scholarly journals Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

2014 ◽  
Vol 20 (2) ◽  
pp. 345-355 ◽  
Author(s):  
Zong-Cai Tu ◽  
Lan Zhang ◽  
Hui Wang ◽  
Xiao-Qin Huang ◽  
Lu Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Microwave Heating ◽  
Model Systems

Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

2010 ◽  
Vol 73 (3) ◽  
pp. 371-376 ◽  
Author(s):  
Khizar Hayat ◽  
Xiaoming Zhang ◽  
Hanqing Chen ◽  
Shuqin Xia ◽  
Chengsheng Jia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Microwave Heating

Antioxidant properties of Galium verum L. (Rubiaceae) extracts

2010 ◽  
Vol 5 (3) ◽  
pp. 331-337 ◽  
Author(s):  
Neda Lakić ◽  
Neda Mimica-Dukić ◽  
Jelena Isak ◽  
Biljana Božin
Keyword(s):  
Antioxidant Activity ◽  
Corn Oil ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Model Systems ◽  
Protective Effects ◽  
Dry Extract ◽  
Scavenging Capacity ◽  
Scavenger Activity ◽  
Dried Extract

AbstractThe antioxidant properties of methanol extracts of Lady’s Bedstraw (Galium verum L., Rubiaceae) herb from two different localities in Serbia were evaluated. Antioxidant activity was assessed in four different model systems. Free radical scavenging capacity (RSC) was examined by measuring the scavenging activity of extracts on 2,2-diphenyl-1-pycrylhydrazil (DPPH) and hydroxyl radical (OH), as well as on hydrogen peroxide. In addition, the protective effects of lipid peroxidation (LP) in corn oil were evaluated by the TBA-assay using the Fe2+/ascorbate system of induction. The amount of dried extract, the content of total phenolics, flavonoids and chlorophylls was also determined. Extracts from both locations expressed very strong scavenger activity, reducing the DPPH⊙ (IC50=3.10 µg/mland 8.04 µg/ml) and OH radical formation (IC50=0.05 µg/ml and 0.54 µg/ml) and neutralising H2O2 (IC50=4.98 µg/ml and 3.80 µg/ml), in a dose dependant manner. Also, examined extracts showed notable inhibition of LP (IC50=11.69 µg/ml and 19.47 µg/ml). The observed differences in antioxidant activity could be partially explained by the levels of phenolics (2.44–4.65 mg and 4.57–5.16 mg gallic acid equivalents/g dry extract), flavonoids (6.38–10.70 µg and 15.56–17.96 µg quercetin equivalents/g dry extract) and chlorophylls in the investigated Lady’s Bedstraw extracts.

scholarly journals Complexes of Ectoine with the Anionic Surfactants as Active Ingredients of Cleansing Cosmetics with Reduced Irritating Potential

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1433
Author(s):  
Tomasz Bujak ◽  
Martyna Zagórska-Dziok ◽  
Zofia Nizioł-Łukaszewska
Keyword(s):  
Antioxidant Activity ◽  
Systems Analysis ◽  
Anionic Surfactants ◽  
Surfactant Solution ◽  
Model Systems ◽  
Surfactant Solutions ◽  
Atopic Skin ◽  
Cytotoxic Studies ◽  
Skin Care Products ◽  
Selection Of

For many years, an increasing number of diagnosed atopy and skin problems have been observed. For people affected by the problem of atopy, the selection of skin care products, including cosmetics, is extremely important. Cleansing cosmetics, due to their ability to cause skin irritations and disturb the hydrolipidic barrier, can increase problems with atopic skin. New solutions to reduce the effects of these products on the skin are very important. In this work, the effect of ectoine on the properties of anionic surfactants was analyzed. Based on model systems, analysis of the effect of ectoine on the irritating effect of four anionic surfactants and their ability to solubilize model sebum was performed. Antioxidant activity was also evaluated, and cytotoxic studies were performed on cell cultures. It was shown that the addition of ectoine to the anionic surfactant solutions improves its safety of use. After introducing ectoine to the surfactant solution, a decrease of irritant potential (about 20%) and a decrease in the ability to solubilize of model sebum (about 10–20%) was noted. Addition of ectoine to surfactant solutions also reduced their cytotoxicity by up to 60%. The obtained results indicate that ectoine may be a modern ingredient that improves the safety of cleansing cosmetics.

Antioxidant Activity Increase in Heating Oilseed Protein Ingredients with Glucose1

1982 ◽  
Vol 45 (5) ◽  
pp. 452-454 ◽  
Author(s):  
KI SOON RHEE ◽  
KHEE CHOON RHEE
Keyword(s):  
Antioxidant Activity ◽  
Food Systems ◽  
Heating Time ◽  
Reducing Sugar ◽  
Model Systems ◽  
Oilseed Protein ◽  
Activity Increase ◽  
Rate Of Increase ◽  
Nonenzymatic Browning ◽  
Ethanolic Extracts

Protein ingredients prepared from glandless cottonseed, peanut and soybean show varying degrees of antioxidative effectiveness in model systems and in food systems. This paper presents data showing that nonenzymatic browning between oilseed protein ingredients and a reducing sugar can enhance the antioxidant value of oilseed ingredients. Defatted flours and protein isolates of the oilseeds were mixed with glucose in a ratio of 1:1 by weight and heated at 100 C for 2 and 6 h. Antioxidant activity of ethanolic extracts of the mixtures was determined against autoxidation of safflower oil. Antioxidant activity of the mixtures increased with heating time, as did the extent of nonenzymatic browning. The rate of increase in antioxidant activity was greater for mixtures having lower endogenous (0 h) antioxidant activity.

Microwave heating as a tool to enhance antioxidant activity and release soluble conjugates from Feutrell’s Early (citrus mandarin cultivar) peels

2020 ◽  
Vol 44 (8) ◽  
Author(s):  
Khizar Hayat ◽  
Xiaoming Zhang ◽  
Shaista Qamar ◽  
Abid Hussain ◽  
Muhammad Usman Tahir ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Microwave Heating
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