-
1
المؤلفون: Haoxiang Xu, Ping Hu, Zhaoqing Wu, Qianwei Liao, Dandan Feng, Jun Zhang, Chen Xueying, Yong Luo, Yulong Zhang, Juan Li
المصدر: CyTA-Journal of Food, Vol 19, Iss 1, Pp 228-237 (2021)
مصطلحات موضوعية: Antioxidant, 030309 nutrition & dietetics, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, Industrial and Manufacturing Engineering, Food processing and manufacture, 03 medical and health sciences, 0404 agricultural biotechnology, In vivo, Lactobacillus, medicine, TX341-641, Food science, 0303 health sciences, sour meat, biology, Chemistry, Nutrition. Foods and food supply, 04 agricultural and veterinary sciences, General Chemistry, TP368-456, biology.organism_classification, 040401 food science, In vitro, Extraction Purification, lactobacillus kimchi, exopolysaccharide, Food Science
الوصف: The aim of this study was to evaluate the antioxidant activity of exopolysaccharides (EPS) from Lactobacillus kimchi SR8. The EPS exhibited strong scavenging activities for 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals. Two EPS fractions (EPS-1 and EPS-3) exhibited higher antioxidant activities than EPS-2. Low-dose CEPS could significantly increase the activities of catalase (CAT) and glutathione peroxidase (GSH-Px) in the serum and the activities of CAT, GSH-Px and superoxide dismutase (SOD) and total antioxidant activity in the liver. Medium- and high-dose CEPS could significantly increase the activities of CAT and GSH-Px and total antioxidant activity in the serum and the activities of CAT, GSH-Px, and SOD and total antioxidant activity in the liver. High-dose CEPS significantly increased the liver index of mice and the activity of SOD in the serum. CEPS could inhibit the formation of malondialdehyde (MDA) in the serum and liver. This suggests that EPS from Lactobacillus kimchi SR8 possesses potential antioxidant activities.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d110c0c1818b2d4b6ec81963787504faTest
https://doaj.org/article/8ee87c77200940f2898cf9650a07c6beTest -
2
المصدر: CyTA-Journal of Food, Vol 19, Iss 1, Pp 349-359 (2021)
مصطلحات موضوعية: food.ingredient, Antioxidant, Globulin, 030309 nutrition & dietetics, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, Industrial and Manufacturing Engineering, Food processing and manufacture, 03 medical and health sciences, Hydrolysis, 0404 agricultural biotechnology, food, medicine, TX341-641, Amylase, Food science, ace inhibition, 0303 health sciences, Leucaena leucocephala, biology, Chemistry, Nutrition. Foods and food supply, food and beverages, Angiotensin-converting enzyme, 04 agricultural and veterinary sciences, General Chemistry, TP368-456, Trypsin, biology.organism_classification, 040401 food science, biology.protein, nutraceutical, bioactive peptides, Cotyledon, Food Science, medicine.drug, protein hydrolysate
الوصف: The Leucaena leucocephala seeds (LLS) cotyledon proteins, globulins, and glutelins were independently hydrolyzed by Alcalase, Trypsin, and α-Chymotrypsin up to 180 min. The degree of hydrolysis (DH), antioxidant, ACE-inhibitory, and α-Amylase inhibition were assessed. The higher DH values were 76.75% and 82.71% for globulin α-Chymotrypsin, and glutelin Alcalase hydrolysates, respectively. The glutelin hydrolyzed with Trypsin showed the higher DPPH• antioxidant activity while the higher ABTS antioxidant activity was for globulin Alcalase hydrolysate after 180 min digestion. The highest ACE-inhibitory activity was 95.44% for globulin-Alcalase hydrolysate at 180 min; while, for the α-Amylase inhibition assay, glutelin-Alcalase showed the highest values at 100 min of reaction. LLS cotyledon protein concentrates and hydrolysates with relatively low mimosine content were obtained after protein extraction. Such findings indicate the possibility of getting bioactive peptides from LLS cotyledon proteins using enzyme digestions and might be utilized for functional foods with physiological enhancer effects.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5694071186010181781cd03a01dcd43Test
