Oxidative damage to membrane lipid is one of the prime events occurring in aging and other undesirable physiological processes. In this study experiments were performed on liposomes (prepared either from crude erythrocyte phospholipids or purified egg yolk phosphatidylcholine) as models of lipid bilayer portion of biomembranes. The effects of β-carotene, and phospholipid composition on peroxida...

abstract: the commercial development of food products originated from the plants as sources of antioxidants to increase the health benefit and stabilize the food is of current interest. this study was aimed at obtaining dill extract using cold solvent method by three solvents, (methanol, acetone, and hexane) and examining the antioxidant potency and determining the oxidative stability of sunflo...

the effect of different solvent systems on the extraction of antioxidant and anti radical agents of grape seed was studied. for this purpose 6 different solvent systems with similar polarity and different selectivity were used to prepare grape seed extract. extraction efficiency, reducing activity, radical scavenging property and the effect of each extract on the increase of thermal resistance ...

Due to anthropogenic CO2 emissions, our oceans have gradually become warmer and more acidic. To better understand the consequences of this, there is a need for long-term (months) and multistressor experiments. Earlier research demonstrates that the effects of global climate change are specific to species and life stages. We exposed berried Norway lobsters (Nephrops norvegicus), during 4 months ...

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A new type of spindle-shaped nanoscale yolk/shell magnetic stirring bar containing noble metal nanoparticles was prepared. The as-synthesized Pd-Fe@meso-SiO2 not only showed impressive activity and stability as a heterogeneous catalyst in a macroscopic flask system, but also acted as an efficient nanoscale magnetic stir bar in a microscopic droplet system.

The aim of this research was to study the feasibility defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes mayonnaise formulation. In research, DWGF used at different levels (0, 25, 75 and 100%) XG (0.2%) substitutes. effects these substitutions on stability, textural rheological characteristics were investigated. According results, can be an su...

The quality, composition and oxidative stability of argan oils from unroasted kernels were evaluated before and after filtering the cold-pressed oils. Filtering leads to significant changes in the content of free fatty acids, the peroxide value, the total content of phospholipids and the oxidative stability measured by the Rancimat test at 110°C. The high level of tocopherols, fatty acid and st...

A significant problem associated with the commercial acceptance of biodiesel is poor oxidative stability. This study investigates the effectiveness of various natural and synthetic antioxidants [a-tocopherol (a-T), butylated hydroxyanisole (BHA), butyl-4-methylphenol (BHT), tert-butylhydroquinone (TBHQ), 2, 5-di-tert-butylhydroquinone (DTBHQ), ionol BF200 (IB), propylgallate (PG), and pyrogallo...