Life Sciences Commons^™

Natural Antioxidants, Oybek Zufarov, Kamar Serkayev

Technical science and innovation

Antioxidants sourced from nature play a pivotal role in maintaining human health. Enzymatic antioxidants like catalase and peroxidase, alongside high-molecular-weight non-enzymatic antioxidants such as albumin and ferritin, bolster cellular defense mechanisms. Phenolic compounds, plentiful in plants, act as antioxidants and fall into different categories like phenolic acids, flavonoids, tannins, lignans, and lignin. These compounds showcase antioxidant prowess by neutralizing free radicals and binding metals, with their efficacy influenced by structural nuances and environmental factors. Moreover, flavonoids, tannins, lignans, diterpenes, and carotenoids stand out for their antioxidant prowess. Carotenoids like lycopene, present in tomatoes, display notable antioxidant potency, contributing to health …

Melatonin Application Suppresses Oxidative Stress And Maintains Fruit Quality Of Cold Stored ‘Esperanza’ Raspberries By Regulating Antioxidant System, Hafiz M. S. Shah, Zora Singh, Mahmood Ul Hasan, Jashanpreet Kaur, Eben Afrifa-Yamoah, Andrew Woodward

Research outputs 2022 to 2026

Raspberries are highly perishable and have a short storage life. To extend its storage life, we evaluated the impact of preharvest melatonin (MEL) application (0, 50, 100, 200 mol L−1), three days before harvest, on the activities of oxidative and antioxidative enzymes and quality attributes in ‘Esperanza’ raspberries up to 10 d cold storage. The 200 mol L−1 MEL-treated raspberries exhibited a significant reduction in disease incidence while maintaining higher marketable fruit and activities of superoxide dismutase, glutathione reductase, dehydroascorbate reductase, monodehydroascorbate reductase, ascorbate peroxidase and catalase as compared to control. Additionally, it reduced activities of polyphenol oxidase, peroxidase and …

Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio

The Philippine Agricultural Scientist

This study investigated the nutritional and functional components of ‘saba’ banana peel (SBP) to determine its health-promoting potential for special food applications. SBP has undergone analyses measuring proximate composition, vitamin C, antioxidant activity, phytochemical content, estimated glycemic index (eGI), pancreatic lipase inhibition, and cholesterol micellar solubility inhibition. Data were processed using SPSS v20 and expressed as mean ± SD. Proximate analysis showed that SBP contained 83.83 ± 1.06% moisture, 6.74 ± 0.83% crude fat, 5.58 ± 0.24% crude protein, 9.97 ± 0.04% total ash, 9.91 ± 0.10% crude fiber, and 60.08% nitrogen-free extracts. Vitamin C content was found to be …

The Antioxidant Content Of Wong Lo Kat Tea, Valerie Kwong

Theses, Dissertations and Culminating Projects

Wong Lo Kat (or Wanglaoji in Mandarin) is a popular soft drink containing herbal tea that is often used as a Chinese folk remedy for mild ailments. The herbs included in the drink are the following: Chinese Mesona, White Frangipani, Microcos, Chrysanthemum, Japanese Honeysuckle, Heal All, and Chinese Licorice. While there is research on the individual plants, there is limited information on the combined mixture of the herbs included in the Wong Lo Kat drink, particularly in published English literature. Antioxidant content for the individual herbs and a combined mixture of equal parts of each herb was tested using the …

Determining The Effectiveness Of Rosemary Essential Oil On The Shelf Life Of Ground Beef Under Different Lighting Conditions, Jordan T. Looper, Kelly R. Vierck

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

This study determined the effectiveness of rosemary extract on the shelf life of ground beef patties under different retail display conditions. Ground beef patties were produced from an 85%:15% blend (lean:fat). Patties were formed from batches of control or amended with rosemary extract. Patties were individually packaged using overwrap. Groups were assigned into one of two lighting groups (3000K and 3500K). Patties were placed in a simulated retail display for 5 d under continuous lighting and rotated once a day. Lipid oxidation and color samples were taken each day. Relating to lipid oxidation, there was no three-way interaction between display …

Postharvest 24-Epibrassinolide And Chitosan Treatments Affect Quality Of ‘Balady Banzahir’ Limes During Shelf Life [Research Note], Mohamed A. Awad, Adel Al-Qurashi

The Philippine Agricultural Scientist

Limes undergo internal metabolic changes during storage at ambient, resulting in rind disorders and green color fading that decrease consumer preferences and market demand. To elucidate the effects of exogenous 24-epibrassinolide (EBR) and chitosan (CT) treatments on the postharvest quality of citrus fruit, freshly harvested mature-green ‘Balady Banzahir’ limes were dipped for 15 min in 20 μM EBR and 1% CT alone or in combination and kept at ambient (23 ± 1°C and 60 – 70% RH) for 20 days. EBR or CT treatments retained fruit quality during shelf life as shown by higher green peel color (lower a* values), …

