The present study evaluates the oxidative stability of refined echium oil supplemented with Sophora japonica L. extract (200 ppm). Commonly used synthetic antioxidants (butylated hydroxytoluen (BHT), ascorbyl palmitate, and quercetin) are used as reference additives. The plant extract is evaluated to possess better in vitro antioxidant potential than BHT, and comparable to that of quercetin. The degradation kinetics at 6, 25, and 60°C with and without antioxidants is studied, as well as the progress of oil oxidation. The temperature dependence of oxidation is expressed with the Arrhenius equation in addition to reaction rate constant (k) and activation energy (E a) also determined using Arrhenius equation. Enthalpy of activation (H ‡), entropy of activation (S ‡), and Gibb's free energy of activation (G ‡) are calculated according to the Eyring equation. It is established that the rate constant increased with the temperature of storage. The lipid oxidation reactions are established to follow a zero-order kinetic model for peroxide value. The oxidation reaction is determined as exothermic and non-spontaneous. In conclusion, S. japonica extract is evaluated with high antioxidant potential and can be used as a promising oil stabilizer. It can successfully be added to prevent lipid structure oxidation while providing health benefits to consumers. Practical Applications: The application of natural antioxidants in edible oils in order to substitute synthetic additives is a matter of research interest. The present study aims to compare commonly used synthetic antioxidants with natural ones. Ascorbyl palmitate has the greatest ability to stabilize echium oil at 6, 25, and 60°C, but the Sophora japonica L. extract possesses good potential for retarding the oxidation. The results of this study outline the potential of the natural extract of S. japonica, which needs to be further studied.

The effects of (1-->3),(1-->6)-beta-D-glucan from Saccharomyces cerevisiae and of the fluochinolone enrofloxacin were studied on red and white blood cells and plasma proteins of growing chickens up to the 35th day of life. The prominent findings within the leukocyte population on a per cent scale are: (i) increase of leukocyte count; increase of neutrophils and decrease of lymphocytes in the control and in the antibiotic group from day 17 to day 35; (ii) a minor decrease of neutrophils and no change of lymphocytes in the glucan group; (iii) the monocytes increase from 2.5 +/- 1.8% to 6.5 +/- 7.6% in the glucan group; (iv) the basophils increase in the control group and scale down in the other groups from day 17 to day 35. The total count of leukocytes increases in the controls and in the glucan group. The total protein content of blood plasma, beta-globulin and gamma-globulin increase and the albumin-globulin-ratio and alpha-globulin decline during chickens growth. These changes are most prominent in the glucan group. The haemoglobin concentration shows in all three dietary groups a highly significant increase from day 17 to day 35 by about 17 to 27 per cent; no changes are seen in packed cell volume and number of erythrocytes per litre blood.

Die Chinoxaline (II) und (III), die gegen DNS‐ und RNS‐Viren wirksam sind, werden aus den Diaminen (I) über die entsprech‐ enden Chinoxalinone durch Reaktion mit Phosphoroxychlorid erhalten.

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[7, 11, 13, 14,

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The thermally induced decomposition of disaccharide Amadori compounds has been compared to those of monosaccharide ones under almost water-free conditions. The structure of the synthesized maltulosyl compound has been proved to be 4C1-alpha-D-glucopyranosyl- (1----4)-2C5-beta-D-fructopyranosylglycine by 1H- and 13C-NMR spectroscopy. The decomposition of Amadori compounds has been used to study the kinetics of the browning reaction. Compared to fructosylglycine and maltotriulosylglycine, the browning of the disaccharide is faster. Curie point pyrolysis at 300 degrees C and investigation of the pyrolysate by gas chromatography/mass spectrometry have shown that the disaccharide component influences the thermal process. Furanes and furanones have been detected as predominant degradation products, the main one being 2(5H)-furanone. For the first time, we suggest a reaction pathway for the formation of these products via the Maillard reaction which includes 1,6-anhydroglucose.