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Tytuł:
Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder
Autorzy:
Nguyen, Phuoc-Bao-Duy
Nguyen, Thi-Van-Linh
Nguyen, Thi-Thuy-Dung
Powiązania:
https://bibliotekanauki.pl/articles/28408451.pdf
Data publikacji:
2024-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
fruit powder
phenolics
pulp drying
Weibull model
Opis:
Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powder products. The experiment was designed in a three-factor full factorial design with the following variables: drying temperature (70, 75, and 80°C), maltodextrin content (0, 6, and 9 g/100 g pulp), and total soluble solid content (11 and 16°Brix). The findings indicated that the Weibull model was the most appropriate for describing the moisture removal of mango pulp during infrared drying. Higher temperature and maltodextrin content, along with reduced total soluble solid content, resulted in improved quality of the mango powder. Furthermore, the optimal drying conditions for mango powder were found as 11°Brix, 80°C, and 9% maltodextrin content, which could ensure the highest retention of total phenolics (59.874%), retention of reducing sugars (71.044%), total acidity (10.141%), and retention of DPPH radical scavenging activity (65.051%). To fully benefit from the rewards of infrared drying, it is essential to establish suitable pretreatment conditions or use additives to preserve component quality.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 1; 69-81
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies
Autorzy:
Raczkowska, Ewa
Wojdyło, Aneta
Nowicka, Paulina
Powiązania:
https://bibliotekanauki.pl/articles/31341114.pdf
Data publikacji:
2024-05-17
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
apple pomace
erythritol
shortbread cookies
LC-MS
antidiabetic activity
antioxidant activity
Opis:
Apple processing into juice generates vast amounts of a by-product, namely fruit pomace, which poses a serious problem for the processing industry. At the same time, fruit pomace features a high health potential. The aim of the present study was to develop recipes of 8 variants of cookies with wheat flour substituted by apple pomace (0, 10, 30 and 50% of flour weight), sweetened with sucrose and erythritol. The cookies were analyzed for their nutritional value; antioxidant capacity (ABTS•+ scavenging activity and oxygen radical absorption capacity – ORAC); the ability to inhibit α-amylase, α-glucosidase and pancreatic lipase; and consumer acceptability. In total, 13 phenolic compounds were identified in the cookies with pomace. Cookies with 50% addition of apple pomace had an approximately 8-fold higher content of dietary fibre than traditional products (without the apple pomace) and simultaneously reduced energy value (by 32.6 and 40.5 kcal/100 g of cookies sweetened with sucrose and erythritol, respectively). The antioxidant capacity of cookies was 0.032–0.316 mmol TE/100 g in the ABTS assay and 1.153–2.070 mmol TE/100 g when ORAC was determined. The IC50 enabling α-amylase and α-glucosidase inhibition ranged from 138.1 to 221.8 mg/mL and from 976.4 to 1374.9 mg/mL, respectively. The anti-lipase activity of cookies with the addition of 50% apple pomace and erythritol was the highest (IC50 of 7.3 mg/mL). Both antioxidant capacity and antidiabetic potential increased significantly with the increasing proportion of pomace in cookies. Replacing sucrose with erythritol favorably influenced the consumer assessment. The study results show that the proposed products can be a perfect alternative to traditional sweet snack products, especially for consumers with diet-related diseases. The feasibility of using waste raw materials, which are a challenge to the food industry, has been proven as well.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 147-161
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Synthesis, characterization of isoxazole derivatives and evaluation of their antibacterial, antioxidant and anticancer activity
Autorzy:
Vashisht, Ketan
Sethi, Pooja
Bansal, Anshul
Singh, Tejveer
Kumar, Raman
Singh Tuli, Hardeep
Saini, Shallu
Powiązania:
https://bibliotekanauki.pl/articles/40570865.pdf
Data publikacji:
2024-06-30
Wydawca:
Uniwersytet Rzeszowski. Wydawnictwo Uniwersytetu Rzeszowskiego
Tematy:
antibacterial
antioxidant activity and anticancer potential
isoxazole
pathogenic bacterial
Opis:
Introduction and aim. The synthesis of heterocyclic compounds containing oxygen and nitrogen is profoundly intriguing due to their mechanistic implications in both research and development within organic chemistry and drug discovery. The primary aim of this study is to fabricate a range of pharmacologically active drugs containing the isoxazole moiety. Material and methods. The synthesis of new derivatives of isoxazole was achieved through a one-pot condensation reaction of 2-[(Substituted phenyl)hydrazono]malononitrile (1) and 3-[(Substituted phenyl)azo]-2,4-Pentanedione (2) with sodium acetate and hydroxylamine hydrochloride (1:1) in ethanol. All the compounds were screened for their in vitro antibacterial activity, in vitro antioxidant and anticancer activity. The synthesized compounds underwent characterization through FTIR, 1H NMR, and 13C NMR analyses, supported by mass spectral data and elemental analysis. Results. A set of novel isoxazole derivatives was synthesized with a favorable yield. Among compounds 1d, 1e, 2c, 2d, and 2e exhibited notable antioxidant activities. Compounds 1a, 1b, and 1c demonstrated significant anticancer potential against prostate cancer [PC3] cell lines compared to normal HEK cell lines, while 2a displayed the highest inhibitory zone against Escherichia coli. Conclusion. Novel compounds with multifaceted biological activities have been successfully designed, and a synthetic route to create isoxazole derivatives has been devised and verified.
