Consulta: subjectFacets:"Natural antioxidants"
Registros recuperados: 13
Data/hora: 07/06/2024 15:21:22

Dietary Effects of Natural Polyphenol Antioxidant on Laying Performance and Egg Quality of Laying Hens Fed Diets with Oxidized Oil
Provedor de dados: 89
Autores: Lee,HH; Kim,DH; Lee,KW; Kim,KE; Shin,DE; An,BK.
ABSTRACT This study was conducted to investigate the effects of dietary oxidized oil and natural polyphenol antioxidants on laying performances and egg quality of laying hens. A total of two hundred, 61-week-old Lohmann Brown laying hens were divided into five groups, consisting in four replicates of 10 birds each. They were fed one of the five experimental diets (fresh oil only, oxidized oil without antioxidants, oxidized oil with vitamin E 200 ppm, oxidized oil with vitamin E 100 ppm + Cabanin CSDⓇ 100 ppm, oxidized oil with Cabanin CSDⓇ 500 ppm)respectively, for 6 weeks. There were no significant differences in laying performances and egg weight among the treatments. However, egg mass in group fed oxidized oil with vitamin E 100 ppm + Cabanin CSDⓇ 100...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Laying hens; Oxidized oil; Natural antioxidants; Vitamin E; Egg quality.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100319

Supplementation of Natural Antioxidants to Reduced Crude Protein Diets for Japanese Quails Exposed to Heat Stress
Provedor de dados: 89
Autores: Şenay,S; Islim,P; Tugay,A.
ABSTRACT The study aimed at comparing the effects of the supplementation of natural antioxidant sources to a reduced crude protein diet on the performance, carcass traits, blood parameters, liver antioxidant enzyme activities and meat lipid peroxidation of Japanese quails exposed to heat stress. A total of 640 14-day-old male Japanese quails were exposed to two different temperature treatments (TT): thermoneutral (TN) or heat stress (HS)and were fed five different dietary treatments (DTs). A normal-protein diet (SCP) was formulated according to the National Research Council (24% CP). The reduced crude protein diet (RCP) was formulated to contain 3% less protein than that of the SCP diet. Three additional diets were prepared by supplementing the RCP with200...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant enzymes; Heat stress; Lipid peroxidation; Natural antioxidants; Quails; Performance.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100303

Effects of Different Dietary Levels of Two Types of Olive Pulp and Exogenous Enzyme Supplementation on the Gastrointestinal tract size, Immunology and Hematology of Broilers
Provedor de dados: 89
Autores: Sayehban,P; Seidavi,A; Dadashbeiki,M; Ghorbani,A; Araújo,WAG; Albino,LFT.
ABSTRACT The effects of the dietary inclusion of olive pulp (OP) and the supplementation of a commercial enzyme blend (ENZ) on the gastrointestinal tract (GIT) size, and immune and hematological parameters were evaluated. In total, 600 one-day-old Ross 308 male broiler chicks were divided into 6 treatments according to a completely randomized design, in a 2×2×2 factorial scheme, consisting of the dietary inclusion of two olive pulp levels (50 and 100 g/kg in diet), two pulp categories (processed and unprocessed), and the inclusion or not of an enzyme blend. On d 42, birds were euthanized and blood samples were collected, and lymphoid, hematologic, and GIT organs were measured. The inclusion of 100g/kg OP in the diets increased jejunum relative weight (J%)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Alternative feedstuffs; Immune responses; Natural antioxidants; Processing; Visceral physiology.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015001000073

Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L.) Extract Supplemented Chicken Patties
Provedor de dados: 89
Autores: Aslam,MN; Sohaib,M; Khan,AU; Ali,S; Amjad,A; Ahmed,S.
ABSTRACT The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ­˚C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process along with positive (0.25% butylatedhydroxyanisole) and negative control (without antioxidant). The developed patties were cooked and subjected to thiobarbituric acid reactive substances (TBARS), total phenolics (TPC), ferric reducing antioxidant power (FRAP), color, pH, sensory evaluation, total plate count (TPC) and Escherichia coli analysis at 0, 3rd and 7th day of storage. The findings indicated that...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glycyrrhiza glabra; Chicken processing; Natural antioxidants; Quality attributes; Microbial safety.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000300312

