Search

Bisphenol AF (BPAF) is increasingly used and now found in products intended for human consumption. The protective effect of 1,8-cineole (CIN) against BPAF-induced reproductive toxicity was investigated. Four groups were created, with each group consisting of eight rats: control, BPAF (200 mg/kg), CIN (200 mg/kg), and BPAF + CIN groups. The results demonstrated that the BPAF group exhibited a decline in testosterone levels and a decrease in sperm parameters compared with the control. Additionally, higher levels of MDA were observed, along with lower levels of GSH and GPx activity. CAT activity also decreased slightly. Tnf-α, Nf-κB levels were significantly higher, and caspase-3 expression was elevated, while PCNA expression decreased. BPAF significantly increased tissue degeneration compared with the control. However, the BPAF + CIN group showed statistically significant improvements in sperm parameters, except for concentration. They also exhibited an increase in testosterone levels and an improvement in MDA and GSH levels compared with the BPAF group. However, GPx activity partially enhanced. Tnf-α and Nf-κB levels were significantly reduced, and caspase-3 levels declined while PCNA and Bcl-2 levels increased. The Johnsen Testicular Biopsy score showed a substantial increase. Overall, these results suggest that CIN co-treatment in rats enhanced reproductive health and exhibited antioxidant, antiapoptotic, and anti-inflammatory properties against BPAF-induced testicular damage. [ABSTRACT FROM AUTHOR]

Propolis, a natural resinous substance collected by bees, is known for its potent antioxidant properties. This study investigates the antioxidant activities and total phenolic contents of propolis samples from 16 provinces of Türkiye and their effects on the oxidative stability of sunflower oil. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) inhibition was in the range of 28.1%–92.5% in thirteen propolis samples, whereas this rate was 24.5% in butylated hydroxytoluene (BHT). Although 2,2′‐azino‐bis(3‐ethylbenzotiazolin‐6‐sulfonic acid) (ABTS) value was 224 µmol trolox/g in BHT, this value was in the range of 262–1370 µmol trolox/g in propolis samples, except for one. Propolis methanol extracts 13 applied to sunflower oil at a concentration of 1000 ppm were more efficient than BHT added at 200 ppm for inhibiting the production of peroxide value (PV). Similarly, most propolis extracts (1000 ppm) demonstrated antioxidant activity against the production of p‐anisidine (p‐AV) in sunflower oil under accelerated oxidation conditions. It was determined that Turkish propolis had strong antioxidant properties and delayed oxidation and may be utilized commercially in the food sector to delay the oxidation of fats and oils. [ABSTRACT FROM AUTHOR]

Grape seeds are a rich source of phenolic substances, which are known for their potent antioxidants and antimicrobial properties. This study aims to estimate the total phenolic content and antioxidant activity in the aqueous extract of red and white grape seeds. Additionally, the effect of adding red and white grape seeds in the form of powder or aqueous extract as preservative films by incorporating carboxymethyl cellulose (CMC) on the quality characteristics of beef burgers during freezing storage at -18±1°C for 90 days. The results showed that grape seeds contain phenolic substances at a high rate in addition to high antioxidant activity in both varieties. Free phenolic contents and the antioxidant activity were 557.83 - 411.70 mg GAE/100g and 66.37 - 72.71% in the aqueous extract of white and red grape seeds, respectively. Addition of grape seeds led to improving the characteristics of the beef burger during freezing storage. The values of pH, peroxide, and TBA decreased compared to the control sample. The same treatments caused an improvement in the microbial quality of beef burger; the total counts of bacteria, fungi, and yeasts were significantly decreased in the treated samples during storage compared with the control sample. In general, addition of grape seeds powder or their extracts as a natural source of antioxidants and antimicrobials instead of the synthetic antioxidants such as butylated hydroxytoluene (BHT) can improve the quality characteristics of beef burger and increase its acceptability among the consumers. [ABSTRACT FROM AUTHOR]

In this work, by using water steam only, two antioxidant extracts were obtained from olive leaves (Olea europaea L.), a by-product of olive oil chain. Olive leaf extracts (OLEs) were tested as such (water extract: WE) and partially purified with ethyl acetate (ethyl acetate [EA] extract). Total phenols were 7.4 mg/mL and 3.8 mg/mL in WE and EA final solutions, respectively, evidencing a different composition by high-performance liquid chromatography analysis. Both extracts were evaluated in vitro in comparison to pure hydroxytyrosol (Hy). A 2,2-diphenyl-1-picrylhydrazyl (DPPH) EC50 of 57.6, 76.5, and 39.7 µg/mL and a ferric reducing antioxidant power EC50 of 84.8, 69.9, 41.2 µg/mL were determined for WE, EA, and Hy solution, respectively. The Rancimat induction time determined at 120°C in a lard sample with 200-ppm total phenol equivalent addition of WE, EA, and Hy was 8.92 h, 12.74 h, and 7.27 h, respectively (vs. 2.24 h for lard only). Extracts were added at the same dose (200 ppm) to minced beef patties that were put in closed containers under controlled air headspace composition (NA, natural air; HOA, modified air with 80% O2 ; and 20% N2) and stored at 4°C up to 10 days. Extracts showed significant effectiveness in contrasting decrease of O2 level in containers as well as pH and color changes of patties. A significant increase (expressed as mg of malondialdehyde MDA/kg; thiobarbituric acid-reactive substance (TBARS) assay was conducted in control samples at an interval of 0–10 days (from 0.52 to 0.78 mg of MDA/kg in NA samples; and from 0.55 to 1.31 mg of MDA/kg in HOA samples), while minimal changes were observed in treated samples. These findings suggest a potential use of OLEs for maintaining quality and oxidative stability of beef patties during storage. [ABSTRACT FROM AUTHOR]

Mayonnaise is an oil‐in‐water emulsion with 65–85% oil, and its physicochemical and sensory characteristics are greatly influenced by the type of oil used. The nutritional value and oxidation resistance of Pistacia atlantica oil (PAO) are very desirable due to the essential fatty acids (oleic and linoleic) and antioxidant compounds (phenolics and tocopherols). In this research, the physicochemical and sensory characteristics of mayonnaise sauce (MNS) with different levels of PAO (15% (MNS‐PAO15%), 30% (MNS‐PAO30%), and 100% (MNS‐PAO), as a substitute for soybean oil (SBO)) were compared with sauces containing SBO with antioxidants (MNS‐SBOA) or without antioxidants (MNS‐SBO) during storage for 30 days at 25°C. The results showed that MNS‐PAO and MNS‐SBO exhibited the lowest physical and thermal stability. The MNS‐PAO had the lowest values in peroxide (2.18 meq/kg oil) and thiobarbituric acid (0.21 mg MDA/kg oil) at the end of the storage period. Increasing the PAO level in the mayonnaise formula increased the b* value, but a decreasing trend of b* in these samples was observed during the storage period. The panelists gave the lowest sensory score to the MNS‐PAO sample, but they did not consider a significant difference between the samples containing SBO and the sample containing 15% PAO in terms of color, aroma, and overall acceptance. In general, mayonnaise containing 15% PAO was suggested as a desirable sauce in terms of emulsion and oxidation stability and sensory characteristics. [ABSTRACT FROM AUTHOR]

