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The objective of this study was to investigate the impact of gamma irradiation, in combination with the synthetic antioxidant butylated hydroxyanisole (BHA), on the safety and quality characteristics of refrigerated beef. The samples were divided into four treatment groups, which were subjected to marinating with 0.01 % BHA and gamma irradiation at different dosages. The treatment groups were labeled as follows: T0 (control, non-irradiated), T1 (3 kGy), T2 (5 kGy), and T3 (7 kGy). The specimens in each group were stored under refrigerated conditions at a temperature of 4 °C for intervals of 0, 5, 10, or 15 days. Data analyses were conducted using a Completely Randomized Design (CRD) with a 4 × 4 factorial experiment. The experiment consisted of two factors, each with four treatments, and was reproduced three times with a 4-day gap. The instrumental color value CIE: lightness (L*), redness (a*) and yellowness (b*) and physicochemical properties, including pH, drip loss, cook loss, extract release volume, and water holding capacity, were analyzed. The proximate components, including dry matter (DM), crude protein (CP), ether extract (EE), ash, and moisture, were found to have a significant effect (p < 0.01) (p < 0.01) among treatment groups, time intervals, and their interaction. Free fatty acids (FFA), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS) significantly increased (p < 0.01) (p < 0.01) (p < 0.01) among treatments and over the course of storage. Following the irradiation with BHA, there was a notable reduction in microbial populations and a delay in lipid oxidation. The sensory characteristics stipulated that both the control samples and the samples treated with BHA were more favored than the irradiated samples as the storage time progressed. Although treatment may cause some changes in the sensory characteristics of the meat, the samples were deemed suitable for refrigerated storage for a maximum duration of 10 days. In summary, the utilization of irradiation in conjunction with BHA presents a possible avenue for enhancing the quality and safety of refrigerated beef storage, hence offering promising applications within the meat sector.

SUMMARY: The purpose of this study was to investigate the effects of antioxidant compounds derived from synthetic sources (a combination of 200 mg vitamin C/kg, 150 mg vitamin E/kg, 0.30 mg Se yeast/kg, and 150 mg carnitine/kg) and phytogenic sources (a 1 % combination of clove, green tea pomace, and Vietnamese coriander) in breeder hens under heat stress (HS) on reproductive performance, egg quality, and offspring growth performance, and their antioxidant capacity. One hundred breeder hens were randomly divided into four treatments to receive either a basal diet or a basal diet supplemented with synthetic or phytogenic antioxidants under thermoneutral (TN) (23 ± 1 °C) and chronic HS (36 ± 1 °C for 4 h/day) conditions: T1: TN + basal diet, T2: HS + basal diet, T3: HS + synthetic antioxidants, and T4: HS + phytogenic antioxidants. The results showed that either synthetic or phytogenic antioxidants can improve the Haugh unit and maintain ovary weight, and large and small yellow follicles (P < 0.05). In addition, phytogenic antioxidants were also found to enhance egg yolk color. Although the body weight of offspring from either antioxidant source was initially low on day 1, it subsequently increased until reaching levels comparable to those in the TN and HS without supplementation by 3 weeks of age (P > 0.05). Either antioxidant source can improve free radical scavenging, reduce lipid peroxidation, upregulate the relative expression of SOD, CAT, and GSH-Px mRNA, and downregulate HSP90 in offspring liver (P < 0.05). This study highlights the beneficial effects of combining either synthetic or phytogenic antioxidants to mitigate the negative impact of HS on breeder hens and the maternal antioxidant properties transmitted to their offspring.