Determination Of Four Synthetic Antioxidants In Edible Vegetable Oil By Gas Chromatography-Mass Spectrometry Coupled With Quechers, Zheng Hong-Tao, Liu Zi-Xiong, Wei Rong, Xie Guo-Dan, Dong Hai, Tan Gui-Liang

Food and Machinery

To establish a gas chromatography-mass spectrometry (GC-MS) method for the rapid determination of four synthetic antioxidants (BHT, BHA, TBHQ, and Ionox-100) in seven kinds of edible vegetable oils by QuEChERS assisted with ultrasonic extraction and purification. After ultrasonic extraction with acetonitrile, the samples were purified by QuEChERS technology, DB-35MS capillary column (30 m × 0.250 mm × 0.25 μm) was used for separation of analytes and ion monitoring (SIM) mode was selected for determination. The analytes were quantified by external standard method. The results indicated that the linear range of synthetic antioxidants was 0.5~20.0 μg/mL, and the correlation coefficient (R …

Animal And Plant Protein Oxidation: Chemical And Functional Property Significance, Youling L. Xiong, Anqi Guo

Animal and Food Sciences Faculty Publications

Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant …

Determinations Of The Peroxidative Susceptibilities Of Cod Liver Oils By A Newly-Developed 1h Nmr-Based Method: Resistance Of An Antioxidant-Fortified Product Isolated From Pre-Fermented Sources, B. C. Percival, R. Zbasnik, V. Schlegel, M. Edgar, J. Zhang, M. Grootveld

Department of Food Science and Technology: Faculty Publications

Objective: To explore the molecular composition and antioxidant status of four natural (unrefined) cod liver oil (CLO) products, three of which (Products 1–3) were non-fermented, whilst one (Product 4) was isolated from pre-fermented cod livers, and hence was naturally antioxidant-fortified. Potential antioxidants and aldehyde-scavenging agents were determined by recommended and/or 1H NMR methods; peroxyl radical-specific oxygen radical absorbance capacity (ORAC) values were measured fluorimetrically. The activities of such antioxidants were also investigated by assessing the susceptibilities/resistivities of these CLOs to thermo-oxidation by 1H NMR analysis, which monitored the time-dependent evolution of aldehydic lipid oxidation products at 180 °C.

Results: Product …

Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade

Food Science (MS) Theses

Ferrous iron chelating, ABTS radical scavenging, and ferric reducing antioxidant activity of mushroom stipe peptides obtained using Protamex® and V8 protease has not been investigated. Additionally, the effects of peptides on protein carbonyl formation during myofibrillar oxidation is unknown. Oxidation of lysine, arginine, and proline in myofibrillar protein from red meat results in reduced meat quality owing to changes in water composition. Therefore, the objective of this study was to compare the antioxidant performance of <1 kDa and 1-3 kDa mushroom peptides obtained by Protamex®-V8 hydrolysis against mushroom hydrolysate, mushroom protein, and mushroom stipe for radical scavenging, ferrous chelating, and ferric reducing activity, as well as their effects on protein carbonyl formation within a protein oxidation system. <1 kDa peptides exhibited significantly higher (p < 0.05) in-vitro ferrous iron chelating activity and ABTS radical scavenging activity as compared to mushroom stipe and 1-3 kDa peptides. Whereas, 1-3 kDa peptides demonstrated significantly …

The Effect Of Sodium Selenate Biofortification On Plant Yield, Mineral Content, And Antioxidant Capacity Of Culinary Herb Microgreens, Rachel G. Newman

Graduate Theses, Dissertations, and Problem Reports

Selenium (Se) biofortification of plants has been suggested as a method for enhancing dietary Se intake. Popular herbs such as basil (Ocimum basilicum), cilantro (Coriandrum sativum), and scallions (Allium fistulosum) are used for enhancing flavors. Microgreens are young seedlings harvested with one to two true leaves and are increasingly popular in the consumer marketplace. In this study, basil, cilantro, and scallion microgreens were treated with various concentrations of Se as sodium selenate in hydroponic conditions to investigate the effect on plant yield, mineral content (selenium, sulfur, sodium, potassium, phosphorus, calcium, magnesium, copper, iron, manganese, zinc, and boron), total phenolic compounds, …

The United Arab Emirates Indigenous Essential Oil-Bearing Plants: Essential Oils Of Aerva Javanica And Cleome Amblyocarpa Grown In Sandy Soils Under Arid Conditions, Suzan Marwan Ramadan Shahin

