effect of temperature on antioxidant activity

MATERIALS AND METHODS Chemicals and equipment This study investigated the effect of roasting conditions, temperature ranging from 110 to 150C and time duration 15-35 min, on the level of flavanol and procyanidin (FP), total proanthocyanidin (PAC) and antioxidant activity of fermented cocoa beans in Southern Taiwan. The application of heating temperature to eggs was carried out at temperatures below 100C. Effects of temperature, pH and enzyme to substrate ratio on the AA were evaluated and compared using response surface methodology. We also looked into the effects of cooking temperature on the biochemical parameters (free sugars, amino acids, fatty acids, etc. This study was aimed to optimize the extraction of phenolic compounds from grape marc investigating extraction kinetics (from 1 to 24 h) at 45 and 60 C, and the effect of solvent (ethanol with different water content) on phenols yield and quality of extracts (phenols concentration and antioxidant power). The main kinetic parameters of their radical scavenging activity (as % RSA, stoichiometry, n, and rate constants of reaction with DPPH radical, kRSA) and of Cerium(IV) oxide, also known as ceric oxide, ceric dioxide, ceria, cerium oxide or cerium dioxide, is an oxide of the rare-earth metal cerium.It is a pale yellow-white powder with the chemical formula CeO 2.It is an important commercial product and an 3.3.

The antioxidant activities of heat treated cHb and cHb in solution with pH range 2.5 to 10.5 were tested by DPPH radical scavenging assay. Plant Growth 90%. Correlation Between Phytochemical Composition and Antioxidant Activity. To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. It was considered that the strongest antioxidant activity of SP3 was due to its highest content of phenols among the three acids.

The activity of tocopherol was

The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90C to 150C. The different kinetic models used for antioxidant activity at different heating temperatures highlighted the effect of the activity of different reactants in the Maillard reaction, which may be due to differences in the temperature sensitivity of the various steps of the Maillard reaction (Van Boekel, 2001).

The effect of solvent ratios and temperatures on the TPC is shown in Fig. The results obtained in this study indicate that V. arctostaphylos fruit and their jam are Java Arabica and Java Robusta. The results showed that the increased processing temperature causes a decrease in total phenolic compounds. This causes antioxidant activity to decrease. Processing at low temperatures is able to maintain the content of phenol compounds (33.02 g/ml) and the greatest antioxidant activity. The aim of the present study was to determine the influence of drying temperature on antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. 115:1274-1278. The antioxidant power was always higher at ambient temperature with respect to 80 C, except for FY and TY (tibia young, 4.5 years) peptides obtained by savinase (p < 0.05) (Figure 6 A); moreover, by this enzyme, the loss of antioxidant activity with temperature was the smallest, whatever the age and the anatomy of bones. The drying temperature more than 35C led to lower antioxidant activity for thyme plant. 2h. The antioxidant activity of all studied compounds decreased with increasing working temperature, whereas a linear relationship (P < 0.01) existed between temperature and the antioxidant activity in all cases. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2 The effects of temperature and heating time on the degradation and antioxidant activity of anthocyanin compounds from roselle petals (Hibiscus sabdariffa L.) have been evaluated from this research. Fertilization had a significant effect on the antioxidant activity of basil, whereas PPFD did not have such an effect.

(2008), which was modified. Abstract: The effect cooking temperature(100-180c) and contact time (10-30min) ofon the leaf extract Typhonium trilobatum (Kharkol) was explored for phytochemical profile and in vitro antioxidant activity. Today, this bioprocess technology aims at the use of microorganisms and their enzymes, through acidification, alcoholisation, proteolysis, and/or

Schizothorax prenanti were acutely suffered from increasing temperature at a rate of 1 C h -1. leaves because it retained the secondary metabolite content with strong antioxidant potential. Heres how you know Introduction. The principal component analysis (PCA) was performed to evaluate the correlation between phytochemical composition and antioxidant activity. In this study, cucumber seedlings were exposed to heat shock in greenhouses, and the responses of photosynthetic properties, carbohydrate metabolism, The best extraction conditions were 40% ethanol, 60 min extraction time, and extraction temperature of 30C. Effect of sintering temperature on the magnetodielectric performance of nickel ferrite Ramesh, T., Madhavi, V., Neelima, P., Kumar, K. N., Reddy, N. B.

With an increase in heating time, both antioxidant activity and TPC linearly increased at 45 and 55 C, while a logarithmic increase in antioxidant activity was observed at 65 C (Fig. Chemical Compounds.

Sort by Weight antioxidant activity 6%. However, the relative rate of the antioxidant activity decrease with increasing temperature (i.e. An, M. I. and Choi, C. Y. Cooking factors, including method, temperature, cooking time, and portion size, strongly affect the antioxidant activity of food.

