scholarly journals Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish

2021 ◽  
Author(s):  
Emelda Orlando SIMBINE ◽  
Larissa da Cunha RODRIGUES ◽  
Maria Fernanda de Castro BURBARELLI ◽  
Carmen Sílvia FÁVARO-TRINDADE ◽  
Elisabete Maria Macedo VIEGAS ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cinnamomum Zeylanicum ◽  
Minced Fish

Effect of clove ( Eugenia caryophyllus ) and cinnamon ( Cinnamomum zeylanicum ) essential oils in Nile tilapia diets on performance, antioxidant power and lipid oxidation in fillets

2018 ◽  
Vol 50 (2) ◽  
pp. 673-679 ◽  
Author(s):  
Cesar Sary ◽  
Fabiana Carbonera ◽  
Michele Cristina da Silva ◽  
Marina Oliveira ◽  
Vanessa Lewandowski ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Essential Oils ◽  
Nile Tilapia ◽  
Cinnamomum Zeylanicum ◽  
Antioxidant Power

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

2011 ◽  
Vol 46 (4) ◽  
pp. 724-731 ◽  
Author(s):  
Berna Özalp Özen ◽  
Mine Eren ◽  
Aslıhan Pala ◽  
İlknur Özmen ◽  
Ayla Soyer
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Frozen Storage ◽  
Fish Muscle ◽  
Minced Fish

Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies

2007 ◽  
Vol 101 (1) ◽  
pp. 372-378 ◽  
Author(s):  
I. Sánchez-Alonso ◽  
A. Jiménez-Escrig ◽  
F. Saura-Calixto ◽  
A.J. Borderías
Keyword(s):  
Lipid Oxidation ◽  
Dietary Fibre ◽  
Minced Fish

scholarly journals Eryngium caeruleum essential oil as a promising natural additive: in vitro antioxidant properties and its effect on lipid oxidation of minced rainbow trout meat during storage at refrigeration temperature

2021 ◽  
Vol 11 (1) ◽  
pp. 11
Author(s):  
Sara Bani Khademi ◽  
Majid Aminzare ◽  
Hassan Hassanzad Azar ◽  
Mohammad Reza Mehrasbi
Keyword(s):  
Rainbow Trout ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Chemical Stability ◽  
Total Phenolic ◽  
Control Group ◽  
Oily Fish ◽  
Minced Fish

Background: One of the most common species of oily fish is rainbow trout. Chemical deterioration of oily fish species is principally caused by lipid oxidation. The adverse effects of various chemical preservatives caused      consumer’s attention to shift to natural alternatives.  Eryngium caeruleum is an herbaceous plant that is native to the northern areas of Iran and is used in various local foods. The aim of the present study was to investigate the effects of different concentrations of E. caeruleum essential oil (EEO) on the physicochemical and oxidative stability of minced rainbow trout meat for 20 days storage at 4±1°C.Methods: Firstly, the chemical compounds and total phenolic content of EEO were determined by gas chromatography-mass spectrometry and Folin–Ciocalteu reagent, respectively. Then, in vitro antioxidant capacity of EEO was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods. Finally, the minced rainbow trout meat was mixed with different concentrations of EEO, and physicochemical and oxidative stability of treatments were investigated for 20 days storage at 4±1°C.Results: According to the results, 0.4% EEO significantly improved the chemical stability of minced fish compared to the control group at the end of storage period with the following scores (P<0.05): pH value (6.3), peroxide value (11.88 meq/kg of lipid) and thiobarbituric acid reactive substance (0.43 mg MDA/kg sample).Conclusions: In order to increase the chemical quality characteristics of minced fish, new ingredient systems that are associated with natural and organic foods are applied. The results of present study indicate that the use of EEO in the meat industry can develop the novel healthy fish products and improve its chemical stability.Keywords: Eryngium caeruleum, Oncorhynchus mykiss, Natural antioxidant, Chemical stability, Lipid oxidation 

165-LB: The SGLT2 Inhibitor Canagliflozin Prevents Increased Lipid Oxidation in the Heart following High-Fat Feeding

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 165-LB
Author(s):  
ITZEL FLORES ◽  
CHRIS SHANNON ◽  
MARCEL FOURCAUDOT ◽  
TERRY BAKEWELL ◽  
LUKE NORTON
Keyword(s):  
Lipid Oxidation ◽  
Sglt2 Inhibitor ◽  
High Fat ◽  
Fat Feeding

1981-P: Impaired Exercise Lipid Oxidation Is Associated with Poor Metabolic Health, Not Excess Body Fat Per Se

Diabetes ◽  
2020 ◽  
Vol 69 (Supplement 1) ◽  
pp. 1981-P
Author(s):  
AVIGDOR D. ARAD ◽  
FREDERICK J. DIMENNA ◽  
HANNAH D. KITTRELL ◽  
HARRY R. KISSILEFF ◽  
JEANINE ALBU
Keyword(s):  
Lipid Oxidation ◽  
Body Fat ◽  
Metabolic Health ◽  
Per Se

Role of lipid oxidation in pathogenesis of insulin resistance of obesity and type II diabetes

Diabetes ◽  
1987 ◽  
Vol 36 (11) ◽  
pp. 1341-1350 ◽  
Author(s):  
J. P. Felber ◽  
E. Ferrannini ◽  
A. Golay ◽  
H. U. Meyer ◽  
D. Theibaud ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Lipid Oxidation ◽  
Type Ii Diabetes ◽  
Type Ii

Formulation and Evaluation of Polyherbal Cream Containing Cinnamomum zeylanicum Blume, Glycyrrhiza glabra L and Azadirachta indica A. Juss. Extracts to Topical Use

2020 ◽  
Vol 25 (2) ◽  
pp. 61-71
Author(s):  
Rajendra Gyawali ◽  
Rupesh Kumar Gupta ◽  
Sahana Shrestha ◽  
Rajendra Joshi ◽  
Prem Narayan Paudel
Keyword(s):  
Azadirachta Indica ◽  
Antioxidant Properties ◽  
Flow Property ◽  
Antioxidant Property ◽  
Glycyrrhiza Glabra ◽  
Cinnamomum Zeylanicum ◽  
Cream Formulation ◽  
Glycyrrhiza Glabra L ◽  
Lipid Peroxidase ◽  
Dpph Scavenging

Alcoholic extracts of medicinal plants Cinnamomum zeylanicum Blume, Glycyrrhiza glabra L, and Azadirachta indica A. Juss were subjected to the evaluation of antioxidant properties and combined for the cream formulation. The antioxidant property was determined by using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay and inhibition of lipid peroxidase assays. The cream formulation was designed using Minitab software and a central composite design was used to study the effect of dependent variables, steric acid and cetyl alcohol on the response variables such as, viscosity, pH, and spreadability. The phytochemical screening of extracts showed the presence of tannin, phenol, flavonoids, saponins, and alkaloids. Antioxidant properties of the extracts and their relative composition were found variable. Composition F3 (C. zeylanicum Blume: G. glabra L: A. indica A. Juss; 01: 02: 01) possessed the highest antioxidant capacity compared to other ratios. The cream prepared from this composition was found stable for pH, viscosity as well as antioxidant activity under normal condition (25) and accelerated condition (40 ). The cream with DPPH scavenging activity of 93.86 % at 15 µg/mL (IC50 8.58±0.30) and lipid peroxidase assay 90.93 % at 200 µg/mL (IC50 72.30±0.60) with pH 5.50 was found with a non-Newtonian positive thixotropic flow property. Parameters like pH, viscosity, and spreadability of the cream were within the acceptance range, and found stable and permeable

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