scholarly journals Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

2020 ◽  
Vol 33 (5) ◽  
pp. 812-824 ◽  
Author(s):  
Hengyue Zhou ◽  
Xinbo Zhuang ◽  
Changyu Zhou ◽  
Daming Ding ◽  
Chunbao Li ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Hydroxyl Radicals ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Principal Component ◽  
Thiobarbituric Acid ◽  
Protein Carbonyls ◽  
Thiol Groups ◽  
Ethyl Hexanoate ◽  
Tbars Values

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days.Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined.Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified.Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

scholarly journals The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 211
Author(s):  
Emilia Drozłowska ◽  
Artur Bartkowiak ◽  
Paulina Trocer ◽  
Mateusz Kostek ◽  
Alicja Tarnowiecka-Kuca ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Flaxseed Oil ◽  
Wall Material ◽  
Oxidative Stabilization ◽  
Color Changes ◽  
Antioxidant Agents ◽  
Spray Dried

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

scholarly journals The Coadministration of Unoxidized and Oxidized Desi Ghee Ameliorates the Toxic Effects of Thermally Oxidized Ghee in Rabbits

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Alam Zeb ◽  
Islam Uddin
Keyword(s):  
Fatty Acid ◽  
Radical Scavenging Activity ◽  
Saturated Fatty Acids ◽  
Radical Scavenging ◽  
Hemoglobin Concentration ◽  
Thiobarbituric Acid ◽  
The Body ◽  
Liver Histopathology ◽  
Biochemical Analyses ◽  
Tbars Values

Desi Ghee was thermally oxidized at 160°C for 9 h and characterized for peroxide value (PV), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), radical scavenging activity (RSA), and fatty acid and cholesterol composition using GC-MS. Oxidized (OG) and normal ghee (NG) were fed to rabbits in different doses. Blood was collected for hematology and biochemical analyses after 7 and 14 days. The oxidation of desi ghee increased the PV, FFA, and TBARS values and showed a decline in the RSA values. GC-MS revealed that desi ghee was rich in saturated fatty acids (55.9 g/100 g) and significant amounts of oleic acid (26.2 g/100 g). The OG significantly decreased the body weight, which was normalized by the coadministration of NG. Serum lipid profile showed a dose dependent increase in total cholesterol, triglycerides, and low density lipoproteins (LDL) and decrease in RBCs count, hematocrit, glucose, and hemoglobin concentration with OG feeding. These parameters were normalized by coadministration of NG. Liver histopathology of OG fed groups showed bile duct dilation and necrotic changes, while normal architecture showed in NG groups, compared to control. These results indicate that NG has no significant effect on rabbits comparing with OG and that it was beneficial when coadministered with oxidized ghee.

scholarly journals Quality and Oxidative Changes of Minced Cooked Pork Incorporated with Moringa oleifera Leaf and Root Powder

2021 ◽  
Vol 13 (18) ◽  
pp. 10126
Author(s):  
Nobuhle S. Lungu ◽  
Anthony J. Afolayan ◽  
Ronald S. Thomas ◽  
Emrobowansan M. Idamokoro
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Potential Health ◽  
Antioxidant Power ◽  
Plant Parts ◽  
Ferric Reducing Antioxidant Power ◽  
Leaf Powder ◽  
Tbars Values

Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of M. oleifera root and leaf powder on the oxidative stability and quality of cooked minced pork during eight days of refrigerated storage at 4 °C. The leaves contained significantly higher (p ˂ 0.05) concentrations of total phenols (50.08 ± 0.01 mg GAE/g), while the roots contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocyanidins (132.62 ± 0.4 mg CE/g). Both plant parts demonstrated good 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2 íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging activity. Minced cooked pork incorporated with M. oleifera leaf and root powder had significantly lower pH and thiobarbituric acid-reactive substances (TBARS) values compared to the control (p < 0.05). The ferric reducing antioxidant power (FRAP) was also significantly higher in the samples that incorporated antioxidants compared to the control (p < 0.05). Findings from this study suggest that M. oleifera leaves and roots are potent antioxidant sources which can be incorporated in meat to improve quality attributes during storage.