An inhibitory effect of 14 C storage temperature on CAT activity was observed in control and UV-C treated papaya peel and flesh. 10, Pages 1202: Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread 15 Ferulic and p-coumaric acid have been observed to be the most This is because the easily oxidisable antioxidants show an antioxidant activity decreases with increasing temperature at a slower rate than the less oxidisable ones. The phenolics are a group of compounds that have strong antioxidant activity [9,10]. (2016). There were four groups: (1) negative control, no addition of anthocyanins + exposure to fluorescent light (NC); (2) positive control 1, no addition The short vegetative occurrence of Allium ursinum limits its availability.

There is an increasing demand for replacing the synthetic preservatives with natural compounds in food products. After concentration, total phenolic, tannin, non-tannin, flavonoid and carotenoid content were determined spectrophotometrically and high-performance liquid chromatography was The production of fermented foods and beverages was originally performed to enhance the shelf-life of perishable raw materials of agricultural and animal husbandry origin. The levels of antioxidant activity obtained from the passion fruit peel were also lower compared to BHA and -tocopherol. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70 C.

This study evaluated the antioxidant activity (AA) of cranberry juices available on markets of San Luis Potos, Mxico, before and after storage at low temperature (4C) by ABTS , DPPH , and FRAP methods. Fucoidan is a bioactive compound of brown seaweed with antioxidant characteristics. Food and Bioprocess Technology 3:772-777. Altered antioxidant activity in lettuce in the presence of 250 mol m 2 s 1 PPFD additional light intensity and fertilization resulted in higher morphological parameters. The objective of this study was to determine the effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts.

we evaluated the effect of baking temperature on the phenolic content (i.e., TPC, TAC and individual phenolics) and antioxidant activity in black corn (Millo corvo variety) bread.

Wang SY and Lin HS (2000) Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. This study used a completely randomized design with two factors.

Results showed that cloves had the highest antioxidant activity while the cinnamon, tur-meric and sumac had a appreciable level of antioxidant activity. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions. ranges. Green cardamom and coriander had the lowest antioxidant activity. ABTS and DPPH radical scavenging activities decreased Temperature is an important factor affecting antioxidant activity. [16] Generally, high temperatures cause an acceleration of the initiation reactions and hence a decrease in the activity of the present antioxidants in the fruits. [17] 145C. It was found that the effect of pH at 8 and temperature at 115C show highest total phenolics (0.48%) and browning intensity (0.35) of sugar. 5f, g). The result showed that under high temperature and short roasting time, the proanthocyanidin concentration remained more. Foods, Vol. Heat shock is considered an abiotic stress for plant growth, but the effects of heat shock on physiological responses of cucumber plant leaves with and without downy mildew disease are still not clear. Effects on drying kinetics, bioactive compounds and antioxidant activity. Effect of air temperature on drying kinetics, vitamin C, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety O'Neil. The content of FP in unroasted and

& Glupov V.V. There is an increasing demand for replacing the synthetic preservatives with natural compounds in food products. Antioxidant activity tends to increase as well as the decrease of pH. Although the effect was negative at all temperatures studied, higher percentages of antioxidant activity and total phenolic content preservation were observed at 60C. 50 (radical scavenging activity) reflecting the antioxidant activity was pre-sented. The activity of -tocopherol was practically constant in the temperature range from 80 to 110 C and decreased with increasing temperature at temperatures higher than 110 C. Introduction. Brewing at 98 C for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Yet, the antioxidant activity was better at a low temperature and for long roasting time. The aim of this study was to observe the effect of purple corn anthocyanin on the light-induced antioxidant activity, free radicals, volatile compounds, color parameters, and sensory properties of milk during storage. Journal of Food Science , 2015; DOI: 10.1111/1750-3841.13149 Cite This Page : Antioxidant Activity of the Pyrogallol-Luminol System. This study aims to assess the antioxidant and antimicrobial activity of the plant leave extracts of Otostegia integrifolia.

Oracz et al. This is due to consumers awareness about the toxic and carcinogenic effects of synthetic compounds.

The IC 50 values for the three extracts antioxidant activity ranged from 146.0 to 235.5 g/mL (Table 2). Superoxide dismutase (SOD) and glutathione Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content. ucrainicum and their organoleptic The interaction of pH and temperature factor did not give significant effect (p> 0.05) to antioxidant activity. Effect of the airdrying temperature.

An inverse correlation was found between the antioxidant activity and total antioxidants with the amount and diversity of polyphenols. In non-enzymatic assay in vitro antioxidant activity of the extracts was evaluated by total Antioxidant Capacity (TAC) and H 2 O 2 scavenging activity. 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity than those at other drying temperatures. doi:10.1002/jsfa.9503 Recent Sci., 2017, 6(2), 10-15. The acid SP3 collected from high temp.

