scholarly journals Radical-Scavenging Activity of Thiols, Thiobarbituric Acid Derivatives and Phenolic Antioxidants Determined Using the Induction Period Method for Radical Polymerization of Methyl Methacrylate

Polymers ◽  
2012 ◽  
Vol 4 (2) ◽  
pp. 1025-1036 ◽  
Author(s):  
Yoshinori Kadoma ◽  
Seiichiro Fujisawa
Keyword(s):  
Methyl Methacrylate ◽  
Induction Period ◽  
Radical Polymerization ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Phenolic Antioxidants ◽  
Scavenging Activity

scholarly journals Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 996
Author(s):  
Vito Michele Paradiso ◽  
Federica Flamminii ◽  
Paola Pittia ◽  
Francesco Caponio ◽  
Carla Di Mattia
Keyword(s):  
Olive Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Water Phase ◽  
Phenolic Antioxidants ◽  
Scavenging Activity ◽  
Slowing Down ◽  
Olive Oils ◽  
Hydroperoxide Decomposition

Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which they were added. OPAs added to the water phase were more effective in slowing down hydroperoxide decomposition due to the hydrophilic radical initiator. On the other hand, OPAs present in the oil were more effective in preventing radical propagation, with relevant consequences on the volatile pattern.

scholarly journals Characterization of fermented Okara powder and its effect on lipid oxidation of emulsion-type pork sausage during cold storage

2016 ◽  
Author(s):  
Chuanhai Tu ◽  
Shanshan Zhang ◽  
Qiuqin Zhang ◽  
Yu Xiao ◽  
Guangliang Xing ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Fiber Content ◽  
Water Soluble ◽  
Good Effect ◽  
Scavenging Activity ◽  
Pork Sausage

In the present study, Okara, a soybean by-product from the production of tofu and soymilk, was processed by solid state fermentation (SSF) with Neurospora crassa Mai 1-1, a filamentous and edible fungus which was firstly isolated in our group. The proximate composition, dietary fiber content, water-soluble polysaccharides and antioxidant activity of Okara was investigated. The crude fat and protein, soluble dietary fiber content and ergosterol content of Okara was significantly increased by SSF with N.crassa . And the antioxidant activity (evaluated by the ABTS radical cation scavenging activity and DPPH radical scavenging activity) of Okara was significantly enhanced by SSF with N. crassa . In addition, emulsion-type sausage was taken as a model system for farther investigation, sausage with fermented Okara power had reduced values of thiobarbituric acid reactive substances (TBARS) ( p < 0.05 ), peroxide value. Therefore, this study demonstrated that fermented Okara showed higher nutrition value and antioxidant activity compared to the non-fermented Okara counterpart, and as an additive has good effect on antioxidant of emulsion-type sausage.

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 The effect of gamma irradiation on the essential oils and antioxidants in dried thyme

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Amal N. Al-Kuraieef ◽  
Amal H. Alshawi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Total Flavonoids ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Radiation Processing ◽  
Dose Rates

This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radical-scavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.

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
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