scholarly journals Radical-scavenging Activity of the Reaction Products of Isoeugenol with Thiol, Thiophenol, Mercaptothiazoline or Mercaptomethylimidazole Using the Induction Period Method

Molecules ◽  
2007 ◽  
Vol 12 (8) ◽  
pp. 1836-1844 ◽  
Author(s):  
Yoshinori Kadoma ◽  
Wakako Kumada ◽  
Yuhta Asai ◽  
Yoshiaki Sugita ◽  
Ichiro Yokoe ◽  
...  
Keyword(s):  
Induction Period ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Reaction Products

scholarly journals Enhancement of Minor Ginsenosides Contents and Antioxidant Capacity of American and Canadian Ginsengs (Panax quinquefolius) by Puffing

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 527 ◽  
Author(s):  
Min-Soo Kim ◽  
Sung-Joon Jeon ◽  
So Jung Youn ◽  
Hyungjae Lee ◽  
Young-Joon Park ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Value Added ◽  
Panax Quinquefolius ◽  
Total Phenolic ◽  
Maillard Reaction Products ◽  
Scavenging Activity ◽  
Reaction Products ◽  
Saponin Content

The effects of puffing on ginsenosides content and antioxidant activities of American and Canadian ginsengs, Panax quinquefolius, were investigated. American and Canadian ginsengs puffed at different pressures were extracted using 70% ethanol. Puffing formed a porous structure, inducing the efficient elution of internal compounds that resulted in significant increases in extraction yields and crude saponin content. The content of minor ginsenosides (Rg2, Rg3, compound K) increased with increasing puffing pressure, whereas that of major ginsenosides (Rg1, Re, Rf, Rb1, Rc, Rd) decreased, possibly due to their deglycosylation and pyrolysis. Furthermore, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity, total phenolic content, total flavonoid content, amount of Maillard reaction products, and acidic polysaccharides content increased with increasing puffing pressure, but 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity did not. There was no substantial difference in the results between puffed American and Canadian ginsengs. Consequently, these results suggest that puffing can be a promising novel technology for processing P. quinquefolius to achieve higher levels of minor ginsenosides and obtain value-added products.

scholarly journals Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 373
Author(s):  
Jana Goritschnig ◽  
Klaudia Tadus ◽  
Jürgen König ◽  
Marc Pignitter
Keyword(s):  
Oxidative Stability ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Reaction Products ◽  
Dpph Assay ◽  
Amine Adducts ◽  
Lipid Aldehydes ◽  
Cold Pressed

Non-enzymatic browning reactions between lipid aldehydes and aminophospholipids might play an important role in the oxidative stability of cold-pressed vegetable oils. We, therefore, aimed to study the Maillard-type reaction between hexanal, a lipid oxidation product of linoleic acid, and phosphatidylethanolamine (PE (16:0/18:1)) at a ratio of 2:1 at conditions representative of the extraction of cold-pressed soybean oils (CPSBO) and determine the radical scavenging activity of the carbonyl-amine adducts with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The reaction product, 2-pentyl-3,5-dibutyl-dihydropyridine, could be identified by means of LC-ESI-QTOF-MS/MS. The formation of this nitrogen-containing heterocycle significantly increased with time and temperature (p < 0.05). The products formed during the carbonyl-amine reaction between PE (16:0/18:1) and hexanal at 60 °C showed a radical scavenging activity of approximately 20% (p < 0.05). The fraction, containing 2-pentyl-3,5-dibutyl-dihydropyridine, contributed to, but was not solely responsible for, the radical scavenging activity (p < 0.05). Incubation of CPSBO fortified with PE (16:0/18:1) at 60 °C for 60 min had the strongest radical scavenging activity of 85.1 ± 0.62%. Besides 2-pentyl-3,5-dibutyl-dihydropyridine, other carbonyl-amine adducts might impact the radical scavenging activity of CPSBO as well. The oxidative stability of CPSBO might be increased by promoting the formation of carbonyl-amine reaction products, such as 2-pentyl-3,5-dibutyl-dihydropyridine.

scholarly journals Radical-scavenging Activity of Natural Methoxyphenols vs. Synthetic Ones using the Induction Period Method

Molecules ◽  
2007 ◽  
Vol 12 (2) ◽  
pp. 130-138 ◽  
Author(s):  
Yoshinori Kadoma ◽  
Toshiko Atsumi ◽  
Norihisa Okada ◽  
Mariko Ishihara ◽  
Ichiro Yokoe ◽  
...  
Keyword(s):  
Induction Period ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity

Characteristics and Antioxidant Activity of Maillard Reaction Products from Porcine Plasma Protein Hydrolysate-Galactose Model System

2012 ◽  
Vol 554-556 ◽  
pp. 1042-1048
Author(s):  
Jing Li ◽  
Qian Liu ◽  
Bao Hua Kong ◽  
Qian Chen
Keyword(s):  
Antioxidant Activity ◽  
Ph Value ◽  
Protein Hydrolysate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Model System ◽  
Maillard Reaction Products ◽  
Scavenging Activity ◽  
Reaction Products

Maillard reaction products (MRPs) were prepared from porcine plasma protein hydrolysate (PPPH) and galactose model system, as a function of heating time. The pH value, absorbance at 294 and 420nm, fluorescence intensity, free amino group content, as well as reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity were determined. The results showed that, as heating time increased, the pH value and free amino group content of the sugar-PPPH conjugates were significantly decreased (P < 0.05); absorbance at 294 nm, browning products (A420 nm) and fluorescence intensity were significantly increased (P < 0.05); and the antioxidant activity of MRPs were significantly increased (P < 0.05) which indicated by reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity. In general, antioxidative activity of MRPs was coincidental with the browning development and the formation of intermediate products. MRPs from PPPH-galactose model system could be a potent antioxidant in food industry, which with a strong antioxidant activity, for scavenging free radicals and delaying deterioration due to oxidation.

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