Background and objectives: Astaxanthin, an orange-red carotenoid pigment belonging to the xanthophyll group, is characterized by the presence of carbon, hydrogen, and oxygen atoms in its structure. Within oxygenated carotenoid derivatives, it holds the highest concentration. Astaxanthin sources can be categorized into two main groups: natural and synthetic. Extensive research has focused on the recovery of carotenoids, including astaxanthin, from solid byproducts of shrimp and crustaceans. This interest stems from its potential applications in pharmaceuticals, chemicals, food, and animal feed industries, attributed to its notable coloring and antioxidant properties. This study aims to compare the extraction of astaxanthin from the shells of shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus). Two methods, the traditional soaking method and an ultrasound method utilizing a microemulsion of ionic liquid in water, were employed for the extraction process. Materials and methods: The initial step involved the preparation of sample powder using a freeze dryer. Subsequently, the extraction process was initiated by combining the prepared samples with an ionic liquid microemulsion in water, maintaining a 5:1 ratio of solvent to sample. Two distinct methods were employed for extraction: the traditional soaking method conducted at room temperature for 24 hours and the ultrasound method, carried out at ambient temperature, utilizing a power of 60 watts for a duration of 30 minutes. The assessment of astaxanthin extraction was conducted through a spectrophotometer. Various parameters, including astaxanthin extraction amount, total carotenoid amount, extraction efficiency percentage, and antioxidant activity, were scrutinized. The antioxidant activity was measured using the DPPH method. Results: The ultrasound method proved to be highly effective in extracting astaxanthin from shrimp (Fenneropenaeus merguiensis), yielding a maximum amount of 76.30 ± 1.09 mg/ml. This result highlighted shrimp (Fenneropenaeus merguiensis) as a superior source for astaxanthin extraction compared to Gammarus (Pontogammarus maeoticus). Moreover, the study demonstrated the superior efficiency of the ultrasound method over the soaking method, with extraction efficiencies for shrimp (Fenneropenaeus merguiensis) calculated at 95% and 59%, respectively. The total carotenoid content for shrimp (Fenneropenaeus merguiensis) was measured at 77.98±1.33 ml/g and 79.77±0.46 ml/g using the soaking and ultrasound methods, respectively. Notably, the antioxidant activity of astaxanthin extracted through the traditional soaking method surpassed that of the ultrasound method. However, when compared to the synthetic antioxidant BHT, astaxanthin exhibited lower antioxidant activity at increasing concentrations in both methods.In summary, the ultrasound method demonstrated its superiority in astaxanthin extraction, with shrimp (Fenneropenaeus merguiensis) emerging as a more favorable source. Despite its lower antioxidant activity compared to BHT, astaxanthin's natural origin and extraction efficiency make it a promising candidate for various applications. Conclusion: In general, the results of this research showed the importance of waste and new methods in extracting valuable compounds. In the context of extracting astaxanthin from two selected sources, shrimp (Fenneropenaeus merguiensis) emerged as a superior source compared to Gammarus (Pontogammarus maeoticus). Furthermore, the study highlighted the ultrasound method as a promising alternative to traditional extraction methods, exhibiting superior performance and efficiency. These findings contribute to the broader understanding of sustainable practices and advanced techniques in maximizing the extraction of valuable compounds from natural sources. [ABSTRACT FROM AUTHOR]

In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type 'A' crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging. [ABSTRACT FROM AUTHOR]

The oxidation of polyunsaturated fatty acids (PUFAs) reduces the nutritional value of fish oil supplements and poses health risks due to the formation of free radicals and oxidative compounds. Consequently, preventing or minimizing oxidation in these supplements is a critical concern in the production industry. Tuna eye (TE) oil, similar to other fish oils, is highly prone to oxidation, leading to the need for antioxidant enhancement. Carotenoprotein, rich in astaxanthin from shrimp shells, is a powerful natural antioxidant that can potentially stabilize PUFAs in TE oil, but the application to TE oil has not been previously explored. Therefore, this study aimed to evaluate the effect of shrimp shell-derived carotenoprotein on the quality and oxidative stability of TE oil during storage. The proximate composition of tuna eye and shrimp by-products was analyzed during the investigation process. Initial TE oil and TE oil with added carotenoprotein were assessed for free fatty acid content, acid value, peroxide value, p-anisidine value, total oxidation value, and heavy metal content. Carotenoprotein was evaluated for its color and antioxidant activity. The TE oil was combined with 0.4%, 0.6%, and 0.8% (v/v) concentrations of carotenoprotein and examined for stability using the Schaal oven test method at 40°C. The variations in these concentrations were systematically selected to determine potential concentration-dependent effects on TE oil oxidative stability. The results showed that on day 60 of TE oil storage at room temperature, oxidative degradation was significantly influenced by carotenoprotein concentration. Free fatty acids increased to 1.39%, while the values of acid, peroxide, anisidine, and total oxidation identified at the 0.4, 0.6, and 0.8% concentrations were 1.61, 1.50, and 1.24 mg KOH/kg, 18.87, 15.98, and 13.29 meq/kg, 10.80, 11.40, and 9.70 meq/kg, as well as 48.54, 43.36, and 36.28 meq/kg, respectively. Moreover, 0.8% carotenoprotein addition was found to effectively prevent TE oil deterioration compared to the control group. [ABSTRACT FROM AUTHOR]

Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured meat products, such as pariza-type meat emulsion products. However, these agents have been associated with health problems, namely cardiovascular disease, metabolic syndrome, and potential carcinogenic effects. As a result, natural alternatives are constantly under evaluation with the intention of replacing/minimizing their applications in the meat industry. The aim of the present study was therefore to evaluate the effects of a natural citrus phenolic complex extract on the quality characteristics of pariza-type meat emulsion products. The following three batches of pariza were produced based on the same raw material and recipe: a control group without natural antioxidants and two groups with the addition of the polyphenol complex at the levels of 500 and 1000 ppm. The pH, color, tenderness, and oxidative stability of the meat products were assessed immediately after pariza manufacture (day 0), and 30 and 72 days after the start of its refrigerated storage. As indicated, the oxidative stability of pariza was improved as a result of the natural polyphenol complex addition, since the values of malondialdehyde (MDA), an index of lipid peroxidation, were linearly decreased. Parameters such as pH, lightness (L), and yellowness (b*) were linearly increased, while redness (a*) was linearly decreased, and tenderness was not significantly influenced in the treatment groups compared to the control group. It can be concluded that the natural polyphenol complex under examination can be utilized for the improvement of oxidative stability in pariza. [ABSTRACT FROM AUTHOR]

Nowadays, consumer society is increasingly concerned about the environment and the foods production systems. Viable and efficient technologies that target a sustainable production are being developed in order to reduce the generation of agri-food residues, introducing them on the market on the basis of the so-called circular economy. In parallel, consumers are becoming more health conscious, demanding safe and natural products through the use of natural additives and ingredients. This study evaluated the stability of sliced ​​100% Iberian Spanish salchichón without added additives. It was wrapped in a biodegradable nanocellulose films incorporating olive leaf extract, then vacuum-packaged and stored at 5 and 25ᴼC for 90 days. The antimicrobial activity on lactic acid, aerobic mesophilic bacteria and Enterobacteriaceae was studied, as well as the evolution of lipid oxidation through the TBARS method. Significant differences were found between control and test sample during the evaluation of antimicrobial (aerobic mesophilic bacteria) and antioxidant activity at 25 °C. However, no significant differences were found during the evaluation of either antimicrobial or antioxidant activity at 5 °C. Olive leaf extract has a recognized antimicrobial and antioxidant activity tested in vitro; however, when tested in vivo and incorporated into a film, further refinements are needed to optimize the composite film and to obtain the desired effects of the extract as food preservative.

