changes of major antioxidant compounds and radical scavenging

changes of major antioxidant compounds and radical scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying Antioxidants (Basel) . 2014 Jul 10;3(3):502-15. doi: 10.3390/antiox3030502.

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changes of major antioxidant compounds and radical scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging

1. Antioxidants (Basel). 2014 Jul 10;3(3):502-15. doi: 10.3390/antiox3030502. Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying.

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changes of major antioxidant compounds and radical scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging

Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical

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changes of major antioxidant compounds and radical scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging

information regarding the antioxidant degradation kinetic and the changes of these bioactive compounds during deep-frying is relatively scarce. Hence, this study was conducted to evaluate the radical scavenging capacity and prominent bioactive compounds (α-tocopherol, γ-tocotrienol and

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changes of major antioxidant compounds and radical scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying. Azizah Abdul Hamid Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.

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changes of major antioxidant compounds and radical scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying August 2014 Antioxidants 2014(3):502-515

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changes in physico-chemical, astringency, volatile compounds

Changes in physico-chemical, astringency, volatile compounds

Antioxidant activity based on both DPPH and ABTS radical scavenging activities marginally declined in some stages but overall were sustained during fermentation. Although the DPPH· radical based antioxidant activity of fermented CAJ was greater than that of fermented 11.4 °Bx CCAJ, a higher ABTS·+ radical scavenging activity was found in

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changes of major antioxidant compounds and radical scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying August 2014 Antioxidants 2014(3):502-515

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changes in color, antioxidant, and free radical scavenging

Changes in color, antioxidant, and free radical scavenging

Highlights Effects of high oxygen on color, antioxidant enzyme and free radical scavenging activity of mushroom were examined. Browning of mushroom was prevented. Increase in membrane permeability and lipid peroxidation was delayed. Oxygen radical scavenging enzyme activities in 80% O 2 were higher. Higher antioxidant activity was found in high oxygen.

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evaluation of antioxidant properties of major dietary

Evaluation of antioxidant properties of major dietary

Analysis of reducing and free radical-scavenging capacities of compounds revealed antioxidant properties related to their structure, with higher activities for flavonoids such as quercetin and epicatechin. Their effects on preadipocytes' viability also depended on their structure, dose and time of exposure.

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antioxidant activity and free radical-scavenging capacity of

Antioxidant activity and free radical-scavenging capacity of

However, the antioxidant activity and radical-scavenging ability decreased at high concentrations in the linoleic acid peroxidation and peroxyl radical systems. Comparison between the four methods, ABTS + radicals and superoxide anion-scavenging assays was obtained by the absorption change induced by the formation of radicals.

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antioxidant and free radical scavenging activity of spondias

Antioxidant and free radical scavenging activity of Spondias

On the basis of the results obtained in the present study, it is concluded that a 70% methanolic extract of Spondias pinnata bark, which contains large amounts of flavonoids and phenolic compounds, exhibits high antioxidant and free radical scavenging activities. It also chelates iron and has reducing power.

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radical-scavenging activities of citrus essential oils and

Radical-scavenging activities of citrus essential oils and

To examine the oils' relative radical-scavenging activities compared with that of a standard antioxidant, Trolox was employed. All of the essential oils were found to have scavenging effects on DPPH in the range of 17. 7-64.0%.

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polyphenol and flavonoid profiles and radical scavenging

Polyphenol and flavonoid profiles and radical scavenging

Antioxidant compounds reduce oxidative damage to the human body through inhibition of the oxidizing chain reactions caused by free radical . Flavonoids and phenolic compounds are natural antioxidants, which can act as free radical scavengers . Quercetin quenches free radicals to prevent the oxidation of low-density lipoprotein .

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isolation and identification of an antioxidant flavonoid

Isolation and identification of an antioxidant flavonoid

Its antioxidant activity was assessed by assays of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, hydroxyl radical and intracellular reactive oxygen species (ROS) scavenging and DNA damage inhibition. Quercetagetin showed strong DPPH radical-scavenging activity (IC₅₀ 7.89 µmol L⁻¹) but much lower hydroxyl radical-scavenging activity

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