https://doaj.org/article/c7c327970365447babafa72a6c715e4eTest -
3
المؤلفون: Ki-Teak Lee, Eui-Seok Lee, Sun-Hyung Kim, Soon-Taek Hong
المصدر: CyTA-Journal of Food, Vol 19, Iss 1, Pp 40-48 (2021)
مصطلحات موضوعية: Antioxidant, 030309 nutrition & dietetics, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, Polyethylene glycol, Industrial and Manufacturing Engineering, Food processing and manufacture, 03 medical and health sciences, Vitamin E-TPGS, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, curcumin, TX341-641, nanosuspension, emulsion, 0303 health sciences, Nutrition. Foods and food supply, high-pressure homogenization, 04 agricultural and veterinary sciences, General Chemistry, TP368-456, 040401 food science, chemistry, Emulsion, Curcumin, Particle size, Food Science, Nuclear chemistry
الوصف: In this study, curcumin nanosuspensions (Cur-NSs) were prepared using D-alpha-tocopheryl polyethylene glycol succinate (vitamin E TPGS), and their physical properties (i.e., particle size, dispersion stability) were investigated. Also, the antioxidant activity of Cur-NSs in emulsion systems was evaluated by peroxide value change and the oxidation products were monitored by nuclear magnetic resonance spectroscopy. The initial particle size of Cur-NSs containing a high curcumin concentration (0.30–0.50%) was smaller than that at low concentration (0.05–0.15%). When Cur-NSs were stored at 25°C, aggregation of curcumin particles was observed with increasing storage period. The aggregation rate decreased as the curcumin concentration in Cur-NSs increased. These observations were supported by changes in the transmission intensity profile using Turbiscan. Regarding the antioxidant activity of Cur-NSs, the emulsions with curcumin additions of 200 mg/kg or higher showed improved antioxidant effects compared to the control, but a lower activity than the positive control with 200 mg/kg catechin.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83e33eb83cb1033befaf9173b9435212Test
https://doaj.org/article/3f996dcc51fb4a94b195b3923d5b9e31Test -
4
المؤلفون: Xie Yaoyao, Shasha Zheng, Ping Yang, Juan Li, Ping Hu, Dandan Feng, Ya Tian, Yulong Zhang
المصدر: CyTA-Journal of Food, Vol 18, Iss 1, Pp 375-382 (2020)
مصطلحات موضوعية: Antioxidant, 030309 nutrition & dietetics, DNA damage, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, lcsh:TX341-641, Industrial and Manufacturing Engineering, law.invention, 03 medical and health sciences, 0404 agricultural biotechnology, stomatognathic system, law, medicine, Food science, Chemiluminescence, 0303 health sciences, sour meat, lcsh:TP368-456, Chemistry, co-fermentation, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, peptide, lcsh:Food processing and manufacture, Fermentation, dna damage, lcsh:Nutrition. Foods and food supply, Food Science
الوصف: DNA damage and antioxidant activities of sour meat peptides were evaluated using chemiluminescence and spectroscopic methods. All sour meat peptides exhibited DNA damage protection and free radical scavenging activities against DPPH radicals, hydroxyl radicals and superoxide anions in a dose-dependent manner, and showed the strongest inhibition of hydroxyl radicals and the weakest inhibition of superoxide anion radicals. The IC50 values of sour meat peptides from inoculating fermentation were 2.11, 4.23, 0.097 and 9.85 mg/mL for the inhibition of DNA damage and scavenging capacities of DPPH radicals, hydroxyl radicals and superoxide anion radicals, respectively, and were significantly lower than those of traditional fermentation (P
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63297425d2d9a23fbf7620c5da99df7dTest
https://doi.org/10.1080/19476337.2020.1762745Test -
5