Źródło:
European Journal of Clinical and Experimental Medicine; 2024, 22, 2; 376-387
2544-2406
2544-1361
Pojawia się w:
European Journal of Clinical and Experimental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity
Autorzy:
Valencia-Sullca, Cristina
Rakotondramavo, Anja
Verret, Catherine
Blondeau, Jean-Philippe
Renouard, Sullivan
Powiązania:
https://bibliotekanauki.pl/articles/48899264.pdf
Data publikacji:
2024-07-24
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
atomic absorption
ATR-FTIR
colour parameters
Tuber species
Opis:
Some edible truffle species are more sought after and expensive than others while they have a similar colour and appearance. This therefore leads to high risk of fraud. To prevent these frauds, this study proposes to explore the chemical composition and antioxidant capacity to discriminate the six-truffle species encountered in France. To achieve this, infrared spectrometry analysis, chromaticity measures and atomic absorption analysis were performed on dehydrated truffle powder as well as antioxidant capacity (ABTS and CUPRAC assays) and total phenolic content analyses were performed for truffle aqueous ethanol extracts. Infrared spectrometry analysis provided results allowing to discriminate the six-truffle species using a chitin/chitosan ratio (1,659 cm-1/1,627 cm-1) determined in the range of 0.75 to 0.93 or a β/α-glucan ratio (889 cm-1/850 cm-1) in the range from 1.50 to 1.81. Colour coordinates, including L*, a* and b* values, ranged from 20.56 to 36.35, 1.62 to 4.23 and 2.78 to12.9, respectively, and differed significantly between species. Truffle calcium and magnesium content was 2.62–0.48 mg/g dry weight and -0.91–0.21 mg/g dry weight, which also differentiated truffle species. Total phenolic content and antioxidant capacity analyses allowed to discriminate most of the six-truffle species but not each of the species. Thus, biophysical approaches and, to a lesser extent, the antioxidant activity assays, and total phenolic content are credible means of identifying truffle species found in France.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 201-209
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
Autorzy:
Nguyen, Thi-Van-Linh
Nguyen, Thi-Thuy-Dung
Huynh, Quoc-Trung
Nguyen, Phuoc-Bao-Duy
Powiązania:
https://bibliotekanauki.pl/articles/16538546.pdf
Data publikacji:
2023-06-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
chlorophyll
drying curve
total phenolics
color parameters
Opis:
This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 2; 187-195
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phytochemical composition and antioxidant activity of leaves extracts of Coleus forskohlii L. collected from Al-Leith Area, Saudi Arabia
Autorzy:
Sameeh, Manal Y.
Powiązania:
https://bibliotekanauki.pl/articles/27315665.pdf
Data publikacji:
2023
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Coleus forskohlii L.