Industrial wastewater from petrochemical processes is an essential source of the synthetic phenolic phosphite antioxidant (Irgafos P-168), which negatively affects the environment. For the determination and analysis of Irgafos P-168, DSC, HPLC-MS, and FTIR methodologies were used. Solid phase extraction (SPE) proved to be the best technique for extracting Irgafos from wastewater. HPLC-MS and SPE determined the repeatability, reproducibility, and linearity of the method and the SPE of the standards and samples. The relative standard deviations, errors, and correlation coefficients for the repeatability and reproducibility of the calibration curves were less than 4.4% and 4.2% and greater than 0.99955, respectively. The analysis of variance (ANOVA), using the Fisher method with confidence in 95% of the data, did not reveal significant differences between the mentioned parameters. The removal of the antioxidant from the wastewater by SPE showed recovery percentages higher than 91.03%, and the chemical characterization of this antioxidant by FTIR spectroscopy, DSC, TGA, and MS showed it to be structurally the same as the Irgafos P-168 molecule. The recovered Irgafos was added to the polypropylene matrix, significantly improving its oxidation times. An OIT analysis, performed using DSC, showed that the recovered Irgafos-blended polypropylene (PP) demonstrated oxidative degradation at 8 min. With the addition of the Irgafos, the oxidation time was 13 min. This increases the polypropylene's useful life and minimizes the environmental impact of the wastewater. [ABSTRACT FROM AUTHOR]

• Synthetic antioxidants were used here to control the corrosion of iron gall ink in papers. • Optimum amount of each antioxidant was determined using the electrochemical method. • BHA alone and in combination with BHT and TBHQ showed the best performance. Iron gall ink is one of the oldest inks used in many countries. Acid hydrolysis and oxidation are two important factors in the corrosion of iron gall ink, which cause the degradation of cellulose. Antioxidants can control the oxidation process by scavenging the radicals. In this study, three synthetic antioxidants (butylated hydroxyl anisole (BHA), butylated hydroxyl toluene (BHT), and tert‑butyl hydroquinone (TBHQ)) used in the food industry were selected to control the oxidation of iron ink in cellulose papers. The effectiveness of these antioxidants in reducing paper degradation was studies individually and in combination with each other. The long-term effect of these antioxidants on paper samples was evaluated after accelerated aging by heat and moisture, and the changes occurring during aging were studied by measuring the tensile strength, pH, color, and oxidation rate of the paper samples. To control the acid hydrolysis together with oxidation process, inked paper samples were deacidified before coating them with antioxidants. The results show the positive effect of these antioxidants on the control of iron gall ink corrosion. Among these antioxidants, BHA alone and in combination with other antioxidants (BHA+BHT+TBHQ) and (BHA+TBHQ) showed better performance in preserving paper samples and BHT shows the lowest effect on control the degradation processes in paper. [ABSTRACT FROM AUTHOR]

The essential oil of peperina has antioxidant properties for industrial use, but the choice of cultivars with the highest antioxidant efficacy remains undetermined. The aim of the present study was to determine the direct and indirect antioxidant activity of three peperina cultivars (Calamintha nepeta , Hedeoma multiflorum and Minthostachys verticillata) and to analyse the response of a potential antioxidant activity indicator based on the Pulegone/Menthone and Isomenthone (PUL/MENT) ratio, obtained from chemical composition analysis. The antioxidant properties were evaluated by free radical scavenging activity, total phenol content, chemical (peroxide, anisidine and conjugated dienes values) and volatiles oxidation indicators in an accelerated oxidation test at 60 °C for 28 days. The C. nepeta variety showed the highest antioxidant activity and the highest PUL/MENT ratio value (5.1) with respect to H. multiflorum (1.3) and M. verticillata (2.0). The indicator of the PUL/MENT ratio can be used as a reference indicator of antioxidant activity for the selection of industrial cultivars with high antioxidant activity when they have a ratio with a value higher than 2.0 as a reference point in their chemical composition. [Display omitted] • "Peperinas" has antioxidant activity through direct and indirect indicators. • The Pulegone/Menthone ratio serves as an indicator of antioxidant potential. • PUL/MENT ratio higher than 2 indicates a cultivar with high antioxidant activity. • C. nepeta the highest antioxidant activity is observed with a PUL/MENT value of 5.1. [ABSTRACT FROM AUTHOR]