المؤلفون: Ha-Jung Lee, Da-Hee Kim, Won-Young Cho, Su-Jung Yeon, Chi-Ho Lee
المصدر: CyTA-Journal of Food, Vol 18, Iss 1, Pp 43-50 (2020)
مصطلحات موضوعية: Antioxidant, sensory evaluation, 030309 nutrition & dietetics, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, lcsh:TX341-641, hplc, Industrial and Manufacturing Engineering, yogurt, 03 medical and health sciences, 0404 agricultural biotechnology, Olive leaf, medicine, Food science, Quality characteristics, 0303 health sciences, lcsh:TP368-456, Chemistry, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, olive leaf, lcsh:Food processing and manufacture, lcsh:Nutrition. Foods and food supply, Food Science
الوصف: The objective of this study was to determine the antioxidant and quality characteristics of yogurt containing olive leaf hot water extract (CON: 0, OLY1: 0.1, OLY2: 0.2, and OLY4: 0.4% (w/v)) stored at 4°С for 15 days. After storage, the lactic acid bacteria count showed no significant difference between yogurt samples either in the presence or absence of olive leaf extract (p > 0.05). The total phenolic content, DPPH radical scavenging activity, and reducing power increased upon increasing the content of the olive leaf hot water extract. Oleuropein was found to be the most abundant phenolic compounds present in olive leaf, and the oleuropein content in OLY4, as measured by HPLC, decreased gradually to 1.09, 1.00, and 0.96 g/L upon increasing the storage time; however, this reduction was not significant (p > 0.05). In sensory evaluations, OLY1 gave the highest score among the experimental groups. The results of this study thereby demonstrate that olive leaf hot water extract can be used to improve the antioxidant capacity and sensory characteristics of yogurt.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::503967e04aa7ebf5558360cea9b71cbcTest
https://doi.org/10.1080/19476337.2019.1640797Test -
6
المؤلفون: Aleksandra Telichowska, Szymon Byczkiewicz, Weronika A. Kusek, Oskar Szczepaniak, Dominik Szwajgier, Joanna Kobus-Cisowska, Marta Ligaj, Marcin Dziedziński, Dominik Kmiecik, Piotr Szulc
المصدر: CyTA-Journal of Food, Vol 18, Iss 1, Pp 606-615 (2020)
مصطلحات موضوعية: extracts, 030309 nutrition & dietetics, General Chemical Engineering, Period (gene), antioxidant activity, lcsh:TX341-641, Biology, Industrial and Manufacturing Engineering, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, polyphenols, Brain function, cholinoesterases, 0303 health sciences, lcsh:TP368-456, Ginkgo biloba, ginkgo biloba, 04 agricultural and veterinary sciences, General Chemistry, biology.organism_classification, 040401 food science, Acetylcholinesterase, lcsh:Food processing and manufacture, Horticulture, chemistry, medicine.symptom, Vegetation (pathology), vegetation period, lcsh:Nutrition. Foods and food supply, Food Science
الوصف: Leaves of the Ginkgo biloba L. have been identified as a source of bioactive compounds and their consumption may lead to the improvement of the brain function. During two vegetation periods, extracts of green and yellow leaves of Ginkgo biloba were analyzed for their chemical constituents and health properties. Samples were analyzed via HPLC and GC methods for the presence and content of phytochemicals. The antioxidant effect towards DPPH and ABTS radicals was studied. The antioxidant activity of samples was measured in Rancimat and Oxidograph tests along with the effectiveness of samples as inhibitors against cholinesterase. The content of individual phytochemicals was found to depend on the harvesting period and type of solvent used in the extraction process. Gingko yellow leaf extracts showed highest radical-scavenging activity as well as cholinesterase inhibition activity, and can be a valuable raw material to produce extracts possessing high cholinesterase inhibition activity.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eaec3551bf6d21a211206a6829febffcTest