scholarly journals Ellagic Acid Suppresses the Oxidative Stress Induced by Dietary-Oxidized Tallow

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Alam Zeb ◽  
Adnan Akbar
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Ellagic Acid ◽  
Animal Studies ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Rabbit Heart ◽  
The Body ◽  
Margaric Acid

Dietary tallow was thermally oxidized at 180°C in an open fryer. The oxidized tallow (OT) and unoxidized tallow were characterized for oxidation parameters and fatty acid composition using GC-MS. Tallow samples were fed to rabbits along with 50, 100, and 150 mg/kg/day of ellagic acid (EA) for three weeks. Results revealed that the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) significantly increased, while radical scavenging activity (RSA) of the tallow decreased significantly with oxidation. GC-MS analysis showed eight fatty acids in the tallow samples, where palmitic acid (48.5-49.7 g/100 g), linoleic acid (18.7-23.7 g/100 g), stearic acid (13.5-15.6 g/100 g), and margaric acid (6.32-6.42 g/100 g) were the major fatty acids. Animal studies showed that oxidized tallow (OT) alone or in combination with EA significantly altered the body weight of the rabbits. Serum biochemical parameters and renal function tests were affected by OT and ameliorated by EA. The toxic effects of OT on haematological indices were minimized by EA. The supplementation of OT alone had significant effects on the liver structure and functions. The coadministration of EA reduced the toxic properties of OT on the liver, by increasing the antioxidant (GSH) system. The rabbit heart was also affected by the OT, which was ameliorated by EA supplementation. These results suggested that the supplementation of EA was beneficial against the OT-induced oxidative stress and may be considered for foods containing oxidized lipids.

scholarly journals A Green Enzymatic Extraction Optimization and Oxidative Stability of Krill Oil from Euphausia Superba

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 82 ◽  
Author(s):  
Li Zhou ◽  
Fu Yang ◽  
Minghao Zhang ◽  
Jikai Liu
Keyword(s):  
Oxidative Stability ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Euphausia Superba ◽  
Enzyme Concentration ◽  
Extraction Yield ◽  
Krill Oil ◽  
Tbars Values ◽  
Turbidity Increase

Krill oil enriched with polyunsaturated fatty acids is in the form of phospholipid. However, its application as a dietary supplement is limited, because of its rapid deterioration. Thus, this study aims to investigate the oxidative stability of krill oil extracted from Euphausia superba. Under optimal conditions (enzyme concentration 0.16%, enzymolysis time 2.9 h, and enzymolysis temperature of 45 °C) designed by response surface methodology, the extraction yield of krill oil is 86.02%. Five assays, including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), pH value, and turbidity were used to determine the oxidative stability of krill oil nanoliposomes during storage. Carboxymethyl chitosan (CMCS) nanoliposomes showed a significant reduction in POV and TBARS values, a prevention of pH value decrease and turbidity increase. This study indicated that CMCS nanoliposome can effectively improve the oxidative stability of krill oil during storage. Furthermore, the release profile in vitro illustrated that the controlled release of krill oil carried out by CMCS nanoliposomes is feasible.

scholarly journals Resistance-Trained Individuals Are Less Susceptible to Oxidative Damage after Eccentric Exercise

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Ypatios Spanidis ◽  
Dimitrios Stagos ◽  
Christina Papanikolaou ◽  
Konstantina Karatza ◽  
Andria Theodosi ◽  
...  
Keyword(s):  
Oxidative Damage ◽  
Eccentric Exercise ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Protein Carbonyls ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Exercise Induced ◽  
Training Background

