Sources of Natural Antioxidants and Their Activities

Charles, Denys J.

doi:10.1007/978-1-4614-4310-0_4

Cited by 12 publications

(5 citation statements)

References 574 publications

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“…Thymol is an abundant component of thyme (Aeschbach et al ., ; Shan et al ., ), appearing also in other spices as cumin or ajowan (Charles, ). Limonene gives the characteristic aroma to citric peels, being also present in species as cumin, ajowan or cardamom or anise star (Charles, ). Sesamol is the main antioxidant of sesame oil.…”

Section: Resultsmentioning

confidence: 97%

“…Compounds found in spices, herbs and condiments with high, moderate and low antioxidant activity were selected. Limonene, carvacrol, thymol and eugenol are essential oils with antioxidant activity (Charles, ). Eugenol is found in high amounts in clove (Shan et al ., ) and in less extension in basil (Brewer, ) and other herbs.…”

Section: Resultsmentioning

confidence: 99%

“…Eugenol is found in high amounts in clove (Shan et al ., ) and in less extension in basil (Brewer, ) and other herbs. Thymol is an abundant component of thyme (Aeschbach et al ., ; Shan et al ., ), appearing also in other spices as cumin or ajowan (Charles, ). Limonene gives the characteristic aroma to citric peels, being also present in species as cumin, ajowan or cardamom or anise star (Charles, ).…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique

Palma

Montoya

Díaz

et al. 2017

Int J of Food Sci Tech

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Summary This work presents a systematic study of the possible interactions in mixtures of the natural antioxidants eugenol, thymol, sesamol and limonene. The antioxidant capacity is measured from the decrease of the DPV signal corresponding to the H2O2 oxidation on a mercury electrode in the presence of the antioxidants. A three‐level full factorial design was used to analyse the antioxidant capacity of forty five mixtures. The higher synergistic effect was reached in the mixtures containing eugenol and sesamol (antioxidant capacity increases in a 28.5%). The synergistic and antagonistic effects of the combinations having the lower antioxidant capacity (thymol, sesamol and limonene) ranged between 20.2–26.3% and 8.6–11.8%, respectively. An increase in the eugenol concentration implies a progressive increase in the global synergy, not proportional to the concentration. A possible explanation of the synergy related to the oxidation mechanisms and to the possibility of interaction with the radicals is given.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique

Palma

Montoya

Díaz

et al. 2017

Int J of Food Sci Tech

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“…En los últimos años, ha crecido el interés por el diseño y la formulación de alimentos con características funcionales, mediante la utilización de frutas y hortalizas, que contienen diversas clases de compuestos entre los que se encuentran antioxidantes como ácidos fenólicos, antocianinas, carotenoides, flavonoides, vitamina A, vitamina C y vitamina E, además de minerales; por ello la inclusión de una mayor proporción de estos productos alimenticios en la dieta podría favorecer la prevención de las enfermedades crónicas (Charles, 2012;Department of Health and Human Services and Department of Agriculture, 2015). Los antioxidantes naturales son importantes en el organismo por su capacidad para proteger, eliminar o retrasar el daño oxidativo de una molécula (Bvenura y Sivakumar, 2017).…”

Section: Introductionunclassified

Impregnación a Vacío de Matrices de Cidra con Pulpa de Lulo, Inulina y Calcio para Potenciar sus Características Funcionales

Doria

Orozco-Parra

Hernando³

et al. 2019

Inf. tecnol.

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Autor a quien debe ser dirigida la correspondencia Resumen El objetivo de esta investigación fue obtener snacks de cidra Sechium edule (Jacq.) Sw. liofilizados utilizando la técnica de impregnación a vacío para la incorporación de pulpa de lulo, inulina y calcio con el fin de potenciar sus características funcionales. La cidra se lavó, peló y troceó en cilindros. Se elaboraron cinco snacks a partir de los cilindros de cidra, impregnándolos a vacío con los siguientes componentes: pulpa de lulo (C1), pulpa de lulo-inulina (C2), pulpa de lulo-CaCl2 (C3) y pulpa de lulo-CaCl2-inulina (C4). Se tomaron como control, cilindros de cidra sin impregnar (C0). Se evaluó el contenido de compuestos fenólicos totales usando el método colorimétrico de Folin-Ciocalteu y la capacidad antioxidante por el método de reducción de hierro férrico. Se registraron diferencias significativas en el contenido de compuestos fenólicos de los snacks impregnados con los diferentes compuestos, evidenciándose un mayor contenido en los snacks C1 y C2 y una mayor actividad antioxidante en el snack C4. Se observó que la matriz de cidra en cilindros permite la incorporación de compuestos bioactivos incrementando sus características funcionales. La adición de pulpa de lulo e inulina aumentaron la actividad antioxidante de los snacks.Palabras clave: snack de cidra; impregnación a vacío; compuestos bioactivos; compuestos fenólicos; capacidad antioxidante. AbstractThe objective of this research was to obtain cidra snacks (Sechium edule (Jacq.) Sw.) lyophilized using the technique of vacuum impregnation for the incorporation of pulp of lulo, inulin and calcium in order to enhance their functional characteristics. The cidra was washed, peeled and cut into cylinders. Five snacks were made from the cidra cylinders, impregnated in vacuum with the following components: pulp of lulo (C1), pulp of naranjilla-inulina (C2), pulp of naranjilla-CaCl2 (C3) and pulp of naranjilla-CaCl2-inulin (C4); were taken as control, cylinders of citron without impregnated (C0). The content of total phenolic compounds was evaluated using the Folin-Ciocalteu colorimetric method and the antioxidant capacity by the ferric iron reduction method. Significant differences were registered in the content of phenolic compounds of the snacks impregnated with the different compounds, evidencing a higher content in the C1 y C2 snacks and a greater antioxidant activity in the C4 snack. It was observed that the cidra matrix in cylinders allows the incorporation of bioactive compounds increasing their functional characteristics. The addition of naranjilla pulp and inulin increased the antioxidant activity of the snack.

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“…Due to its valuable biochemical composition and high functional and technological properties, wheat germ has significant prospects for use in food, confectionery, perfumery and medicine. However, due to its high lipid content (8-10%), wheat germ, which contains up to 80% of polyunsaturated fatty acids (including -3 and -6 fatty acids), has low storage stability [1][2][3][4][5][6][7][8][9][10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

Алексеева¹,

Kalgina²,

Agaeva³

et al. 2019

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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Wheat germ -a product of deep processing of wheat grain is a native plant component with high nutritional and biological value. Due to the valuable biochemical composition and high functional and technological properties of the wheat germ, it has significant prospects for use in food, confectionery, perfumery industry and medicine. It has been established that ascorbic, succinic and fumaric acids effectively reduce the activity of enzymes that determine the storage capacity of wheat germ. It has been proven that compositional mixtures of succinic, ascorbic, and fumaric acids suppress the activity of the enzymes of the embryo in a non-competitive type of inhibition. The important problem of increasing the shelf life of a valuable by-product of domestic production has been solved, while respecting the concept of resource saving.

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Sources of Natural Antioxidants and Their Activities

Cited by 12 publications

References 574 publications

Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique

Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique

Impregnación a Vacío de Matrices de Cidra con Pulpa de Lulo, Inulina y Calcio para Potenciar sus Características Funcionales

Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

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