1
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Fluorogenic toolbox for facile detecting of hydroxyl radicals: From designing principles to diagnostics applications. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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2
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Preventive effects of standardized krill oil on alcohol hangovers in a clinical trial. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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3
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Kita K, Matsui H, Nagata Y, Hashiguchi K, Yamasaki K, Takashige H. Antioxidant Activity, S-Allylcysteine and Total Polyphenol Contents of Aged Garlic Extract. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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4
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Álvarez A, Terreros S, Cocero MJ, Mato RB. Microwave Pretreatment for the Extraction of Anthocyanins from Saffron Flowers: Assessment of Product Quality. Antioxidants (Basel) 2021; 10:antiox10071054. [PMID: 34210009 PMCID: PMC8300621 DOI: 10.3390/antiox10071054] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/15/2021] [Accepted: 06/25/2021] [Indexed: 11/24/2022] Open
Abstract
The potential of saffron flowers as a source of polyphenols, and in particular anthocyanins, for the extraction of bioactive compounds and the production of a cyanic colorant was analyzed. A microwave pretreatment, prior to the conventional solid–liquid extraction process, was proposed as a feasible intensification step. The effectiveness of microwave pretreatment was assessed in terms of increased yield and improved quality of the final product. The operational variables studied were the pretreatment temperature (60–120 °C) and the solid–liquid ratio (0.30–0.50 g/mL). It was found that the addition of the microwave pretreatment to the conventional process allowed one to reduce extraction time by up to 12 times and to greatly improve the characteristics of the final product, using microwave energy densities as low as 0.16–0.54 kJ/mL. The extract quality was evaluated in terms of polyphenol richness (25% increase), product composition (80% of the anthocyanins was delphinidin), antioxidant capacity (boosted by the pretreatment) and color (variations in red and blue hue depending on conditions). To conclude, a microwave pretreatment in which the material is heated to a temperature of 65 °C with a solvent ratio of 0.30 g/mL was selected as the optimum to maximize process efficiency and product quality.
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5
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Sueishi Y, Nii R. Olive fruit debittering significantly alters its antioxidant activity as evaluated with multiple free-radical scavenging ability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00742-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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6
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Zhao L, Wang D, Ma Y, Zhang Y, Zhao X. Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices. RSC Adv 2020; 10:1104-1113. [PMID: 35494433 PMCID: PMC9048222 DOI: 10.1039/c9ra07641g] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 11/29/2019] [Indexed: 12/04/2022] Open
Abstract
Fresh-cut yam (Dioscorea opposita) slices brown easily and can turn yellow under certain storage conditions. The formation conditions of yellow pigment, pigment composition, and quality of yellow fresh-cut yam slices were investigated in this study. The results showed that storage temperature, gas ratio of packaging, and slice thickness affected the formation of yellow pigmentation. The highest content of yellow pigment was found in 0.1 cm-thick yam slices stored at 25 °C for 18 h and packaged in 20% O2 and 80% N2. Yellow pigments were composed primarily of bisdemethoxycurcumin (73.7%) and two other unknown compounds that were not attributed to microorganisms. Yellow fresh-cut yam exhibited good quality, and the alcohol and ester extracts of yellow yams had higher oxygen radical adsorption capacity and 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability compared to white fresh-cut yam. Fresh-cut yam (Dioscorea opposita) slices brown easily and can turn yellow under certain storage conditions.![]()
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Affiliation(s)
- Lei Zhao
- College of Food
- Shenyang Agricultural University
- Shenyang
- China
- Beijing Vegetable Research Center
| | - Dan Wang
- Beijing Vegetable Research Center
- Beijing Academy of Agriculture and Forestry Sciences
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing
- Key Laboratory of Vegetable Postharvest Processing
- Ministry of Agriculture and Rural Affairs
| | - Yue Ma
- Beijing Vegetable Research Center
- Beijing Academy of Agriculture and Forestry Sciences
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing
- Key Laboratory of Vegetable Postharvest Processing
- Ministry of Agriculture and Rural Affairs
| | | | - Xiaoyan Zhao
- College of Food
- Shenyang Agricultural University
- Shenyang
- China
- Beijing Vegetable Research Center
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7
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Castro Marín A, Culcasi M, Cassien M, Stocker P, Thétiot-Laurent S, Robillard B, Chinnici F, Pietri S. Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms. Food Chem 2019; 285:67-76. [PMID: 30797377 DOI: 10.1016/j.foodchem.2019.01.155] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 01/21/2019] [Accepted: 01/22/2019] [Indexed: 01/09/2023]
Abstract
The efficacy against oxidative degradation in model and sulphite-free white wines of two commercial, insoluble chitosans (one being approved for winemaking) were investigated by electron paramagnetic resonance (EPR). Both compounds at various doses significantly inhibited the formation of α-(4-pyridyl-1-oxide)-N-t-butylnitrone (4-POBN)-1-hydroxyethyl adducts under normal wine storage conditions. Pre-incubation with 2 g/L chitosan followed by filtration had a better effect than adding 50 mg/L sulphur dioxide to the experimental Chardonnay wine on the release of 4-POBN adducts after 6 days of incubation with 100 μM iron(II). In a relevant photooxidative system acetaldehyde formation was significantly reduced after 6 days of incubation. Parallel EPR tests were performed to assess the importance of metal chelation (iron and copper) versus direct scavenging of hydroxyl radicals on the effect of chitosan. The present data support the potentiality of using biocompatible chitosan as a healthier complement and/or alternative to sulphur dioxide against white wine oxidative spoilage.
