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Miao C, Ma Z, Yu L, Tang W, Li G, Chen G, Cui M. Controllable Synthesis and Synergistic Antioxidation Mechanism of Poly( p-methoxyphenol-phenylamine) in Biodegradable Vegetable-Based Lubricating Oils. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c02210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Changqing Miao
- School of Chemistry & Materials Engineering, Xinxiang University, Xinxiang 453003, P. R. China
| | - Zhiying Ma
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475000, P. R. China
| | - Laigui Yu
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475000, P. R. China
| | - Wenya Tang
- School of Chemistry & Materials Engineering, Xinxiang University, Xinxiang 453003, P. R. China
| | - Ginping Li
- School of Chemistry & Materials Engineering, Xinxiang University, Xinxiang 453003, P. R. China
| | - Gairong Chen
- School of Chemistry & Materials Engineering, Xinxiang University, Xinxiang 453003, P. R. China
| | - Mengbing Cui
- School of Chemistry & Materials Engineering, Xinxiang University, Xinxiang 453003, P. R. China
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2
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Miao C, Wang Y, Ma Z, Luo Y, Miao Y, Yuan P, Guo J, Chen G, Liu H. Synthesizing Hindered Structure Poly (p‐Phenylenediamine) by Enzymatic Catalysis and Evaluating Its Antioxidation Mechanism in Biodegradable Castor Oils. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12445] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Changqing Miao
- College of Chemistry and Chemical Engineering Xinxiang University 191 Jinsui Avenue Xinxiang 453003 China
| | - Yanbo Wang
- College of Chemistry and Chemical Engineering Xinxiang University 191 Jinsui Avenue Xinxiang 453003 China
| | - Zhiying Ma
- Engineering Research Center for Nanomaterials Henan University Jinming Avenue Kaifeng 475000 China
| | - Yang Luo
- College of Chemistry and Chemical Engineering Xinxiang University 191 Jinsui Avenue Xinxiang 453003 China
| | - Yu Miao
- College of Chemistry and Chemical Engineering Xinxiang University 191 Jinsui Avenue Xinxiang 453003 China
| | - Pingfang Yuan
- College of Chemistry and Chemical Engineering Xinxiang University 191 Jinsui Avenue Xinxiang 453003 China
| | - Jiao Guo
- College of Chemistry and Chemical Engineering Xinxiang University 191 Jinsui Avenue Xinxiang 453003 China
| | - Gairong Chen
- College of Chemistry and Chemical Engineering Xinxiang University 191 Jinsui Avenue Xinxiang 453003 China
| | - Hongbo Liu
- College of Materials Science and Engineering Hunan University Lushan Road (S), Yuelu District Changsha Hunan 410082 China
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3
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Yuan H, Gong J, Tang K, Huang J, Xiao G, Lv J. Milk oligopeptide inhibition of (α)-tocopherol fortified linoleic acid oxidation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1657888] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Haina Yuan
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Hangzhou, ZJ, China
| | - Jinyan Gong
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Hangzhou, ZJ, China
| | - Kun Tang
- Department of Endocrinology, The Affiliated Hospital of Guizhou Medical University, Guiyang, GZ, China
| | - Jinge Huang
- Department of Biological Engineering, Utah State University, Logan, UT, USA
| | - Gongnian Xiao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Hangzhou, ZJ, China
| | - Jianmin Lv
- Laboratory Animal Research Center, Zhejiang Chinese Medical University, Hangzhou, ZJ, China
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Hwang H, Winkler‐Moser JK, Doll KM, Gadgil M, Liu SX. Factors Affecting Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperatures. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900091] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hong‐Sik Hwang
- United States Department of AgricultureAgricultural Research ServiceNational Center for Agricultural Utilization ResearchFunctional Foods Research1815 N. University StreetPeoriaIL61604USA
| | - Jill K. Winkler‐Moser
- United States Department of AgricultureAgricultural Research ServiceNational Center for Agricultural Utilization ResearchFunctional Foods Research1815 N. University StreetPeoriaIL61604USA
| | - Kenneth M. Doll
- United States Department of AgricultureAgricultural Research ServiceNational Center for Agricultural Utilization ResearchBio‐Oils Research1815 N. University StreetPeoriaIL61604USA
| | - Mayuresh Gadgil
- Department of Chemistry and BiochemistryBradley University1501 W. Bradley AvePeoriaIL61625USA
| | - Sean X. Liu
- United States Department of AgricultureAgricultural Research ServiceNational Center for Agricultural Utilization ResearchFunctional Foods Research1815 N. University StreetPeoriaIL61604USA
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Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates. Food Res Int 2018; 116:419-429. [PMID: 30716964 DOI: 10.1016/j.foodres.2018.08.056] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 08/13/2018] [Accepted: 08/18/2018] [Indexed: 11/21/2022]
Abstract
Amaranth, quinoa and chia are non-conventional sources of proteins whose interest has increased in recent years due to their excellent nutritional value. Vegetable proteins can be used as food ingredients to replace animal proteins in human diet. The present article provides a comprehensive analysis of amaranth, quinoa and chia proteins and focuses on their solubility, superficial, gelling and textural properties as well as on the biological activities of enzymatic hydrolyzates.