为了筛选出适合辣椒鸡油的天然抗氧化剂，以延长其保质期，研究并比较了6种天然抗氧化剂（迷迭香提取物、维生素E、茶多酚、维生素C、槲皮素和硫辛酸）对辣椒鸡油酸值、过氧化值、DPPH自由基清除能力和总还原能力的影响。结果表明：6种天然抗氧化剂在辣椒鸡油中均具有一定的抗氧化能力；在抑制酸值方面，槲皮素效果最佳，维生素C最差;在抑制过氧化值方面，槲皮素效果最佳，维生素E最差；在DPPH自由基清除能力方面，迷迭香提取物效果最佳，硫辛酸最差；在总还原能力方面，槲皮素效果最佳，维生素E最差；槲皮素、迷迭香提取物和茶多酚在酸值、过氧化值、DPPH自由基清除能力和总还原能力方面均位于前三。综合考虑抗氧化效果、抗氧化剂稳定性、成本等因素，可优先选择迷迭香提取物和茶多酚作为辣椒鸡油的抗氧化剂以提高其储藏性能。In order to screen natural antioxidants suitable for chili chicken oil and extend its shelf life, the effects of six natural antioxidants (rosemary extract, vitamin E, tea polyphenols, vitamin C, quercetin and lipoic acid) on the acid value, peroxide value, DPPH radical scavenging capacity, and total reducing capacity of chili chicken oil were investigated and compared. The results showed that six natural antioxidants had certain antioxidant capacity in chili chicken oil; in inhibiting acid value, quercetin was the most effective and vitamin C was the worst; in inhibiting peroxide value, quercetin was the best and vitamin E was the worst; in terms of DPPH radical scavenging capacity, rosemary extract was the most effective and lipoic acid was the worst; in terms of total reducing capacity, quercetin was the most effective and vitamin E was the worst. Quercetin, rosemary extract and tea polyphenols were in the top three in terms of acid value, peroxide value, DPPH radical scavenging capacity and total reducing capacity. Considering the antioxidant effect, antioxidant stability and cost, rosemary extract and tea polyphenols can be preferred as antioxidants for chili chicken oil to improve its storage performance.

The total fat content of the Farmed common carp studied was 13.2%, which is categorized as high fat fish. Considering the amount and type of fish fat, which is unsaturated and long-chain fats and are very vulnerable to the oxidation process, therefore, in order to maintain their quality, artificial or natural preservatives should be used and stored in cold conditions. In this article, common carp was filleted and immersed for 5 min in water extract extracted from mistletoe leaf (Viscum album L.) by percolation method as a natural antioxidant in proportions of 1, 2 and 4%. Then the extract was evaluated in terms of extraction efficiency, phenolic and flavonoid compounds and free radical inhibition (DPPH), and the quality of fillets stored in the refrigerator at time intervals of 0, 4, 8, 12, and 16 days was evaluated with the tests of peroxide values (PV), anisidine value (AV), thiobarbituric acid (TBA), free fatty acids (FFA) and TOTEX amount. The results of extraction efficiency, total phenolic compounds (TPC), flavonoid compounds (TFC), and DPPH were 5.23%, 62.4 mgGA/g E, 34.71 mg QE/g E, and 78.2%, respectively. In addition, the values of PV, TBA, FFA, AV, and TOTEX value in the 4% extract treatment were reported as the best treatment on the 16th day of the experiment, 3.42 (meq g O2/Kg Fat), 1.55 (MDA/Kg Fat), 0.85 (OA%), 4.67 and 11.51, respectively. According to these results, mistletoe aqueous extract with a concentration of 4% can be used to delay fat oxidation in farmed common carp. [ABSTRACT FROM AUTHOR]

Berberine (Ber) as a natural isoquinoline alkaloid, with a wide range of biological activities, mainly suffers from low bioavailability, decreasing its therapeutic efficacy. In this study, two novel conjugates of Ber with self-assembly property, Ber–polyethylene glycol (B–PEG) and Ber–diethylene glycol monomethyl ether (B–DG), were synthesized to investigate the effect of the anchoring part on the CMC, morphology as well as antioxidant and neuroprotective properties of the nanomicelles. The CMC increased from 1.2 μmol in B–DG to 3.0 μmol in B–PEG, measured by pendant drop. The anchored part affected greatly the shape and CMC of the self-assembled nanomicelles. A mixture of semi-spherical and cubic nanomicelles in the average hydrodynamic size of 93 nm was achieved for B–PEG, while B–DG nanomicelles were just in semispherical morphology with the hydrodynamic size of 64 nm. The antioxidant property of the nanomicelles was studied by DPPH scavenging and ferric reducing antioxidant power assays, exhibiting improved antioxidant activity of B–PEG and B–DG conjugates compared to free Ber. The neuroprotection potency of Ber was improved significantly after conjugation compared to free Ber against H2O2-induced cell death and B–PEG showed activity as level as that of the standard drug, Quercetin. Owing to the self-assembly property and interesting biological activities of the introduced amphiphilic Ber–PEG conjugate, we propose application of this nanomicelle alone, or as a promising bioactive carrier of the poorly water-soluble drugs, against neurodegenerative diseases. [ABSTRACT FROM AUTHOR]

The phytochemical characteristics of black garlic extract (BGE) and its antioxidant effect on burgers were evaluated in the present work. For this, four burger formulations were produced: a negative control (without antioxidants), a positive control (with 2,6-di-tertbutyl- 4-methylphenol), T3 (with the addition of 3% BGE), and T6 (with the addition of 6% BGE). BGE showed a 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity of 87% and a total phenolic content of 72.86 mg gallic acid equivalents/g extract. Twenty phytochemicals were annotated by liquid chromatography coupled to electrospray ionisation mass spectrometry in the BGE, including amino acids, peptides, and sulphurcontaining derivatives. The addition of 6% BGE (T6) affected the pH and two-colour parameters (redness, a* and yellowness, b*) of burgers with significant differences compared with the negative and positive controls. Burgers with BGE presented similar lipid oxidation to the positive control over 12 days of storage. In conclusion, BGE could have great potential as a natural antioxidant in burgers. [ABSTRACT FROM AUTHOR]

The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on protein metabolism in pork sausages and compared the protein profiles of different sausage variants. The obtained research results indicate that dandelion-leaf extract (Taraxacum officinale) were rich in phenolic acids, flavonoids, coumarins, and their derivatives (LC-QTOF-MS method). Antiradical activity test against the ABTS+* and DPPH radical, and the TBARS index, demonstrated that addition of dandelion (0.5–1%) significantly improved the oxidative stability of raw-ripening sausages with nitrite content reduction to 80 mg/kg. A microbiological evaluation of the sausages was also carried out to assess the correctness of the ripening process. The total number of viable bacteria, lactic acid bacteria, and coliforms were evaluated and subsequently identified by mass spectrometry. [ABSTRACT FROM AUTHOR]

Waste by-products of peach, which are potential antioxidant sources, were evaluated in terms of total phenolic and anthocyanin substance amounts and antioxidant activity values. The results are given in comparison with the juice of the respective fruit. Peach peel had the highest content regarding all three dependent variables. It has been observed that the peels contain 6–7 times higher phenolic substances than peach pulp and juice. Considering the leaves, it was seen that the peach peels contain 6 times more anthocyanins than the peach leaves. Therefore, studies continued with peach peels. Peels were extracted using ultrasound-assisted extraction (UAE). The experimental design of UAE, the effects of the process parameters on the system, the modeling of the experimental data, and the optimization of the conditions were carried out with central composite design (CCD) of response surface methodology (RSM). According to the optimization study of central composite design with the Design-Expert software, the highest total phenolic substance (12.64 mg GAE/g FM) and total anthocyanin (0.107 mg cyn-3-glu/g FM) yields were obtained with 30.3% ethanol solvent system with 10% of the energy treatment by using 0.1 g fresh peel. It has been observed that the quadratic model equations derived for both systems successfully represent the experimental data based on the analysis of variance test. The degradation rate of the phytochemical content in the sample stored at room temperature in light environment is the highest for each measured quality parameter value. It was observed that the rate of degradation increased regularly with the increase in storage temperature. [ABSTRACT FROM AUTHOR]

