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Página 1 desde 18 resultados
Antioxidant activity of selected Spanish wines in corn oil emulsions.
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Wines contain phenolic compounds that may be useful for preventing lipid oxidation as dietary antioxidants. This study was aimed at evaluating the antioxidant activity in corn oil emulsions of seventeen selected Spanish wines and two California wines. The inhibition of hydroperoxide formation at 10
Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions.
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This work was to evaluate the potential of soy protein isolate (SPI)-resveratrol (RES) complex as an emulsifier to improve the effectiveness of RES as a natural antioxidant in corn oil-in-water emulsions. The physical properties and oxidative stability of emulsions stabilized by the native SPI-RES
Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
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Proteins can be used to produce cationic oil-in-water emulsion droplets at pH 3.0 that have high oxidative stability. This research investigated differences in the physical properties and oxidative stability of corn oil-in-water emulsions stabilized by casein, whey protein isolate (WPI), or soy
Identification of host kairomones from maize, Zea mays, for the maize weevil, Sitophilus zeamais.
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The maize weevil, Sitophilus zeamais, is an economically important pest of stored grains in tropical and subtropical regions of the world. The behavioral responses of adult S. zeamais to volatile organic compounds (VOCs) from maize seeds, Zea mays, were studied to identify semiochemicals used in
Antioxidant properties of chlorogenic acid and its alkyl esters in stripped corn oil in combination with phospholipids and/or water.
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In bulk oil, it is generally thought that hydrophilic antioxidants are more active than lipophilic antioxidants. To test this hypothesis, the antioxidant activity of phenolics with increasing hydrophobicity was evaluated in stripped corn oil using both conjugated diene and hexanal measurements.
Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions.
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Chelators are valuable ingredients used to improve the oxidative stability of food emulsions. Caseins and casein peptides have phosphoseryl residues capable of binding transition metals. Thus, the ability of enriched caseinophosphopeptides to inhibit lipid oxidation in corn oil-in-water emulsions
Effect of dietary lipids and vitamin E on in vitro lipid peroxidation in rat liver and kidney homogenates.
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Rats were fed for 5 wk 10% (wt/wt) menhaden oil (MO) or a 10% corn oil-lard (COL) mixture (1:1) in diets with a low vitamin E content (less than or equal to 5 mg/kg) or supplemented with d-alpha-tocopheryl succinate to a total of 30 or 150 mg per kg. Thiobarbituric acid-reactive substances (TBARS),
Determination of 2,4-decadienal in edible oils using reversed-phase liquid chromatography and its application as an alternative indicator of lipid oxidation.
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As a major product of linoleic acid-rich oils, 2,4-decadienal has unique reactivity that may be potentially toxic to human body. In this study, a reliable reversed-phase liquid chromatography method for the determination of carbonyls was developed, and 2,4-decadienal as the target aldehyde was
Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O).
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Volatile formation is an inevitable result of lipid oxidation, which impact the quality of lipid rich foods. In this study, moisture role on the formation of volatiles were evaluated using deuterium oxide (D2O) and possible steps of moisture involvement were suggested. Moisture content in corn oil
Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion.
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The purpose of this research was to determine how surfactant micelles influence iron partitioning and iron-promoted lipid oxidation in oil-in-water emulsions. Lipids containing ferric ions were used to produce oil-in-water emulsions, and continuous-phase iron concentrations in emulsions were
Attraction to herbivore-induced plant volatiles by the host-foraging parasitoid fly Exorista japonica.
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Responses of the tachinid fly Exorista japonica Townsend to odors from corn plants infested with the fly's host, the larvae of the noctuid moth Mythimna separata (Walker), were examined in a wind tunnel. Naïve female flies showed a higher rate of landing on M. separata-infested corn plants from
Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.
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Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on
Effect of dietary menhaden oil and vitamin E on in vivo lipid peroxidation induced by iron.
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Weanling rats were fed diets containing 10% menhaden oil (MO) or 10% corn oil-lard (1:1, COL) with low (less than or equal to 5 IU/kg) or supplementary (35 IU/kg) vitamin E for six weeks. The rats were killed 30 min after injection with 24 mg iron/kg as ferrous chloride because thiobarbituric
Effect of processing conditions on phospholipase D activity of corn kernel subcellular fractions.
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The influence of physicochemical conditions on the phospholipase D (PLD) activity of subcellular preparations of sweet corn (Zea mays L. cv. Peaches and Cream) kernels has been studied. The microsomal, mitochondrial, and cytosolic preparations of corn kernels possessed PLD activity albeit at varying
Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.).
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Thyme is a good source of antioxidant compounds but it can be contaminated by microorganisms. An experimental fluid bed ultraviolet (UV) reactor was designed for microbial decontamination of thyme samples and the effect of shortwave ultraviolet light (UV-C) radiation on antioxidant properties of
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