Endogenous antioxidants from oilseeds and edible oils∗

Wanasundara, P. K. J. P. D.; Shahidi, Fereidoon; Shukla, V.K.S.

doi:10.1080/87559129709541106

Cited by 53 publications

(32 citation statements)

References 233 publications

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“…The research of new natural antioxidants has gained momentum because of their positive role in prevention and treatment of some diseases and pose no health risk to consumers (Wanasundara et al, 1997). In order to achieve desirable results in diseases' prevention and treatment only natural products with high content of phenolics and high free radical activity has to be used (Leontowicz et al, 2007;Saxena et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

“…However, when these phenolic antioxidants were administered in doses of 50 mg/ kg/day to rodents and monkeys, certain pathological changes including enzyme and lipid alterations as well as carcinogenic effects have been observed (Branen, 1975). Therefore, research on new natural antioxidants must be considered to pose no health risk to consumers (Wanasundara et al, 1997). Korean J.…”

Section: Introductionmentioning

confidence: 99%

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Total Phenolics Levels and Antioxidant Properties in Methanol Extracts from Several Vietnamese Wild Plants

Boo¹,

Kim²,

Koshio³

et al. 2011

Korean Journal of Plant Resources

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-The aim of this study was to determine total phenolics (TP) content, total flavonoids (TF) level, and antioxidant activity of methanol extracts from leaf parts of 15 Vietnamese wild plants. TP content showed the highest amount in methanol extracts from Altenanthera sessilis (409.7 ± 1.4 ppm), and followed by Eclipta prostrata (183.6 ± 3.8 ppm) and Cassia tora (159.3 ± 5.7 ppm). The highest TF level also was found in A. sessilis (156.3 ± 1.7 ppm), followed by E. prostrata, and C. tora, showing similar tendency to TP. Methanol extracts of A. sessilis, E. prostrate and C. tora at 1000 ppm exhibited the highest DPPH radical scavenging activity by 94.5, 92.6 and 92.7%, respectively. The methanol extracts from A. sessilis showed the highest ABTS and nitrite scavenging activities by 97% and 92%, respectively. The highest correlation coefficient (r 2 ) was 0.9522 between TP and TF, and followed by 0.8919 between DPPH and ABTS activities. However, polyphenols and antioxidant activities showed low correlation coefficients, ranging from r 2 =0.4114 to 0.4826. It was concluded that Vietnamese wild plants contain polyphenol compounds with antioxidant activities depending on plant species.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Total Phenolics Levels and Antioxidant Properties in Methanol Extracts from Several Vietnamese Wild Plants

Boo¹,

Kim²,

Koshio³

et al. 2011

Korean Journal of Plant Resources

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“…There is up to 105 mg of hydroxytyrosol/100 g of stone (provided that the stones are protected from oxidation before their usage). Hydroxytyrosol, a natural antioxidant, is the component mainly contributing to the stability of those oils that contain it (15,30), and therefore its recovery could be of interest.…”

mentioning

confidence: 99%

Hydroxytyrosol and tyrosol as the main compounds found in the phenolic fraction of steam‐exploded olive stones

Fernández‐Bolaños

Felizón

Brenes

et al. 1998

J Americ Oil Chem Soc

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The lignocellulosic by-products, whole stones, and seed husks obtained from processing pitted table olives and oil olives were pretreated under various conditions of steam explosion, with and without previous acid impregnation. The various water-soluble noncarbohydrate compounds generated during steam explosion, such as sugar degradation compounds (furfural and hydroxymethylfurfural), lignin degradation compounds (vanillic acid, syringic acid, vanillin, and syringaldehyde) and the simple phenolic compounds characteristic of olive fruit (tyrosol and hydroxytyrosol), were identified. The amount of hydroxytyrosol solubilized was higher than that of the other compounds, and increased with increasing steaming temperature and time. This suggests its presence as a structural component of the olive stone.Olive stones have a high content of lignocellulosic material and are an important by-product of table olive processing. Pitted table olives make up 70-75% of total table olive production (1). The olive pomace obtained from olive fruit processing contains seed husk and a small amount of seeds, pulp, and peel, which can be separated by common industrial methods.Research related to oil, proteins, sugars, and phenolic compounds of olive seed has been carried out (2-5), but information related to the seed husk is scarce. However, the fiber of olive seed husks has been studied (6), and its polysaccharides have been characterized (7).The lignocellulosic products are currently used as an energy source, and have recently been employed to produce activated carbon (8). Steam explosion treatment (explosive autohydrolysis) has been extensively studied as a promising pretreatment process (9,10) to separate and increase the accessibility of main components of lignocellulosic biomass (cellulose, hemicellulose, and lignin). During steam explosion, the lignocellulosic material is split, and lignin is partly depolymerized (11), giving rise to phenolic compounds which are water-soluble and have inhibitory action against microorganisms (12,13).Olive leaves and fruit contain a considerable amount of phenolic compounds, mainly oleuropein, which, apart from their inhibitory action against microorganisms (14), have an antioxidant effect on the oxidative stability of oils (15). Some of these phenolic compounds are contained in the olive fruit processing by-products.In this study, the simple phenolic compounds obtained from the steam explosion of whole stones and seed husks were characterized and quantified, and the effect of temperature and time during steam explosion on the yield of these phenolic substances was evaluated. EXPERIMENTAL PROCEDURESMaterials. Whole olive stones were obtained from pitted table olives dried in an air stove at 30ºC and rubbed vigorously on a filter paper to remove any loosely adhering pulp tissue. Olive seed husks were supplied by an oil extraction plant (Oleícola el Tejar, Córdoba, Spain). The husks were obtained from olive pomace after separating peel, pulp, and seeds.Steam treatment. The steam explosion treatments ...

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“…16 Therefore, research on new natural antioxidants has gained momentum as they are considered, rightly or wrongly, not to pose any health risk to consumers. 17,18 Antioxidants in plants include flavonoids, phenolic acids, lignan precursors, terpenes, mixed tocopherols, phospholipids and polyfunctional organic acids, and also plant extracts such as those of rosemary and sage. 18,19 It was reported that the antioxidant activity of the antioxidants mentioned is in the following order: rosmarinic acid > caffeic acid phenethyl ester > caffeic acid > chlorogenic acid > tocopherol > ferulic acid > ferulic acid phenethyl ester > BHT.…”

Section: 9mentioning

confidence: 99%

“…17,18 Antioxidants in plants include flavonoids, phenolic acids, lignan precursors, terpenes, mixed tocopherols, phospholipids and polyfunctional organic acids, and also plant extracts such as those of rosemary and sage. 18,19 It was reported that the antioxidant activity of the antioxidants mentioned is in the following order: rosmarinic acid > caffeic acid phenethyl ester > caffeic acid > chlorogenic acid > tocopherol > ferulic acid > ferulic acid phenethyl ester > BHT. 20 Vegetables, fruits and whole grains contain a wide variety of phytochemicals that have the potential to interfere with the development of cancer.…”

Section: 9mentioning

confidence: 99%

Characteristics of the leaf parts of some traditional Korean salad plants used for food

et al. 2008

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Endogenous antioxidants from oilseeds and edible oils∗

Cited by 53 publications

References 233 publications

Total Phenolics Levels and Antioxidant Properties in Methanol Extracts from Several Vietnamese Wild Plants

Total Phenolics Levels and Antioxidant Properties in Methanol Extracts from Several Vietnamese Wild Plants

Hydroxytyrosol and tyrosol as the main compounds found in the phenolic fraction of steam‐exploded olive stones

Characteristics of the leaf parts of some traditional Korean salad plants used for food

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