Background: This study aimed to investigate the antibacterial and cytotoxic potential of Phellodendron amurense Ruprecht (PAR) extract against Streptococcus mutans (S. mutans) and explore the possibility of using PAR extract as an anticariogenic agent. Methods: Mixed extracts were prepared at 0, 1.25, 2.5, and 5 mg/mL concentrations, and an S. mutans-containing solution of 100 μL was inoculated into the medium. The survival rate of human keratinocyte (HaCaT) cells was assessed to confirm stability. One-way ANOVA was performed to evaluate the antibacterial activity against S. mutans and the proliferation of HaCaT cells. Results: Higher concentrations of the PAR extract showed more growth inhibition of S. mutans over time, with the complete inactivation of S. mutans at 5 mg/mL. HaCaT cell density was reduced at a PAR extract concentration of 1.25 mg/mL, but IC50 was not observed, confirming that the concentration used did not affect the cytotoxicity and proliferation. Conclusions: Results showed that the PAR extract was excellent as a natural substance with anticariogenic effects that inhibited the growth of S. mutans and did not affect the cell viability, thus indicating the potential for clinical application. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Grapes are one of the most important agricultural products which could be used either as a fresh fruit or a processed food. In Iran, grapes are very crucial agricultural and commercial products. Every year, a massive volume of grapes waste is made by the units of grape Doshab producers, so the producers are engaging with many problems of waste disposal. Grapes waste is a valuable source of natural pigment and antioxidant compounds specifically polyphenols compounds. Extracting antioxidant compounds from cheap primary materials like grapes waste is a suitable method for various food and pharmaceutical industries. In this research and aim to finding optimum state for extracting phenolic compounds from Shani grapes skin, response surface method (RSM) and central composite design (CCD) with 3 independent variables (extraction time using ultrasonic bath, liquid to solid phase ratio and ethanol solvent concentration) were applied. The optimum condition for extraction of this compound was 59.06% concentration of ethanol, 16.08 ml/g liquid to solid phase ratio and 24.12 min extraction time. The research results have shown that the extract of Shani grapes skin contains 8 different phenolic compounds, which among them epigallocatechin and catechin had highest concentration. Consequently, by finding optimum condition of phenolic compounds extraction, these compounds could be produced in pilot scale for utilizing in food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound‐assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43–30.66), 2‐phenylethylamine (2.24–32.04), putrescine (2.19–7.98), cadaverine (3.28–12.21), histamine (7.01–11.38), tyramine (3.27–71.07), spermidine (4.44–8.01), and spermine (53.96–68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability. [ABSTRACT FROM AUTHOR]

Orange Bombax ceiba (B. ceiba) is an indigenous plant, and its stamen is an important ingredient in traditional Lanna food. There are limitations in scientific reports on the effects of the biological activities of B. ceiba stamens on the male reproductive system. This study aims to investigate the phytochemical compounds of the orange B. ceiba stamen and its potential effect on the antioxidant properties and quality of cattle sperm treated with Fe. The orange BUE had the highest total phenolics, total tannins, total monomeric anthocyanins, and maximal antioxidant potential. The orange BAE had the highest concentration of total flavonoids. LC-QTOF/MS showed that the orange BUE contained the highest number of phytochemical compounds related to male reproductive enhancement. The orange BUE enhanced sperm motility, and both the orange BUE and the BAE enhanced sperm viability and normal sperm morphology via free radical scavenging. It might be suggested that B. ceiba stamens have benefits for sperm preservation, sperm quality, and increasing the economic value of local plants, and that they may be developed and used to guard against oxidative stress from cryodamage induced by frozen semen technology. [ABSTRACT FROM AUTHOR]

In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat in refrigerated conditions. For this purpose, first FEO was extracted by water distillation method and nanoemulsion of FEO (NFEO) was produced in konjac gum by ultrasonic waves. Then six quail treatments (T) including: T1: control, T2: KG coating, T3: KG + FEO at 500 ppm, T4: KG + FEO at 1000 ppm, T5: KG + NFEO at 500 ppm, T6: KG + NFEO at 1000 ppm) were produced during days 0, 4, 8, 12 and 16. After that, they were subjected to chemical (PV, TBA, FFA, TVB-N, pH and tissue), microbial (TVC, PTC), and organoleptic evaluation. Based on the results, FEO has highly antimicrobial and antioxidant properties due to its bioactive compounds such as p-cymen-8-ol (46.49%), α-Terpinolene (11.58%), and limonene (8.95%). The particle size, microencapsulation efficiency, and zeta potential of NFEO were 119.25 ± 2.97 nm, 82.45 ± 2.15%, and − 15.35 ± 1.24%, respectively. The results related to the quality of quail meat showed that the edible coating of KG + NFEO effectively prevented the reduction of hardness and the increase of oxidation and microbial spoilage of quail (P < 0.05). In addition, during the storage period, KG + NFEO more effectively prevented microbial growth, oxidative spoilage, and organoleptic changes compared to other treatments (P < 0.05). The use of T6 increased the shelf life of the quail from 8 days (T1) to 16 days. Therefore, it is possible to use the NFEO in KG to maintain and improve the physicochemical, microbial, and sensory characteristics of quail meat during the storage period in the refrigerator. [ABSTRACT FROM AUTHOR]

Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.

Microorganisms that can survive in saline environments, known as halotolerant or halophilic organisms, have a wide range of current and potential uses in biotechnology. In this study, it was aimed to determine the carotenoids of halophilic archaea strains isolated from the brine samples taken from different points of Salt Lake (Turkey) and determine the antioxidant activities of their carotenoids. To identify the halophilic archaea strains, they were cultivated in MAM JCM 168 medium and subjected to antibiotic susceptibility, fatty acid, two‐dimensional and three‐dimensional imaging by scanning electron microscopy and atomic force microscopy, biochemical and phylogenetic assays. The findings show that five different halophilic archaea strains have been identified as Halorubrum lipolyticum, Halorubrum sodomense, Haloarcula salaria, Halorubrum chaoviator, and Haloarcula japonica with 98% and above similarity ratio. The main fatty acids of all haloarchaeal strains were octadecanoic acid (C18:0) and palmitic acid (C16:0). The major carotenoid of the species was determined as all‐trans bacterioruberin, and different carotenoid types such as lycopene, β‐carotene, and 2‐isopentenyl‐3,4‐dehydrorodopin were found as well as bacterioruberin isomers. The antioxidant activities of carotenoids extracted from the species were analyzed by the 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging method and the extracts showed antioxidant activity statistically significantly higher than ascorbic acid and butylated hydroxytoluene as reference products (p < 0.05). [ABSTRACT FROM AUTHOR]

Graphislactone A (GPA), a secondary metabolite derived from a mycobiont found in the lichens of the genus Graphis, exhibits antioxidant properties. However, the potential biological functions and therapeutic applications of GPA at the cellular and animal levels have not yet been investigated. In the present study, we explored the therapeutic potential of GPA in mitigating non-alcoholic fatty liver disease (NAFLD) and its underlying mechanisms through a series of experiments using various cell lines and animal models. GPA demonstrated antioxidant capacity on a par with that of vitamin C in cultured hepatocytes and reduced the inflammatory response induced by lipopolysaccharide in primary macrophages. However, in animal studies using an NAFLD mouse model, GPA had a milder impact on liver inflammation while markedly attenuating hepatic steatosis. This effect was confirmed in an animal model of early fatty liver disease without inflammation. Mechanistically, GPA inhibited lipogenesis rather than fat oxidation in cultured hepatocytes. Similarly, RNA sequencing data revealed intriguing associations between GPA and the adipogenic pathways during adipocyte differentiation. GPA effectively reduced lipid accumulation and suppressed lipogenic gene expression in AML12 hepatocytes and 3T3-L1 adipocytes. In summary, our study demonstrates the potential application of GPA to protect against hepatic steatosis in vivo and suggests a novel role for GPA as an underlying mechanism in lipogenesis, paving the way for future exploration of its therapeutic potential. [ABSTRACT FROM AUTHOR]