Industrial wastewater from petrochemical processes is an essential source of the synthetic phenolic phosphite antioxidant (Irgafos P-168), which negatively affects the environment. For the determination and analysis of Irgafos P-168, DSC, HPLC-MS, and FTIR methodologies were used. Solid phase extraction (SPE) proved to be the best technique for extracting Irgafos from wastewater. HPLC-MS and SPE determined the repeatability, reproducibility, and linearity of the method and the SPE of the standards and samples. The relative standard deviations, errors, and correlation coefficients for the repeatability and reproducibility of the calibration curves were less than 4.4% and 4.2% and greater than 0.99955, respectively. The analysis of variance (ANOVA), using the Fisher method with confidence in 95% of the data, did not reveal significant differences between the mentioned parameters. The removal of the antioxidant from the wastewater by SPE showed recovery percentages higher than 91.03%, and the chemical characterization of this antioxidant by FTIR spectroscopy, DSC, TGA, and MS showed it to be structurally the same as the Irgafos P-168 molecule. The recovered Irgafos was added to the polypropylene matrix, significantly improving its oxidation times. An OIT analysis, performed using DSC, showed that the recovered Irgafos-blended polypropylene (PP) demonstrated oxidative degradation at 8 min. With the addition of the Irgafos, the oxidation time was 13 min. This increases the polypropylene’s useful life and minimizes the environmental impact of the wastewater.

The study examined the effect of dietary antioxidant supplementation on the performance and meat quality of broiler chickens. Namely, 300 one-day-old Arbor Acres broiler chicks were fed a starter diet from 1 to 4 weeks and a finisher diet for the last 4 weeks. Birds were randomly assigned to treatments based on antioxidant supplementation in drinking water at 0.02% butylated hydroxyanisole (BHA), ordinary water (OW), 0.02% sweet orange peel extract (SOPE), 0.02% shaddock peel extract (SHPE) and 0.02% lemon peel extract (LMPE) per litre of water in a completely randomized design experiment. Feed intake and body weight gain were recorded on a weekly basis. Three birds were selected in each treatment and slaughtered for meat quality determination. BHA and LMPE treatments had the best weight gain and feed conversion efficiency at the significance level (p0.05) in appearance and texture perception amongst treatments. Finally, significant differences (p0.05) in the yellowness (b*) amongst the treatments. It can be concluded that broiler birds fed SOPE, SHPE and LMPE treatments performed better and that these treatments enhanced the meat quality of the birds when compared to BHA and OW treatments.

Biodiesel is a prominent green combustible constituted of alkyl esters of fatty acids that can be prone to oxidation leading to undesirable effects in the fuel that can difficult its use. In this sense, there is a need for the development of antioxidants decelerating the oxidation of biodiesel. In this way, the aim of this work was to evaluate synthetic chalcones, which have the potential to act as oxidative stabilizers, from an initial screening of a series of chalcone analogues at different concentrations as antioxidant agents in biodiesel obtained from frying soybean oil. It should be noted that this is the first work to report the analysis of stabilization of biodiesel from soybean frying oil with synthetic chalcones. Results indicated that all of the quality parameters required for biodiesel were attended, except for the oxidative stability, as determined by standards of the European Union, USA and Brazil. Chalcone analogues were synthesized in moderate to good yields, while DPPH assay showed that these molecules had an antioxidant activity. Differential scanning calorimetry revealed that hydroxychalcones had an antioxidant activity in biodiesel at concentration equal to or above 1250 ppm. Therefore, this study indicates that chalcones have a structural template worth exploring to be applied as stabilizer agents in biodiesel. [ABSTRACT FROM AUTHOR]

In this study, we aimed to evaluate whether edaravone (EDA) has a protective role against valproic acid (VPA)‐induced lung damage via its antioxidative activity. Male Sprague–Dawley rats were split into four groups. Control (n = 8) rats; rats given EDA (30 mg kg−1 day−1; n = 10); rats given only (VPA, 500 mg kg−1 day−1; n = 10); rats given VPA + EDA (in the same dose and time) for 7 days. EDA and VPA were applied intraperitoneally. After 8 days, lung tissues were immediately taken from the rats. In lung homogenates, reduced glutathione, total antioxidant status levels, and superoxide dismutase, glutathione peroxidase, sodium/potassium ATPase, paraoxonase1, and carbonic anhydrase activities significantly abated, whereas catalase, glutathione reductase, glutathione‐S‐transferase activities insignificantly decreased in the VPA‐treated group. In contrast, lipid peroxidation, reactive oxygen species, and total oxidant status levels, glycoprotein and protein carbonyl contents, nitric oxide, hydroxyproline levels, and xanthine oxidase, lactate dehydrogenase, arginase, and prolidase activities significantly increased in the VPA‐given group. Administration of EDA caused the reverse effects. As a consequence, EDA prevented oxidative stress‐mediated lung injury via its robust antioxidant effects. [ABSTRACT FROM AUTHOR]

