scholarly journals Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed

2019 ◽  
Vol 39 (2) ◽  
pp. 467-474 ◽  
Author(s):  
Solange Maria COTTICA ◽  
Daieni Alves Vieira AMADO ◽  
Silvia Cristina de AGUIAR ◽  
Joana Schuelter BOEING ◽  
Selma Lucia FRANCO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Propolis Extract

Antioxidant Activity of Phenolic Compounds in Ethanolic Extract of Hibiscus sabdariffa L. on Oxidative Stability of Soybean Oil

2021 ◽  
Vol 17 ◽  
Author(s):  
Patricia Joho Hiromoto ◽  
Wellington Mamoro Umeda ◽  
Neuza Jorge
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Secondary Compounds ◽  
Total Phenolic ◽  
Hibiscus Sabdariffa ◽  
Total Phenolic Compounds ◽  
Accelerated Storage

Background: The current interest in natural antioxidants from vegetable sources has been increasing in Brazil, mainly in bioactive antioxidants. The Hibiscus sabdariffa L. is rich in bioactive compounds, besides having antioxidant and antimicrobial properties. Objective: To evaluate the antioxidant effect of hibiscus extract on the oxidative stability of soybean oil in accelerated storage test. Methods: The ethanolic extracts of calyces and hibiscus seeds were evaluated for total phenolic compounds and antioxidant activity using DPPH, FRAP and β-carotene/linoleic acid. The treatments: OS, Tocopherol, Extract and Mixture, were prepared and submitted to accelerated storage at 60°C. The samples were analyzed on days 0, 6 and 12 for peroxides index, p-anisidine, total oxidation value, oxidative stability and tocopherols. Results: The extract of calyces of hibiscus presented higher amounts of total phenolic compounds and antioxidant activity, therefore, it was added to soybean oil. The Extract treatment promoted greater efficiency to inhibit of the formation of primary and secondary compounds of lipid oxidation, and provided high oxidative stability to the soybean oil, in addition to greater retention of tocopherols, mainly α- and γ-tocopherol isomers. Conclusion: Among the treatments studied, Extract promoted greater efficiency in the inhibition of the formation of primary and secondary compounds of lipid oxidation, besides providing greater oxidative stability and greater retention of tocopherols during storage.

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

scholarly journals New approach in process intensification based on subcritical water, as green solvent, in propolis oil in water nanoemulsion preparation

2021 ◽  
Vol 10 (1) ◽  
pp. 208-218
Author(s):  
Fatemeh Ghavidel ◽  
Afshin Javadi ◽  
Navideh Anarjan ◽  
Hoda Jafarizadeh-Malmiri
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Zeta Potential ◽  
Subcritical Water ◽  
Process Intensification ◽  
Processing Parameters ◽  
Bioactive Materials ◽  
Propolis Extract ◽  
High Antibacterial Activity ◽  
Oil In Water

Abstract Subcritical water was used to provide propolis oil in water (O/W) nanoemulsions. To monitor and detect the main bioactive compounds of the prepared propolis extract, gas chromatography demonstrated that there were 47 bioactive materials in the propolis extract, among which pinostrobin chalcone and pinocembrin were the two key components. Effectiveness of two processing parameters such as the amount of saponin (0.5–2.0 g) and propolis extract (0.1–0.6 g), on particle size, polydispersity index (PDI), zeta potential, and antioxidant activity of the provided nanoemulsions, was evaluated. Results demonstrated that more desirable propolis O/W nanoemulsion, with minimum particle size (144.06 nm) and PDI (0.286), and maximum zeta potential (−21.71 mV) and antioxidant activity (90.86%) were made using 0.50 g of saponin and 0.53 g of propolis extract. Further analysis revealed that the prepared nanoemulsion based on optimum processing conditions had spherical shaped propolis nanodroplets in the colloidal solution with turbidity and maximum broad absorption peak of 0.08 a.u. and 292 nm, respectively. The prepared nanoemulsion had high antibacterial activity against both selected bacteria strains namely, Staphylococcus aureus and Escherichia coli.

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

Effects of Hemin and Heating Temperature on the Mutagenicity and Lipid Oxidation of Pork Batter during In Vitro Human Digestion with Enterobacteria

2018 ◽  
Vol 82 (1) ◽  
pp. 93-101
Author(s):  
HYEONG SANG KIM ◽  
DA YOUNG LEE ◽  
SUN JIN HUR
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Large Intestine ◽  
Antioxidative Enzymes ◽  
Antioxidant Activities ◽  
Heating Temperature ◽  
Lactobacillus Sakei ◽  
Increasing Temperature

ABSTRACT The objective of this study was to determine the effects of hemin and heating temperature on the mutagenicity and lipid oxidation of pork batter during in vitro human digestion with enterobacteria. The mutagenicity and lipid oxidation of pork batter increased in the presence of hemin and with increasing temperatures from 60 to 80°C by 17.9 and 23.0% and by 54.6 and 21.2%, respectively. However, the pork batter mutagenicity decreased by 6.09% during in vitro human digestion, whereas lipid oxidation increased by 19.4%. The antioxidant activities of pork batter decreased with hemin and increasing temperature but gradually increased during in vitro human digestion, especially in the large intestine, regardless of the type of enterobacteria (Escherichia coli and/or Lactobacillus sakei). These results indicate that hemin and temperature are closely related to mutagenicity in pork batter, and in vitro human digestion with enterobacteria could reduce mutagenicity possibly owing to the increase in antioxidant activity by antioxidative enzymes released by enterobacteria.

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Meat Science ◽  
2020 ◽  
Vol 164 ◽  
pp. 108091 ◽  
Author(s):  
Ronnachai Prommachart ◽  
Thiago Sakomoto Belem ◽  
Suthipong Uriyapongson ◽  
Patricia Rayas-Duarte ◽  
Juntanee Uriyapongson ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Microbial Growth ◽  
Water Extract ◽  
Black Rice ◽  
Surface Color ◽  
Chilled Storage ◽  
Beef Patties ◽  
Rice Water

Antioxidant Activity of Soybean Oil Containing 4-Vinylsyringol Obtained from Decarboxylated Sinapic Acid

2014 ◽  
Vol 91 (9) ◽  
pp. 1543-1550 ◽  
Author(s):  
Xiang-Yu Wang ◽  
Dan Yang ◽  
Hua Zhang ◽  
Cai-Hua Jia ◽  
Jung-Ah Shin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Sinapic Acid
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