Search results for "ANTIOXIDANT ACTIVITY"

showing 10 items of 123 documents

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

2019

Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile…

MealwormAcheta domesticusHealth (social science)030309 nutrition & dieteticsPorphyromonadaceaeantioxidant activityPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticleHydrolysateAlcalaseAcheta domesticu<i>Enterococcus</i>03 medical and health sciencesHydrolysis0404 agricultural biotechnologySettore AGR/20 - ZoocoltureSettore BIO/10 - BiochimicaEnzymatic hydrolysis<i>Acheta domesticus</i>House cricketlcsh:TP1-1185Food scienceSettore BIO/06 - Anatomia Comparata E CitologiaTenebrio molitorchemistry.chemical_classification0303 health sciencesbiologyinsect powdersFatty acid04 agricultural and veterinary sciencesbiology.organism_classification<i>Tenebrio molitor</i>040401 food scienceEnterococcuchemistryAchetaInsect powderEnterococcusSettore AGR/16 - Microbiologia AgrariaFood ScienceFoods
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Studies on the antioxidant activity of the essential oil and extract of Tunisian Tetraclinis articulata (Vahl) Mast. (Cupressaceae).

2013

This study analyses the chemical composition and in vitro antioxidant activity of both the essential oil and the 80% aqueous acetone extract of Tetraclinis articulata leaves. The GC-MS analysis of the essential oil identified 66 components that comprise 93.5% of the oil. The major constituents of the oil are: bornyl acetate (31.4%), α-pinène (24.5%) and camphor (20.3%). Antioxidant activities of the samples were determined using four different test systems, namely DPPH, β-carotene/linoleic acid, reducing power and metal chelating activity assay. Test results from the DPPH system showed the strongest radical scavenging activity was exhibited by the 80% aqueous acetone extract (IC(50) = 5.5 µ…

Metal chelating activityAntioxidantDPPHmedicine.medical_treatmentLinoleic acidMetal chelating activityPlant ScienceTetraclinisBiochemistryEssential oilAntioxidantsGas Chromatography-Mass SpectrometryAnalytical Chemistrylaw.inventionLinoleic Acidchemistry.chemical_compoundCamphorAntioxidant activityPicrateslawmedicineOils VolatileOrganic chemistryFood scienceEssential oilCarotene/linoleic acidbiologyPlant ExtractsOrganic ChemistryBiphenyl CompoundsCupressaceaePolyphenolsSettore CHIM/06 - Chimica Organicabiology.organism_classificationbeta CaroteneTetraclinis articulataPlant LeavesProanthocyanidinchemistryReducing powerDPPHNatural product research
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Influence of Laccase and Tyrosinase on the Antioxidant Capacity of Selected Phenolic Compounds on Human Cell Lines

2015

Polyphenolic compounds affect the color, odor and taste of numerous food products of plant origin. In addition to the visual and gustatory properties, they serve as radical scavengers and have antioxidant effects. Polyphenols, especially resveratrol in red wine, have gained increasing scientific and public interest due to their presumptive beneficial impact on human health. Enzymatic oxidation of phenolic compounds takes place under the influence of polyphenol oxidases (PPO), including tyrosinase and laccase. Several studies have demonstrated the radical scavenger effect of plants, food products and individual polyphenols in vitro, but, apart from resveratrol, such impact has not been prove…

Monophenol MonooxygenasePlant Extracts530 PhysicsoxidationDPPH•food and beveragesantioxidant activitytyrosinase530 Physikcell culturesArticleAntioxidantsCell LinelaccaseFungal Proteinslcsh:QD241-441lcsh:Organic chemistryHumansOxidation-ReductionpolyphenolsMolecules
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Wild Sicilian Rosemary: Phytochemical and Morphological Screening and Antioxidant Activity Evaluation of Extracts and Essential Oils

2015

To identify the best biotypes, an extensive survey of Sicilian wild rosemary was carried out by collecting 57 samples from various sites, followed by taxonomic characterization from an agronomic perspective. All the biotypes collected were classified as Rosmarinus officinalis L. A cluster analysis based on the morphological characteristics of the plants allowed the division of the biotypes into seven main groups, although the characteristics examined were found to be highly similar and not area-dependent. Moreover, all samples were analyzed for their phytochemical content, applying an extraction protocol to obtain the nonvolatile components and hydrodistillation to collect the essential oil…