This study evaluated the ability of fennel extract to improve the quality of refrigerated minced silver carp over a period of 16 days. Minced silver carp were treated with fennel extract (0.5, 1 and 1.5% w/w), and beta-hydroxy toluene (BHT 200 ppm). The control and the treated fish samples were analyzed periodically (every­4 days) by chemical analysis (Peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA). Results showed that the fennel extract and BHT could reduce lipid oxidation in the samples compared to the control. Moreover, minced silver carp treated with 1.5% fennel extract showed the lowest amount of lipid oxidation. The results indicated that fennel extract was improving the quality characteristics of treated fresh minced fish.

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The hop essential oil (Humulus lupulus) can be used as a natural additive in food to prevent lipid oxidation, replacing synthetic ones. The aim was to study the antioxidant activity of hop essential oil under accelerated oxidation conditions and determine the relationship between β-myrcene/caryophyllene (α, β) (M/Cs) as an antioxidant-efficient indicator. Sunflower oil was used as a lipid model. Five treatments were carried out (control, BHT, Chinook (CH), Cryo Citra (CYT), and Falconers Flight (F) at 0.02 %). The antioxidant efficacy was measured through free radical-scavenging activity, peroxide value, conjugated dienes, and oxidation volatile compounds. Cryo Citra essential oil showed the highest antioxidant activity, comparable with BHT, and M/Cs of 3.14 and F (0.91) and CH (0.57) showed good performance in the accelerated oxidation test while Chinook showed the best free radical-scavenging activity. The M/Cs relationship can be used as an antioxidant-efficient indicator with values biggest than 0.90. [Display omitted] • Hop essential oils demonstrated an effective antioxidant activity. • The antioxidant activity of Cryo Citra hop was comparable with BHT. • Hop essential oil could replace the synthetic antioxidants. • Myrcene/caryophyllene (α, β) is a good antioxidant-efficient indicator. [ABSTRACT FROM AUTHOR]

A simple, rapid, and accurate analytical method was applied to the quantification synthetic antioxidants (SAs) in all kinds of fats and oils, including propyl gallate (PG), tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT). Moreover, the activity and function of the added SAs to edible oils were evaluated by quantifying oxidative stability (OS) and peroxide value (PV) of the test samples. For the quantification of SAs, high performance liquid chromatography (HPLC) with the gradient method was applied. Under the recommended conditions, the separation of four SAs was achieved in less than 14 min. In this method, the SAs were extracted from the edible oils using methanol/acetonitrile (1:1, ( v/ v)). The mixture was subjected to vortex/ultrasonic treatment. The extracts were next kept in a freezer (−20 °C) for 1 h. The upper layer was injected into HPLC. The recovery value of each SA was obtained in the ranges of 89.95-100.38 % for PG, 96.45-100.10 % for TBHQ, 91.57-98.80 % for BHA, and 90.23-95.56 % for BHT. The method was applied for the evaluation of SAs in 57 samples of fats and oils such as sunflower, canola, frying, hydrogenated, soybean, olive, margarine, blended oils, animal butter, and butter oils. The amount of each SA in the test samples was in the legal standard limit set for SAs in the National Standards of Iran (INSO 3608). Results showed that OS was directly related to the amount of SAs and inversely related to PV in all the test samples. PG and TBHQ were detected in almost all margarine and all edible oil samples, respectively. [ABSTRACT FROM AUTHOR]

Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases in human when consumed over a certain concentration. The toxicological effects of synthetic food antioxidants have been the focus of controversy in recent years. There is scope to use natural antioxidants, present in many components of food and plant sources, as a preservative. In this review different synthetic and natural antioxidants present in various foods, reactions with food and the biological system, extraction techniques and their pitfalls as well as legal implication are discussed.

