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gallic acid/mais
Link salvestatakse lõikelauale
Leht 1 alates 20 tulemused
Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions.
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We evaluated the effects of the hydrophile-lipophile balance (HLB) and emulsifier concentration on the distribution of the antioxidants gallic acid (GA), propyl gallate (PG), and α-tocopherol (TOC) between the aqueous, interfacial, and oil regions of food-grade emulsions composed of stripped corn
Gallic acid (GA) alleviating copper (Cu) toxicity in maize (Zea mays L.) seedlings.
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The aim of this study is to determine the effect of GA on maize seedlings as well as its antioxidative effect under copper (Cu) stress. To that end, maize seedlings were exposed to 1.5 mM GA and 1 mM Cu solutions, and the seedlings were allocated to following experimental groups: 18-hr distilled
Soluble and bound phenolic compounds in different Bolivian purple corn ( Zea mays L.) cultivars.
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In nine Bolivian purple corn ( Zea mays L.) varieties the content of phenolic compounds as well as the anthocyanin composition has been determined. The phenotypes under investigation included four red and five blue varieties (Kulli, Ayzuma, Paru, Tuimuru, Oke, Huaca Songo, Colorado, Huillcaparu, and
Optimization of extraction parameters of PTP1β (protein tyrosine phosphatase 1β), inhibitory polyphenols, and anthocyanins from Zea mays L. using response surface methodology (RSM).
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BACKGROUND
Protein tyrosine phosphatase expressed in insulin-sensitive tissues (such as liver, muscle, and adipose tissue) has a key role in the regulation of insulin signaling and pathway activation, making protein tyrosine phosphatase a promising target for the treatment of type 2 diabetes
Antiobesity effects of Chinese black tea (Pu-erh tea) extract and gallic acid.
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The antiobesity effects of Chinese black tea (Pu-erh tea) and of gallic acid (GA) were investigated using in vitro and in vivo assays. Chinese black tea extract (BTE) and GA inhibited pancreatic lipase activity in a dose-dependent manner in vitro; the IC(inhibitory concentration)(50) values were
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
Composition and thermal stability of anthocyanins from chinese purple corn ( Zea mays L.).
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Chinese purple corn extracts ( Zea mays L., Zhuozhou, Hebei, China) (EZPC) were selected among five Chinese purple corn hybrids due to their higher anthocyanin content, and their thermal stability was evaluated. The total anthocyanin content and total phenolic content of EZPC were 304.5 +/- 16.32 mg
Stabilizing corn oil using the lemon balm (Melissa officinalis) antioxidants extracted by subcritical water.
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This research was set up to identify the impact of the antioxidant compounds present in lemon balm extract (LBE) as obtained by the subcritical water (SBCW) method on the oxidative stability of corn oil. An extraction yield of 28.52% was obtained for the SBCW and rosmarinic acid was identified to be
Study of the phenolic profile of a grape pomace powder and its impact on delaying corn oil oxidation
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The grape pomace, the main by-product from the winemaking industry, contains many bioactive substances that must be valorized. The aim of this study was to assess the total phenolic content (TPC), phenolics profile by using HPLC and the antioxidant activity (AOA). The results showed a TPC of 38.86 ±
Chronic exposure of adult male Wistar rats to bisphenol A causes testicular oxidative stress: Role of gallic acid
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Objectives: Bisphenol A (BPA) has been reported that among other male reproductive dys-functions, it can cause marked estrogenic effects including alteration in serum hormones as well as testicular lesions in exposed animals. This work
Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion.
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We determined the effects of emulsifier concentration and temperature on the distribution of gallic acid (GA) in a food-grade emulsion composed of 1:9 vol:vol stripped corn oil, acidic water and Tween 20. The distribution of GA can be defined by the partition constant between the aqueous and the
Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. The pseudophase model interpretation of the "cutoff effect".
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Antioxidant (AO) efficiencies are reported to go through maxima with increasing chain length (hydrophobicity) in emulsions. The so-called "cutoff" after the maxima, indicating a decrease in efficiency, remains unexplained. This paper shows, for gallic acid (GA) and propyl, octyl, and lauryl gallates
Gallic acid protects against bisphenol A-induced alterations in the cardio-renal system of Wistar rats through the antioxidant defense mechanism.
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Bisphenol A (BPA) is a small molecular weight endocrine disrupting chemical (EDC) that is used in the production of plastics with deleterious effects on various body systems while gallic acid (GA) is a known antioxidant capable of ameliorating EDC-induced perturbations. In this study, adult male
Potential of Chilean native corn (Zea mays L.) accessions as natural sources of phenolic antioxidants and in vitro bioactivity for hyperglycemia and hypertension management.
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Thirty-three Chilean corn accessions were screened for the first time regarding their phenolic profiles, total phenolic contents (TPC), antioxidant capacity (DPPH and ABTS), and in vitro inhibition against key enzymes relevant for hyperglycemia (α-amylase and α-glucosidase) and hypertension
Antioxidant activity of 3-dehydroshikimic acid in liposomes, emulsions, and bulk oil.
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The antioxidant activity of 3-dehydroshikimic acid (DHS), an intermediate in the biosynthesis of aromatic amino acids, was evaluated in three assay systems: bulk oil (lard), liposomes, and a 10% corn oil-in-water emulsion. Upon initiation of peroxidation in the liposome or emulsion systems, DHS
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