It has been proposed that exercise-induced oxidative stress and adaptations are dependent on training status. In this study, we examined the effects of training background on free radical generation and adaptations after eccentric exercise. Forty volunteers were divided into two groups (trained and untrained) and were asked to perform eccentric exercise. Then, their blood samples were collected pre, 24, 48, and 72 hours postexercise. Biomarkers indicating oxidative damage and the antioxidant profiles of the participants were measured in plasma and erythrocyte lysate both spectrophotometrically and chromatographically. The results revealed that the untrained group depicted more severe oxidative damage (protein carbonyls, malondialdehyde), weaker antioxidant status (reduced glutathione, static and capacity oxidation-reduction potential), and weaker radical-scavenging activity (superoxide radical scavenging and reducing power) compared to the trained participants. Our findings show that trained individuals are less susceptible to oxidative damage and suggest that generalized nutritional recommendations regarding recovery after exercise should be avoided.

scholarly journals Hydroxyl-radical scavenging activity of hydrogen does not significantly contribute to its biological function

2021 ◽  
Author(s):  
Qinjian Li ◽  
Fei Xie ◽  
Yang Yi ◽  
Pengxiang Zhao ◽  
Xin Zhang ◽  
...  
Keyword(s):  
Hydroxyl Radicals ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Published Data ◽  
Oh Radicals ◽  
Dependent Manner ◽  
Protective Effects ◽  
Beneficial Effects ◽  
Wide Range ◽  
Depth Study

AbstractSince Ohsawa et al. reported a biological antioxidant function of hydrogen in 2007, researchers have now shown it to exert protective effects in a wide range of human and animal disease models. Clinical observations and scientific arguments suggest that a selective scavenging property of H2 cannot adequately explain the beneficial effects of hydrogen. However, there is no experiment challenging the original published data, which suggested that molecular hydrogen dissolved in solution reacts with hydroxyl radicals in cell-free systems. Here we report that a hydrogen-saturated solution (0.6 mM) did not significantly reduce hydroxyl radicals in the Fenton system using 1 mM H2O2. We replicated the same condition as Ohsawa’s study (i.e. 5 μM H2O2), and observed a decrease in •OH radicals in both the H2-rich and N2-rich solutions, which may be caused by a decreased dissolved oxygen concentration. Finally, we determined the effect of hydrogen on a high-valence iron enzyme, horseradish peroxidase (HRP), and found that hydrogen could directly increase HRP activity in a dose-dependent manner. Overall, these results indicate that although H2 and •OH can react, the reaction rate is too low to have physiological function. The target of hydrogen is more complex, and its interaction with enzymes or other macro-molecules deserve more attention and in-depth study.

scholarly journals Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Eugene Chang ◽  
Choon Young Kim
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Natural Antioxidant ◽  
Total Phenolic ◽  
Ros Generation ◽  
Thiobarbituric Acid Reactive Substance ◽  
Superoxide Anion Production

Generation of reactive oxygen species (ROS) is associated with dysregulation of antioxidant defense mechanisms and incidence of human diseases. The specific aim of this study was to investigate the lipid oxidation and antioxidant activity of aqueous extract of Rheum officinale Baillon rhizome in order to evaluate its potential as a future novel natural antioxidant resource and a functional ingredient in food and pharmaceutical formations. Total phenolic and flavonoid contents of Rheum rhizome extract were dose dependently increased. Consistent with this, radical scavenging activities of Rheum rhizome extract as determined by 2,2-diphenyl-1-picrylhydrazyl assay and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity were significantly elevated as the concentration increased. In addition, the treatment of aqueous Rheum rhizome extract significantly increased ferric reducing and copper chelating activities. According to results of thiobarbituric acid reactive substance analysis, Rheum rhizome extract significantly delayed lipid oxidation. Preincubation with Rheum rhizome extract significantly inhibited tert-butyl hydroperoxide- (t-BHP-) induced ROS generation. Moreover, superoxide anion production was significantly lower in Rheum rhizome extract-treated RAW264.7 macrophage cells than t-BHP-incubated cells (p<0.05). These findings suggest that Rheum officinale Baillon rhizome extract has a potential as an excellent natural antioxidant agent.

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