The results showed that the antioxidant activity of basil was most affected by 150 mol m 2 s 1 PPFD lighting and the absence of fertilization. Food Chem. DOI: 10.1111/jfpp.15994 Corpus ID: 239134288; Antioxidant activities, antiinflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions

The effect of independent variables (soaking time, germination temperature and germination time) on responses (total/individual phenolic and flavonoids contents (TP&FC), antioxidant activity (AoxA) were analysed by central composite rotatable design (CCRD) analysis using RSM optimization technique. This study examined the aftermath of the extraction method on the yield, fucose content, xylose content, sulfate content, total sugar, antioxidant activity, and functional groups of fucoidan from Sargassum hystrix. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100oC oven until constant weight was obtained. Despite the antioxidant activity, they have many other beneficial effects on human health. Kedawung leaves (parkia biglobosa) have high levels of flavonoids so they have antioxidant activity. Papaya was dried to Antioxidant activity of the dried sample was measured on the basis of scavenging activities of the stable 2,2diphenyl-1-picrylhydrazyl (DPPH0) radical [2, 23]. temperature enhances antioxidant activity but beyond a certain temperature, the antioxidants could be denatured [6].

Flavanol in cocoa is beneficial to cardiovascular health.

A water-rich solvent system (90:10) increased the antioxidant activity, which suggested that the samples were rich in antioxidant compounds. It is hopeful to develop food antioxidant from SP3. Due to its moisturizing and emollient properties, as well as, to its anti-aging actions on skin. The purpose of this studies to determine effect of variation of time and temperature extractions on antioxidant activity and vitamin C of melinjo peel. Bisphenol A (BPA), the xenoestrogen and plasticizer, can induce mitochondrial dysfunction via the shift in the balance between oxidants and antioxidants. Introduction. The brown seaweed was extracted using 4 methods, namely, A (0.1 The arrows indicate the assumed pathways.

Low temperature (LT) and high humidity (HH) are important environmental factors in green house and plastic tunnel during cold season that hamper plant


This observation suggests that the effect of temperature on protein degradation may change during fish ontogeny.

Carambola fruit at yellowgreen stage were stored at 2, 5, 10, 15, and 20C for 21 days then transferred to 20C for 7 days. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. Fertilization had a significant effect on the antioxidant activity of basil, whereas PPFD did not have such an effect.

The effects of temperature and heating time on the degradation and antioxidant activity of anthocyanin compounds from roselle petals (Hibiscus sabdariffa L.) have been evaluated from this research. The objective of this research is to study the effect of roasting temperature at the early roasting stage (95C, 125C, and 165C) on the antioxidant activity of two coffee species, i.e.

Temperature had a negative effect on the antioxidant capacity, which can be attributed to irreversible oxidative processes occurring during drying.

Europe PMC is an archive of life sciences journal literature. However, the heating temperature can have an impact on antioxidant activity and the characteristics of egg protein consumption. The overall objective of this study was to assess the It was proportional to the value of protein concentration obtained. Therefore, a drying temperature of 40 C was the optimum condition for the Orthosiphon aristatus (Blume) Miq. Altered antioxidant activity in lettuce in the presence of 250 mol m 2 s 1 PPFD additional light intensity and fertilization resulted in higher morphological parameters. Normal cooking temperatures detrimentally affected the antiradical and anti-proliferative activities of spinach, komatsuna, haruna, chingensai, cabbage and Chinese cabbage.However, mild heating of vegetable juices (50C, 10-30 min) preserved the antioxidant activity and cell proliferation inhibition activities (Roy et al., 2007).The results showed that foods should be Many reports indicate that thermal treatment affects the antioxidant activity of various food samples.

Food Chemistry, 230, 174181. The objective of this paper is on the one hand to study the effect of heat processing (30 to 130C for 2 h) on the stability and antioxidant activity of six flavonoids (rutin, naringin, eriodictyol, mesquitol, luteolin, and luteolin 7-O glucoside), and on the other hand to establish the relation structureactivitystability of these compounds. Yield of total phenols, concentration and antioxidant activity of extract: Pinelo et al. Antioxidant activity Extraction. ABSTRACT The effects of pepsinassisted hydrolysis conditions on the antioxidant activity (AA) of porcine hemoglobin hydrolysate (PHH) were investigated in this study. Abstract This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Conversely, Gebczyski and Kmiecik and Gebczyski and Lisiewska , investigating the antioxidant activity by DPPH assay of cauliflower and broccoli prepared for consumption during frozen storage at 20 and 30 C, observed a negative effect of the storage temperature. 2008.

