Inhibition of Formation of Oxidative Volatile Components in Fermented Cucumbers by Ascorbic Acid and Turmeric

Zhou, A; McFeeters, Roger F.; Fleming, H. P.

doi:10.1021/jf990669t

Cited by 5 publications

(8 citation statements)

References 9 publications

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“…In the present study, the lack of significant differences in the concentrations of EPA and DHA between the two curcumin treatments suggested curcumin was very effective even at the low concentration. Zhou et al (39) reported that 40 ppm curcumin could completely inhibit aldehyde formation in fermented cucumber tissue that was exposed to oxygen. Jayaprakasha et al (13) observed that lipid peroxidation of linoleic acid emulsion was inhibited with 0.01% curcumin.…”

Section: Discussionmentioning

confidence: 99%

Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

Glodde

Günal

Kinsel

et al. 2018

Journal of Veterinary Research

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Introduction:The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA). Material and Methods: In two different experiments content parameters were measured after 12 days of storage at 55°C. In experiment one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis), and samples were analysed for thiobarbituric acid-reactive substances (TBARS). In experiment two, the effects of GSE and curcumin at two admixture proportions (0.1% and 0.2% of food DM) on omega-3 fatty acid (FA) content were evaluated. Results: TBARS values were lower than the control (P < 0.01) for curcumin, cranberry, pomegranate, and GSE but not for the açai berry (P > 0.05). By day 12, although there were no significant differences (P > 0.05) between the two curcumin treatments, they preserved higher concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P < 0.05) than the BHA and control treatments. The addition of GSE or BHA to dog food held (P < 0.05) the concentrations of EPA higher than the control. The concentrations of EPA and DHA for the 0.2% GSE treatment were greater (P < 0.05) than the 0.1% GSE treatment. Grape seed extract at 0.2% lost less (P < 0.05) EPA concentration than BHA. Conclusion: The present results showed that, except for açai berry, the tested natural antioxidants could be used as a substitute for BHA in dog food.

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Section: Discussionmentioning

confidence: 99%

Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

Glodde

Günal

Kinsel

et al. 2018

Journal of Veterinary Research

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“…A lower pH value for preserves (Table 3) reduces the activity of ascorbinase [11,14,15], therefore no such rapid reduction of the vitamin C content has been observed. The presence of vitamin C in pickle and brine solutions (Table 4) can be accounted for by water solubility of this vitamin.…”

Section: Methodsmentioning

confidence: 99%

The dynamics of vitamin C content in fresh and processed cucumber (Cucumis sativus L.) / Dynamika zmian zawartości witaminy C w ogórku świeżym (Cucumis sativus L.) i jego przetworach

Grzelakowska¹,

Cieślewicz²,

Łudzińska³

2013

Chemistry-Didactics-Ecology-Metrology

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The objective of the proposed experiment was to determine changes in the content of vitamin C in the vegetable material (fresh and processed) during a certain period of time, and to determine the optimal expiry date of a product (in terms of the vitamin C content), as well as to introduce students to common factors adversely affecting the content of vitamin C in food products (with a special emphasis on oxidizing enzymes). The research revealed that regardless of the type of cucumbers (fresh, pickled in brine or in vinegar), the content of vitamin C is rapidly dropping after the destruction of the cellular structure (grating, slicing etc.). In the case of fresh cucumbers, it is a process determined by two factors: release and activation of ascorbinase from the destroyed cellular structure and availability of oxygen. Low pH values in the remaining cases reduce the effect of ascorbinase, and a decrease in the vitamin C content is related to the process of oxidation with atmospheric oxygen.

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“…For a long time, curcumin has been applied as an anti-inflammatory, 1) anti-oxidative, [2][3][4] and anti-carcinogenic 5) compound. The multiple therapeutic effects of curcumin result from its ability to modulate enzyme activities and gene expression.…”

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confidence: 99%

Curcumin Affects Development of Zebrafish Embryo

Lin

et al. 2007

Biological & Pharmaceutical Bulletin

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Curcumin (diferuloylmethane) is a dietary polyphenol derived from the rhizomes of turmeric (Curcuma longa). For a long time, curcumin has been applied as an anti-inflammatory, 1) anti-oxidative, 2-4) and anti-carcinogenic 5) compound. The multiple therapeutic effects of curcumin result from its ability to modulate enzyme activities and gene expression. For example, curcumin has been shown to down-regulate the activities of several transcription factors, including NF-kappa B, AP-1, and Egr-1, as well as growth factor receptors such as EGFR and HER2. 6) Curcumin also inhibits the activities of COX2, LOX, iNOS, MMP-9, c-Jun N-terminal kinase, protein tyrosine kinases, and protein serine/threonine kinases. 6) Curcumin has been shown to repress expression of oncogenes such as c-fos, c-jun and c-myc, and suppress proliferation of tumour cells. [7][8][9] Finally, recent studies have demonstrated that curcumin can inhibit p300/CBP histone acetyltransferase activity both in vivo and in vitro. 10,11) p300/CBP transfers the acetyl group from an acetyl-CoA to conserved lysine residues in the histones, consequently, leading to transcription activity.12) Therefore, curcumin may modulate gene expression through inhibition of p300/CBP activities.Although the effects of curcumin on enzyme activities and gene expression have been studied in detail, only a few reports described its toxicity to embryos. The studies using rats as animal models have shown that orally administered curcumin has no toxic effects on fertility or pregnancy in the fed rats, and no malformations were observed in their offspring.13) In this report, we used zebrafish (Danio rerio) as model organisms to investigate the developmental toxicity of curcumin. Advantages of using zebrafish as model organisms include their small size (2-4 cm long), ease of breeding in the laboratory, light-induced fertilization, and sensitivity to environmental changes. Our results indicated that, unlike in rats, curcumin had embryotoxic and teratogenic effects on zebrafish embryos in a mM region. MATERIALS AND METHODS Collecting Fertilized Zebrafish EggsAdult zebrafish purchased from a local fish store were maintained in a laboratory under 28Ϯ1°C and a 14 h day/10 h night photoperiod.Fertilized eggs were collected within 30 min after natural mating, washed with sterile water, and placed in petri dishes.Curcumin Treatment and Embryos Observances Curcumin was purchased from Sigma Chemical (St. Louis, MO, U.S.A.), and dissolved in dimethyl sulfoxide (DMSO) to make a 25 mM stock solution. For embryo exposures, fertilized eggs were placed in 6-well petri dishes with ten embryos per well in 10 ml sterile water. Next, 30 ml of seriously diluted curcumin stock solutions was added to get final concentrations of 5, 7.5, 10, 12.5, and 15 mM. Thirty embryos were used for each of four replicates. The embryotoxic and teratogenic effects of resveratrol, quercetin, and rutin were also investigated in this study. Resveratrol, quercetin, and rutin were all purchased from Sigma Chemical (St. Louis, MO...

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Inhibition of Formation of Oxidative Volatile Components in Fermented Cucumbers by Ascorbic Acid and Turmeric

Cited by 5 publications

References 9 publications

Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

The dynamics of vitamin C content in fresh and processed cucumber (Cucumis sativus L.) / Dynamika zmian zawartości witaminy C w ogórku świeżym (Cucumis sativus L.) i jego przetworach

Curcumin Affects Development of Zebrafish Embryo

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