Currently, biodiesel is proclaimed as alternative fuel for compression ignition engines. However, poor oxidation stability of biodiesel is the major challenge for long-term storage of biodiesel. The oxidative nature of fuel degrades the viscosity, calorific value, acid value, and so on. Still, antioxidants provided satisfactory results. Ginger powder has good antioxidant properties. The present study explored the possibility to improve storage stability with the major characteristics of biodiesel fuel like calorific value, acid value, kinematic viscosity, and peroxide value. The response surface methodology (RSM) optimization has been employed and process parameters were taken as storage time, exposure temperature, and blending ratio and ginger antioxidant. For test fuels, oxidation stability results data was obtained by the EN14112 reference method Rancimat. The interaction plots have been shown in the present work and got 31.3% biodiesel blend, 676.7 ppm concentration of ginger, 120 °C exposure temperature, and 4.24 months storage time. After analysis, RSM optimizer results of calorific value, viscosity, acid value, and induction period were 42 MJ/kg, 3.3 cSt, 0.176 mgKOH/g, and 16 h respectively. Validation has been done through experimental trails and found satisfactory limits. So, ginger is explored as a novel antioxidant at variable concentration and found satisfactory for biodiesel fuel storage. [ABSTRACT FROM AUTHOR]

The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) in minced fish treatments. PE did not cause significant changes in chemical composition, while it decreased pH values. Redness and yellowness were not affected, although lightness decreased with increasing levels of PE. The extract was effective to retard oxidation by decreasing free fatty acids, peroxide, and malondialdehyde concentrations during frozen storage. Consequently, PE could be used up to 3% as a natural source in fish mince. [ABSTRACT FROM AUTHOR]

The aim is to evaluate the antioxidant efficiency of oregano essential oils (OEOs) and hops essential oils (HEOs) in a deep frying process of high‐oleic peanuts in high‐oleic peanut oil. There is no information available regarding the antioxidant behavior in deep frying. A combined vegetable oil/food system with high levels of lipids is susceptible to oxidation. High‐oleic peanut oil and high‐oleic peanuts are susceptible to oxidation involved in frying. The antioxidant effect of HEO and OEO was proved in frying peanut process (170°C) in peanut oil enriched at 0.02% p/p and compared with butylated hydroxytoluene (BHT) (0.02%) and control (without additives) during 8 h. Chemical oxidation indicators and volatile compounds were measured. 2,5‐Dimethylpyrazine (2,5‐DMP) and descriptive sensory analysis were measured in fried peanuts. High‐oleic peanut and oil are very stable in a frying process. OEOs and HEOs protected against the deterioration of the high‐oleic peanut oil: Peroxide value was 3.7, 2.8, 3.1, and 1.3 meq O2 kg−1 for control, BHT, HOP, and OEO, respectively. The addition of essential oils (EO) maintained the 2,5‐DMP in the fried peanuts. The use of EO of oregano and hop improves the stability of high‐oleic frying oil. Practical Applications: Deep frying processes generate the deterioration of the vegetable oils used for cooking food. This deterioration reduces the shelf life of the frying oil and the quality of the food, even generating compounds that are toxic to the health of consumers. Antioxidants are used as measures that can help to reduce spoilage, but synthetics are being questioned. Natural products offer an alternative and essential oils, due to their high hydrophobic interaction with the oils, generate a strong interaction, remaining in the frying oil for its protection even at high‐temperature thermal processes. This alternative is a possibility because of the protection it generates in the deep frying process. [ABSTRACT FROM AUTHOR]

The effects of cross-processing lingonberry press cake (LPC) (2.5–30 %, dw/dw) with herring co-products on protein yield, oxidative stability and color of pH-shift-produced protein isolates were investigated. Even at 2.5 % LPC, the formation of volatile oxidation-derived aldehydes, including hexanal, (E)-2-hexenal, heptanal, octanal, and 2,4-heptadienal, were prevented during the actual protein isolate production. Adding 10 % LPC successfully prevented formation of all these aldehydes also during eight days ice storage which was explained by the partitioning of phenolics, especially ideain (1.09 mg/g dw) and procyanidin A1 (65.5 mg/g dw), into isolates. Although higher amounts of LPC (20–30 %) further prolonged the oxidation lag phase, it reduced total protein yield, increased the consumption of acid and base, and darkened protein isolates. Therefore, it is recommended to use 10 % LPC when pH-shift-processing sensitive fish raw materials as a route to mitigate lipid oxidation and at the same time promote industrial symbiosis and more circular food production.

The present study investigated the antioxidant activities of methanolic extracts of two local plants and their capacities to preserve the quality of viscera fish oil during storage. The total phenolic, total flavonoids and tannins contents were analyzed by colorimetry, the preliminary antioxidant tests done and identification of phenolic compounds by HPLC-DAD (Diode Array Detector) and ESI-MS. After these evaluation, the plant extracts were added in viscera fish oil at concentration 200–1000 ppm. The oxidative stability of these fish oil samples was evaluated by measuring their qualities indices during 16 days at 70 °C. Here, oils were collected at the day 0, 4, 8, 12 and 16. The total phenolic, flavonoids and tannins contents in Xylopia aethiopica fruits were 15.62 g Eq acid galic/100g of dry extract, 10.85 mg Eq quercetin/100g of dry extract and 0.79 mg Eq cathechin/100 mg of dry extract. Those of Allium cepa leaves were 6.85 g Eq acid galic/100g of dry extract, 1.50 mg Eq quercetin/100g of dry extract and 0.11 mg Eq cathechin/100 mg of dry extract. All the methanolic extracts exhibited antioxidant activity. The results recorded after FRAP assay revealed the low IC50 (12.87 mg/mL) in Allium cepa extract compared to that of Xylopia aethiopica extract (44.90 mg/mL). These local plants contain many classes of phenolic compounds and they can be used in oil and fat industries as alternative of synthetic antioxidants.

Abstract The objective of this work was to evaluate the effect of the dietary addition of calcium anacardate as a source of phenolic compounds on the reproductive performance and blood antioxidant parameters of New Zealand White female rabbits. Twenty-seven New Zealand White female rabbits were distributed in a randomized complete block design with three treatments and nine replicates, considering one animal as the experimental unit. The treatments consisted of pelleted diets with different inclusion levels of calcium anacardate (0, 0.5, and 1.0%). The inclusion of calcium anacardate in the diets increased the concentration of phenolic compounds and the antioxidant capacity in the blood of lactating female rabbits. Calcium anacardate at the level of 1.0% improves the feed conversion ratio during gestation and increases the phenolic compounds and antioxidant capacity in the blood serum of female rabbits at 21 days of lactation.

