Application of Two-Level Full Factorial Design for the Extraction of Fucoxanthin and Antioxidant Activities from Sargassum siliquosum and Sargassum polycystum     

Michelle Wen San Lim  Kar Mem Tan  Lye Yee Chew  Kin Weng Kong 《Journal Of Aquatic Food Product Technology》2018,27(4):446-463

Two-level full factorial design was employed to identify the extraction parameters that can improve the derivation of fucoxanthin content (FC), total carotenoid content (TCC), and antioxidant from two brown seaweeds, Sargassum siliquosum (SS) and Sargassum polycystum (SP). These parameters included temperature (A: 4–45°C), time (B: 30–1,440 min), and solvent-to-solid ratio (C: 10–50 ml/g). Antioxidant activities were determined as trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, and ferric-reducing antioxidant power (FRAP). Results showed that all three factors were significant (p < 0.05) in providing higher FC in both species. These factors were also significant in obtaining higher TCC in SS; whereas in SP, TCC was only affected by solvent-to-solid ratio. Only temperature was found to contribute significantly to a higher TEAC in both species. However, none of the factors improved DPPH for SS, except temperature and time for SP. For SS, only time was significant in obtaining higher FRAP; whereas temperature and time were significant for SP. Hence, results indicate that a simple modification in the extraction temperature, time, and solvent-to-solid ratio will be able to improve the derivation of fucoxanthin, carotenoids, and antioxidant activities.  相似文献   

Antioxidant Potential of Water Hyacinth (Eichornia crassipes): In Vitro Antioxidant Activity and Phenolic Composition     

A. Surendraraj  K. H. Sabeena Farvin  R. Anandan 《Journal Of Aquatic Food Product Technology》2013,22(1):11-26

The aims of the present study were (a) to extract and quantify the main phenolic acids and tocopherols from the petiole, leaves, and flowers of Eichornia crassipes; (b) to evaluate the antioxidant capacity of the extracts in four in vitro systems (1,1-diphenyl-2-pycryl-hydrazyl [DPPH] radical scavenging ability, iron chelating activity, reducing power, and prevention of oxidation in a liposome model system); and (c) its effectiveness in retarding lipid peroxidation in fish oil by accelerated stability test. Significant differences were observed in total and individual phenolic contents and in the antioxidant activities of extracts from the various parts of E. crassipes. Out of the 11 phenolic acids analyzed, ethanolic extracts contained high amounts of gallic, protocatechuic, gentisic, and p-hydroxybenzoic acid, whereas, water extracts contained less amounts of a varied number of phenolic acids. Ethanolic extracts of flower, which contained the highest total phenolic content, were found to have high DPPH radical scavenging activity and reducing power. However, ethanolic extracts of leaf exerted a high Fe²⁺ chelating activity and also inhibited lipid peroxidation process both in liposomes and fish oil. Our results demonstrate that E. crassipes, an underutilized aquatic weed, could be a potential natural antioxidant source for food, feed, and pharmaceutical applications.  相似文献   

紫外吸收光谱法对聚丙烯中抗氧剂3125的定量分析     

陈键  张桂云  梁进杰 《仲恺农业工程学院学报》2014,27(3):9-13

采用紫外吸收光谱法定量分析聚丙烯(Polypropylene,PP)中抗氧剂3125的含量,经分析得到PP/抗氧剂3125体系和PP/抗氧剂168(定量)/抗氧剂3125体系中抗氧剂3125的特征波长,并得出了抗氧剂3125含量与特征波长吸光度关系的标准曲线,其相关系数均大于0.98.经试验验证,样品中抗氧剂3125的计算值与测量值相对误差均不超过8%,适用于实际检测的需要.  相似文献   

低硝中式香肠中复合抗氧化剂的配方优化     

叶阳  王洋  袁先铃  杜建美  李蓉 《保鲜与加工》2018,18(3):54-59

为减少亚硝酸盐在中式香肠中的用量,以茶多酚、壳聚糖、生育酚复配复合抗氧化剂,以中式香肠储藏期间的pH、TBA值、酸价和过氧化值为考察指标,采用正交试验优化低硝中式香肠中复合抗氧化剂的配方。结果表明,复合抗氧化剂可以部分取代亚硝酸盐,其最优配方为:茶多酚添加量0.10 g/kg,壳聚糖添加量1 g/kg,生育酚添加量0.03 g/kg,亚硝酸钠添加量0.04 g/kg;该配方下制得的低硝中式香肠的抗氧化效果明显优于单一使用亚硝酸钠的对照组。  相似文献   