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Affiliation(s)
- Antonio Castro Marín
- Aix Marseille Univ, CNRS, ICR, Marseille, France; Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | | | | | | | | | | | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
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8
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Charoensiddhi S, Lorbeer AJ, Franco CM, Su P, Conlon MA, Zhang W. Process and economic feasibility for the production of functional food from the brown alga Ecklonia radiata. ALGAL RES 2018. [DOI: 10.1016/j.algal.2017.11.022] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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9
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Abe K, Matsuura H, Ukai M, Shimura H, Koshino H, Suzuki T. N
1, N14-diferuloylspermine as an antioxidative phytochemical contained in leaves of Cardamine fauriei. Biosci Biotechnol Biochem 2017; 81:1855-1860. [DOI: 10.1080/09168451.2017.1356214] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Abstract
Most Brassicaceae vegetables are ideal dietary sources of antioxidants beneficial for human health. Cardamine fauriei (Ezo-wasabi in Japanese) is a wild, edible Brassicaceae herb native to Hokkaido, Japan. To clarify the main antioxidative phytochemical, an 80% methanol extraction from the leaves was fractionated with Diaion® HP-20, Sephadex® LH-20, and Sep-Pak® C18 cartridges, and the fraction with strong antioxidant activity depending on DPPH method was purified by HPLC. Based on the analyses using HRESIMS and MS/MS, the compound might be N1, N14-diferuloylspermine. This rare phenol compound was chemically synthesized, whose data on HPLC, MS and 1H NMR were compared with those of naturally derived compound from C. fauriei. All results indicated they were the same compound. The radical-scavenging properties of diferuloylspermine were evaluated by ORAC and ESR spin trapping methods, with the diferuloylspermine showing high scavenging activities of the ROO·, O2·−, and HO· radicals as was those of conventional antioxidants.
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Affiliation(s)
- Keima Abe
- Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Hideyuki Matsuura
- Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Mitsuko Ukai
- Department of Environmental Science, Hokkaido University of Education, Hakodate, Japan
| | - Hanako Shimura
- Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | | | - Takashi Suzuki
- Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
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10
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Trivittayasil V, Kameya H, Shoji T, Tsuta M, Kokawa M, Sugiyama J. Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method. Food Chem 2017; 232:523-530. [DOI: 10.1016/j.foodchem.2017.04.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 03/28/2017] [Accepted: 04/03/2017] [Indexed: 01/23/2023]
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11
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Gallego MG, Skowyra M, Gordon MH, Azman NAM, Almajano MP. Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions. Antioxidants (Basel) 2017; 6:antiox6010019. [PMID: 28273843 PMCID: PMC5384182 DOI: 10.3390/antiox6010019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 02/13/2017] [Accepted: 02/22/2017] [Indexed: 12/17/2022] Open
Abstract
Caesalpinia decapetala (Roth) Alston (Fabaceae) (CD) is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity. The antioxidant effects of an extract from Caesalpinia decapetala (Fabaceae) were assessed by storage of model food oil-in-water emulsions with analysis of primary and secondary oxidation products. The antioxidant capacity of the plant extract was evaluated by the diphenylpicrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays and by electron paramagnetic resonance (EPR) spectroscopy. Lyophilized extracts of CD were added at concentrations of 0.002%, 0.02% and 0.2% into oil-in-water emulsions, which were stored for 30 days at 33 ± 1 °C, and then, oxidative stability was evaluated. The CD extract had high antioxidant activity (700 ± 70 µmol Trolox/g dry plant for the ORAC assay), mainly due to its phenolic components: gallic acid, quercetin, catechin, 4-hydroxybenzoic acid and p-coumaric acid. At a concentration of 0.2%, the extract significantly reduced the oxidative deterioration of oil-in-water emulsions. The results of the present study show the possibility of utilizing CD as a promising source of natural antioxidants for retarding lipid oxidation in the food and cosmetic industries.
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Affiliation(s)
- María Gabriela Gallego
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Monika Skowyra
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Michael H Gordon
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK.
| | - Nurul Aini Mohd Azman
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - María Pilar Almajano
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028 Barcelona, Spain.