Oxidative stress is closely associated with the development of oral diseases such as caries, periodontitis and endodontitis. The accompanying oxidative stress during inflammation could aggravate tissue damage. However, numerous studies have shown that some dental materials, such as composite resins, bleach, drugs for root canal irrigation and dental implants, can give rise to abundant free radicals, which have adverse effects on peripheral tissues. Therefore, it is essential to supplement with extra antioxidants against free radicals. Plant-derived natural antioxidants have attracted great attention in biomedicine because of their excellent biocompatibility and easy access. This paper focused on the redox imbalance in the oral cavity and the application of natural antioxidants to oral therapy and their modification of dental materials. Current research shows that by constructing polyphenol-based metal organic nanoenzymes or adding vitamins and polyphenols to bionic hydrogels, the safety and utilization rate of antioxidants can be significantly improved. However, these polymer delivery systems have problems such as poor degradability, hepatotoxicity and nephrotoxicity, and the research is still in its infancy. In terms of material modification, it is crucial to choose the type and ratio of natural antioxidants and raw materials, as well as appropriate modification methods. A strong chemical bond between the antioxidant and the raw material may lead to the failure of antioxidant release from the modified composite, lowering the antioxidant activity. At the same time, the selection of polyphenols rich in pyrogallol functional groups can retain more free phenolic hydroxyl groups after chemical modification, which is conducive to greater antioxidant activity by the implant materials. Although research on natural antioxidants in oral therapy has made progress, there is a lack of data supporting clinical trials and long-term application effects, and further research is still needed.

Abstract Background Eucommia ulmoides (E. ulmoides) leaves are identified as a new resource of medicine and food homology. In this study, the structural characterization, physicochemical properties, and antioxidant activity of E. ulmoides polysaccharides (EUP) were studied. Results Three components with different molecular weights of 1.51 × 105 Da (EUP1), 3.05 × 104 Da (EUP2) and 1.17 × 105 Da (EUP3) were purified from E. ulmoides leaves. They were composed of l -rhamnose (Rha), d -arabinose (Ara), d -mannose (Man), d-glucose (Glu) and d -galactose (Gal), while EUP2 also contained small amounts of d -xylose (Xyl). Three components all had typical polysaccharides absorption peaks, which may be polysaccharides with β configuration of pyranose structure, and amorphous structure of acid polysaccharides with good thermal stability below 270 ℃. However, the molecular weight, monosaccharide composition and apparent morphology of the three components were different, resulting in a stronger scavenging ability of EUP2 and EUP3 against DPPH and OH free radicals. Conclusion The results will provide a theoretical reference for developing EUP-related foods and drugs. Graphical Abstract

Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured meat products, such as pariza-type meat emulsion products. However, these agents have been associated with health problems, namely cardiovascular disease, metabolic syndrome, and potential carcinogenic effects. As a result, natural alternatives are constantly under evaluation with the intention of replacing/minimizing their applications in the meat industry. The aim of the present study was therefore to evaluate the effects of a natural citrus phenolic complex extract on the quality characteristics of pariza-type meat emulsion products. The following three batches of pariza were produced based on the same raw material and recipe: a control group without natural antioxidants and two groups with the addition of the polyphenol complex at the levels of 500 and 1000 ppm. The pH, color, tenderness, and oxidative stability of the meat products were assessed immediately after pariza manufacture (day 0), and 30 and 72 days after the start of its refrigerated storage. As indicated, the oxidative stability of pariza was improved as a result of the natural polyphenol complex addition, since the values of malondialdehyde (MDA), an index of lipid peroxidation, were linearly decreased. Parameters such as pH, lightness (L), and yellowness (b*) were linearly increased, while redness (a*) was linearly decreased, and tenderness was not significantly influenced in the treatment groups compared to the control group. It can be concluded that the natural polyphenol complex under examination can be utilized for the improvement of oxidative stability in pariza.

旨在为芝麻素酚在食品加工中的应用提供参考，以过氧化值和茴香胺值为指标，通过正交实验研究了不同高温加热条件下芝麻素酚对花生油的抗氧化作用，并对比了芝麻素酚与α-生育酚、二丁基羟基甲苯（BHT）、抗坏血酸棕榈酸酯的抗氧化效果及协同增效作用。结果表明：高温加热下花生油会发生显著氧化；在芝麻素酚添加量0.06%、加热温度150 ℃、加热时间15 h条件下，芝麻素酚对花生油过氧化值和茴香胺值的抑制率最高，且优于抗坏血酸棕榈酸酯、α-生育酚及BHT的抗氧化能力；芝麻素酚与α-生育酚及BHT均具有一定的协同增效作用。综上，芝麻素酚可以作为天然抗氧化剂应用于延缓高温加热油脂的氧化。To provide reference for the application of sesaminol on food processing, the antioxidation effect of sesaminol on peanut oil at heating temperature was investigated by orthogonal test using peroxide value and anisidine value as indexes. The antioxidant effects of α-tocopherol, dibutylhydroxytoluene (BHT) and ascorbyl palmitate were compared with that of sesaminol, and their synergistic effects were also investigated. The results showed that peanut oil underwent significant oxidation at high temperature. Under the conditions of heating temperature 150 ℃，heating time 15 h, and sesaminol addition 0.06%, sesaminol showed the highest inhibition rates of peroxide value and anisidine value, and had stronger antioxidant activity than ascorbyl palmitate, α-tocopherol and BHT, meanwhile, the sesaminol had synergistic effects with α-tocopherol and BHT. In conclusion, sesaminol can be used as a natural antioxidant for retarding the oxidation of edible oil at high temperature.

为选择适合稻米油煎炸的天然抗氧化剂，对茶多酚和迷迭香提取物两种天然抗氧化剂的添加量进行了选择，并测定了稻米油在30 h煎炸过程中理化指标、营养物质以及危害物质的变化。结果表明:茶多酚和迷迭香提取物的最佳添加量均为200 mg/kg，其氧化诱导时间均高于未添加天然抗氧化剂组（1.50 h);煎炸过程中，添加迷迭香提取物的稻米油酸值（KOH）增幅最小（30 h,0.64 mg/g），极性组分含量达到煎炸油废弃标准（27%）的时间最长（23 h）；添加茶多酚的稻米油过氧化值最高值较小（6.12 mmol/kg）；煎炸后，添加迷迭香提取物的稻米油α-生育酚（18 h,17.66%）和谷维素（24 h, 93.24%）的保留率最高；茶多酚可有效减少反式脂肪酸的生成，但迷迭香提取物抑制BaP生成的效果较好；添加天然抗氧化剂可显著提升稻米油脂肪酸的稳定性；两种天然抗氧化剂对稻米油煎炸过程中3-MCPD酯含量的变化影响不显著。综合考虑煎炸效果和成本，迷迭香提取物对提升稻米油煎炸性能更具优势。In order to select the suitable natural antioxidants for rice bran oil frying, the dosages of tea polyphenols and rosemary extract were selected, and the changes of physicochemical indicators, nutrients, and harmful substances in rice bran oil during the 30 h of frying process were analyzed. The results showed that the optimal dosage of tea polyphenols and rosemary extract was 200 mg/kg, and the oxidation induction time was longer than that without natural antioxidants (1.50 h). During the frying, the increase in acid value of rice bran oil with rosemary extract was the lowest (30 h, 0.64 mgKOH/g), and the time for polar components to reach the frying oil waste standard of 27% was the longest (23 h). The maximum peroxide value of rice bran oil with tea polyphenols was lower (6.12 mmol/kg). After frying, the α-tocopherol (18 h, 17.66%) and oryzanol (24 h, 93.24%) retention rates of rice bran oil with rosemary extract were the highest. In addition, tea polyphenols could effectively reduce the generation of trans fatty acids, while rosemary extract had a better inhibitory effect on BaP generation. Adding natural antioxidants could significantly enhance the stability of fatty acids. The effect of two natural antioxidants on the change of 3-MCPD ester content in rice bran oil was not significant. Considering the frying effect and cost comprehensively, the rice bran oil added with rosemary extract has more advantages in frying performance.