Dissertations

Essential Oils (EOs) are expensive hydrocarbons produced exclusively by specific species in the plant’s kingdom. Nowadays, with the growing trends of a healthy lifestyle and enormous research-based discoveries, EOs became a popular, attractive topic, for both research and industry, with revenues reaching billions of dollars annually. The United Arab Emirates (UAE) has rich traditional herbal medicine, associated with topical and EO-aromatherapy applications, that (in most cases) not scientifically justified nor clarified. This dissertation investigated the EO-bearing plants of the UAE, providing a databank with comprehensive knowledge for all indigenous and naturalized EO-bearing plant species of the UAE wildflowers. Also, this …

Review Of Nutraceuticals And Functional Properties Of Whole Wheat, Rachana Poudel, Madhav Bhatta

Department of Food Science and Technology: Faculty Publications

Wheat (Triticum aestivum L.) is one of the most commonly cultivated and consumed cereals throughout the world. Though phytochemicals and antioxidants in the cereal grains have not been studied as in fruits and vegetables, given the role of wheat in our diet plate, it is a given of primary importance to understand the chemistry of our major food, wheat. The presence of diverse polyphenols and their action against leading cause of death, including heart diseases, cancer, obesity, and diabetes, widens the scope of wheat. Phytochemicals such as phenolic acids, alkylresorcinols, flavonoids, phytosterols, and carotenoids are present in whole wheat. …

Polyphenolic Content And Antioxidant Capacity Of White, Green, Black, And Herbal Teas: A Kinetic Study, Emer Shannon, Amit Kumar Jaiswal, Nissreen Abu-Ghannam

Articles

Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic, antioxidant compounds. This study compared the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging capacity, and caffeine content of teas (black, green, white, chamomile, and mixed berry/hibiscus) over a range of infusion times (0.5–10 mins) at 90°C. Green, followed by black tea, respectively, had the greatest TPC (557.58 and 499.19µg GAE/g), TFC (367.84 and 325.18µg QE/g), FRAP (887.38 and 209.38µg TE/g), and DPPH radical scavenging capacity (1233.03 and 866.39µg AAE/g). Caffeine content per cup (200mL) in black, green, …

Anthocyanin Characterization, Total Phenolic Quantification And Antioxidant Features Of Some Chilean Edible Berry Extracts, Anghel Brito, Carlos Areche, Beatriz Sepúlveda, Edward J. Kennelly, Mario J. Simirgiotis

Publications and Research

The anthocyanin composition and HPLC fingerprints of six small berries endemic of the VIII region of Chile were investigated using high resolution mass analysis for the first time (HR-ToF-ESI-MS). The antioxidant features of the six endemic species were compared, including a variety of blueberries which is one of the most commercially significant berry crops in Chile. The anthocyanin fingerprints obtained for the fruits were compared and correlated with the antioxidant features measured by the bleaching of the DPPH radical, the ferric reducing antioxidant power (FRAP), the superoxide anion scavenging activity assay (SA), and total content of phenolics, flavonoids and anthocyanins …

Apple Pomace As A Potential Ingredient For The Development Of New Functional Foods, Sofia Reis, Dilip K. Rai, Nissreen Abu-Ghannam

Articles

Extruded snacks and baked scones were formulated with increasing levels (0-30%) of apple pomace (AP). The incorporation of up to 20% of AP in extruded snacks and in baked scones does not change significantly (pβ-carotene/linoleic acid system) increased when compared to the products to which no AP was added. Chlorogenic acid and quercetin were the major phenolic compounds found in the products. Loss of phenolic compounds during heat treatment occurred, however the DPPH radical scavenging activity of final products was not affected.

Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.

The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume

Graduate Theses and Dissertations

Postmenopausal osteoporosis is the most prevalent form of osteoporosis and results in fragility fractures. Smoking is one of the major risk factors for osteoporosis and is known to aggravate bone loss in postmenopausal women due to increased oxidative stress and inflammation. Diet-based interventions using berries have shown bone protective affects in animal studies partially due to antioxidant and anti-inflammatory properties of their phenolic compounds. The goal of this research was to determine the effects of antioxidant-rich fruits in the prevention of postmenopausal bone loss. Our first study examined the dose dependent effects of blackberries in preventing bone loss in an …

Chitosan-Gallic Acid Films As Multifunctional Food Packaging, Stephanie Beth Schreiber

