Antioxidant and pro-oxidant activity of green tea extracts in marine oils

Wanasundara, Udaya N.; Shahidi, Fereidoon

doi:10.1016/s0308-8146(98)00025-9

Cited by 258 publications

(173 citation statements)

References 31 publications

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“…Several studies using rosemary and green tea products have shown that natural antioxidants may be more effective than the synthetic ones (TANG et al, 2001;WANASUNDARA;SHAHIDI, 1998;ZANDI;GONDON, 1999).…”

Section: Chemical and Physical Analysis Of Bologna-type Mortadellasmentioning

confidence: 99%

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Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Chemical and Physical Analysis Of Bologna-type Mortadellasmentioning

confidence: 99%

“…Synthetic antioxidants show good stability during processing and storage of high lipid foods. In recent years, however, many countries (Japan and some European countries) have suppressed the use of synthetic antioxidants because of their potential toxicity and carcinogenicity (TANG et al, 2001;WANASUNDARA;SHAHIDI, 1998).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Os óleos contendo ácidos graxos poliinsaturados são particularmente propensos ao ataque de radicais livres e à deterioração oxidativa (Wanasundara & Shahidi, 1998). Jiang et al (1992) reportaram alta incidência de sabor e odor de peixe nos ovos de poedeiras alimentadas com rações contendo linhaça.…”

Section: Introductionunclassified

Avaliação de óleos, carvão vegetal e vitamina E no desempenho e nas concentrações lipídicas do sangue e dos ovos de poedeiras

Fanchiotti¹,

Moraes²,

Barbosa³

et al. 2010

R. Bras. Zootec.

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RESUMO -Foram estudados os efeitos de duas fontes de óleo vegetal, de carvão e de vitamina E sobre o desempenho e os níveis lipídicos do sangue e dos ovos de poedeiras comerciais. Utilizaram-se poedeiras Lohmann Brown e Lohmann LSL com 58 semanas de idade. O experimento teve duração de 84 dias, divididos em três períodos de 28 dias, e foi realizado em delineamento inteiramente casualizado em esquema de parcelas subdivididas, tendo nas parcelas um esquema fatorial 8 × 2, com oito dietas e duas marcas comerciais, e nas subparcelas os períodos. Para avaliação das características produtivas, colesterol total, triglicérides e HDL sanguíneos, utilizaram-se quatro repetições de seis aves por unidade experimental e, para determinação do colesterol total das gemas, duas repetições. As dietas foram acrescidas de 2,0% de óleo de soja ou de linhaça em combinação ou não com vitamina E (60 mg/kg de ração) e/ou carvão (2,0%). Os resultados não evidenciaram diferenças entre as dietas experimentais sobre as variáveis de desempenho. Consumo de ração, espessura da casca, colesterol total e triglicerídios no sangue foram influenciados pelas marcas comerciais e peso médio dos ovos, espessura da casca, colesterol total e triglicerídios no sangue, pelos períodos experimentais. O uso de óleos vegetais, carvão e vitamina E nas dietas experimentais não influencia as características de desempenho nem o perfil lipídico do sangue e de colesterol total da gema dos ovos. Aves Lohmann LSL apresentam maiores consumos de ração e níveis mais altos de colesterol e triglicérides no sangue.Palavras-chave: características produtivas, gema, lipídios sanguíneos Evaluation of oil, vegetal charcoal and E vitamin on performance and on blood and egg lipid concentrations of laying hens ABSTRACT -This experiment was carried out to evaluate the effects of two vegetal oils sources, charcoal and vitamin E on performance and lipid levels in blood and eggs of commercial laying hens. It was used Lohman Brown and Lohman LSL laying hens at 58 weeks of age. The experiment lasted 84 days split in three 28-day periods and it was carried out in a complete random design in a split-plot scheme, in a 8 × 2 factorial scheme in the plots with eight diets an two commercial brands, and the periods in the subplots. For evaluation of productive characteristics, total cholesterol, blood tryclecydes and HDL, it was used four repetitions of six birds per experimental unit and, for determination of total yolk cholesterol, two repetitions were used. Diets were added with 2% soybean oil or linseed oil combined or not with E vitamin (60 mg/kg ration) and/or charcoal (2%). No diet effects on the performance variables were observed. Commercial strain effects on feed intake, shell thickness, total cholesterol and blood triglycerides and experimental period effects on egg weight, shells thickness, total cholesterol and blood triglycerides were observed. Use of vegetal oil, charcoal and vitamin E in experimental diets do not affect characteristics of performance neither blood lipid and egg ...

