Relationship between botanical origin and antioxidants vitamins of bee-collected pollen

This study quantified vitamin C, E and β-carotene in samples of fresh bee-collected pollen and correlating them with the botanical origin. Vitamin content varied between 13.5 and 42.5 µg/g for vitamin E; 56.3 and 198.9 µg/g for β-carotene and 273.9 and 560.3 µg/g for vitamin C. It was concluded that the botanical origin and collecting season influenced the vitamin contents. There is a relationship between the vitamins and its botanical origin: Raphanus sp and Macroptilium sp, Mimosa caesalpineafolia with β-carotene; Raphanus sp, Eucalyptus sp, Macroptilium sp, Mimosa caesalpineafolia with vitamin E and Anadenanthera sp, Arecaceae type and Philodendron sp with vitamin C.

Stability of antioxidants vitamins in bee pollen samples

This study evaluated the stability of vitamins C, E and β-carotene in six samples of bee pollen after their process, and in a one-year period of storage. After the pollen's process, there was a 67.1% increase for vitamin C (p <0.05), an 18.7% loss for vitamin E and 15.6% for β-carotene. Storage in freezer was the most efficient condition for the vitamins conservation; the loss in storage at room temperature (exposed or protected from light) was similar. Vitamin E appears to be better preserved during storage when compared to vitamin C and β-carotene.

Electrochemical evaluation of lipophilic antioxidants from Iryanthera juruensis fruits (Myristicaceae)

TLC autographic assays revealed in the hexane extract of Iryanthera juruensis (Myristicaceae) the presence of two compounds, with antioxidant properties towards beta-carotene. They were isolated and identified as 3-methyl-sargachromenol (1) and sargachromenol (2). Further investigation of the hexane extract led to isolations of 3-methyl-sargaquinoic acid (3) and sargaquinoic acid (4). The electrochemical behaviour of these compounds was studied in CH2Cl2/Bu4NBF4 at glassy carbon electrode. The phenolic group in both tocotrienols 1 and 2 are oxidized at +0.23V and +0.32V and their oxidation potentials are correlated with the observed antioxidant activities and oxidation mechanism of alpha-tocopherol. The reductive voltametric behaviour of quinone function in both plastoquinones 3 and 4 is discussed.

Application of various antioxidants in the treatment of influenza

We determined the effect of the antioxidants superoxide dismutase, desferrioxamine and allopurinol on the survival of male CBA mice infected intranasally with 2-5 LD50 lung influenza virus A/Aichi/2/68. Survival for at least 20 days was observed for 45% of the mice that received 1000 U/day superoxide dismutase prepared from red blood cells on days 5, 6, 7 and 8 after infection, and 75% survival was observed for mice that received the same dose on days 4, 5, 6, 7 and 8. Desferrioxamine, 25 mg/kg per day and 100 mg/kg per day injected subcutaneously, resulted in survival rates of 5 and 0%, respectively, compared to 10% survival observed for saline-injected controls. Allopurinol at doses of 5 to 50 mg/kg per day had no effect on mouse survival. These data demonstrate the efficacy of superoxide dismutase for the protection of mice against hemorrhagic lung edema. The ineffectiveness of allopurinol suggests that the xanthine oxidase system does not play a major role in hemorrhage or lung edema and that caution is necessary when desferrioxamine is administered during an acute inflammatory process accompanied by erythrocyte lysis

Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil

In this work, through the use of thermal analysis techniques, the thermal stabilities of some antioxidants were investigated, in order to evaluate their resistance to thermal oxidation in oils, by heating canola vegetable oil, and to suggest that antioxidants would be more appropriate to increase the resistance of vegetable oils in the thermal degradation process in frying. The techniques used were: Thermal Gravimetric (TG) and Differential Scanning Calorimetry (DSC) analyses, as well as an allusion to a possible protective action of the vegetable oils, based on the thermal oxidation of canola vegetable oil in the laboratory under constant heating at 180 ºC/8 hours for 10 days. The studied antioxidants were: ascorbic acid, sorbic acid, citric acid, sodium erythorbate, BHT (3,5-di-tert-butyl-4-hydroxytoluene), BHA (2, 3-tert-butyl-4-methoxyphenol), TBHQ (tertiary butyl hydroquinone), PG (propyl gallate) - described as antioxidants by ANVISA and the FDA; and also the phytic acid antioxidant and the SAIB (sucrose acetate isobutyrate) additive, which is used in the food industry, in order to test its behavior as an antioxidant in vegetable oil. The following antioxidants: citric acid, sodium erythorbate, BHA, BHT, TBHQ and sorbic acid decompose at temperatures below 180 ºC, and therefore, have little protective action in vegetable oils undergoing frying processes. The antioxidants below: phytic acid, ascorbic acid and PG, are the most resistant and begin their decomposition processes at temperatures between 180 and 200 ºC. The thermal analytical techniques have also shown that the SAIB antioxidant is the most resistant to oxidative action, and it can be a useful choice in the thermal decomposition prevention of edible oils, improving stability regarding oxidative processes.