The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond between polyphenol cocoa nanoparticles with whey protein isolate (WPI) and the role of the nanoparticles of cocoa polyphenols as bioactive compounds in the nano-polyphenol cocoa whey protein. The research method is performed using laboratory experiments with a completely randomized design (CRD), followed by Duncan analysis (DMRT) when there are significant or highly significant differences in each treatment. This research focused on the nanoparticles of cocoa polyphenols in the formulation of the nano-polyphenol cocoa whey protein with 4 treatments (T0: 0%, T1: 5%, T2: 10%, T3: 15%) and 3 replications. The observed variables include total phenolic, antioxidant activity, particle size, emulsion activity, and emulsion stability. The difference in the concentration of the nanoparticles of cocoa results in highly significant differences (P0.05). It can be concluded that cocoa 15% nanoparticles (T3) are the best treatment from other treatments and is able to synergize with whey protein isolate (WPI), improve emulsion quality and have natural antioxidant content used as an alternative for food fortification ingredients

Synthetic antioxidants are known for their efficiency to improve vegetable oil oxidative stability. But owing to their harmful effects on human health, edible oil industry is seeking for safe and healthy natural antioxidants. The present work was setup with the aim of improving soybean oil (SO) oxidative stability by using saffron (Crocus sativus L.) stigmas collected in Morocco. Saffron stigmas were used as a natural antioxidant at various concentrations (0.2, 0.3, and 0.6%) in soybean oil compared to tocobiol (0.3%) as a synthetic antioxidant (the positive control). Performances of such natural and synthetic antioxidants were evaluated by measuring oil basic quality indices under accelerated storage at 60 °C for 12 weeks. Such indices consisted of free fatty acids (FFA), peroxide value (PV), anisidine value (p-AV), total oxidation value (TOTOX), UV extinction coefficients (K232 and K270), fatty acids composition (FA), and iodine value (IV). The obtained data show that there were significant (p 0.9, were modeled through simple regressions. In conclusion, saffron stigmas with the different doses performed better than the positive control (tocobiol) regardless of the storage time. It could be concluded that saffron stigmas are a promising natural antioxidant, alternative to synthetic antioxidants, to enhance the oxidative stability of edible oils.

In this study, the effects of the egg white film coatings containing different levels (0%, 2%, 4%, and 6%) of coriander leaf extracts (CLE) and 0.1% BHT on some quality parameters of chicken drumsticks were investigated during refrigerated storage for 7 days. Chicken drumsticks were formed as follows: the uncoated chicken drumsticks (Control), chicken drumsticks coated with the egg white film solutions (EWF), chicken drumsticks coated with the EWF solutions with 2% CLE (EWF2), chicken drumsticks coated with the EWF solutions with 4% CLE (EWF4), chicken drumsticks coated with the EWF solutions with 6% CLE (EWF6), and chicken drumsticks coated with the EWF solutions added 0.1% BHT (EWFBHT). TBA, colour, and pH values were measured on the 1st, 3rd, 5th, and 7th days of the chicken drumsticks. Excluding EWF2 and EWF6, no significant changes were found regarding the pH values of uncoated and coated chicken drumsticks during refrigeration for 7 days (P > 0.05). TBA values of samples showed an increase during the refrigerated storage. The highest TBA values were calculated on the 7th day (P < 0.05). L* values of chicken drumsticks were not affected by coating treatment (P > 0.05). With regard to Control and EWF4, the highest a* values were found on the first day, and then the value decreased (P < 0.05). In terms of b* values, except for the EWF6 group, the b* values of samples increased during the refrigerated storage. The highest b* values were measured on the 7th day (P < 0.05). The results state that EWF solution with and without CLE could be a potential natural antioxidant coating to enhance some quality attributes of chicken drumsticks during refrigerated storage. [ABSTRACT FROM AUTHOR]

A thermal barrier-coated (TBC) piston-fitted engine is used to form a low heat rejection (LHR) mode, which helps in the enhancement of thermal efficiency by retaining heat energy. Research reports indicate that generally LHR diesel engines run on Jatropha biodiesel and its diesel blends show improved performance and higher oxides of nitrogen (NOx) in comparison with unmodified engines. This work is aimed at reducing nitric oxide (NO) emission in the LHR by using a natural antioxidant to JME20 (20% JME + 80% diesel). For this purpose, a natural antioxidant is extracted from the Pongamia pinnata leaves (PL). The antioxidant is characterized to ensure its antioxidant ability and doped to JME20 in different concentrations, including 500, 1000, 1500, and 2000 ppm. The cylinder pressure is reduced by about 5.9% and the heat release rate by 6.9%, for JME20 at a concentration of 2000 ppm in the LHR engine. The delay period and combustion duration are shortened by 23.6% and 7.3%, respectively, at maximum load for JME20 PLA4 in the LHR engine. The brake-specific fuel consumption (BSFC) of the tested fuel is improved by 21.1% at full load for JME20 PLA3. The engine emissions are reduced by 17.5% and 16.3% for unburnt hydrocarbon (HC) and smoke, respectively, at maximum load for JME20 PLA4, in the LHR engine. The nitric oxide (NO) emission is decreased by 16% for JME20 with 2000 ppm at a higher load in the coated engine. [ABSTRACT FROM AUTHOR]

The development of natural antioxidants to replace synthetic compounds is attractive. Perilla frutescens leaves were proven to be rich in antioxidants. The extraction of antioxidants from Perilla leaves via ultrasonic-assisted extraction (UAE) based on choline chloride-based deep eutectic solvents (DESs) was studied. Firstly, several DESs were prepared, and their extraction effects were compared. Secondly, the extraction process was optimized by single-factor experiments and response surface methodology (RSM). Finally, the optimization results were verified and compared with the results of traditional solvent-based UAE. The effects of solvents on the surface cell morphology of Perilla frutescens leaves were characterized by scanning electron microscopy (SEM). Choline chloride-acetic acid-based DES (ChCl-AcA) extract showed a relatively high ferric-reducing antioxidant activity (FRAP) and 2,2-diphenyl-1-picrylhyldrazyl radical scavenging rate (DPPH). Under the optimal operating conditions (temperature 41 °C, liquid–solid ratio 33:1, ultrasonic time 30 min, water content 25%, ultrasonic power 219 W), the experimental results are as follows: DPPH64.40% and FRAP0.40 mM Fe(II)SE/g DW. The experimental and predicted results were highly consistent with a low error (<3.38%). The values of the DPPH and FRAP were significantly higher than that for the water, ethanol, and butanol-based UAE. SEM analysis confirmed that ChCl-AcA enhanced the destruction of the cell wall, so that more antioxidants were released. This study provides an eco-friendly technology for the efficient extraction of antioxidants from Perilla frutescens leaves. The cytotoxicity and biodegradability of the extract will be further verified in a future work. [ABSTRACT FROM AUTHOR]

Firstly, a linoleic and linolenic acid emulsion were incubated with petroleum ether extract, ethyl acetate extract (EAE), ethanol extract and aqueous extract of Ginkgo biloba leaves. The flavonoids content, total antioxidant capacity (T-AOC) and metal-chelating ability (MCA) were determined in EGbs above. Results showed that the extracts of Ginkgo biloba leaves (EGbs) inhibited the lipid oxidation in material above. Of all of EGbs, EAE showed the strongest T-AOC, MCA and protective effects against the lipid oxidation. Next, fish feeds were incubated with graded levels of EAE. The results showed that EAE inhibited lipid oxidation in fish feeds. The optimal inclusion levels of EAE for minimizing lipid oxidation were 4.26 g kg−1 feeds. The effect of EGbs on the lipid oxidation may be closely associated with their flavonoid content. Finally, juvenile carp (14.8 ± 0.4 g) were fed with EAE at concentrations ranging from 0.0 to 6.0 g kg−1 for 60 days. Current data displayed that dietary EAE increased the growth performance of fish. This result of EAE may be ascribed to its enhancing effect on the activity of digestive and absorptive enzymes and antioxidant capacity in digestive organs of fish. Furthermore, dietary EAE decreased the hot-drying-induced lipid oxidation in fish meat through inhibiting the induction effect of hemoglobin in erythrocytes. Our study suggests that EGb can be considered as a potential natural antioxidant for fish and fish feed. [ABSTRACT FROM AUTHOR]