Oxidation of food lipid components, known as oxidative rancidity is one of the major deteriorative and quality-affecting reactions. Oxidative rancidity is initiated by oxygen free-radicals or by the reaction of molecular oxygen with pre-formed organic free-radicals from polyunsaturated fatty acids composing fats and oils. Oxidation may be prevented or delayed by antioxidants, these substances being organic molecules of either synthetic or natural origin which can scavenge the oxygen free-radicals involved in fatty acid oxidation. Synthetic antioxidants are the most popular and widely used antioxidants, however concerns about it safe to both human and animal health is encouraging research on substances from natural origin showing antioxidant properties. Few natural antioxidants have been proved to be effective when compared to synthetic products in the same experimental conditions. This work summarizes the main characteristics of the most important synthetic antioxidants, also discuss the principal characteristics of four natural antioxidants, comparing the advantages and disadvantages of using natural products compared to synthetic ones, and sight the future for natural products with antioxidant activity.

Highlights: [•] Vacuum frying achieves a significant decrease deterioration reactions of oil. [•] The TBHQ in vacuum frying process has a high effective antioxidant activity. [•] Vacuum frying increase significative the usage time of the oil. [ABSTRACT FROM AUTHOR]

Antioxidant activity of sesamol was investigated in soybean oil using a miniaturized frying experiment with potato cubes fried at 180 °C. Oxidation of soybean oil was determined by gel permeation chromatography for polymerized triacylglycerols and by H-NMR spectroscopy for reactions at reactive sites of soybean oil molecules including olefinic, bisallylic and allylic protons during frying. Sesamol showed lower antioxidant activity than 0.02 % (w/w) tert-butylhydroquinone (TBHQ) at the same molar concentration. Higher concentrations of sesamol provided better antioxidant effects indicating that no prooxidant activity occurred. Sesamol in this frying test showed better results than 0.02 % TBHQ when the concentration was as high as 0.66 % by weight. An HPLC experiment showed that the concentration of sesamol decreased sharply during frying. Thermogravimetric analysis indicated that sesamol is highly volatile and easily oxidizes when exposed to air. To overcome this problem, two multiple addition methods were evaluated in which sesamol was added portion by portion every hour. The multiple additions of divided portions of 0.66 % (w/w) sesamol maintained the concentration of sesamol at the minimum of 0.04-0.06 % throughout the frying process and showed improved antioxidant activity compared to one single addition of 0.66 % sesamol at the beginning of frying. One of the multiple addition methods showed 28, 18, 59, and 27 % less polymerized triacylglycerols and losses of olefinic, bisallylic and allylic protons, respectively, than 0.02 % TBHQ after 8-h frying. This study shows that sesamol can be used as an alternative for synthetic antioxidants for frying oil. [ABSTRACT FROM AUTHOR]

The antipolymerization activity of the lignans including nordihydroguaiaretic acid, (+)-pinoresinol, (−)-secoisolariciresinol, enterodiol, and two sesame lignans (sesamol and sesamin), and four model compounds (4-ethylcatechol, 2-methoxy-4-propylphenol, 4-methyl-2,6-dimethoxyphenol, and piperonyl alcohol) were investigated for soybean oil at frying temperature (180 °C). The heated samples were analyzed by gel-permeation chromatography for polymerized triacylglycerols and by H NMR to monitor the decrease in peak intensities for bisallylic protons and olefinic protons. The heating test results were compared with ability to scavenge the radical 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) to understand the relationship between radical-scavenging ability at room temperature and antipolymerization activity at 180 °C. It was found that the antipolymerization activity of a lignan at frying temperature cannot be predicted solely from the radical-scavenging ability at room temperature. The lignans tested in this research had antipolymerization activity, but it was not as strong as that of 200 ppm tert-butylhydroquinone (TBHQ) with equivalent of phenolic moiety (0.0012 meq/g). At higher concentrations, however, sesamol, nordihydroguaiaretic acid, and (+)-pinoresinol had better antipolymerization activity than the legal limit set for TBHQ (200 ppm, 0.0012 meq/g). Therefore, this research showed that by using an appropriate concentration, these natural antioxidants can replace synthetic antioxidants and provide better antioxidation activity. [ABSTRACT FROM AUTHOR]

Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C often showed lower values for these parameters than those stored at 28°C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28°C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity. [ABSTRACT FROM AUTHOR]

