1-1-diphenyl-2-picrylhydrazyl and 4-anisidine

Oxidation products and tocol homologues were monitored in oils during chicken frying to determine the discarding point of highly used frying oils. Oils were heated without chicken for 170h while chicken frying was performed 130 cycles at 180°C. As heating time and frying cycles increased, all oxidation parameters including acid value, total polar materials (TPM), conjugated dienoic acid (CDA), and p-anisidine values (p-AV) increased significantly (p<0.05). γ-Tocopherol and γ-tocotrienol had the lowest stability in oils during heating or frying processes compared to other tocol homologues. TPM values over 24% were obtained after about 109h for heated oil and 100 cycles for oils used to fry chicken. A decrease of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in isooctane and methanol was highly correlated with the formation of TPM in oils during the frying process. Both DPPH loss and TPM values could be applied to determine the discarding points of highly used frying oils.

Topics: Acids; Aniline Compounds; Animals; Antioxidants; Biphenyl Compounds; Chickens; Chromans; Cooking; gamma-Tocopherol; Hot Temperature; Oxidation-Reduction; Picrates; Plant Oils; Poultry; Vitamin E

The objective of this research was to study the oxidative stability and antioxidant properties of microencapsulated kenaf (Hibiscus cannabinus L.) seed oil (MKSO) produced by co-extrusion technology upon accelerated storage. The combination of sodium alginate, high methoxyl pectin, and chitosan were used as shell materials. The oxidative stability of the kenaf seed oil was determined by iodine value, peroxide value, p-Anisidine value, total oxidation (TOTOX), thiobarbituric acid reactive substances assay, and free fatty acid content. Total phenolic content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical-scavenging assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay were used to examine the antioxidant properties of oils. Oxidative stability tests showed that bulk kenaf seed oil (BKSO) was oxidized significantly higher (P < 0.05) than MKSO. The total increment of TOTOX value of BKSO was 165.93% significantly higher (P < 0.05) than MKSO. Co-extrusion technology has shown to be able to protect kenaf seed oil against lipid oxidation and delay the degradation of natural antioxidants that present in oil during storage.

Topics: Alginates; Aniline Compounds; Antioxidants; Biphenyl Compounds; Capsules; Chitosan; Drug Compounding; Glucuronic Acid; Hexuronic Acids; Hibiscus; Humans; Lipid Peroxidation; Oxidation-Reduction; Pectins; Phenols; Picrates; Plant Extracts; Plant Oils; Seeds; Thiobarbituric Acid Reactive Substances

Microglial activation is known to cause inflammation resulting in neurotoxicity in several neurological diseases. N-((3,4-Dihydro-2H-benzo[h]chromene-2-yl)methyl)-4-methoxyaniline (BL-M), a chromene derivative, was originally synthesized with the perspective of inhibiting nuclear factor-kappa B (NF-κB), a key regulator of inflammation. The present study evaluated the antioxidant and anti-inflammatory potential of BL-M in lipopolysaccharide (LPS)-stimulated BV2 microglial cells. Our results demonstrated that BL-M significantly inhibited the formation of 1,1-diphenyl-2-picrylhydrazyl radicals, as well as lipid peroxidation in rat brain homogenate in a concentration-dependent manner. In addition, it suppressed the generation of intracellular reactive oxygen species, and the levels of pro-inflammatory mediators including nitric oxide, tumor necrosis factor-α, and interleukin-6 in LPS-induced BV2 cells. Western blotting analyses revealed the inhibition of inhibitor of kappa B alpha (IκBα) phosphorylation and NF-κB translocation by BL-M in LPS-activated cells. Therefore, our study highlights marked antioxidant and anti-inflammatory activities of BL-M, and suggests that this compound may have a beneficial impact on various neurodegenerative diseases associated with inflammation.

Topics: Aniline Compounds; Animals; Anti-Inflammatory Agents; Antioxidants; Benzopyrans; Biphenyl Compounds; Cell Line; I-kappa B Proteins; Inflammation; Inflammation Mediators; Lipid Peroxidation; Lipopolysaccharides; Microglia; NF-kappa B; NF-KappaB Inhibitor alpha; Nitric Oxide; Picrates; Rats; Reactive Oxygen Species; Tumor Necrosis Factor-alpha

Antioxidant effectiveness of free radical scavengers (FRSs) of alpha-tocopherol, sesamol, butylated hydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) were evaluated in thermally-oxidized lard using methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), conjugated dienoic acid (CDA), and p-anisidine value (p-AV). Absorbance of DPPH with lard containing 2.5 micromol/g FRSs were low before oxidation while those with control lard was high due to the hydrogen atom donating ability of FRSs. During oxidation, DPPH absorbance with lard containing FRSs increased differently up to the certain point depending on the types of FRSs. DPPH absorbance of lard without FRSs started to decrease upon oxidation, which indicates that free radical scavenging compounds were generated from oxidized lipids. Results of CDA and p-AV showed that the highest antioxidant capacity was in the order of TBHQ = sesamol, BHT, and alpha-tocopherol. Antioxidant effectiveness of FRS should consider the hydrogen atom donating rates of FRS, the reactivity and stability of FRS at treatment temperature, and characteristics of radicals from FRSs, which may be predicted by the results of DPPH method.

Topics: alpha-Tocopherol; Aniline Compounds; Antioxidants; Benzodioxoles; Biphenyl Compounds; Butylated Hydroxytoluene; Dietary Fats; Food Analysis; Food Preservation; Food Preservatives; Free Radical Scavengers; Hot Temperature; Hydroquinones; Linoleic Acids, Conjugated; Oxidation-Reduction; Phenols; Picrates; Spectrophotometry; Time Factors