Acorns, the fruit of the oak tree, as well as oak leaves have been for a long time an important source of food in various cultures throughout history. However, over the time they have disappeared from the diet and their usage in the food industry was minimal, especially due to the high tannin content and astringency. Despite that, several products have begun to appear on the market in the recent years such as an acorn flour or acorn coffee substitute and some studies were focused on the possibilities of using oak leaves extracts as a natural antioxidant against protein and lipid oxidation in the meat industry as well as for the beverage production. [ABSTRACT FROM AUTHOR]

Fritillaria cirrhosa D. Don, which can be used for medicine and food, contains a variety of chemicals including polyphenols, alkaloids, terpenoid, and others that have beneficial biological properties like antihypertension, bacteriostasis, and anti‐inflammatory. The ethanolic extract of Fritillaria straw was obtained for this study using ultrasonic‐aided extraction, and the amounts of total phenols and total flavonoids were 26.56 ± 1.36 mg GAE/g dw and 18.75 ± 0.80 mg RE/g dw, respectively. Ultra‐performance liquid chromatography–quadrupole time‐of‐flight–mass spectrometry technology was utilized to identify 50 major chemicals in the Fritillaria straw extract (FSE). Meanwhile, the antioxidative activities of FSE were evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and Ferric reducing antioxidant power assays in vitro, which pointed out the antioxidative potential of FSE. Additionally, 0.1%, 0.5%, and 1% of FSE and 0.02% butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT) (1:1) were separately added to Chinese‐style sausage to study their effects on the lipid oxidation, protein oxidation, and quality of the sausage at different storage times. The study found that the effect of adding 1% FSE on carbonyl content, total volatile basic nitrogen, and TVC of sausage could achieve the effect of the 0.02% BHA + BHT (1:1) group on the 35th day, and the thiobarbituric acid reactive substances value and peroxide value of sausage were significantly lower than the control group. Therefore, as one of the candidates to replace synthetic antioxidants, the FSE can be used in the production of Chinese sausages, which has a positive effect on improving the product's quality and extending the shelf life. Practical Application: The antioxidative activities of 50 main compounds were identified after the ethanolic extraction of Fritillaria straw. This Fritillaria straw extract was added to Chinese sausage, effectively inhibiting the oxidation of lipids and proteins as well as the decomposition of proteins. Obviously, the Fritillaria straw extract, one of the choices to replace synthetic antioxidants, may be useful for future meat processing, because of its positive impact on the product's quality and shelf life. [ABSTRACT FROM AUTHOR]

Background: Eucommia ulmoides (E. ulmoides) leaves are identified as a new resource of medicine and food homology. In this study, the structural characterization, physicochemical properties, and antioxidant activity of E. ulmoides polysaccharides (EUP) were studied. Results: Three components with different molecular weights of 1.51 × 105 Da (EUP1), 3.05 × 104 Da (EUP2) and 1.17 × 105 Da (EUP3) were purified from E. ulmoides leaves. They were composed of l-rhamnose (Rha), d-arabinose (Ara), d-mannose (Man), d-glucose (Glu) and d-galactose (Gal), while EUP2 also contained small amounts of d-xylose (Xyl). Three components all had typical polysaccharides absorption peaks, which may be polysaccharides with β configuration of pyranose structure, and amorphous structure of acid polysaccharides with good thermal stability below 270 ℃. However, the molecular weight, monosaccharide composition and apparent morphology of the three components were different, resulting in a stronger scavenging ability of EUP2 and EUP3 against DPPH and OH free radicals. Conclusion: The results will provide a theoretical reference for developing EUP-related foods and drugs. [ABSTRACT FROM AUTHOR]

Summary: The antioxidant property of rosemary extract as a natural antioxidant on the oxidation process of canola oil has been reported and compared with the synthetic antioxidant butylated hydroxytoluene (BHT) (at 200 mg Lˉ1). The effect of free and liposomal encapsulated rosemary extract at concentrations of 200, 600 and 1000 mg Lˉ1 was evaluated on improving the oxidative stability of canola oil at 120°C using the Rancimat method. The changes in peroxide value, anisidine, TOTOX and thiobarbituric acid (TBA) have been determined by the Schaal oven test at 60°C. Liposomal rosemary extracts were prepared by the Mozafari method. Then physicochemical properties (Z‐potential, particle size and encapsulation efficiency (EE)) were determined. EE and the Z‐potential of liposomes were obtained at 54.59% and −65.1 mV, respectively. The particle size of empty and extract containing liposomes was determined 583.5 nm and 265.4 nm, respectively. The total polyphenol content of the rosemary extract by reagent of the Folin–Ciocalteu's phenol was determined as 164.2 mg gallic acid gˉ1 extract. Also, the activity of free radical scavenging of both liposomal encapsulated and free extracts, by the 2‐2‐diphenyl‐1‐picrylhydrazyl (DPPH) method, were 84.57% and 92.5%, respectively. The induction periods of oil containing liposomal rosemary extract at 600, 1000 mg Lˉ1 and free extract in level 1000 mg Lˉ1 was higher in comparison with samples containing BHT and blank (P ≤ 0.05). The incorporation of rosemary extract especially in liposome form into oil delayed the oxidation process. Based on the results of this study, to inhibit oil oxidation, rosemary extract, especially in the liposomal form, can be applied instead of synthetic antioxidants such as BHT. [ABSTRACT FROM AUTHOR]

Currently, the antioxidants (AOs) used in foods are mainly synthetic, often questioned on health grounds. So, the need for innocuous natural AOs has increased in last years. The peanut skin (PS) is an industrial by-product of low added value, but rich in bioactive phenolic compounds. In this study, the antioxidant capacity of a PS extract (PSE) was examined in a chia oil-based mayonnaise stored during six months (25 °C). The mayonnaise was made using chia oil (68% w/w) added with PSE (2 mg/g fat) and without any AO (control). For the storage test, 30 g were placed in 100 mL amber bottles and at 2, 4 and 6 months the oily phase was extracted (chloroform: methanol). Peroxide index (PI), acidity index (AI), K232, K270, p-Anisidine (pAnV) and TOTOX values were measured. Moreover, the presence of 2,4 heptadienal and 3,5-octadiene-2-one was analyzed by static headspace GC-MS. At the end of the assay, PI, AI, K232, K270, and pAnV for control and PSE mayonnaises were 74.7 and 13.4 meq O2/kg oil; 2.4 and 2.0 mg KOH/kg oil, 10 and 3.55, 1.34 and 0.64, 3.7 and 0.98, respectively. The TOTOX value of the control was approximately six times higher than PSE mayonnaise. 2,4 Heptadienal and 3,5-octadiene-2-one were not detected at initial time but in the control treatment at the end reached 3.75 and 2.15 µg/g, respectively. Differently, in PSE mayonnaise, 3,5-octadiene-2-one was undetected and 2,4 Heptadienal was 0.83 µg/g. In conclusion, PSE represents a potential natural AO to preserve the oxidative stability of chia oil-based mayonnaise. [ABSTRACT FROM AUTHOR]