https://doi.org/10.1080/19476337.2020.1804462Test -
7
المؤلفون: Xiaohong Wang, Hong Zu, Kehong Liang
المصدر: CyTA-Journal of Food, Vol 18, Iss 1, Pp 102-107 (2020)
مصطلحات موضوعية: Antioxidant, 030309 nutrition & dietetics, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, lcsh:TX341-641, Free amino, free amino acids, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, medicine, egg products, Food science, N 3 pufa, 0303 health sciences, lcsh:TP368-456, Chemistry, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, lcsh:Food processing and manufacture, omega-3 fatty acid content, embryonic structures, lcsh:Nutrition. Foods and food supply, Food Science
الوصف: This study aimed to evaluate the effects of simulated retail and home storage on the fatty acids, free amino acids and antioxidant activity in normal eggs and n-3 PUFA-enriched eggs. The proportion of PUFAs in n-3 PUFA-enriched eggs was higher than in normal eggs, and during storage, the proportion decreased from 24.40% to 21.92% and then increased to 25.86%, which may be due to lipid hydrolysis and oxidation. The proportion of total free amino acids significantly decreased during storage processing, but the changes observed during storage at 25ºC and 4ºC were not significantly different. Twenty four days of storage at 25ºC significantly reduced the total antioxidant capacity (T-AOC), and increased the thiobarbituric acid reactive substances (TBARS) values. Our results showed that the fatty acids and antioxidant activity in n-3 PUFA-enriched eggs are stable during storage at 4ºC for 24 d.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abd1de56f7fe03cbfac7ea863029ea96Test
https://doi.org/10.1080/19476337.2020.1713896Test -
8
المؤلفون: Xiaolan Bao, Sarina Ma, Yuan Fu, Meili Zhang
المصدر: CyTA-Journal of Food, Vol 18, Iss 1, Pp 108-115 (2020)
مصطلحات موضوعية: Antioxidant, Globulin, purification, 030309 nutrition & dietetics, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, Peptide, lcsh:TX341-641, Industrial and Manufacturing Engineering, 03 medical and health sciences, Hydrolysis, 0404 agricultural biotechnology, medicine, chemistry.chemical_classification, 0303 health sciences, Chromatography, biology, lcsh:TP368-456, Chemistry, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, amino acid sequence, oats globulin, lcsh:Food processing and manufacture, hydrolysis, biology.protein, lcsh:Nutrition. Foods and food supply, Food Science
الوصف: In order to isolate antioxidant peptides from oats globulin hydrolyzed alcalase, an antioxidant peptide was isolated and purified using ultra-filtration and ion-exchange chromatography. Hydroxyl and 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical scavenging capacity was analyzed to evaluate the antioxidant activity of peptide. Five fractions were obtained after ultra-filtration, fraction with molecular weight >10KDa showed the strongest hydroxyl and DPPH radical scavenging ability of 58.38 ± 0.87% and 24.53 ± 0.53% (p < 0.05). Fraction C which was purified via ion-exchange chromatography, exhibited the maximum antioxidant activity (IC50 of hydroxyl and DPPH radical scavenging ability was 1.83 ± 0.03 mg mL−1 and 4.11 ± 0.07 mg mL−1) among other fractions (p < 0.05). Subsequently, five antioxidant peptides were identified by electrospray ionization mass spectrometry (ESI-MS/MS), with the amino acid sequence of IRIPIL, FLKPMT, NSKNFPTL, LIGRPIIY, and FNDILRRGQLL, with a molecular weight of 723.50, 735.40, 919.48, 943.59, and 1343.76 Da, respectively.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e1a64dc95c04cb2caea165afcb87332Test
https://doaj.org/article/15c8bd63eaf94e9abc34ccd900f270b6Test -
9
المؤلفون: Gissel Daniela Rios-Herrera, Angel Valdez-Ortiz, Emmanuel Martínez-Montaño, Jorge Manuel Sandoval-Gallardo, Idalia Osuna-Ruiz, Jorge Saúl Ramírez-Pérez, Crisantema Hernández, Jesús Aarón Salazar-Leyva, Miguel Ángel Hurtado-Oliva
