Antioxidant activity of carotenoids against the oxidative destabilization of sunflower oil-in-water emulsions

Dimakou, Charikleia; Oreopoulou, Vassiliki

doi:10.1016/j.lwt.2011.12.013

Cited by 25 publications

(25 citation statements)

References 27 publications

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“…The antioxidant capacity of leaves crude oils evaluated by FRAP and ABTS assays expressed as μM αTE/g DW showed a significant strong positive correlation with the content of carotenoids (r = 0.955, r = 0.952 p < 0.05), tocopherols (r = 0.991 p < 0.01, r = 0.966 p < 0.05), respectively, and a significant positive correlation was obtained between C18 : 3 ω3 linolenic acid and ABTS assay values. These results are in great agreement with those of Müller et al, Dimakou et al, and Fagali et al, [43,44,45] where tocopherols, carotenoids, and α-linolenic acid were considered as very potent antioxidants. On the other hand, carotenoids, tocopherols, and α-linolenic acid (C18 : 3) showed a remarkable insignificant negative correlation with EC 50 values from DPPH assay (a lower EC 50 value means a higher antioxidant activity).…”

Section: Leaves Gallssupporting

confidence: 93%

Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs’ Crude Oils and Their Antioxidant Activity during Development Stages

Chelghoum

Guenane

Harrat

et al. 2020

Chemistry & Biodiversity

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The current study investigated the effect of developmental stages on the chemical composition and the antioxidant activity of fifteen crude oil samples obtained from Pistacia atlantica Desf. leaves, galls, and fruits. Twelve fatty acids were detected by GC/FID, linolenic acid (C18 : 3) was the major fatty acid detected in leaves crude oils that registered [41.73 % (P<0.05)] on the last stage. The best content of tocopherols and carotenoids was recorded at the last stage for leaves and galls oils, respectively, with values of [1.530±0.01, 0.52±0.01 (P<0.05) mg α‐tocopherol equivalent/g DW] and [86.60±0.95, 69.15±0.13 (P<0.05) μg β‐carotene equivalent/g DW]. For fruits oils, the content varied depending on the levels of fruits maturation. The results from DPPH, FRAP, and ABTS assays revealed that the antioxidant activity increased with the increasing content of tocopherols and carotenoids in leaves and galls oils during development stages, and varied for fruits oils depending on the ripening stages. Moreover, according to PCA analysis, the best phytoconstituent content and antioxidant activity were attributed to P. atlantica Desf. fruit's crude oils. Also, a strong relationship was found between the antioxidant activity and bioactive phytochemical components, such as tocopherols, carotenoids, and omega‐three fatty acid, which confirmed that P. atlantica Desf. crude oils present a valuable source of natural antioxidant that could be used for pharmaceutical and food industries purposes.

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Section: Leaves Gallssupporting

confidence: 93%

Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs’ Crude Oils and Their Antioxidant Activity during Development Stages

Chelghoum

Guenane

Harrat

et al. 2020

Chemistry & Biodiversity

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“…Some studies had reported that SC‐stabilized NANO possess higher oxidative stability compared to Tween 20‐stabilized NANO (Yin et al., ), as well as mixture of protein and Tween showed better oxidative stability than only T20‐stabilized emulsions (Dimakou & Oreopoulou, ). The authors believed that SC had larger particle size and formed ticker emulsifier layer than T20, which led to lesser interfacial area for oxidation (Yin et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…. (Dimakou & Oreopoulou, 2012). The authors believed that SC had larger particle size and formed ticker emulsifier layer than T20, which led to lesser interfacial area for oxidation (Yin et al, 2009).…”

Section: Food Chemistrymentioning

confidence: 99%

Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil‐in‐Water Nanoemulsions under Different Storage Temperatures

Cheong

Tan

Nyam

2018

Journal of Food Science

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“…Natural antioxidants and antimicrobials, such as flavonoids, phenolic acids, vitamins and derivatives, and carotenoids, may be found in plant extracts . The compounds studied include extracts of cinnamon, rosemary and guarana, citrus fruits and α‐tocopherol, rosemary extract, β‐carotene and lycopene …”

Section: Introductionmentioning

confidence: 99%

Bioactive efficacy of low‐density polyethylene films with natural additives

Moura

Souza

Oliveira

et al. 2018

J of Applied Polymer Sci

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Active packaging can be defined as packaging that includes additives that help to extend the shelf life of food; among the advantages of its use is the possibility to reduce the amount of additives added to the food during processing. The aim of this study was to develop, characterize, and apply active films of low‐density polyethylene, incorporating carotenoid and yerba mate extracts as active additives. Active films were obtained by extrusion and were characterized for water vapor permeability, thickness, color, and mechanical and thermal properties. The effectiveness of the films was evaluated using butter packed in the formulated films. There was a significant reduction in thickness, and mechanical, thermal, and water vapor barrier parameters of the films compared to the control. The concentration of additives directly influenced coloration and antioxidant and antimicrobial action of the films. The formulated films provided protection against oxidative action and inhibition of microbial growth. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46461.

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Antioxidant activity of carotenoids against the oxidative destabilization of sunflower oil-in-water emulsions

Cited by 25 publications

References 27 publications

Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs’ Crude Oils and Their Antioxidant Activity during Development Stages

Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs’ Crude Oils and Their Antioxidant Activity during Development Stages

Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil‐in‐Water Nanoemulsions under Different Storage Temperatures

Bioactive efficacy of low‐density polyethylene films with natural additives

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