To understand the mechanisms of off-odor production in irradiated meat, the volatile compounds produced from individual fatty acids by irradiation were identified. Nonirradiated oil emulsions prepared with polyunsaturated fatty acids (PUFAs) produced many volatile compounds, but the amounts of volatiles generally decreased after irradiation. Although volatile profiles of fatty acid emulsions we...

PURPOSE The present study was undertaken to evaluate the effects of adjuvant anthracycline-based chemotherapy on thiobarbituric acid reactive substances (TBARS) and superoxide dismutase (SOD) levels in patients with breast cancer who had undergone surgery. METHODS Body mass index (BMI), serum lipids (total cholesterol, LDL cholesterol, HDL cholesterol and triglycerides), serum TBARS and SOD v...

The relation among glutathione-related enzyme activities, thiobarbituric acid-reactive substances of the human aorta and internal mammary artery, and serum lipids was studied in 40 male patients undergoing coronary revascularization. Glutathione peroxidase and glutathione reductase activities were significantly higher in the internal mammary artery, whereas glutathione transferase activity was ...

Effects of Pongamia pinnata, an indigenous plant used in Ayurvedic Medicine in India on the temporal variations of circulatory lipid peroxidation products and antioxidants in ammonium chloride-(AC)-induced hyperammonemic rats has been studied. Experimental rats were divided into control, AC-treated, those treated with AC + ethanolic leaf extract of P. pinnata (PPEt), and PPEt-treated. The...

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...

We evaluated the effects of different oxidation levels lipids on protein degradation and biogenic amines (BAs) formation during Sichuan-style sausages processing. Lipids with varying degrees were obtained through storage at temperatures added as raw materials sausages, followed by analyses lipid oxidation, degradation, amine content, other indicators. During processing, increasing degree conten...

Decoction and 75% ethanolic extracts from the leaves of Acanthopanax trifoliatus (AT) and Toddalia asiatica (TA) were spectrophotometrically examined for antioxidant activity and phenolics content. Phytochemical characteristics of the decoction extracts were also investigated by thin layer chromatography (TLC). The leaf decoction extract of AT significantly exhibited the highest in vitro antiox...

This study's objective was to evaluate the effect of storage time (-18 ± 1 °C/60 days) under colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with oil pre-emulsified linseed replace animal fat. Five formulations have been developed; control sausage (0%) four fat replacement levels oil: 10, 20, 30, 40%. Color analysis s (L *, a * b *), determination total colo...

The aim of the present study was to determine changes in oxidative status plasma sows during periparturient period using markers lipid and protein peroxidation intensity. Plasma from 12 pregnant gilts collected on days 14 1 before parturition 1, 7 postpartum used study. As indicators alterations status, concentrations thiobarbituric acid reactive substances (TBARS) sulphydryl groups (SH groups)...

BACKGROUND Sodium metabisulfite is added to a commercial propofol emulsion as an antimicrobial agent. The sulfite ion (SO3(-2)) is capable of undergoing a number of reactions, including autooxidation and the promotion of lipid peroxidation. This study evaluated sulfite reactivity in propofol emulsions by determining thiobarbituric acid reacting substances (TBARS), sulfite depletion, and emulsio...