twenty spices were employed to preserve the cooked and uncooked fillet of puntius sarana (hamilton) and puntius ticto (hamilton). ic50 values of 2,2’-diphenyl-1-picrylhydrazyl(dpph) based free radical scavenging activity ranged from 0.1123 μg ml-1 in turmeric to 13.035 μg ml-1 in roman coriander. phenol content ranged from 0.365 μg g-1 in onion to 5.67 μg g-1 in clove. the raw and cooked fillet...

in this study the plasma levels of lipid peroxidation (lp) products, protein carbonyls and antioxidant capacity of plasma as judged by ferric reducing ability of plasma (frap assay) were compared in adult and weanling rats treated with vitamin k1 phylloquinone).

the present study examined the utilisation of seaweed extract as a source of natural antioxidantsfor retarding lipid oxidation in minced kilka. the kilka mince with two different concentrations(300 ppm and 600 ppm) of water extract obtained by microwave, one control sample with noadded extracts and one control sample with added vitamin c were prepared. the samples werestored at refrigerator (4º...

The ability of probucol, a lipid-lowering drug with antioxidant properties, to prevent the Cu2+-induced oxidation of human plasma low density lipoproteins (LDL) was examined as a function of the concentration of probucol in LDL. In the absence of probucol, 3 microM Cu2+ induced half-maximal LDL lipid oxidation, as determined by the formation of thiobarbituric acid reactive substances (TBARS). O...

Lipid metabolism in liver is complex. In addition to importing and exporting lipid via lipoproteins, hepatocytes can oxidize lipid via fatty acid oxidation, or alternatively, synthesize new lipid via de novo lipogenesis. The net sum of these pathways is dictated by a number of factors, which in certain disease states leads to fatty liver disease. Excess hepatic lipid accumulation is associated ...

The role of ethanolamine plasmalogen extracted from bovine brain (BBEP) in maintaining oxidative stability of bulk soybean oil and liposome made with egg phospholipids (PL) was studied. In a purified soybean oil (PSO), the addition of 200 and 1000 ppm of BBEP promoted lipid oxidation at rates of 0.037 and 0.071 (all rates in ln (PV) h(-1), and PV stands for peroxide value), whereas soy lecithin...

Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatil...

and Implication Packaging, irradiation, and the length of storage of raw meat were important factors in lipid oxidation of cooked meat. Preventing oxygen exposure after cooking, however, was more important in preventing lipid oxidation of cooked meat than the raw meat treatments. Cooking itself did not increase thiobarbituric acid-reactive substances (TBARS) values. The structural damages cause...

Pork homogenates and patties treated with antioxidants (200 μM, final) were irradiated with an electron beam. Lipid oxidation of the pork homogenates and patties were determined at day 0 and 5 and volatile compounds were analyzed soon after irradiation. Ionizing radiation accelerated lipid oxidation and produced S-containing volatiles in pork homogenates and patties. Addition of an antioxidant ...

This study determined the lipid content and FA composition of muscle and a mixture of muscle and viscera from Korean catfish as well as lipid oxidation and hydrolysis. Lipid content and FA compositions in Korean catfish, which were purchased every month or two during September 1999–July 2000, were analyzed. Lipid oxidation and hydrolysis were determined as PV, thiobarbituric acid value, and FFA...