Leaves Extracts
Phytochemical composition
Antioxidant activity
Opis:
Background: wild Coleus forskohlii L. is a well-known traditional medicine for the treatment of many diseases because of its high forskolin content and several diterpenes. Objective: this study aimed phytochemical screening, finding of total phenolic content (TPC), total flavonoid content (TFC) and antioxidation activity of Coleus forskohlii L. leavse extracts in Al-Leith area, Saudi Arabia. Materials and Methods: dry leaves of wild C. forskohlii L. were used. Four solvents from diverse polarity groups were tested on these leaves, which are ethanol, ethyl acetate, chloroform, and hexane. Moreover, obtained extracts were used in phytochemical analyzing, finding of total phenols, and antioxidation activity. Results: showed the presence of phenols, flavonoids, tannins, alkaloids, Proteins, carbohydrates, saponins, and glycosides in Coleus forskohlii L. leaves. The highest value of total phenolic content (TPC) was significantly (P < 0.001) in ethanol extract (280.5±2.33 mg GAE/gm. Also, the highest value of total flavonoid content (TFC) was in ethanol extract (141.4±1.30 mg QE /g). The antioxidation activity was significantly (P < 0.001) higher in ethanol extract (78.55±2.23%), followed by ethyl acetate extract (60.18±1.21%), chloroform extract (36.11±2.54%), and lowest value in hexane extract (20.71±0.59%). The study clearly indicated that the leaves extract of C. forskohlli L. collected from Al-Leith region- Saudi Arabia has properties to be useful in pharmacological and biological industries.
Źródło:
Polish Journal of Chemical Technology; 2023, 25, 3; 56--62
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of various drying methods on physicochemical characteristics, antioxidant activity and bioactive compounds in Centella asiatica L. leaves: a comparative study
Autorzy:
Mohapatra, Priyanka
Ray, Asit
Jena, Sudipta
Nayak, Sanghamitra
Mohanty, Sujata
Powiązania:
https://bibliotekanauki.pl/articles/16648130.pdf
Data publikacji:
2022
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
antioxidant activity
bioactive compounds
Centella asiatica
color characteristics
drying methods
Opis:
This comparative study aimed to evaluate the effects of different drying methods such as solar drying, shade drying (SHD), freeze drying (FD), oven drying, and microwave drying on the physicochemical properties, bioactive components, and antioxidant activity of Centella asiatica. The results showed that out of all the treated samples, FD-treated samples showed the lowest moisture content (2.4%), the lowest water activity (0.24%), and the highest rehydration ratio (5.51%). For samples treated using different drying methods, significant differences in Commission on Illumination – LAB (L *, a *, and b *) values and total color difference (E) were observed. FD-treated samples showed the minimum color change (E) and highest lightness (L*). Additionally, upon Fourier transform infrared spectral analysis, no major changes in the functional groups were observed between C. asiatica leaves processed using different drying methods. FD-treated samples showed the highest antioxidant activity followed by SHD-treated samples, as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging assays. The phenolic (chlorogenic acid, rutin, kaempferol, and quercetin) and triterpene saponin (madecassoside, asiaticoside, madecassic acid, and asiatic acid) contents of the dried samples of C. asiatica were measured using high-performance liquid chromatography, which showed that the FD method allowed for the highest retention of phenolic and triterpene saponins among the tested drying techniques. The physicochemical characteristics, antioxidant potential, and bioactive retention of the samples that underwent FD treatment were superior to those of other methods, and therefore, FD can be employed as the first-line drying technique for processing C. asiatica leaves.
Źródło:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2022, 103, 3; 235-247
0860-7796
Pojawia się w:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts
Autorzy:
Lee, Jin Ju
Yoon, Kyung Young
Powiązania:
https://bibliotekanauki.pl/articles/2051043.pdf
Data publikacji:
2022-06-02
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
bitter melon
ultrasound-assisted extraction
charantin
phenolic compounds
antioxidant activity
antidiabetic activity
Opis:
Bitter melon is rich in bioactive compounds and has a significant potential for commercial use as a functional food material. Its bioactive compound-rich extract was prepared using probe- or bath-type ultrasound-assisted extraction (UAE) with 60% (v/v) ethanol or distilled water. The composition and bioactivity of the extracts prepared using UAE was compared with those obtained by conventional extraction methods, such as autoclave extraction, ethanol extraction, and hot-water extraction. Although the yield of the autoclave extraction was the highest, the extracts obtained using UAE and aqueous ethanol exhibited a higher total phenolic content, antioxidant activity, antidiabetic activity (α-amylase and α-glucosidase inhibitory activities), and pancreatic lipase inhibitory activity than the conventional extracts. In particular, UAE with probe system and aqueous ethanol (UAE-P-E) was effective for extracting bioactive compounds, such as phenolics (total phenolic content of 18.73 mg GAE/g extract) and charantin (28.56 mg/g extract). Among all extracts, this prepared by UAE-P-E showed the highest DPPH radical scavenging activity (IC50 of 0.55 mg/mL), ferric reducing antioxidant power (250.5 μmol/g extract), and pancreatic lipase inhibitory activity (76.38% at a concentration of 3.0 mg/mL). These results suggest that bioactive compound-rich extracts from bitter melon obtained using UAE, especially UAE-P-E, are expected to have high application potential as a functional food material, and are also expected to be used as natural antioxidant, antidiabetic, and anti-obesity agents.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 2; 141-150
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Chemical composition and antioxidant activity of extracts from Moroccan fresh fava beans pods (Vicia Faba L.).