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
Provedor de dados: 48
Autores: VALENZUELA,ALFONSO; SANHUEZA,JULIO; NIETO,SUSANA.
Cholesterol is a molecule with a double bond in its structure and is therefore susceptible to oxidation leading to the formation of oxysterols. These oxidation products are found in many commonly-consumed foods and are formed during their manufacture and/or processing. Concern about oxysterols consumption arises from the potential cytotoxic, mutagenic, atherogenic, and possibly carcinogenic effects of some oxysterols. Eggs and egg-derived products are the main dietary sources of oxysterols. Thermally-processed milk and milk-derived products are another source of oxysterols in our diet. Foods fried in vegetable/animal oil, such as meats and French-fried potatoes, are major sources of oxysterols in the Western diet. Efforts to prevent or to reduce...
Tipo: Journal article
Palavras-chave: Cholesterol; Cholesterol oxidation; Oxysterols; Synthetic antioxidants; Natural antioxidants.
Ano: 2003
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602003000300002

Role of Natural Antioxidants in the Modulation of Plasma Amino Acid Pattern in Rats Exposed to Hemic Hypoxia
Provedor de dados: 52
Autores: Al-Rasheed,Nouf Mohamed; Fadda,Laila Mohamed; Al-Rasheed,Nawal Mohamed; Attia,Hala; Ali,Hanaa Mahmoud; El-Agami,Hanaa.
ABSTRACTThe aim of this work was to investigate whether the free radical scavengers, L-arginine (L-arg) and/or carnosine, either alone, or in combination would modulate tissue injury induced by hypoxia by measuring Fischer's ratio [concentrations of branched chain amino acids (BCAAs)/aromatic amino acids]. Decreased Fischer's ratios and increased malondialdehyde (MDA) led to pathogeneses of many diseases. Rats were injected with sodium nitrite (60 mg/kg) to establish hypoxia. They were treated with L-arg, (200 mg/ kg) and/or carnosine (200 mg/ kg) and their combination 24 and 1 h prior to sodium nitrite intoxication. The results revealed that hypoxia significantly decreased hemoglobin, arginine, citrulline and proline and increased sLDH, MDA , ammonia ,...
Palavras-chave: Natural antioxidants; Amino acids; Carnosine; L-arginine; Fisher's ratio; Urea.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000500741

Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
Provedor de dados: 52
Autores: Ferreira,Erica Lemos; Sampaio,Geni Rodrigues; Torres,Elizabeth Aparecida Ferraz da Silva; Bastos,Deborah Helena Markowicz.
The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yerba maté; Lipid oxidation; Natural antioxidants; Hamburger.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400021

Antioxidant properties of natural compounds used in popular medicine for gastric ulcers
Provedor de dados: 56
Autores: Repetto,M.G.; Llesuy,S.F.
There is evidence concerning the participation of reactive oxygen species in the etiology and physiopathology of human diseases, such as neurodegenerative disorders, inflammation, viral infections, autoimmune pathologies, and digestive system disorders such as gastrointestinal inflammation and gastric ulcer. The role of these reactive oxygen species in several diseases and the potential antioxidant protective effect of natural compounds on affected tissues are topics of high current interest. To consider a natural compound or a drug as an antioxidant substance it is necessary to investigate its antioxidant properties in vitro and then to evaluate its antioxidant functions in biological systems. In this review article, we shall consider the role of natural...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant; Free radicals; Natural antioxidants; Gastric ulcers; Artemisia douglasiana Besser; Dehydroleucodine.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2002000500003

