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Total Antioxidants (total + antioxidant)

Distribution by Scientific Domains
Chemistry83%

Terms modified by Total Antioxidants

  • total antioxidant activity
    		•
  • total antioxidant capacity
    		•
  • total antioxidant status
    		•

    Selected Abstracts

    Oxidative status in iron-deficiency anemia

    JOURNAL OF CLINICAL LABORATORY ANALYSIS, Issue 5 2009
    Jong-Ha Yoo
    Abstract Oxidative stress is an imbalance between free radicals and antioxidant molecules that can play an important role in the pathogenesis of iron-deficiency anemia (IDA). The aim of this study was to investigate oxidative status in patients with IDA and alteration of oxidative status after iron treatment. Thirty-three female patients with IDA and 25 healthy controls were included in this study. Oxidant and total antioxidant capacity were determined using free oxygen radicals test and free oxygen radicals defence (Form CR 3000, Callegari, Parma, Italy). Catalase activity was measured by spectrophotometer using a commercially available kit (Bioxytech Catalase-520, OxisResearch, Portland, OR). Oxidant activity in patients with IDA was significantly higher than controls (P<0.05), while total antioxidant and catalase activity were significantly lower (P<0.05). After treatment, oxidant, antioxidant, and catalase activity reached the levels of the control group, and no significant differences were observed among groups (P>0.05). In conclusion, our data indicate that blood reactive oxygen species was lower and total antioxidant and catalase activity were higher after rather than before treatment in patients with IDA. The results of our study support the higher oxidative stress hypothesis in IDA; however, due to the limited number of cases included, more studies may be required to confirm the results. J. Clin. Lab. Anal. 23:319,323, 2009. © 2009 Wiley-Liss, Inc. [source]

    Effect of garlic consumption on total antioxidant status and some biochemical and haematological parameters in blood of rats

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2009
    Alireza Zamani
    Abstract BACKGROUND: The effect of diet garlic supplementation on total antioxidant status (TAS), nitric oxide (NO) and routine biochemical and haematological parameters was investigated in blood of rats. A total of 30 male rats were divided equally into two groups. Each of 15 rats of treatment group was fed 600 mg kg,1 garlic solution in distilled water by gavage and controls only received distilled water. After garlic consumption for 1 month, blood serum total antioxidant, nitrate and some biochemical and haematological tests including serum lipids parameters, blood sugar, complete blood count (CBC), and haemoglobin were measured. RESULTS: The garlic treatment group showed significantly increase in the mean level of TAS from 0.77 ± 0.10 mol L,1 to 1.18 ± 0.11 mol L,1 (P < 0.01) and nitrate (a NO metabolite) from 0.78 ± 0.06 µmol L,1 to 1.44 ± 0.27 µmol L,1 (P < 0.05) in the blood sera of rats compared with the controls. There were no significant differences between the routine biochemical and haematological parameters. CONCLUSION: Garlic consumption should have antioxidant properties and may not affect the lipids profile and total blood cell counts. Copyright © 2009 Society of Chemical Industry [source]

    Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2004
    Kishowar Jahan
    Summary Chicken breast from nine products and from the following production regimes: conventional (chilled and frozen), organic and free range, were analysed for fatty acid composition of total lipids, preventative and chain breaking antioxidant contents and lipid oxidation during 5 days of sub-ambient storage following purchase. Total lipids were extracted with an optimal amount of a cold chloroform methanol solvent. Lipid compositions varied, but there were differences between conventional and organic products in their contents of total polyunsaturated fatty acids and n-3 and n-6 fatty acids and n-6:n-3 ratio. Of the antioxidants, , -tocopherol content was inversely correlated with lipid oxidation. The antioxidant enzyme activities of catalase, glutathione peroxidase and glutathione reductase varied between products. Modelling with partial least squares regression showed no overall relationship between total antioxidants and lipid data, but certain individual antioxidants showed a relationship with specific lipid fractions. [source]