Autorzy:
Kalili, A.
Ouafi, R.E.
Aboukhalaf, A.
Naciri, K.
Tbatou, M.
Essaih, S.
Belahyan, A.
Belahsen, R.
Powiązania:
https://bibliotekanauki.pl/articles/2082861.pdf
Data publikacji:
2021
Wydawca:
Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:
Vicia faba
chemical composition
antioxidant activity
total phenolics
flavonoids
mineral analysis
Opis:
Background. In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in the form of fresh ripe seeds or dry seeds. In the past, the tender skin of bean pods was also used in certain specific dishes, thus diversifying the diet. However, the peels of the tender bean pods are currently less or not used and considered waste. In Moroccan, fava bean pods peels, traditionally used in food in the past, are today considered as waste. The valorization of fresh fava bean pods could revitalize the use of the specific dishes and diversify the diet. For this reason, the research aimed to assess the nutritional values and biological compounds of the whole fresh fava bean pods (Vicia faba L.). Objective. Evaluate the content of nutrients, total phenolic, flavonoids and tannin contents and antioxidant activity in different extracts of the tender pods of the fava bean (Vicia faba L.). Material and methods. The proximate composition and minerals were determined using AOAC methods. The total phenolic compounds by the Folin-Ciocalteu reagent, the total flavonoids were analyzed using aluminum chloride colorimetric method, the tannins by method of vanillin in an acidic medium and the antioxidant activity was evaluated by DPPH method. Results. The results show that the fresh fava bean pods have a moisture content of 87.31 ± 0.25%, ash 4.67 ± 1.03, and protein 29.11 ± 3.20 g/100 g. The legume samples also contain potassium (1946.8±4.61), phosphorus (483.8 ± 3.14), and calcium (399.6 ±2.25) mg/100 g of dry matter representing at last 40-50% of the RDI. The content of the different extracts of (Vicia faba L) varied from 49.5 to 594.4 mg GAE/ g for the total phenols, from 0.7 mg to 3.4 mg QE/g for flavonoids, and from 4.9 mg to 73.91 mg TAE/g dry weight for tannins. The evaluation of the antioxidant activity in the various extracts revealed a better activity in the methanolic extract (IC50=491.2 μg/mL) compared to others extracts: the MeOH/water extract (IC50=606.61 μg/mL), DCM/ MeOH extract (IC50 = 642.67 μg/mL) and DCM extract below of 50%. Conclusions. This study shows that fava bean pods, traditionally used in food, are rich in macro and micronutrients and bioactive substances, which demonstrates their potential contribution to human food and nutritional security.
Źródło:
Roczniki Państwowego Zakładu Higieny; 2022, 73, 1; 79-86
0035-7715
Pojawia się w:
Roczniki Państwowego Zakładu Higieny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparative analysis on bioactive compounds and antioxidant activity of Algerian fenugreek (Trigonella foenum-graecum L.) and Syrian cumin (Cuminum cyminum L.) seeds
Autorzy:
Bouhenni, H.
Doukani, K.
Hanganu, D.
Olah, N.-K.
Sekeroglu, N.
Gezici, S.
Spinu, M.
Niculae, M.