Inhibition of DNA virus: Herpes-1 (HSV-1) in cellular culture replication, through an antioxidant treatment extracted from rosemary spice
Provedor de dados: 60
Autores: Mancini,Dalva Assunção Portari; Torres,Rosângela Pavan; Pinto,José Ricardo; Mancini-Filho,Jorge.
This work aimed to evaluate antiviral properties in antioxidants from spices. Phenolic compounds extracted from rosemary (Rosmarinus officinallis, L) by hot water, had their antioxidant activity determined by spectrophotometry using β carotene/linoleic acid system. The rosemary extract was evaluated by antiviral assay of Herpes Virus type-1 (HSV-1) replication in VERO cells, in the presence or absence of the spice. 10,000 TCID50/mL of the HSV-1 was kept for 3 h at 4º C, with 300 ppm of rosemary extract, and 100 ppm of butyl hydroxyl toluene (BHT). Then, these viruses were inoculated in VERO cells incubated at 37º C in CO2-5 %, for seven days. Daily, they were examined and the end point was based on 100% of CPE in virus control (without antioxidants). The...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Natural antioxidants; Virus replication; Phenolic compounds; Herpesvirus; Rosemary.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502009000100016

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat
Provedor de dados: 65
Autores: Bertol,Teresinha Marisa; Ludke,Jorge Vitor; Campos,Rogerio Manoel Lemes de; Kawski,Vicky Lilge; Cunha Junior,Anildo; Figueiredo,Elsio Antonio Pereira de.
ABSTRACT: The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P&lt;0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P&gt;0.10)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Grape pomace; Natural antioxidants; Omega-3; Pork quality.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400652

Extraction of bioactive compounds of lemongrass, antioxidant activity and evaluation of antimicrobial activity in fresh chicken sausage
Provedor de dados: 65
Autores: Boeira,Caroline Pagnossim; Piovesan,Natiéli; Soquetta,Marcela Bromberger; Flores,Déborah Cristina Barcelos; Lucas,Bruna Nichelle; Rosa,Claudia Severo da; Terra,Nelcindo Nascimento.
ABSTRACT: The aim of this work was to determine the best extraction condition of bioactive compounds from lemongrass (Cymbopogon citratus), using the conventional method and ultrasonic assisted extraction, varying the temperature, in order to evaluate the antioxidant activity and the antimicrobial activity of the extract with higher antioxidant power in fresh chicken sausages during the storage period. The extracts were obtained by the conventional method (solvent extraction) and by ultrasound assisted extraction, varying the temperature (20°C, 40°C and 60°C). Phenolic compounds, total flavonoids and antioxidant activity were measured by the DPPH, FRAP, ORAC methods. Conventional extraction and ultrasound methods influenced the phenolic and total flavonoid...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cymbopogon citratus; Natural antioxidants; Ultrasound; Chicken sausage.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001100751

Natural antioxidants in the stability of ray liver oil
Provedor de dados: 65
Autores: Navarro-García,Gerardo; Gámez-Meza,Nohemí; Medina-Juárez,Luis Angel; Ortega-García,Jesús; Cota-Quiñones,Elizabeth; Ramirez-Suarez,Juan Carlos.
ABSTRACT: The effect of the addition of natural antioxidants on oxidative stability of ray ( Rhinoptera bonasus) liver oil was evaluated. Different concentrations of rosemary extract, α-tocopherol, and caffeic acid (w/w) were added to the oil. Afterwards, concentration of each antioxidant that gave the highest stability was used in an accelerated stability test (Schaal method). The protective effect was established by the retention in the oil of fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA), and concentration of volatile compounds. The best concentrations were: 2.5% of rosemary extract, 0.5% of α-tocopherol, and 0.06% of caffeic acid. Rosemary extract showed to be the product with the greatest ability to retard oxidation, followed by...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ray liver oil; Natural antioxidants; EPA; DHA; Volatile compounds.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000100752

Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid
Provedor de dados: 65
Autores: Perlo,Flavia; Fabre,Romina; Bonato,Patricia; Jenko,Carolina; Tisocco,Osvaldo; Teira,Gustavo.
ABSTRACT: There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Natural antioxidants; Oxidation; Storage; Meat quality.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000400751