Masters Theses

Chitosan is a good candidate for multifunctional food packaging because of its biocompatibility, biodegradability, antibacterial properties, secondary antioxidant activity, film forming ability, resistance to lipids and because of its structure which is very desirable for grafting various compounds to it. For this research, we took advantage of chitosan’s amino group that has nuceleophilic character at a pH above its pKa, which is 6.3. Gallic acid, a phenolic compound with primary antioxidant properties was grafted to chitosan using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and N-hydroxysuccinimide. Grafting was evaluated using FTIR-ATR and ¹H and ¹³CNMR. FTIR showed evidence of grafting on the amino …

Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved fastest at 100 °C …

The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington

Masters Theses

Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox Equivalents (TE). …

Estimation Of The Number Of Days Required To Determine Usual Antioxidant Intakes And Assessment Of The Prevalence Of Nutrient Inadequacy Among College Students, Catherine G. Davis

Master's Theses

High intake of antioxidant rich foods has been shown to decrease risk factors of chronic disease. Young adulthood may be crucial in establishing healthy lifestyles including adequate nutrient consumption.

The present study was designed 1) to estimate usual nutrient intakes, 2) to calculate the number of days required to estimate usual antioxidant intake, and 3) to assess intake adequacy from diet and diet + supplement sources by using the Estimated Average Requirement (EAR). The USDA Flavonoid and Proanthocyanidin databases, food consumption data, and dietary supplement use data from 60 students aged 18-25 years at the University of Connecticut were utilized. …

Development Of New Functional Food Applications Of Edible Irish Seaweed, Sabrina Cox

Conference papers

No abstract provided.

Processing And Storage Effects On The Polyphenolic Content And Antioxidant Capacity Of Conventional And Sugar-Free Blueberry Jams, Chelsea Castrodale, Luke Howard, Cindi Brownmiller

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Fresh blueberries have received much attention due to their positive role in human health and disease prevention. The abundance of polyphenolics, namely anthocyanins and procyanidins, is thought to play an important role in health promotion. Due to seasonal availability and limited shelf-life, blueberries are commonly preserved and consumed in various thermally processed forms (jams, juices, canned whole fruit, and purées). Both conventional high sugar and sugar-free blueberry jams are available on the market, but no information is available on how different formulations, processing conditions, and storage of processed jams affect the retention of polyphenolics and antioxidant capacity found in fresh …

Antioxidant Activity Of Spice Extracts And Phenolics In Comparison To Synthetic Antioxidants, M. Hossain, N. Brunton, Catherine Barry-Ryan, Ana Belen Martin-Diana, M. Wilkinson

Articles

The antioxidant capacity of 30 spices used frequently in ready meals and a selection of key compounds from spices were investigated in the current study using ferric reducing antioxidant properties (FRAP), 2,2'-azinobis(3-ethylebenzothiaziline-6-sulfonate) (ABTS) and microsomal lipid peroxidation (MLP) assays. Antioxidant capacities of the spice extracts were compared to 5 popular synthetic antioxidants [buylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylated hydroquinone (TBHQ), propyl gallate (PG) and octyl gallate (OG)]. Results showed that clove extracts had the highest antioxidant capacity as measured by FRAP, ABTS and MLP assays. Extracts from garlic powder were the lowest ranked of all the spices examined. Synthetic …

Antioxidant And Antimicrobial Activity From Six Species Of Edible Irish Seaweeds, Sabrina Cox

Conference papers

No abstract provided.

Antioxidant Assessment In Western Maine Elderly Women Following 30 Days Of Wild Blueberry Consumption, John David Bagnulo

Electronic Theses and Dissertations

Increased fruit and vegetable consumption is the single most protective characteristic of a diet against disease. While the exact mechanism by which this protection is offered remains unclear, the leading theory is centered on the antioxidant content of fruits and vegetables. Recent studies have shown that certain fruits and vegetables have significantly higher antioxidant contents than others. Wild North American blueberries (Vaccinium angustifolium) have one of the highest antioxidant contents of all h i t s and vegetables tested. This thesis investigates the relationship between the consumption of blueberries and blood antioxidant levels in 24 elderly women. In addition, fruits …

Antioxidants And Alcohol In The Progression Of Acquired Immunodeficiency Syndrome, Laura Lynne Prestwich

Undergraduate Honors Capstone Projects

Wasting syndrome in acquired immunodeficiency syndrome (AIDS) appears to play a role in decline of immune function. Along with poor appetite, HIV infected individuals seem to have a tendency to be heavy alcohol drinkers which may be immunosuppressive and cause malnutrition. Altered macronutrient metabolism visibly contributes to wasting; however, micronutrient deficiencies also appear to play a role. Micronutrient deficiency has also been known to decrease immune function. As part of their role as antioxidants, P-carotene, vitamin C, vitamin E, and selenium may be helpful in altering cell production and response to cytokines and other secretions. This may decrease viral replication …