Powiązania:
https://bibliotekanauki.pl/articles/2049312.pdf
Data publikacji:
2021
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
fenugreek
Trigonella foenum-graecum
cumin
Cuminum cyminum
seed
bioactive compound
antioxidant activity
comparative analysis
high performance liquid chromatography
Trigonella foenum-graecum L.
Cuminum cyminum L.
fitochemia
HPLC
DPPH
Opis:
Introduction: Natural products represent a gold mine for scientists looking for compounds for the treatment of health problems and diseases with their different biological and pharmacological activities. However, recent research is focused on finding natural sources of antioxidants. Objective: The objective of current research was to determine the phytochemical profile of Algerian fenugreek (Trigonella foenum-graecum L.), and Syrian cumin (Cuminum cyminum L.) seeds in order to characterize their phenolic compounds and to determine their antioxidant activities. Methods: Total phenolic, flavonoids, condensed and hydrolysable tannins contents were quantified using Folin-Ciocalteu, aluminium chloride, vanillin and ferric chloride methods, respectively. Phenolic compounds were identified by HPLC method and antioxidant activity was measured using DPPH assay. Results: The higher amounts of total phenolic compounds, flavonoids, condensed and hydrolysable tannins were given by fenugreek. Results of HPLC analysis of our plants showed that eight phytochemical compounds were found in cumin extract, and seven molecules in fenugreek extract. Moreover, fenugreek possessed higher antioxidant activity. Conclusion: This study confirmed that our plants are a good source of phenolic contents and possess a high antioxidant activity.
Źródło:
Herba Polonica; 2021, 67, 1; 18-34
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of chemical modification of hydrodistillation on yield, composition and biological activity of Rosmarinus officinalis essential oil
Autorzy:
Dzięcioł, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/1849323.pdf
Data publikacji:
2021
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Rosmarinus officinalis essential oil
chemical modification of hydrodistillation
antioxidant activity
fungicidal activity
Opis:
Studies on the chemical modifications of Rosmarinus officinalis essential oil hydrodistillation process (HD) by using 5% citric acid (CA-HD) and 5% trisodium citrate (TSC-HD) ase water phase were performed. Composition of essential oils obtained in conventional and modified conditions was analyzed by gas chromatography with mass selective detector method (GC-MS) and compared. Antioxidant activity of all essential oils was determined spectrophotometrically by using DPPH radical scavenging method. It was found that applied modifications of hydrodistillation process enhanced yields and antioxidant activity and the best results were obtained using 5% citric acid as a modifier. Effect of this modification on fungicidal activity of essential oils against 8 various fungi strains (Alternaria alternata, Botrytis cinerea, Fusarium culmorum, Phythophtora cactorum, Rhizoctonia solani, Phythophtora infestans, Sclerotinia sclerotiorum and Ascosphaera apis) was also determined and in most cases enhanced activity was observed.
Źródło:
Polish Journal of Chemical Technology; 2021, 23, 3; 49-53
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Emulsions as vehicles for the controlled release of astaxanthin in topical application
Autorzy:
Dymek, Michał
Sikora, Elżbieta
Powiązania:
https://bibliotekanauki.pl/articles/2086812.pdf
Data publikacji:
2021
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
astaxanthin
release kinetics
skin delivery systems
emulsions
antioxidant activity
astaksantyna
kinetyka uwalniania
emulsja
aktywność antyoksydacyjna
Opis:
In the work, the antioxidant activity of astaxanthin (AST) and the influence of the base formulation on the kinetics of AST release were studied. Three stable O/W AST-loaded emulsions, differing in droplet size (12.7 m(E1), 3.8 m(E2), 3.2 m(E3)) and a nanoemulsion (0.13 m, NE) were prepared. The results confirmed very strong antioxidant activity of AST. The emulsion internal phase droplet size did not significantly affect the AST release. The amount of released AST was respectively: 13.60% (E1), 11.42% (E2), 9.45% (E3), 9.71% (NE). The best fit to experimental data was obtained using the Higuchi model for emulsions and the Korsmeyer-Peppas model for NE. The results show that the AST release process is limited by the diffusion through carriers and the prepared O/W emulsions can be applied as vehicles for delivery of astaxanthin to the skin, ensuring effective anti-aging action of the cosmetics.