    NUTRITIONAL QUALITY OF IRRADIATED ORANGE JUICE,

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2002
    XUETONG FAN
    Single-strength orange juice was exposed to 0, 0.89, 2.24, 4.23 and 8.71 kGy gamma radiation at 5C, and then stored at 23C for 6 days and 7C for 21 days. Conversion of ascorbic acid (AA) to dehydroascorbic acid (DHA), and loss of AA, total AA (TAA = AA plus DHA) and total antioxidants increased with radiation dose. Rate of TAA loss due to irradiation was much less than that of AA loss. Compared to nonirradiated juice (0 kGy), juice irradiated at 2.24 kGy or less had similar rates of AA and TAA loss during storage while juice irradiated at 4.23 and 8.71 kGy had higher rates of AA and TAA loss. Loss of total antioxidants in irradiated orange juice appeared to result from loss of AA. [source]

    Influence of rootstock and scion on antioxidant capacity of juice from new pomelo and mandarin varieties

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2009
    Eran Raveh
    Abstract BACKGROUND: New pomelo and mandarin scion varieties growing under subtropical arid conditions were investigated for total antioxidants in the juice. Four different rootstocks,sour orange (Citrus aurantium (L.); SO), Volkamer lemon (C. volkameriana (Ten & Pasq.)), SB812 (C. sunki (Hort. ex Tan.) × Poncirus trifoliate (L.)) and C. macrophylla (Wester),were tested. RESULTS: Fruit juice was tested for total antioxidants, ascorbic acid and total polyphenol contents. Cyclic voltammetry (CV) analysis revealed three different antioxidant groups for pomelo and four groups for mandarin. CV analysis for the pomelo scion/rootstock combinations showed that ascorbic acid concentration was highest for scions grafted onto SO. Total polyphenol levels were similar among the pomelo varieties. Mandarin analysis revealed that ,Merav' scion/SO had the highest ascorbic acid concentration (1.91 ± 0.01 mmol L,1). Total polyphenol analysis discovered that ,Merav' 4/119-/SB812 gave the highest levels, while ,Ora Shani' scion grafted on to any tested rootstock contained the lowest CONCLUSION: We suggest that the SO rootstock is superior to Volka, 812 and macrophylla in terms of juice antioxidant capacity. For the pomelo, both ,Flamingo' scions were found to have high antioxidant production capacity, with ,Flamingo' 3/73 being slightly superior regardless of the rootstock. The best mandarins were ,Merav' hybrids in combination with SO rootstock. Copyright © 2009 Society of Chemical Industry [source]

    Pre- or post-harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ,Angelino' plum

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2008
    Ahmad S Khan
    Abstract BACKGROUND: Plum has a very short storage life. The role of pre- or post-harvest applications of putrescine (PUT) and low temperature storage on fruit ripening and quality was investigated in plum fruit (Prunus salicina Lindl. cv. Angelino). RESULTS: Pre- or post-harvest PUT treatments [(0.1, 1.0 or 2.0 mmol L,1) + 0.01% Tween-20 as a surfactant] delayed and suppressed the climacteric ethylene production and respiration rate irrespective of the method used to apply PUT. PUT-treated fruit following low temperature storage (0 ± 1 °C; 90 ± 5% RH), at the ripe stage exhibited higher fruit firmness and titratable acidity (TA), while soluble solids content (SSC), levels of ascorbic acid, total carotenoids and total antioxidants were lower than in untreated fruit. Fruit both sprayed with PUT and stored in low temperature for 6 weeks, at the ripe stage showed reduced respiration rate, delayed changes in the SSC:TA ratio and levels of total carotenoids compared to post-harvest PUT application. CONCLUSION: Pre-harvest application of 2.0 mmol L,1 PUT 1 week before the anticipated commercial harvest was more effective in delaying plum fruit ripening and can be used to extend the storage (0 ± 1 °C) life of plums for up to 6 weeks with minimum losses in fruit quality. Copyright © 2008 Society of Chemical Industry [source]