Composition analysis and antioxidant activity of essential oils, lipids and polysaccharides in different phenotypes of Lepidium meyenii

Yu-qi, Sun; Dai, Chunmei; Shi, Shudan; Zheng, Yan; Wei, Wei; Chu, Dong

doi:10.1016/j.jchromb.2018.09.010

Cited by 18 publications

(22 citation statements)

References 28 publications

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“…a higher proportion of saturated fatty acids and much lower polyunsaturated fatty acids. The susceptibility of fatty acids to oxidation depends mainly on their unsaturation degree [Sun et al 2018]. The reduction of oxidative stability of palm oil may be affected by the presence of free fatty acids, monoacylglycerols and diacylglycerols released during hydrolysis [Wirkowska et al 2008].…”

Section: Resultsmentioning

confidence: 99%

The assesment of oxidative stability and melting characteristic of palm oil and cocoa butter

Ostrowska–Ligęza¹,

Brozio²,

Bryś³

et al. 2019

Zeszyty Problemowe Postępów Nauk Rolniczych

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Section: Resultsmentioning

confidence: 99%

The assesment of oxidative stability and melting characteristic of palm oil and cocoa butter

Ostrowska–Ligęza¹,

Brozio²,

Bryś³

et al. 2019

Zeszyty Problemowe Postępów Nauk Rolniczych

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“…T p temperature were relative to each other with close values. The susceptibility of fatty acids to oxidation depends mainly on their unsaturation degree [16]. In general, the T s was determined between ~155-193 °C, the T on was considered between ~196-239 °C, the T p was mentioned ~235-246 °C at 2.5, 4, 5, 7.5, 10, 12.5 and 15 °C⋅min -1 , respectively.…”

Section: Research Results and Discussionmentioning

confidence: 99%

Analysis of DSC (differential scanning calorimetry) thermograms of milk fat

Shamilova

Hajiyeva

2021

TAPR

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The object of current research is the oxidation and melting properties of milk fat samples in different heating rates. One of the most problematic issues is the evaluation dependence of temperature and oxidation time regarding to heat flow, and the estimation of attitude of enthalpy values to heating rates. In order to gain a comprehensive assessment of oxidation and melting properties of milk fat samples on differential scanning calorimeter in various heating rates, it is necessary to conduct experimental studies. The analysis was performed using the dynamic option of the differential scanning calorimetry (DSC) with the following sample heating rates: 2.5, 4, 5, 7.5, 10, 12.5, 15 °C⋅min–1. Analyses were performed on 14 samples of milk fat, thus, for each heating rate were intended to two milk fat samples. As a result of the analysis, in the proper heating rates increased, it was found, that the oxidation properties of milk fat depend on the heating rates on DSC examination. In the thermal DSC analysis, the start temperature (Ts) (inlet), the onset temperature (Ton), and the maximum heat flow-peak temperatures (Tp) of oxidation were rising gradually. All the value of oxidation increased gradually with increasing heating rate, only in the Tend values were chainable among all heating rates. However, the oxidation time of milk fat is inversely proportional to the various heating rates in DSC. The oxidation enthalpy was calculated according to the heating rates too. The masses of the samples differ from each other, albeit slightly, which the individuality in the value of enthalpy could be explained through this ratio and duration of exothermic. The melting point considers the important indicator to explain the purity of samples. Melting curves of extracted milk fat samples on DSC were characterized by endothermic behavior and observed with the mild peaks, the first and the second distinct peaks due to the low-melting triacylglycerols (with high unsaturated fatty acids content) and high-melting fats, which present in milk fat. In concluded results, the characteristics of DSC oxidation curves are melting point due to the chemical structure of the fatty acids which milk fat samples contain.

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“…Vinte-oito (65,12%) dos 43 estudos selecionados foram realizados no continente asiático nos países, China, Japão, Paquistão e Coréia a Do Sul; onze (25,58%) foram realizados no continente americano distribuído entre América Do Norte, Central E Sul nos países Estados Unidos, Peru, México e Argentina; apenas dois (4,65%) dos estudos foram realizados no Continente Europeu no País da Itália; e outros dois (4,65%) não foi possível localizar o continente ou país da realização do estudo. Ao sintetizar os achados do quadro 1, observou-se que vários autores apontaram diversos compostos químicos como responsáveis pela atividade antioxidante da planta, Tafuri et al (2019) apontaram os glucosinolatos e as macamidas; Lee e Chang (2019) as saponinas, fenóis e esteroides, alguns polissacarídeos também apresentaram esta atividade; Zha et al (2014) citaram estrutura monossacarídica composta de ramnose, arabinose, glicose e galactose; Shufang et al 2017apresentaram mesma estrutura monossarídica de Zha et al (2014) com adição da mannose; já no estudo de Wang et al (2018) foi o arabinogalactano, que além de sua atividade antioxidante, apresentou efeito protetor em células lesionadas com H2O2; para Sun et al (2018) os ácidos graxos (ácido linoleico, ácido linolênico e ácido 15-tetracosênico) e os monossacarídeos (anidromonossacarídeos e furancarboxaldeídos) que atuaram como antioxidante. Caicai et al (2018) comprovaram que a atividade antioxidante dos polissacarídeos aumentou significativamente conforme a concentração crescente, após serem testados em radicais OH, superóxido e DPPH, tendo como comparativos a vitamina C e o conservante BHT.…”

Section: Resultsunclassified

Aplicações Terapêuticas Da Lepidium Meyenii (Maca) E Seus Compostos Químicos: Uma Revisão Sistemática / Therapeutic Applications of Lepidium Meyenii (Maca) and Its Chemical Compounds: A Systematic Review

Teixeira¹,

Santos²,

Bezerra³

et al. 2020

BJD

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RESUMO A Lepidium meyenii é uma planta nativa da região dos Andes, bastante utilizada em sua região devido ao alto valor nutricional dela, além de suas propriedades medicinais. Foi realizado uma revisão sistemática, a fim de identificar e analisar sobre a composição química e as atividades terapêuticas da Lepidium meyenii. Detectou-se nos estudos avaliados muitos benefícios dessa planta, alguns já eram esperados como ação antioxidante, antifadiga, anti-inflamatório, mas outras nos surpreenderam como as ações neuroprotetora, imunomoduladora, regulador hormonal entres outros efeitos terapêuticos. Estes fatos mudam a percepção e a importância dessa planta para a humanidade.

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Composition analysis and antioxidant activity of essential oils, lipids and polysaccharides in different phenotypes of Lepidium meyenii

Cited by 18 publications

References 28 publications

The assesment of oxidative stability and melting characteristic of palm oil and cocoa butter

The assesment of oxidative stability and melting characteristic of palm oil and cocoa butter

Analysis of DSC (differential scanning calorimetry) thermograms of milk fat

Aplicações Terapêuticas Da Lepidium Meyenii (Maca) E Seus Compostos Químicos: Uma Revisão Sistemática / Therapeutic Applications of Lepidium Meyenii (Maca) and Its Chemical Compounds: A Systematic Review

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