Źródło:
Chemical and Process Engineering; 2021, 42, 4; 439--450
0208-6425
2300-1925
Pojawia się w:
Chemical and Process Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
Autorzy:
Costantini, Michela
Summo, Carmine
Centrone, Mariangela
Rybicka, Iga
D’Agostino, Mariagrazia
Annicchiarico, Paolo
Caponio, Francesco
Pavan, Stefano
Tamma, Grazia
Pasqualone, Antonella
Powiązania:
https://bibliotekanauki.pl/articles/1363264.pdf
Data publikacji:
2021-05-19
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
chickpeas
peas
phenolic extract
mineral composition
bioactive compounds
Opis:
Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea (Pisum sativum L.) and twelve chickpea (Cicer arietinum L.) accessions, having different characteristics and geographical origin, were characterised in terms of antioxidant activity, as well as macro- and micro-nutrient composition. The antioxidant activity has been evaluated using both DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity assays. Chickpea and pea accessions showed a different behaviour in the presence of these different radicals. Chickpea accessions were characterised by significantly higher DPPH• scavenging activity, while peas showed a significantly higher value of antioxidant activity evaluated using the ABTS assay. Pea accessions had the highest content of total phenolic compounds, Zn, and Cu. A positive correlation was found between some minerals, such as Zn, Cu and P, and the ABTS•+ scavenging activity. Black and brown chickpea accessions showed significantly higher contents of anthocyanins, Mn, Mg, and Ca, which were positively correlated with the antioxidant activity assessed with the DPPH assay. Despite the dataset investigated in our study included a limited number of accessions, it was possible to highlight the influence of the chemical composition on the antioxidant activity due to the high phenotypic diversity found between the accessions, emphasising the importance of selecting the antioxidant activity assay according to the matrix to be evaluated.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 177-185
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Maturation of bovine oocytes under low culture temperature decreased glutathione peroxidase activity of both oocytes and blastocysts
Autorzy:
Şen, U.
Powiązania:
https://bibliotekanauki.pl/articles/2087228.pdf
Data publikacji:
2021
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
bovine
temperature
antioxidant activity
oxidative stress
oocytes
blastocysts
Źródło:
Polish Journal of Veterinary Sciences; 2021, 24, 1; 93-99
1505-1773
Pojawia się w:
Polish Journal of Veterinary Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia
Autorzy:
Savić, Aleksandra
Alimpić Aradski, Ana
Živković, Jelena
Šavikin, Katarina
Jarić, Snežana
Marin, Petar D.
Duletić-Laušević, Sonja
Powiązania:
https://bibliotekanauki.pl/articles/1363265.pdf
Data publikacji:
2021-06-10
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
pear fruit
traditional varieties
methanolic extracts phenolic composition
antioxidant activity
antineurodegenerative activity
Opis:
Pear (Pyrus communis L.) is consumed as fresh fruit, in numerous food products, and also used as a traditional remedy in various countries, including Serbia. In search of bioactive compounds, six traditional pear varieties (‘Vidovača’, ‘Lubeničarka’, ‘Karamanka’, ‘Jeribasma’, ‘Lončara’, ‘Takiša’) and wild pear from Serbia were investigated and compared with a commercial variety (‘Williams Bartlett’). The aim of this study was to determine the total phenolic and flavonoid contents, phenolic composition, antioxidant capacity, and antineurodegenerative activities of methanolic extracts of peel, flesh, and mixed peel and flesh of pear fruits. Phenolic composition of extracts was determined with HPLC-DAD, while the antioxidant activity of extracts was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric-reducing antioxidant power (FRAP) assays. Bearing in mind that oxidative stress is closely linked to neurodegeneration, the antineurodegenerative potential of the extracts was assessed by the inhibition of acetycholineserase (AChE) and tyrosinase (TYR) activities. The extracts of traditional varieties, particularly peel extracts, had a high content of phenolics, as well as significant antioxidant and moderate antineurodegenerative potential, compared to the commercial variety. The highest contents of total flavonoids and individual compounds, such as arbutin and chlorogenic acid, as well as the strongest antioxidant and TYR inhibitory activities were reported for the ‘Takiša’ peel extract. The performed analyses have revealed that fruits of traditional Serbian pear varieties are rich in bioactive components and could be used as functional food and for possible nutraceutical applications, to prevent diseases induced by oxidative stress.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 225-236
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 146

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