scholarly journals 1,1-Diphenyl-2-picrylhydrazyl Radical Scavenging Activity and Tyrosinase Inhibitory Effects of Constituents of Sugarcane Molasses

2007 ◽  
Vol 71 (1) ◽  
pp. 183-191 ◽  
Author(s):  
Kensaku TAKARA ◽  
Keiko OTSUKA ◽  
Koji WADA ◽  
Hironori IWASAKI ◽  
Masatsugu YAMASHITA
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Sugarcane Molasses ◽  
Inhibitory Effects

scholarly journals The effects of process technology on the physicochemical properties of peony seed oil

2017 ◽  
Vol 68 (2) ◽  
pp. 192 ◽  
Author(s):  
J. Qu ◽  
F. Zhang ◽  
K. Thakur ◽  
J. J. Shi ◽  
J. G. Zhang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Soxhlet Extraction ◽  
Scavenging Activity ◽  
Inhibitory Effects ◽  
Process Technology

Peony seed oils (PSOs) were prepared using supercritical CO2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS+ radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower Ea than the others.

scholarly journals Enhancement of DPPH-radical Scavenging Activity in Heat-processed Sugarcane Molasses

2013 ◽  
Vol 60 (4) ◽  
pp. 159-164
Author(s):  
Kunihiro Ujihara ◽  
Makoto Yoshimoto ◽  
Koji Wada ◽  
Makoto Takahashi ◽  
Ikuo Suda
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Sugarcane Molasses ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

scholarly journals Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

2019 ◽  
Vol 2019 ◽  
pp. 1-9
Author(s):  
Saeed Akhtar ◽  
Muhammad Waseem ◽  
Nazir Ahmad ◽  
Tariq Ismail ◽  
Zulfiqar Ahmad ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Refrigerated Storage ◽  
Inhibitory Effects ◽  
Minced Beef ◽  
Phenolic Concentration

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic extracts of commonly used culinary spices from Pakistan against meat oxidative stress and microbial spoilage. Hydroalcoholic extracts of six selected spices, namely, onion, ginger, turmeric, coriander, fennel, and mint, were evaluated to inhibit microbial growth in minced beef under refrigerated storage (4°C) of nine days. Maximum phenolic concentration, i.e., 70.8 mg GAE/100 g, and free radical scavenging activity (75.9%) were anticipated by hydromethanolic extracts of ginger. The results propose that the addition of hydroalcoholic extracts of ginger and coriander @ 6.0% anticipate significantly (p<0.05) higher inhibitory effects against Staphylococcus aureus and Escherichia coli. The results of this research conclude that the utilization of hydroalcoholic extracts may serve as a promising approach to preserve microbiological as well as the oxidative quality of minced beef and products of meat origin.

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