المصدر: CyTA-Journal of Food, Vol 18, Iss 1, Pp 392-400 (2020)
مصطلحات موضوعية: Antioxidant, sardine meal, 030309 nutrition & dietetics, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, lcsh:TX341-641, Industrial and Manufacturing Engineering, Hydrolysate, 03 medical and health sciences, Hydrolysis, 0404 agricultural biotechnology, Herring, Enzymatic hydrolysis, ophistonema libertate, medicine, Food science, Protein hydrolysates, bioactive compound, chemistry.chemical_classification, 0303 health sciences, lcsh:TP368-456, Chemistry, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, lcsh:Food processing and manufacture, Enzyme, lcsh:Nutrition. Foods and food supply, protein hydrolysate, Food Science
الوصف: Pacific thread herring (Ophistonema libertate) muscle was hydrolyzed with Alcalase for the preparation of protein hydrolysates. The effect of enzyme concentration (EC; 1% and 3%), pH (8 and 9) and temperature (40°C and 50°C) on some biochemical properties and antioxidant activity (AOXA) was determined. The degree of hydrolysis (DH) ranged between 9.6% and 33.1%. The highest DH was obtained with the following conditons: EC of 3%, pH 9 and temperature of 50°C; however, the highest AOXA measured by DPPH (183.7 µmol TE/mg), FRAP (0.98 µmol TE/mg), and ABTS (144.9 µmol TE/mg) was obtained at EC of 3%, pH 8 and temperature of 50°C. These also exhibited a higher percentage of peptides of MW lower than 1.35 kDa and high concentrations of anionic and cationic amino acids. These results suggest that protein hydrolysates from Pacific thread herring muscle have a potential for application in the formulation of functional food.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e3352368ccb8265b6cb3d0042522f7fTest
https://doi.org/10.1080/19476337.2020.1767694Test -
10
المؤلفون: J. Basilio Heredia, Alejandra Nabil Alvarado-López, Leobardo Manuel Gómez-Oliván, Hugo Sergio Garcia-Galindo, Ramiro Baeza-Jiménez, Leticia X. López-Martínez
المصدر: CyTA-Journal of Food, Vol 17, Iss 1, Pp 199-206 (2019)
مصطلحات موضوعية: Sucrose, food.ingredient, Antioxidant, nutritional composition, 030309 nutrition & dietetics, DPPH, General Chemical Engineering, medicine.medical_treatment, antioxidant activity, lcsh:TX341-641, phenolic compounds, ayocote bean, Industrial and Manufacturing Engineering, Stachyose, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Phaseolus coccineus, medicine, Food science, Sugar, Legume, 0303 health sciences, biology, lcsh:TP368-456, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, biology.organism_classification, 040401 food science, lcsh:Food processing and manufacture, chemistry, Phaseolus, lcsh:Nutrition. Foods and food supply, Food Science
الوصف: Nutritional composition, content of phenolic compounds and antioxidant properties of the four Mexican varieties of Ayocote beans (Phaseolus coccineus L.) were studied. Ayocote beans were found to be a promising source of proteins, carbohydrates, fibre and minerals. Sucrose (55.6–62.2 g/kg) and stachyose (24–24.4 g/kg) were considered as the major sugar and oligosaccharide, respectively. Glutamic acid was the most abundant amino acid (32.2 to 35.8 g/kg), while cysteine was present at the lowest concentration (2.3–2.4 g/100 kg). Purple variety contains the highest amount of total phenolic compounds (2075.9 mg GAE/kg), total flavonoids (1612.9 mg QE/kg) and total anthocyanins (1193.2 mg CGE/kg). This variety also exhibited the most effective antioxidant activities, which were evaluated by DPPH (17,040 µmol TE/kg) and ORAC (51,620 µmol TE/kg). The results obtained reveal a high potential for wider use of Ayocote bean as a remarkable source of bioactive compounds and health-promoting food.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1ee0a18962c83a4e0fd9aba4aa7fe4aTest
https://doaj.org/article/7a0cdfb7088a448b908205d1d6177140Test
