2.2 Antioxidant Analysis There are 3 generally methods include (Panticha, 2007) 1. Antioxidant activity is the method that to determine the effectiveness of antioxidants to against the occurrence free radicals of linoleic acid. 2. Reducing power is the method that to determine the reducing ability in antioxidant. 3. Scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH) is the method that to determine the antioxidant ability to remove the DPPH which is a kind of free radical. 2.2.1. The analysis for the ability of the antioxidant activity to prevent the occurred of hydroperoxide. Linoleic acid is one of the fatty acid which is a double bond composition. It can pair with other radical in system that’s made free radical the oxidized made hydroperoxide which is a stable conjugated diene. The antioxidant with double bond composition can provide the electron for a free radical which decrease the possibilities the creation of free radical of Linoleic acid as well. Therefore to evaluate the ability of this antioxidant for the creation of the free radical of Linoleic acid can be made by add the antioxidant in the solution which contain Linoleic acid then leave for a while. After that use UV Spectrophotometer measure the solution at 234 nanometer. The result varies with the concentrate of hydroperoxide which …show more content…
Straight trunk round dense crown leaves. The pattern of leaves sticks separately. Spear’s shape leaves oblong with sharp tip. Bloom in December – January. Panicle bloom at limb, in one panicle contain small size and yellow color panicle. Short stem. Ripe period in May – June, the Ta-wai gene will ripe out of the ordinary month. Mango’s shape, size and color will depend on gene. Mango can eat both raw and ripe. Sour, sweet and munchy taste. The mango in Thailand especially at Research and experiment plant, Kampangsaen Branch, Nakorn Pratom, Kasetsart University got many various types of
Service life The service life of the antioxidants is long but not that long. This is because if the additive starts to weaken due to the harmful polymer oxidation chemicals in the air then this could make the polymer properties to become brittle.
Yellow pigment from Staphylococcus aureus which is called as staphyloxanthin.it prevents CCl4 induced oxidative stress in swissalbino mice(Kurjogietal.2010).Pateletal. (2007) were successful in producing Naphthaquinone pigment(an antioxidant pigment) from Comamonas testosteroniand and telling its protective role against superoxide free
Vitamin C in the body acts as an antioxidant. Vitamin C loses electrons easily, a characteristic that allows it to perform as an antioxidant. In the body, antioxidants defend against free radicals. A free radical is a molecule with one or more unpaired electrons, which makes it unstable and highly reactive. By donating an electron or two, antioxidants neutralize free radicals and protect other substances from their damage. Figure 1 illustrates how vitamin C can give up electrons to stop free radical damage and then accept them again to become reactivated. This recycling of vitamin C is key to limiting losses and maintaining a reserve of
In the past decades the incidence of heart disease has increased, about three million people dying of cardiovascular disease in China per year (according to statistics from the Ministry of Public Health of China), which draws people’s great concern to find ways to take precautions. With the development of element analytical method, some types of chemical substances that are beneficial to cardiac health have been found. Lycopene is a very popular natural anti-oxidants found in recent years (Dai, 2011), as well as capsaicin and dietary fiber. Whilst some research focuses on the mechanism of action, little attention has been paid to usability issues, in particular to the generalization of health-giving chemical substances in ordinary meals. There is a lot of evidence that vegetables can positively contribute to prevent heart diseases, by supplying biologically active components. This article continues previous research in the field of Biochemistry and Medical Science, mainly trying to study the effective components which can prevent heart disease in edible vegetables.
Every country on our planet faces environmental issues. Many of the environmental problems in Europe are caused by the poor practices in the past by local industries. Two of the most common environmental issues are acid rain and Air pollution. Air pollution is a mixture of solid particles and gasses in the air. It is a very disturbing and bothering topic in the United Kingdom.