Revalorization of cactus pear (Opuntia spp.) wastes as a source of antioxidants

Recently, an increased interest in antioxidant activity and health-improving capacity of cactus pear has been registered. The antioxidant capacity of the pulp of cactus-pear fruits has been previously assessed. In this work, total phenolics, flavonoids and tannins of peel and seeds of four cactus pear cultivars were examined as well as their antioxidant capacity. Tannins were the major phenolics in cactus pear seeds accounting for almost fifty percent for all cultivars. Analysis of variance revealed that ripeness, cultivar, and its interaction had highly significant effect on the total phenolics, tannin, and flavonoid contents of cactus pear peel. With regard to the seeds, only the stage of ripeness and interaction (ripeness stage x cultivar) were significant on total phenolics and tannins contents. The flavonoid content in seeds was not affected by any of the factors or their interactions. The antioxidant capacity was higher in the peel than in the seeds. Generally, fruits with light-green or yellow-brown peel have higher antiradical activity and Trolox equivalent antioxidant capacity (TEAC) values compared with those with red-purple peel. Cactus pear by-products can indeed be exploited as a good and cheap source of natural antioxidants.

Antioxidants in yacon products and effect of long term storage

Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 ºC to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage.

Addition of anacardic acid as antioxidants in broiler chicken mortadella

AbstractThe effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.

Physiological quality, content and activity of antioxidants in soybean seeds artificially aged

The objective of this study was to evaluate physiological quality, content, and activity of antioxidants, in soybean seeds subjected to accelerated aging during different periods. Seeds of cultivars BRS 258, BRS 262 and BRS 268, subjected to accelerated aging during 12, 24, 36 and 48 hours and non-aged seeds were used. After each aging period, the seed were evaluated by tests of: germination; first count and tetrazolium. The total of phenolic compounds, total flavonoides, total of isoflavones, and activity for eliminating ABTS●+ radicals were quantified. There were differences among cultivars according to vigor and viability only after seeds were aged. Cultivars BRS 158 and BRS 268 have shown better seed physiological quality in each aging period; however, not presenting higher amounts of isoflavones and efficiency in removing free radicals. For all cultivars, the values for total of phenolic compounds, as well as total of flavonoids have shown quadratic positive behavior; the values for isoflavones remained constant and the vigor and viability showed contrary trend to activity of antioxidant agents.

Effect of Antioxidants on the Shelf Life of Cashew Kernels

Cashew kernels have high nutritive value. Upon exposure to air kernels turn rancid and their nutritive value decreases. From this study it is concluded that chemical treatment using antioxidants reduced oxidative rancidity but failed to prevent deterioration in organoleptic characteristics and decrease in protein and carbohydrate content of stored kernels.

Studies on Mastication Stage Binding of Antioxidants

Paraphenylenediamine and diphenylamine were chemically attached to natural rubber during mastication . The rubber bound antioxidants were characterized by TLC, 'H-NMR, IR and TGA. The efficiency and permenance of these bound antioxidants were compared with a conventional amine type antioxidant in filled natural rubber vulcanizates . The rubber bound antioxidants were found to be less volatile and less extractable as compared to conventional antioxidants. The vulcanizates showed improved ageing resistance as compared to vulcanizates containing conventional antioxidants. This semisolid rubber bound antioxidant can reduce the amount of plasticizer required for compounding.

Studies on natural rubber-bound diphenylamine antioxidants

Diphenylamine was chemically attached to depolymerised natural rubber by photochemical reaction. The rubber-bound diphenylamine was characterised by TLC, HNMR, IR and TGA. The efficiency and permanence of the bound diphenylamine was compared with conventional amine type antioxidant in natural rubber vulcanizates. The rubber-bound diphenylamine was found to be less volatile and less extractable compared to the conventional antioxidant. The vulcanizates showed improved ageing resistance in comparison to vulcanizates containing conventional antioxidant . Also, the presence of liquid rubber-bound diphenylamine reduces the amount of plasticiser required for compounding.

Studies on rubber bound antioxidants

Antioxidants were attached to hydroxy-terminated liquid natural rubber by modified Friedel-Crafts alkylation reaction using anhydrous zinc chloride as catalyst. The rubber bound antioxidants were found to be less volatile and less extractable compared to conventional antioxidants. The bound antioxidants were tried both in latex compounds and dry rubber compounds. The vulcanizates showed improved ageing resistance compared to vulcanizates based on conventional antioxidants.

Studies on Natural Rubber Bound Para -Phenylenediamine Antioxidants in NBR

Para-phenylenediamine (PD) was chemically attached to depolymerized natural rubber by a photochemical reaction . The rubber bound PD was characterized by TLC, 1H-NMR, IR, and TGA. The efficiency and permanence of the bound PD were compared with conventional antioxidants in NBR vulcanizates . The rubber bound PD was found to be less volatile and more resistant to water and oil extraction . The vulcanizates showed improved aging resistance in comparison to vulcanizates containing conventional antioxidants. The liquid rubber bound antioxidant reduces the amount of plasticizer required for compounding

New oligomer-bound antioxidants for improved flex crack resistance and ozone resistance

New oligomer-bound antioxidants have been prepared by condensation reaction. The efficiency and permanence of these oligomer- bound paraphenylene diamines as antioxidants has been compared with conventional amine type antioxidants in NR, SBR, IIR and NBR and in elastomer blends like NR/BR and NR/SBR. The oligomer-bound antioxidants are found to impart improved ozone, flex resistance and mechanical properties to the vulcanizates of NR, SBR, IIR and NBR and to blends of NR/BR and NR/ SBR in comparison with those containing conventional antioxidants.