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12
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Ogita T, Vallejo Manaois R, Wakagi M, Oki T, Takano Ishikawa Y, Watanabe J. Identification and evaluation of antioxidants in Japanese parsley. Int J Food Sci Nutr 2016; 67:431-40. [PMID: 27075296 DOI: 10.3109/09637486.2016.1170770] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Two cultivars of Japanese parsley were harvested in different seasons; their antioxidant capacities were evaluated by oxygen radical absorbance capacity (ORAC) methods, and the contents of hydrophilic and lipophilic antioxidants were compared. Japanese parsley possessed potent antioxidant capacities both in hydrophilic and lipophilic extracts when evaluated by ORAC methods. LC/MS/MS analyses revealed that chlorogenic acid and four kinds of quercetin glycosides were major antioxidants in the hydrophilic extract. Lutein was the main contributor to the antioxidant capacity of the lipophilic extract. Antioxidant capacities of the hydrophilic extracts of both cultivars tended to be higher in winter because of the increase in the contents of chlorogenic acid and quercetin glycosides. An obvious trend in the lipophilic antioxidant capacities or lutein contents was not observed irrespective of the cultivar.
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Affiliation(s)
- Tasuku Ogita
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
| | - Rosaly Vallejo Manaois
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
| | - Manabu Wakagi
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
| | - Tomoyuki Oki
- b Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization , Koshi , Kumamoto , Japan
| | - Yuko Takano Ishikawa
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
| | - Jun Watanabe
- a National Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Ibaraki , Japan
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13
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Hirayama A, Okamoto T, Kimura S, Nagano Y, Matsui H, Tomita T, Oowada S, Aoyagi K. Kangen-karyu raises surface body temperature through oxidative stress modification. J Clin Biochem Nutr 2016; 58:167-73. [PMID: 27257340 PMCID: PMC4865592 DOI: 10.3164/jcbn.15-135] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Accepted: 11/17/2015] [Indexed: 12/17/2022] Open
Abstract
Kangen-karyu, a prescription containing six herbs, has been shown to achieve its pharmacological effect through oxidative stress-dependent pathways in animal models. The aim of this study is to investigate the relationship between the antioxidative effect and pharmacological mechanisms of Kangen-karyu, specifically its body temperature elevating effect in humans. Healthy human volunteers, age 35 ± 15 years old, were enrolled in this study. Surface body temperature, serum nitrite, reactive oxygen species (ROS) scavenging activities, and inflammatory cytokines were investigated before and 120 min after Kangen-karyu oral intake. Kangen-karyu significantly increased the surface-body temperature of the entire body; this effect was more remarkable in the upper body and continued for more than 120 min. Accompanying this therapeutic effect, serum nitrite levels were increased 120 min after oral administration. Serum ROS scavenging activities were enhanced against singlet oxygen and were concomitantly decreased against the alkoxyl radical. Serum nitrite levels and superoxide scavenging activities were positively correlated, suggesting that Kangen-karyu affects the O2•−-NO balance in vivo. Kangen-karyu had no effect on IL-6, TNF-α and adiponectin levels. These results indicate that the therapeutic effect of Kangen-karyu is achieved through NO- and ROS-dependent mechanisms. Further, this mechanism is not limited to ROS production, but includes ROS-ROS or ROS-NO interactions.
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Affiliation(s)
- Aki Hirayama
- Center for Integrative Medicine, Tsukuba University of Technology, 4-12-7 Kasuga, Tsukuba 305-8521, Japan
| | - Takuya Okamoto
- Iskra Industry Co., LTD., 1-14-2 Nihonbashi, Chuo-ku, Tokyo 103-0027, Japan
| | - Satomi Kimura
- Center for Integrative Medicine, Tsukuba University of Technology, 4-12-7 Kasuga, Tsukuba 305-8521, Japan
| | - Yumiko Nagano
- Faculty of Medicine, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8575, Japan
| | - Hirofumi Matsui
- Faculty of Medicine, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8575, Japan
| | - Tsutomu Tomita
- Timelapse Vision Inc., 5-12-3 Honcho, Shiki, Saitama 353-0004, Japan
| | - Shigeru Oowada
- Asao Clinic, 1-8-10 Manpukuji, Asao-ku, Kawasaki 215-0004, Japan
| | - Kazumasa Aoyagi
- Center for Integrative Medicine, Tsukuba University of Technology, 4-12-7 Kasuga, Tsukuba 305-8521, Japan
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14
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Kameya H, Tsuta M, Fujita K, Todoriki S, Sugiyama J. Estimation of Wheat Flour Ash Contents by Electron Spin Resonance Spectroscopy with Partial Least Squares Regression Analysis. J JPN SOC FOOD SCI 2016. [DOI: 10.3136/nskkk.63.127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hiromi Kameya
- National Food Research Institute, National Agriculture and Food Research Organization
| | - Mizuki Tsuta
- National Food Research Institute, National Agriculture and Food Research Organization
| | - Kaori Fujita
- Japan International Research Center for Agricultural Sciences
| | - Setsuko Todoriki
- National Food Research Institute, National Agriculture and Food Research Organization
| | - Junichi Sugiyama
- National Food Research Institute, National Agriculture and Food Research Organization
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