MonoterpenePhytochemicalsAntioxidant activity Cluster Analysis (CA) Essential oils Rosmarinus officinalis SicilyBioengineeringBiochemistryFlavonesAntioxidantsRosmarinusBorneolchemistry.chemical_compoundCamphorAntioxidant activityCluster Analysis (CA)Rosemary; Lamiaceae; Bioagronomic characterization; Essential oil; Polyphenols; Antioxidant activity.LedumOils VolatileWild rosemary biotyoeSicilyMolecular Biologychemistry.chemical_classificationChromatographyMolecular StructurebiologyPlant Extractsagronomic evaluationGeneral ChemistryGeneral Medicinebiology.organism_classificationSettore AGR/02 - Agronomia E Coltivazioni ErbaceePhytochemicalchemistryEssential oilsOfficinalisRosmarinus officinalisMolecular MedicineCamphenephytochemical evaluationChemistry &amp; Biodiversity
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Antibacterial and antioxidant activities in Sideritis italica (Miller) Greuter et Burdet essential oils

2006

Sideritis italica (Miller) Greuter et Burdet is a widespread Lamiacea in the Mediterranean region used in traditional medicine. Essential oils were antibacterial against nine ATCC and as many clinically isolated Gram-positive and Gram-negative bacterial strains. Antibacterial activity was also found against Helicobacter pylori: a dose-dependant inhibition was shown between 5 and 25 microg/ml. The antibacterial activity of the oils was expressed as MICs (minimum inhibitory concentrations) and MBCs (minimum bactericidal concentrations). At a concentration between 3.9 and 250 microg/ml the oils showed a significant antibacterial effect against both Gram-negative and Gram-positive bacteria. In …

NeutrophilsProteus vulgarisantioxidant activityMicrobial Sensitivity TestsGram-Positive BacteriaAntioxidantsessential oilMicrobiologylaw.inventionchemistry.chemical_compoundantibacterial activitylawDrug DiscoveryGram-Negative BacteriaLeukocytesOils VolatileSideritis italicaHumansPlant OilsFood scienceEssential oilCells CulturedAntibacterial agentPharmacologyABTSbiologyDose-Response Relationship DrugHelicobacter pyloriPlant Components Aerialbiology.organism_classificationAscorbic acidAnti-Bacterial AgentschemistryLuminescent MeasurementsSideritisSideritisTroloxAntibacterial activityReactive Oxygen Species
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EVOLUZIONE DELLA COMPONENTE FENOLICA E DELL'ATTIVITA ANTIOSSIDANTE NEI SUCCHI DI DIVERSI GENOTIPI DI ARANCIO DURANTE LA MATURAZIONE.

2009

ORANGE JUICE PHENOLIC COMPOUNDS ANTIOXIDANT ACTIVITY
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Macroalgal responses to ocean acidification depend on nutrient and light levels

2015

Ocean acidification may benefit algae that are able to capitalize on increased carbon availability for photosynthesis, but it is expected to have adverse effects on calcified algae through dissolution. Shifts in dominance between primary producers will have knock-on effects on marine ecosystems and will likely vary regionally, depending on factors such as irradiance (light vs. shade) and nutrient levels (oligotrophic vs. eutrophic). Thus experiments are needed to evaluate interactive effects of combined stressors in the field. In this study, we investigated the physiological responses of macroalgae near a CO2 seep in oligotrophic waters off Vulcano (Italy). The algae were incubated in situ …

Ocean Acidification International Coordination Centre (OA-ICC)TemperateSalinityChlorophyll aFucoxanthininorganicAlkalinityPhotosynthetic efficiency standard errorChlorophyll cNitrogen content per dry mass standard errorLight saturation point standard errorPhenolics allTemperature waterCarbon inorganic dissolvedMacroalgaeCalculated using seacarb after Nisumaa et al 2010Carbon Nitrogen ratioAragonite saturation stateAlkalinity totalallCarbon per dry massSalinity standard errortotalCarbon content per dry mass standard errorPhenolics all standard errorCO2 ventChromistapHMaximum photochemical quantum yield of photosystem II standard errorTemperaturePartial pressure of carbon dioxide (water) at sea surface temperature (wet air) standard errordissolvedAntioxidant activity standard errorCarbonate ionMaximum photochemical quantum yield of photosystem IIPartial pressure of carbon dioxide (water) at sea surface temperature (wet air)Field experimentstandard errorNitrogen content per dry massElectron transport rate standard errorFucoxanthin standard errorEarth System ResearchViolaxanthinPhenolicsChlorophyll a standard errorCarbon dioxide standard errorPotentiometric titrationCalcite saturation stateCarbon/Nitrogen ratio standard errorNitrogenOchrophytaPotentiometricper dry masswaterChlorophyll c standard errorBenthosAlkalinity total standard errorAntioxidant activityElectron transport rateLight saturation pointOcean Acidification International Coordination Centre OA ICCMacro-nutrientsMediterranean SeaNitrogen per dry massBicarbonate ionTemperature water standard errorCalculated using seacarb after Nisumaa et al. (2010)Primary production PhotosynthesisSpeciespH standard errorCalcite saturation state standard errorCystoseira compressaCalculated using CO2SYSNon photochemical quenchingCarbon content per dry massCarbonate system computation flagViolaxanthin standard errorPrimary production/PhotosynthesisFugacity of carbon dioxide (water) at sea surface temperature (wet air)CarbonCarbon/Nitrogen ratioBiomass/Abundance/Elemental compositionTreatmentPartial pressure of carbon dioxide water at sea surface temperature wet airAragonite saturation state standard errorCarbon dioxideMacro nutrientsCarbonate ion standard errorSingle speciesFugacity of carbon dioxide water at sea surface temperature wet airPadina pavonicaBiomass Abundance Elemental compositionCoast and continental shelfPhotosynthetic efficiencyBicarbonate ion standard errorNon photochemical quenching standard error
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Effect of opuntia ficus-indica mucilage edible coating on quality, nutraceutical, and sensorial parameters of minimally processed cactus pear fruits

