Natural Antioxidant
Mostrando 1-12 de 286 artigos, teses e dissertações.
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1. ADDITION OF NATURAL EXTRACTS WITH ANTIOXIDANT PROPERTIES IN BIODIESEL: ANALYSIS BY NEURAL NETWORKS OF THE MULTILAYER PERCEPTRON TYPE
Biodiesel is capable of replacing diesel because it has similar physicochemical properties, but this biofuel is susceptible to oxidation, which makes the application of antioxidant substances necessary. For this study, alcoholic extracts of senna leaves, hibiscus flowers, and blackberry were used. Biodiesel samples were submitted to physicochemical analysis
Química Nova. Publicado em: 2022
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2. Characterization of Commercially Available Turmeric for Use in Pharmaceutical Products and Food Supplements
We addressed some physicochemical and biological differences in commercial turmeric, acquired from both handling pharmacies and stores selling natural products for quality assessment. For this, it was determined the melting point, antioxidant activity by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), antimicrobial activity via the agar disk-diffusion assay,
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Antitumor activity of irinotecan with ellagic acid in C6 glioma cells
SUMMARY OBJECTIVE: Irinotecan-based combination chemotherapies in malignant gliomas need to be examined. The aim of this study was to investigate the synergetic effect of ellagic acid, a natural polyphenolic antioxidant compound, with irinotecan, an inhibitor of topoisomerase I enzyme, on the growth, cadherin switch, and angiogenic processes of a glioma cel
Revista da Associação Médica Brasileira. Publicado em: 2022
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4. Proptosis is associated with thiol-disulfide in patients with Graves’ ophthalmopathy
ABSTRACT Objective: Graves’ ophthalmopathy (GO) is a vision-threatening finding observed in approximately half of Graves’ disease patients. The pathophysiology of GO is unclear, and one of the suspected factors is oxidative stress. In our study, we compared the relationship between proptosis and SH-SS in patients diagnosed with GO. Materials and method
Archives of Endocrinology and Metabolism. Publicado em: 2022
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5. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam
Food Sci. Technol. Publicado em: 2021-09
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6. Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity
Abstract This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box- Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P < 0.05). The optimum pr
Food Sci. Technol. Publicado em: 2021-09
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7. Bioactive Bioflavonoids from Platonia insignis (Bacuri) Residues as Added Value Compounds
Platonia insignis fruit, popularly known as bacuri, is traditionally used in folk medicine for its anti-inflammatory and antioxidant properties. Therefore, this study determined the chemical composition and biological activities of the bacuri’s shell and seeds extracts, considered residues from its consumption and industrial uses. Four biflavonoids (GB-2a,
J. Braz. Chem. Soc.. Publicado em: 2021-04
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8. Response surface optimization of polysaccharide extraction from Galla Chinensis and determination of its antioxidant activity in vitro
Abstract Galla Chinensis was a traditional Chinese medicine used as an ingredient in many prescriptions for the treatment of oxidant damage-associated symptoms in China. The current research on the isolation of polysaccharides from Galla Chinensis and their antioxidant activities still remain as an ongoing challenge. The purpose of this study is to develop a
Food Sci. Technol. Publicado em: 2021-03
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9. A IMPORTÂNCIA DAS CUMARINAS PARA A QUÍMICA MEDICINAL E O DESENVOLVIMENTO DE COMPOSTOS BIOATIVOS NOS ÚLTIMOS ANOS
Coumarins are natural products characterized as 2H-chromen-2-one, according to IUPAC nomenclature, largely distributed in plants, as well as, in species of fungi and bacteria. Nowadays, many synthetic procedures allow the discovery of coumarins with expanded chemical space. The ability to exert non-covalent interactions with many enzymes and receptors in liv
Quím. Nova. Publicado em: 2021-02
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10. Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability
Abstract In this study, antioxidant peptides were prepared from hairtail surimi by hydrolysis. Response surface methodology coupled with a Box-Behnken design was applied to optimize hydrolysis conditions. The optimum conditions were determined as: 12.1 h incubation time, 44.74 °C incubation temperature and enzyme concentration 1858.85 U/g. The amino acid co
Food Sci. Technol. Publicado em: 2020-12
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11. Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage
Abstract In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid r
Food Sci. Technol. Publicado em: 2020-12
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12. Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish
Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product accep
Food Sci. Technol. Publicado em: 2020-12