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“…Studies have indicated that the antioxidants BHA and BHT could present some toxicity and a lower effectiveness than some natural antioxidants (WANASUNDARA; SHAHIDI, 1998). Therefore, in the last few years, studies on possible antioxidants present in natural products have been emphasized, especially herbs and spices, which are used worldwide for culinary purposes.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

Ré

Jorge

2011

Ciênc. Tecnol. Aliment.

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IntroductionIn food processing, many operations favor oxidation reactions. Among them, there is the possibility of free radicals reacting or interacting with other food components, which causes a decrease in the nutritional quality of these components. Oxidation is a spontaneous and unavoidable phenomenon. It has a direct implication in the commercial values of fatty compounds and their derivatives (NAWAR, 1996;SILVA;BORGES;FERREIRA, 1999).The addition of antioxidant compounds is a current practice to delay undesirable alterations in oils avoiding or at least delaying rancidification. In Brazil, the use of synthetic antioxidants is controlled by the Ministry of Health, which limits maximum concentrations for butylhydroxyanisole (BHA) and tert-butylhydroquinone (TBHQ) as 200 mg.kg -1 , and for butylhydroxytoluene (BHT) and Propyl Gallate (PG) as 100 mg.kg -1 . Declaring the use of synthetic antioxidants on food label is mandatory (BRASIL, 2005).Nowadays, many studies have been carried out aiming at the partial replacement of synthetic antioxidants for natural antioxidants due to the association of synthetic antioxidants with carcinogenic processes in experimental animals (GUNDUC; EL, 2003;SVILAAS et al., 2004).Studies have indicated that the antioxidants BHA and BHT could present some toxicity and a lower effectiveness than some natural antioxidants (WANASUNDARA; SHAHIDI, 1998). Therefore, in the last few years, studies on possible antioxidants present in natural products have been emphasized, especially herbs and spices, which are used worldwide for culinary purposes. Their antioxidant properties are considered effective ResumoPor razões econômicas e de proteção à saúde, pesquisas têm sido dirigidas para ampliar a estabilidade dos óleos vegetais. Existe uma tendência para a adição de antioxidantes naturais, em particular, um crescente interesse em ervas e especiarias. Desta forma, os objetivos deste trabalho foram avaliar o potencial antioxidante das oleorresinas de orégano, manjericão e tomilho e seu comportamento ao serem aplicadas ao óleo de soja em diferentes concentrações. Numa primeira etapa foi determinada a atividade antioxidante pelo sistema β-caroteno/ácido linoleico e a quantificação de compostos fenólicos totais. Posteriormente, foram adicionadas ao óleo de soja diferentes concentrações das oleorresinas (500 a 3000 mg.kg -1 ) e analisado seu potencial antioxidante por meio da estabilidade oxidativa utilizando o Rancimat. A concentração de 3000 mg.kg -1 das oleorresinas de orégano e tomilho foi a que apresentou melhor estabilidade oxidativa ao óleo de soja, o que as tornam alternativa natural na conservação de óleos vegetais. Palavras-chave: extratos de especiarias; oxidação; período de indução. AbstractStudies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential o...

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Antioxidant and pro-oxidant activity of green tea extracts in marine oils

Cited by 258 publications

References 31 publications

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Avaliação de óleos, carvão vegetal e vitamina E no desempenho e nas concentrações lipídicas do sangue e dos ovos de poedeiras

Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

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