饲粮抗氧化剂对肌肉嫩度的影响及作用机制     

徐少庭  徐晨晨  罗海玲 《动物营养学报》2017,29(8)

嫩度是肌肉品质重要的感官指标之一,决定肌肉的营养品质和食用品质。而在动物集约化生产过程中,必然产生的氧化应激会对肌肉品质产生巨大的不利影响,因此探索一种有效的措施改善氧化应激对肌肉嫩度的影响至关重要。结合国内外关于肉质嫩度的研究现状,本文主要对氧化应激、抗氧化剂对肌肉嫩度的影响及作用机制进行阐述,旨在为高效合理地利用抗氧化剂改善肌肉嫩度提供借鉴。  相似文献   

油菜素甾醇对萝卜芽菜生物活性物质的影响     

蔡丛希  侯秋梅  汪炳良  汪俏梅 《核农学报》2017,31(7)

为探究油菜素甾醇对萝卜芽菜生物活性物质的影响,用表油菜素内酯及其类似物高芸薹素单独或者与氯化钠共同处理萝卜芽菜,测定并分析其芥子油苷、花青素、维生素C和总多酚的含量以及抗氧化能力的变化。结果表明,20 nmol·L~(-1)表油菜素内酯单独处理时,芥子油苷含量显著降低,但与40mmol·L~(-1)氯化钠共处理时,芥子油苷含量显著上升;20 nmol·L~(-1)高芸薹素单独处理或者与40 mmol·L~(-1)氯化钠共处理则对芥子油苷含量无显著影响。此外,表油菜素内酯和高芸薹素单独处理或者分别与氯化钠共处理均能显著提高花青素和维生素C的含量,但对总多酚含量和抗氧化能力均无显著影响。综上,表油菜素内酯与氯化钠共处理是提高萝卜芽菜中芥子油苷、花青素以及维生素C等主要生物活性物质的有效手段,这为通过化学调控的方法改良萝卜芽菜的品质提供了理论依据和技术支撑。  相似文献   

茶多酚在食品工业中的应用   总被引：2，自引：0，他引：2  

王佩华  赵大伟 《安徽农业科学》2010,38(33):19075-19076,19089

介绍了茶多酚的成分、理化性质和儿茶素的结构,综述了茶多酚在食品工业方面应用的可行性和实际效果,并展望了其发展前景。  相似文献   

外源海藻糖对高温胁迫下肺形侧耳氧化损伤的缓解效应     

刘秀明  黄晨阳  陈强  邬向丽  张金霞 《园艺学报》2013,40(8)

高温胁迫影响食用菌的品质和产量,由高温引起的氧化胁迫是导致损伤的主要原因.以肺形侧耳(Pleurotus pulmonarius)热敏感菌株CCMSSC 00494和耐热菌株CCMSSC 00499为试验材料,研究了外源海藻糖对其菌丝体高温胁迫下氧化损伤的缓解效应.结果表明,高温(40℃)胁迫48 h,热敏感菌株中硫代巴比妥酸反应物(TBARS)含量(代表氧化损伤程度)高于耐热菌株.外源海藻糖处理可以显著降低高温胁迫下菌丝体内O2-产生速率、H2O2含量、脂氧合酶(LOX)活性和TBARS含量水平,缓解高温胁迫所引发的氧化损伤.另外,外源海藻糖对超氧化物歧化酶(SOD)活性有保护和提高的作用,对过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)活性有抑制作用,对过氧化物酶(POD)活性影响不明显.外源海藻糖对热敏感菌株的保护效应高于耐热菌株.  相似文献   

Impact of ozone and UV irradiation sanitation treatments on the survival of Salmonella and the physical–chemical characteristics of hen eggs     

《The Journal of Applied Poultry Research》2020,29(2):409-419

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Reactive oxygen species,glutathione, and vitamin E concentrations in dogs with hemolytic or nonhemolytic anemia     

Andrew D. Woolcock  Priscila B. S. Serpa  Andrea P. Santos  John A. Christian  George E. Moore 《Journal of veterinary internal medicine / American College of Veterinary Internal Medicine》2020,34(6):2357-2364

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