Antioxidants

Reische, David; Lillard, D. A.; Eitenmiller, Ronald R.

doi:10.1201/9780203908815.ch15

Cited by 67 publications

(84 citation statements)

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“…For example, these substances can show carcinogenic effects in living organisms [13,20]. From this point of view, governmental authorities and consumers are concerned about the safety of their food and about the potential effects of synthetic additives on health [21]. When compared to the antioxidative potential of the standard compounds used in this study (BHT, Tocopherol and BHA), essential oil of M. pulegium exerted strong antioxidant activity, which is almost equal to BHT in the DPPH system especially.…”

Section: Resultsmentioning

confidence: 87%

Chemical Composition, Antioxidant Activities of the Essential Oil of <i>Mentha pulegium</i> L, South East of Algeria

Ouakouak¹,

Chohra²,

Denane³

2015

ILNS

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Aerial parts of Mentha pulegium L. collected from south east of Algeria (Reguiba, El-Oued) possessed an essential oil in 2.34% (v/w) yield. GC and GC-MS analysis of the oil revealed recognition of Thirty-seven compounds, representing 95.02% (area percent) of the total oil composition. Oil was rich in Oxygenated hydrocarbons, exhibited higher percentage of Pulegone (46.31%) followed by Piperitenone (23.3%), Menthone (6.2%) and Limonene (4.7%). The antioxidant activity by DPPH free radical scavenging bioassay (IC 50 = 157 µl/ml).

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Section: Resultsmentioning

confidence: 87%

Chemical Composition, Antioxidant Activities of the Essential Oil of <i>Mentha pulegium</i> L, South East of Algeria

Ouakouak¹,

Chohra²,

Denane³

2015

ILNS

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“…However, the model for scavenging stable free radicals is widely used to estimate the antioxidant properties in a relatively short time and with reliability (Reische et al, 2002;Ramadan and Moersel 2006). Table 4 shows the antioxidant capacity of Buriti oil expressed as percentage of decrease in the absorbance (Free radical scavenging activity).…”

Section: Dpphmentioning

confidence: 99%

Amazonian Buriti oil: chemical characterization and antioxidant potential

et al. 2016

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SUMMARY:Buriti oil is an example of an Amazonian palm oil of economic importance. The local population uses this oil for the prevention and treatment of different diseases; however, there are few studies in the literature that evaluate its properties. In this study, detailed chemical and antioxidant properties of Buriti oil were determined. The predominant fatty acid was oleic acid (65.6%) and the main triacylglycerol classes were tri-unsaturated (50.0%) and di-unsaturated-mono-saturated (39.3%) triacylglycerols. The positional distribution of the classes of fatty acids on the triacylglycerol backbone indicated a saturated and unsaturated fatty acid relationship similar in the three-triacylglycerol positions. All tocopherol isomers were present, with a total content of 2364.1 mg·kg −1 . α-tocopherol constitutes 48% of the total tocopherol content, followed by γ-tocopherol (45%). Total phenolic (107.0 mg gallic acid equivalent·g −1 oil) and β-carotene (781.6 mg·kg −1 ) were particularly high in this oil. The highest antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was obtained at an oil concentration of 50 mg·mL −1 (73.15%). The antioxidant activity evaluated by the Oxygen Radical Absorbance Capacity (ORAC) was 95.3 μmol Trolox equivalent·g −1 oil. These results serve to present Buriti oil as an Amazonian resource for cosmetic, food and pharmaceuticals purposes. KEYWORDS: Fatty acid; Minor compound; Radical scavenging activity; Regio-specific distribution; TriacylglycerolRESUMEN: Aceite de buriti de la Amazonia: Caracterización química y potencial antioxidante. El aceite de Buriti es un ejemplo de aceite de palma amazónica de gran importancia económica. La población local utiliza este aceite para la prevención y el tratamiento de diferentes enfermedades; sin embargo, hay pocos estudios científicos que evalúen sus propiedades. En este estudio, se determinaron las propiedades antioxidantes del aceite de Buriti. El ácido graso predominante fue el oleico (65,6 %) y las principales clases de triglicéridos fueron tri-insaturadas (50,0 %) y Di-insaturados-mono-saturada (39,3 %). La distribución posicional de las clases de ácidos grasos en el esqueleto de triacilglicerol indicó una relación de ácidos grasos saturados e insaturados similar en las tres posiciones del triacilglicerol. Todas las isoformas de tocoferol estaban presentes, con un contenido total de 2364.1 mg·kg ) fueron particularmente altos en este aceite. La mayor actividad antioxidante contra el radical 1,1-difenil-2-picrilhidrazil libre (DPPH) se obtuvo a una concentración de aceite de 50 mg·mL −1 (73,15 %). La actividad antioxidante evaluadas por la capacidad de absorción de radicales de oxígeno (ORAC) fue 95,3 mmol Trolox equivalente·g −1 de aceite. Estos resultados presentan al aceite de Buriti amazónico como buen recurso con fines cosmético, alimenticio y farmacéutico.

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“…The most frequently physical changes observed are increase in viscosity, change of color and foaming. As a result of chemical changes, there are free fatty acids increase, carbonyl compounds, products of high molecular weight, reduction of unsaturations, among other effects (Reische et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

Luzia

Jorge

2011

J Food Sci Technol

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This paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400 mg/kg Lemon Seeds Extract), TBHQ (mg/kg), Mixture 1 (LSE+50 mg/kg TBHQ) and Mixture 2 (LSE+25 mg/kg TBHQ) were subjected to 180°C for 20 h. Samples were taken at 0, 5, 10, 15 and 20 h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20 h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants.

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Antioxidants

Cited by 67 publications

References 0 publications

Chemical Composition, Antioxidant Activities of the Essential Oil of <i>Mentha pulegium</i> L, South East of Algeria

Chemical Composition, Antioxidant Activities of the Essential Oil of <i>Mentha pulegium</i> L, South East of Algeria

Amazonian Buriti oil: chemical characterization and antioxidant potential

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

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