2021

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion

PEARCactus pearbiologySChemistryfood and beveragesCold storageFresh-cutAgricultureTitratable acidMicrobiological growthbiology.organism_classificationAscorbic acidHorticultureMucilageAntioxidant activitybetalainsCactusPostharvestCladodesBetalainAgronomy and Crop Science
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Phytochemical profile and antioxidant properties of the edible and non-edible portions of black sapote (Diospyros digyna Jacq.)

2022

This study evaluated the phytochemical profile and antioxidative properties of the edible and non-edible portions of black sapote. The phytochemical analysis highlighted the presence of several bioactive compounds, differently distributed among peel, pulp and seeds. In particular, the peel resulted rich of flavan-3-ols and proanthocyanidins, whereas seeds contained high amount of organic acids, including ferulic, citric and sinapic acids. Concerning functional properties, both edible and non-edible portions showed a significant prevention of lipid peroxidation in a cell-based model. Moreover, the results suggested that the antioxidant protection involved both redox active properties and gen…

Plant ExtractsPhytochemicalsAntioxidant activity cellular antioxidant activityPolyphenolsGeneral MedicineDiospyrosAntioxidantsAnalytical ChemistryHPLC-DAD-MS/MSSettore BIO/13 - Biologia ApplicataSettore BIO/10 - BiochimicaAntioxidant activity cellular antioxidant activity; Gene expression; HPLC-DAD-MS/MS; Polyphenols; ProanthocyanidinsProanthocyanidinsGene expressionFood ScienceFood Chemistry
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Fixed oil from seeds of narrow-leaved ash (F. angustifolia subsp. angustifolia): Chemical profile, antioxidant and antiproliferative activities.

2019

Fraxinus angustifolia subsp. angustifolia is a plant with an age-old use for the production of manna. However, it is also a valuable source of fixed oil rich-seeds. In the present study we examined the chemical and biological properties of this oil in order to support a possible application in foodstuffs, nutraceuticals and cosmetics. Fatty acid composition, volatile and phenolic substances were evaluated. Oleic and linoleic acid represented 45.5% and 50.0%, respectively, of the total fatty acid composition. Among polar phenolic substances identified (secoiridoids, phenylethanoid glycosides, phenolic acids and alcohols, flavonoids, coumarins) isoverbascoside is for the first time reported i…

PolyphenolAntioxidant030309 nutrition & dieteticsLinoleic acidmedicine.medical_treatmentFixed oilAntiproliferative activityFraxinus angustifoliaAntioxidantsSettore BIO/01 - Botanica Generale03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyNutraceuticalAntioxidant activityGlucosidesPhenolsBiological propertymedicineHydroxybenzoatesOils VolatilePlant OilsSettore BIO/15 - Biologia FarmaceuticaFood scienceFraxinus angustifolia subsp. angustifoliachemistry.chemical_classificationFlavonoids0303 health sciencesABTSbiologyPlant ExtractsSettore BIO/02 - Botanica SistematicaFatty AcidsGlycosideMelanoma AmelanoticSettore CHIM/06 - Chimica Organica04 agricultural and veterinary sciencesPhenylethanoidFatty acidbiology.organism_classification040401 food sciencechemistrySeedsVolatile substancesFood ScienceOleic AcidFood research international (Ottawa, Ont.)
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