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6
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Intiquilla A, Jiménez-Aliaga K, Zavaleta AI, Arnao I, Peña C, Chavez-Hidalgo EL, Hernández-Ledesma B. Erythrina Edulis (Pajuro) Seed Protein: A New Source of Antioxidant Peptides. Nat Prod Commun 2016. [DOI: 10.1177/1934578x1601100620] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Erythrina edulis Triana ex Micheli is a protein-enriched legume traditionally used for both dietary and medicinal purposes. In this paper, protein concentrate was obtained from the seed flour. SDS-PAGE analysis revealed a high number and intensity of bands in the range between 10 and 90 kDa. Neutrase®, Flavourzyme®, and Alcalase® were used to hydrolyze the protein concentrate at different times. By SDS-PAGE, the lower resistance of proteins to Alcalase® action was observed, providing hydrolyzates with higher radical scavenging activity. The 120 min-hydrolyzate showed ORAC and TEAC values of 2.51 and 0.91 μmol Trolox equivalents/mg of protein, respectively. A fraction lower than 3 kDa and rich in hydrophobic and aromatic amino acids was demonstrated to be mainly responsible for the observed activity. E. edulis could be a new alternative in the formulation of functional foods not only for its high protein content but also for the potential biological properties of its hydrolyzates.
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Affiliation(s)
- Arturo Intiquilla
- Laboratorio de Biologla Molecular, Facultad de Farmacia y Bioquimica, Universidad National Mayor de San Marcos, Lima, Peru
| | - Karim Jiménez-Aliaga
- Laboratorio de Biologla Molecular, Facultad de Farmacia y Bioquimica, Universidad National Mayor de San Marcos, Lima, Peru
| | - Amparo I. Zavaleta
- Laboratorio de Biologla Molecular, Facultad de Farmacia y Bioquimica, Universidad National Mayor de San Marcos, Lima, Peru
| | - Inés Arnao
- Laboratorio de Biologla Molecular, Facultad de Farmacia y Bioquimica, Universidad National Mayor de San Marcos, Lima, Peru
| | - Carmen Peña
- Laboratorio de Biologla Molecular, Facultad de Farmacia y Bioquimica, Universidad National Mayor de San Marcos, Lima, Peru
| | - Elizabeth L. Chavez-Hidalgo
- Laboratorio de Biologla Molecular, Facultad de Farmacia y Bioquimica, Universidad National Mayor de San Marcos, Lima, Peru
| | - Blanca Hernández-Ledesma
- Instituto de Investigatión en Ciencias de la Alimentation (CIAL, CSIC-UAM, CEIUAM+CSIC). Nicolas Cabrera, 9. 28049 Madrid, Spain
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7
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Ravi Kiran C, Sasidharan I, Soban Kumar DR, Sundaresan A. Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature. Journal of Food Science and Technology 2015; 52:5370-5. [PMID: 26243968 DOI: 10.1007/s13197-015-1774-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/06/2015] [Accepted: 02/12/2015] [Indexed: 11/29/2022]
Abstract
The effect of several natural and synthetic antioxidants to retard the formation of polar compounds and thermo-oxidation at prolonged frying temperatures was studied. Antioxidants, including butyl hydroxyl toluene (BHT), ter-butyl hydroxyquinone (TBHQ), α- and γ-tocopherols, tocopherol mixture (α, β, γ and δ), sesamol, β-sitosterol, β-sitostanol, γ-oryzanol, curcumin, rosemary extract and sucrose acetate isobutyrate (SAIB) were tested in refined soybean oil without added any additives recovered from refinery. Rosemary extract and SAIB were showed a considerable effect on both polar compound formation and secondary oxidation. These compounds increased the oxidative stability of oil for more than 30 % compared to conventional synthetic antioxidants. Oils treated with SAIB showed higher color retention after 6 h heating compared to the oils added with BHT, TBHQ and tocopherols. Curcumin, sesamol and γ-oryzanol showed higher antioxidant potential compared to other antioxidants. Preliminary results obtained from this study have clearly demonstrated that SAIB and rosemary extracts are more commercially viable antioxidants to increase the stability of frying oils.
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Affiliation(s)
- Challa Ravi Kiran
- Agroprocessing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Indu Sasidharan
- Agroprocessing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - D R Soban Kumar
- Agroprocessing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - A Sundaresan
- Agroprocessing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
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García Fillería SF, Tironi VA. Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12777] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Susan F. García Fillería
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - CCT-La Plata-CONICET, UNLP; 47 y 116 1900 La Plata Argentina
| | - Valeria A. Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - CCT-La Plata-CONICET, UNLP; 47 y 116 1900 La Plata Argentina
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