Total antioxidant activity of six non-cultivated but traditionally collected fruits from the south of Europe was assessed by measuring their ability to reduce the hydroxyl radical $$ \left( {{\hbox{O}}{{\hbox{H}}^\bullet }} \right) $$ and hydrogen peroxide (H2O2), and their Trolox equivalent antioxidant capacity (TEAC). This antioxidant activity was compared with that shown by the synthetic antioxidants BHA (E-320), BHT (E-321) and propyl gallate (E-310). Total phenolics, ascorbic acid and the carotenoid content of the fruits were also analyzed. All fruits showed a high ability to scavenge the $$ {\hbox{O}}{{\hbox{H}}^\bullet } $$ radical, ranging from 60.61% to 81.04% inhibition for Rosa canina and Crataegus monogyna, respectively. The H2O2 scavenging capacity and the TEAC value varied widely, ranging between 3.63% and 87.26% inhibition of H2O2 and between 0.47 and 416.64 mM trolox g−1 FW for Sorbus domestica and Rosa canina, respectively. The antioxidant activity of fruits was higher than that of the synthetic additives analyzed, except in the TEAC assay. The phenolic and carotenoid content of R. canina was much higher than that of the other fruits analyzed and its ascorbic acid concentration was also high, reflecting its higher efficacy towards $$ {\hbox{ABT}}{{\hbox{S}}^{ \bullet - }} $$ (TEAC assay) and H2O2 species. In spite of these associations, the correlation coefficients between total antioxidant activity and the antioxidant compounds analyzed were not very significant; only phenolics and carotenoids showed a marginal correlation with the TEAC assay. The results support the possible use of R. canina as natural antioxidant to replace the synthetic additives, as well as their use in the production of functional foods with a high antioxidant activity. [ABSTRACT FROM AUTHOR]

Butylated hydroxyanisole (BHA) is a phenolic antioxidant that is used as a food additive, particularly in fats and oils, and it is also authorized as a feed additive in the European Union for all animal species with a maximum concentration of 150 mg kg−1 feed (alone or in combination with ethoxyquin and/or butylated hydroxytoluene). Information on the BHA levels in food of animal origin is scarce, as is literature on the transfer of BHA from feed to animal products. Consequently, the current feeding trial was conducted under realistic rearing conditions to determine the retention of BHA in Atlantic salmon ( Salmo salar) fillets. Four different concentrations of BHA in feed were tested (0, 48.5, 92.5 and 225 mg BHA kg−1 feed), and fish were sampled after 4, 8 and 12 weeks dietary exposure, and after a 2-week starvation period, which is representative of commercial salmon farming in Norway. The levels of BHA in salmon fillets were fairly dose dependent during the feeding period. A steady state in fillet residues was reached after 4 weeks of administration of BHA. After the 2-week withdrawal period, BHA was not detectable (<7 μg kg−1) in either fish fillets or livers. [ABSTRACT FROM AUTHOR]

Indian herbs such as turmeric (Curcuma longa L.), coriander (Coriandrum sativum L.), curry leaf (Murraya koenigii L.), spinach (Spinacia oleracea ) and aonla (Emblica officinalis ) are good sources of antioxidants. These herbs, as a paste, were incorporated separately at the 10% level into sandesh (a heat-desiccated product of coagulated milk protein mass or chhana, which is analogous to cottage cheese). Their total antioxidative status was assessed in vitro using Randox's method. The antioxidative levels of the various herbs were compared with the synthetic antioxidants TBHQ and BHA: BHT (1:1) at 100 and 200 mg/kg levels. The antioxidative effect of herbal sandesh decreased in the order turmeric > curry leaf > aonla > spinach > coriander leaf. Total antioxidative statuses of herbal sandesh were lower than samples with TBHQ but similar to those with 200 mg/kg BHA: BHT (1:1). The proximate composition of herbal sandesh was comparable with control sandesh. Incorporation of herbs at the level used did not significantly affect the overall acceptability of sandesh. Considering all the findings, it can be concluded that herbal sandesh is a more value-added health food than the control sandesh. [ABSTRACT FROM AUTHOR]