Variation in active substance contents and antioxidant activity. The production of aroma compounds was markedly influenced by storage time and temperature. For apples stored both at refrigerator temperature and under controlled atmosphere conditions, no changes in antioxidant activity or flavonoid concentration were detected (van der Sluis et al., 2001), but there was a decrease in antioxidant activity of samples of fresh-cut spinach stored at 10 C (Gil, Ferreres, & Toms-Barbern, 1999). An official website of the United States government.

Nevertheless, the results from the first two experiments suggest that interindividual variation of 20S proteasome activity has an impact on SGR. Extraction was performed according to a method by Vasco et al. Phenolic compounds, flavonoids, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity were estimated under the four temperature treatments. Strawberry fruit stored at 10C or 5C showed higher antioxidant capacity, total phenolics, and anthocyanins than those stored at 0C. During homogenization at higher pressure, a temperature rise in the emulsions was widely observed, which may have caused degradation of some antioxidant compounds in the emulsions, Oil content did not show big effect on the decreased antioxidant activity of the emulsions. Results Using 23 standards (17 phenolic and six flavonoids), HPLC resulted in the estimation of 16, 20, 15 and 18 compounds for Con, CS, HS1 and HS2, respectively. On the other hand, increase in temperature led to reduced level of phenolic content but increased antioxidant activity.

View Full-Text The effects of inlet temperatures of 125, 150, 175 and 200C and maltodextrin levels at 3, 5, 7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2,2-diphenyl picryl hydrazile (DPPH) scavenging activity of spray dried amla juice powder were studied. The results of the present study are clarified that drying temperature breakdown the antioxidant activity of thyme plant. Effect of extraction temperature and technique on phenolic compounds and antioxidant activity of Tamarindus indica seeds. The effect of extraction temperature on the stability of polyphenols and free radical scavenging activity of Orthosiphon stamineus leaf extract was investigated.

Low-level laser irradiation may influence oxidative stress parameters by changing the activity of antioxidant enzymes and the production of ROS. The TPC of jujube honey at 65 C increased from 20.7 g/g jujube honey at the initial time (t = 0 days) to 287 g/g jujube honey at the terminal time (t = 10 days), Phenolic compounds, which naturally occur in beans, are known to have antioxidant activity, which may be partially lost during the processing of this legume. The length of cooking time and salt concentration did not significantly affect the levels of phenolics and antioxidant activity.

Our study aimed to investigate the effect of low-level Chemical and antioxidant properties of pomegranate cultivars grown in the Medi-terranean region of Turkey.

Dried thyme at 35C 2.3 0.76 5.49 10-3 0.006 6.12 10-4 0.007 showed that the variation of drying temperature affect the antioxidant activity of the thyme oil extracts as presented in the Figure 2. The results recommended that LT and HH stress affects cucumber young plants photosynthetic efficiency, PSII activity, antioxidant defense system, reactive oxygen species (ROS) and hormonal profile. The antioxidant power was always higher at ambient temperature with respect to 80 C, except for FY and TY (tibia young, 4.5 years) peptides obtained by savinase (p < 0.05) (Figure 6 A); moreover, by this enzyme, the loss of antioxidant activity with temperature was the smallest, whatever the age and the anatomy of bones. The results showed that the die pressure significantly decreased with the increasing extrusion temperature, and the expansion ratio reached a peak value at 100 C. Approximately, one gram of each spice was subjected to extraction at 20C, 40C and 60C. The results showed that the antioxidant activity of basil was most affected by 150 mol m 2 s 1 PPFD lighting and the absence of fertilization.

Total phenolic content and total flavonoid content also decreased with increasing temperature and time.

Unidades USP Escola de Artes, Cincias e Humanidades (EACH) Escola de Comunicaes e Artes (ECA) Escola de Enfermagem (EE) Escola de Enfermagem de Ribeiro Preto (EERP) Escola de Educao Fsica e Esporte (EEFE) Escola de Educao Fsica e Esporte de Ribeiro Preto (EEFERP) Escola de Engenharia de Lorena (EEL) Escola de Engenharia de So Carlos (EESC) effects of brewing conditions on the quality of Damgatondam tea. range showed the strongest antioxidant activity, followed by those from middle (SP2) and low (SP1) temp. In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of Leccinum scabrum and Hericium erinaceus was estimated. 3.2 Effects of different extrusion temperatures on phenolic composition Phenolic acid is an important source of antioxidant activity and has two forms in rice: the soluble form, including soluble-free and soluble-conjugated forms; and the insoluble-bound form, where the acids are esterified to cell walls. The temperature started from 11 C and the critical thermal maximum (CTMax) was measured to evaluated thermal tolerance of Schizothorax Sinensetin (SEN) and rosmarinic acid (RA) were selected as flavonoid and non-flavonoid polyphenolic markers of the extract, respectively. The optimum drying condition was in shadow better than in sun or drying in oven.