Three benefits that MSM has gained the most acknowledgment and given credit for improving are being an anti-atherosclerotic which prevents the hardening and thickening of arteries, acts a preventative in the development of specific diseases and being a natural anti-inflammatory. MSM appears to assist the body’s natural free radical-scavenging
Antioxidants are substances that stable enough to prevent or retard the oxidation of easily oxidisable biomolecules such as lipids, proteins and DNA, thus preventing oxidative damage (Lobo et al. 2010). Antioxidants can be classified into two classes, according to their action, into primary or chain breaking antioxidants and secondary or preventative antioxidants. Primary antioxidants, when present in low concentration, can either delay or inhibit the lipid oxidation by reacting with a lipid radical or peroxyl radicals. Secondary antioxidants on the other hand, retard the rate of oxidation by chelating of metal ions or quenching of singlet oxygen (Amalia et al. 2005). These antioxidants are widely used as food additives in foods, especially those with high lipid content, to protect against oxidative degradation, maintain nutritional quality and increase the shelf life of the food.
14. Erucic acid is a long-chain unsaturated fatty acid. Like oleic acid, it suppresses the creation of VLCFSAs, but is much more
Vitamin E in all its forms, functions predominantly as an antioxidant by protecting cells from free radicals in the body. Vitamin E works as an antioxidant by donating a hydrogen atom from a hydroxyl group to a free radical within the body. Vitamin E also plays a role in immune system function and protects cell membranes and regulation of gene expression. Vitamin E has been studied to uncover other medical usages, including prevention or treatment of many health conditions [1].
Qualitative and quantitative difference exists among plant allelochemicals in plant species. Moldenke et al. (1983) focused on the induction effect of three monoterpenes found in peppermint on the sixth instar of Peridoia saucia; pulegone, menthone and menthol. These phytochemicals were fed to the Peridoia saucia at 0.01% - 0.1% of diet. There was no significant difference in the level of induction caused by the three allelochemics; probably due to their closeness in chemical nature. Furthermore, the mixture of the three compounds did not yield greater P450 induction. This is also suggestive that qualitative difference among plant allelochemics might also have effect on induction of P450 and other detoxification enzymes.
The two major properties of vitamin C which make it an ideal antioxidant: First is the low one-electron reduction potentials of both ascorbate (282 mV) and its one-electron oxidation product, the ascorbyl radical (2174 mV) which is derived from the ene-diol functional group in the molecule. These low reduction potentials enable ascorbate and the ascorbyl radical to react with and reduce basically all physiologically relevant radicals and oxidants. For this reason, vitamin C has been said to be “at the bottom of the pecking order” (Carr and Frei, 1999). The second major property that makes vitamin C such an effective antioxidant is the stability of semidehydro-ascorbic acid or ascorbyl free radical(ASF) ,the species formed after the loss of one electron, with a half-life of 10−5 seconds and low reactivity of them (Carr and Frei, 1999;Packer, 2002; Padayatty et al., 2003).Once oxidized, ascorbate is turned into ascorbate free radical (AFR) a molecule that is relatively stable due to electron delocalization. Although AFR can donate another electron, it does not undergo further oxidation. Rather, it is reduced back to ascorbate via NADH-dependent
Free radicals play an important role in several biological processes such as cell signaling and redox regulation. However, prolonged exposure to free radicals leads to oxidative damage. Subsequently, it has been implicated in the progression of several diseases like cancer, cardiovascular disease, neurological disease, pulmonary disease, rheumatoid arthritis, nephropathy, ocular disease and pre-eclampsia. The antioxidant defense system within the body may confer protection to oxidative damage by scavenging free radicals. Antioxidants also may be obtained from dietary sources/ supplements. The efficacy of antioxidant intake on initiation and progression of chronic diseases will be reviewed.
Investigation into the effect of storage or cooking on the vitamin C content of a food substance:
The oxidation of unsaturated fatty acids is autocatalytic; it proceeds by a free-radical chain reaction. These process products result in the development of rancid off-flavours. In addition to promoting rancidity, the free radicals and peroxides produced in these reactions may have other negative effects, as the bleaching of food colour and the destruction of vitamins A, C, and E. This type of deterioration is prevalent in fried snacks, nuts, cooking oils, and margarine.
Vitamin E protect the body from free radicals such as enzyme superoxide dismutase, catalase and glutathione peroxidase. It plays a critical role in the membranes, protecting polyunsaturated fatty acids in cell membranes through its free radicals quenching activity in biomembranes at an early stage of free radical attack. Although vitamin E has low molar concentration in the membranes, but it effectively serves as the major lipid soluble, chain breaking antioxidant. That makes it as the first line of defence of lipid peroxidation. ions