Abstract: The synthetic antioxidant ethoxyquin (EQ) is a widely used additive in animal feeds, including farmed fish feed. The use of EQ as food additive is prohibited and it is also undesirable in farmed meat and fish products. The possible negative aspects of EQ in fish feeds, such as modulation of hepatic detoxifying enzymes and possible effects through “carry-over” to edible parts of fish are not known. In addition, the subsequent consequences for human consumers have not been previously studied. In the present work, the alteration in gene and protein expression patterns, and catalytic activities of phase I and II hepatic biotransformation enzymes due to prolonged exposure to graded levels of dietary EQ in the range of 11–1800mgEQ/kg feed were studied. The kinetics of parent EQ and its major metabolite, ethoxyquin dimer (EQDM) was also studied. In general two weeks seem to be the critical point in the entire toxicological response of salmon to dietary consumed EQ. Biotransformation of EQ to EQDM is shown to be a rapid process. However, the decrease in biotransformation rate results in the accumulation of EQ metabolites, high concentration of which was postulated to alter translation and post-translational modification of CYP3A, GST and UDPGT at feeding day 14 and 42, with subsequent decreases in the biotransformation of consumed EQ. Decrease in the biotransformation of consumed EQ produced the retention of un-metabolized EQ rather than metabolites in salmon liver. This may be considered as undesirable effect, since it could lead to the transport and accumulation in other organs and edible tissues. It may also cause a new wave of biotransformation with formation of metabolites inhibiting detoxifying enzymes. In general, these processes may prolong the excretion of dietary EQ from the fish body and produce EQ-derived residues in the ready-to-consume salmon or fish products. These EQ residues may have higher toxicological effects for human consumers than the parent compound and therefore need to be studied in more detail. [Copyright &y& Elsevier]

The synthetic antioxidant ethoxyquin (EQ) is increasingly used in animal feeds and has been candidate for carcinogenicity testing. EQ has the potential for toxicological and adverse health effects for both fish and fish consumers through “carryover” processes. The toxicological aspects of EQ have not been systematically investigated. The present study was performed to investigate the hepatic metabolism, metabolite characterization, and toxicological aspects of EQ in salmon during a 2-week depuration after a 12-week feeding period with 18 mg (low), 107 mg (medium), and 1800 mg/kg feed (high). The alteration in gene expressions and catalytic activities of hepatic biotransformation enzymes were studied using real-time polymerase chain reaction with specific primer pairs and by kinetics of two identified hepatic metabolites. Analysis of EQ metabolism was performed using high performance liquid chromatography (HPLC) method and showed the detection of four compounds of which two were quantified, parent EQ and EQ dimer (EQDM). Two metabolites were identified as de-ethylated EQ (DEQ) and quinone imine, but these were not quantified. The concentration of the quantified EQ-related compounds in the liver at day 0 showed a positive linear relationship with measured dietary EQ (R2 = 0.86 and 0.92 for parent EQ and EQDM, respectively). While the low–EQ-feeding group showed a time-specific increase of aryl hydrocarbon receptor (AhR) mRNA expression, the medium-dose group showed decreased AhR mRNA at depuration day 7. Expression of CYP1A1 was decreased during the depuration period. Consumption of dietary EQ produced the expression of CYP3A, glutathione S-transferase (GST), and uridine diphosphate glucuronosyl-transferase (UDPGT) mRNA during the depuration period. A similar pattern of effect was observed for both CYP3A and phase II genes and supports our previous postulation of common regulation of these enzymes by the same inducer, namely EQ metabolites. The increase of CYP3A, UDPGT, and GST gene expressions at day 7 was in accordance with the low concentration of DEQ. The low concentration of putative DEQ may induce the CYP3A with subsequent increase in the biotransformation of EQ into DEQ. The increase in UDPGT may seem to be a synchronizing mechanism required for the excretion of DEQ. The biotransformation of dietary EQ is proven by simultaneous induction of both phase I and II detoxification system in the liver of Atlantic salmon. Therefore, the apparent low concentration of putative DEQ may account for the induced phase I and II detoxifying enzymes at least during depuration. This speculated hypothesis is currently a subject for systematic investigation in our laboratory using in vitro and genomic approaches. [ABSTRACT FROM PUBLISHER]

