword(s):  
Sulphuric Acid ◽  
Colorimetric Determination ◽  
Pure Solution ◽  
Naturally Occurring ◽  
Cysteine Hydrochloride ◽  
Color Reactions

The reagents carbazole – sulphuric acid, cysteine hydrochloride – sulphuric acid, have been applied successfully to the quantitative colorimetric determination of sedoheptulosan in pure solution or in the presence of ribose and/or fructose. Fructose can be determined quantitatively in the presence of sedoheptulosan and/or ribose by using a combination of the two reagents. Results indicate that while sedoheptulose reacts differently to sedoheptulosan with the orcinol reagent, the reactions with carbazole and cysteine are not altered by hydration and these may form a basis for the determination of the naturally occurring seven carbon sugar sedoheptulose.

MODIFICATION OF OZONE DAMAGE TO PHASEOLUS VULGARIS BY ANTIOXIDANTS, THIOLS AND SULFHYDRYL REAGENTS

1968 ◽  
Vol 48 (6) ◽  
pp. 569-574 ◽  
Author(s):  
H. C. Dass ◽  
G. M. Weaver
Keyword(s):  
Ascorbic Acid ◽  
Phaseolus Vulgaris ◽  
Lactic Dehydrogenase ◽  
Sulfhydryl Reagents ◽  
Thiol Compounds ◽  
Ozone Injury ◽  
Ozone Sensitivity ◽  
Cysteine Hydrochloride ◽  
White Bean

Representative cultivars of white bean (Phaseolus vulgaris) were treated with selected antioxidants, thiol compounds and sulfhydryl reagents and then exposed to ozone under laboratory conditions. Severity of the bronzing disorder was influenced by such treatments, as was the activity of peroxidase and lactic dehydrogenase enzymes.Dust applications of ascorbic acid and nickel-N-dibutyl dithiocarbamate markedly reduced ozone injury, the latter compound being the most effective. Decreased ozone sensitivity was also noted following treatment of a susceptible and a tolerant cultivar with cysteine hydrochloride and glutathione.The severity of bronzing was increased over that of the control plants by the application of sulfhydryl reagents, namely parachloromercuribenzoate and N-ethyl maleimide. Necrotic stipple of the upper surface of the lamina, a symptom associated with the bronzing disorder, was induced following treatment with the sulfhydryl reagents without exposure to ozone.Ozone fumigation increased peroxidase activity and decreased lactic dehydrogenase activity. Similar effects were observed following treatment with parachloromercuribenzoate. Neither enzyme showed response to the application of cysteine hydrochloride.The role of protein sulfhydryls is discussed in relation to ozone damage and the bronzing disorder.

Effects of Antioxidants on the Retail Appearance and Display-Life of Frozen Bacon1

1988 ◽  
Vol 51 (2) ◽  
pp. 105-109 ◽  
Author(s):  
L. E. JEREMIAH
Keyword(s):  
Ascorbic Acid ◽  
Regression Analysis ◽  
Propyl Gallate ◽  
Frozen Storage ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Retail Display

The efficacy of three antioxidants and a reductant for preventing deterioration in factors contributing to the retail acceptability of bacon slices during frozen storage and simulated retail display was examined. The antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate (PG) and the reductant [ascorbic acid (AA)] were incorporated into a dry sugar bacon cure alone or in combination. Composite results indicated that incorporation of the formulations evaluated into dry sugar bacon cures did not appear to be practical for either extending the frozen storability or retail display-life of frozen and thawed bacon from an appearance aspect. However, incorporation of BHA and BHT in combination extended the retail display life of fresh bacon slices by approximately 3.5 d, based upon regression analysis.

scholarly journals THE EFFECTS OF APPLYING PARAQUAT, ATRAZINE AND SIMAZINE FOR WEED CONTROL IN RASPBERRIES IN COASTAL BRITISH COLUMBIA

1967 ◽  
Vol 47 (1) ◽  
pp. 25-31 ◽  
Author(s):  
Jack A. Freeman
Keyword(s):  
Ascorbic Acid ◽  
Weed Control ◽  
Ascorbic Acid Content ◽  
Early Spring ◽  
The Other ◽  
Leaf Injury ◽  
Excellent Control ◽  
Winter Annuals ◽  
Pre Treatment ◽  
Coastal British Columbia

Early spring and fall applications of a mixture of paraquat 2.2 kg and simazine 2.2 to 3.4 kg/ha repeated over a 3-year period provided excellent weed control without adversely affecting raspberry yield. Paraquat 2.2 kg/ha applied in April gave good broadleaf weed control for 2 months and fairly good grass control for 3 months. Fall applications suppressed grasses and controlled winter annuals through to spring. Combining paraquat with simazine eliminated the need for pre-treatment hoeing or cultivation and prolonged weed control. Atrazine 3.4 and 5.6 kg/ha applied in the spring resulted in excellent control of grass and broadleaf weeds. But, fall applications were not as effective for weed control as the paraquat and hoe-plus-simazine treatments. Atrazine 5.6 kg/ha caused chlorosis and necrosis of the raspberry leaves and reduced yields. Simazine, on the other hand, caused little or no leaf injury, but it also reduced yields at the 5.6-kg rate. Fruit quality was not affected significantly by any treatment, although atrazine and simazine tended to increase ascorbic acid content.

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