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| Registros recuperados: 13 | |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 ,... |
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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 |
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| Registros recuperados: 13 | |
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