Experiments were performed on dog hearts following coronary ligation and treatment with synthetic antioxidant of dihydroquinoline type. Experimental groups were: (i) control dogs, (ii) dogs with ligation of descendens anterior coronary branch, (iii) coronary ligated dogs with antioxidant pretreatment and (iv) dogs with coronary ligation and simultaneous antioxidant infusion therapy. The heart infarction per se is accompanied by the disintegration of membrane polyunsaturated fatty acids expressed by increase of malondialdehyde (MDA) concentration and the impairment of natural scavenging characterized by the decrease of superoxide dismutase (SOD) and reduced glutathione (GSH) content. The oral pretreatment with antioxidant for 8 days prevented or decreased the unfavourable pathobiochemical responses. The acute infusion therapy exerted no immediate protection, nonetheless, it could decrease the severity of pathological signs. [ABSTRACT FROM AUTHOR]

A simple and relatively inexpensive procedure to obtain 90% eicosapentaenoic acid + docosahexaenoic acid concentrates from sardine oil involved a two-step winterization of the oil (10 and 4°C), followed by saponification and selective precipitation of saturated and less unsaturated free fatty acids by an ethanolic solution of urea. Antioxidant effects of butylated hydroxytoluene, dl-α-tocopherol, and two natural antioxidants, quercetin and boldine, added to the concentrate (0.5% wt/vol), were compared in the Rancimat at 60°C. dl-α-Tocopherol was unable to inhibit concentrate oxidation. Butylated hydroxyanisole and butylated hydroxytoluene had induction periods of 1.7–1.8 h compared to the control (1.0 h). A mixture of quercetin + boldine (2:1 w/w) significantly increased the induction period to 4.5 h. [ABSTRACT FROM AUTHOR]

Abstract: Catechin analogue 1 with methyl substituents ortho to the catechol hydroxyl groups was synthesized to improve the antioxidant ability of (+)-catechin. The synthetic scheme involved a solid acid catalyzed Friedel–Crafts coupling of a cinnamyl alcohol derivative to 3,5-dibenzyloxyphenol followed by hydroxylation and then cyclization through an intermediate orthoester. The antioxidative radical scavenging activity of 1 against galvinoxyl radical, an oxyl radical, was found to be 28-fold more potent than (+)-catechin. [Copyright &y& Elsevier]

Butylated hydroxytoluene (BHT) and its analogs, butylated hydroxyanisole (BHA) and tert-butyl-hydroquinone (TBHQ), are widely used synthetic preservatives to inhibit lipid oxidation in the food, cosmetic and pharmaceutical industries. Despite their widespread use, little is known about their human exposure and related biotransformation products. The metabolism of these compounds was investigated using in vitro incubations with human and rat liver fractions. Liquid chromatography coupled to high-resolution tandem mass spectrometry was employed to detect and characterize stable and reactive species formed via oxidative metabolism, as well as phase II conjugates. Several oxidative metabolites have been detected, as well as glutathione, glucuronide, and sulfate conjugates, many of which were not previously reported. A combination of accurate mass measurements, MS/MS fragmentation behavior, and isotope-labeling studies were used to elucidate metabolite structures.

Current investigations were carried out to evaluate the effect of synthetic antioxidant (BHA) on storage stability of freshly prepared makhan (butter). Free fatty acids (FFA), peroxide value (PV) and iodine values (IV) were analyzed to assess the growth of rancidity during 5 weeks of storage of makhan at 45°C. Butylated hydroxy anisole (BHA) was added to freshly prepared makhan to extend the storage life. After 5 weeks of storage at 45°C, freshly prepared makhan containing 200 ppm of BHA and BHT showed lower value of FFA (0.586± 0.001%) and PVs (7.33± 0.02 meq/kg) than the blank samples (FFA, 1.235 ± 0.003%, PV, 46.40± 0.01 meq/kg). Iodine values of makhan sample containing 200 ppm of BHA was 39±1.03 after 5 weeks storage at 45°C. However, iodine value of makhan sample without antioxidant (blank) after 5 weeks of storage at 45°C was 16±1.25. These results illustrate that synthetic antioxidant inhibited the development of rancidity during storage protocol of makhan. Therefore, storage life of makhan can easily be extended for 5 weeks by the addition of antioxidant like BHA. [ABSTRACT FROM AUTHOR]

An abstract of the article "Effects of Tempol on in vitro Development of Mouse Embryos under Oxidative Stress," Abbas Ahmadi and Rajabali Sadrkhanlou is presented.