Evaluation of antioxidant action by electrochemical and accelerated oxidation experiments of phenolic compounds derived from cashew nut shell liquid

Maia, Francisco Jonas Nogueira; Ribeiro, Francisco W.P.; Rangel, J. H. G.; Lomonaco, Diego; Luna, F. Murilo T.; Lima‐Neto, Pedro de; Correia, Adriana N.; Mazzetto, Selma Elaine

doi:10.1016/j.indcrop.2015.01.034

Cited by 37 publications

(20 citation statements)

References 24 publications

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“…is fact is linked to the loss of activity of phenolic antioxidants at high concentrations which start to behave as prooxidants by taking part in the initiation of the oxidative reactions [34]. e antioxidant activity of saturated cardanol (S-CDN) and unsaturated cardanol (U-CDN) has been confirmed in previous studies for biodiesel samples [17,[35][36][37]. rough other methods of analysis, these studies showed that the addition of phenolic compounds derived from CNSL contribute to the increase of the oxidative stability of bioproducts, which present very similar properties to the samples evaluated in this study.…”

Section: Accelerated Oxidation Of Samples Doped Withmentioning

confidence: 72%

Oxidative Stability of Acylated and Hydrogenated Ricinoleates Using Synthetic and Natural Antioxidants

Luna

Salmin

Santiago

et al. 2019

Journal of Chemistry

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As increasing environmental policies constrains are imposed, the demand for biodegradable products also increases. Although vegetable oils present some properties that favor its use for formulation of a bio-based lubricant, its poor resistance to oxidation hinders its application as such. In this study, the thermo-oxidative stability of bio-based products was compared to petroleum-based lubricants and vegetable oils through the PetroOXY method. Chemical modifications in the ricinoleic acids were carried out using long-chain alcohols in esterification reactions. Acetates were obtained from ricinoleates with and without hydrogenation steps. Additionally, commercial antioxidants and phenolic compounds (saturated and unsaturated cardanol) obtained from cashew nut shell liquid were added to the synthesized samples with higher induction times. The results show that the chemically modified bio-based products exhibited improved oxidative stability (up to 6 times) and depressed pour point (−42°C) when compared to pure castor oil. Overall, the addition of antioxidants increased from 6 to 20 times the oxidative stability of the bio-based products. Propyl gallate and saturated cardanol showed higher efficiency for retarding the oxidative process of bio-based samples than the commercial antioxidants.

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Section: Accelerated Oxidation Of Samples Doped Withmentioning

confidence: 72%

Oxidative Stability of Acylated and Hydrogenated Ricinoleates Using Synthetic and Natural Antioxidants

Luna

Salmin

Santiago

et al. 2019

Journal of Chemistry

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“…In the same study, they reported that the ethanolic extract of cashew nut skin has significant antioxidant activity in various antioxidant assay systems. Maia et al (2015) reported that phenolics such as anacardic acid, cardol, cardanol, 2-methylcardol in cashew nut shell liquid (CNSL), a byproduct in the processing of cashew nuts, inhibits the oxidation of lipids. The presence of the potent bioactive phenolic compounds in the skins of cashew nut could be of interest to both food and pharmaceutical industries, where it could be employed as an economical source of natural antioxidants.…”

Section: Shahidi Et Almentioning

confidence: 99%

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Shahidi¹,

Varatharajan²,

Oh³

et al. 2019

Journal of Food Bioactives

111

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Phenolic compounds constitute a large and diverse group of secondary metabolites derived from phenylalanine and tyrosine and are widely distributed throughout the plant kingdom. They could be divided into different classes such as simple phenol, phenyl acetic acid, hydroxybenzoic acid, hydroxycinnamic acid, and other phenylpropanoids as well as condensed tannins (proanthocyanidins) and hydrolysable tannins, among others, depending on their basic carbon skeleton structure. Phenolic compounds in plant-based foods have been suggested to have a number of beneficial health effects including prevention of cancer, cardiovascular disease, diabetes, immune disorders, neurogenerative disease and others. These properties are largely attributable to the antioxidant activity of the phenolic compounds as well as other mechanisms of action. Therefore, nutraceuticals of plant origin may evolve to be considered a vital aspect of dietary-disease preventive food components. Agri-food industries generate substantial quantities of phenolic rich by-products, which could serve as an attractive and commercially viable source of nutraceuticals. This contribution mainly summarizes the occurrence of phenolic compounds and some other bioactives in various Agri-food by-products, their bioavailability and health benefits.

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“…Liver and kidney sections were prepared for histological examination according to Luna [19] as follows:…”

Section: Handling Liver and Kidney Specimens For Histopathological Exmentioning

confidence: 99%

Hepatoprotective and Reno-protective Effects of Artichoke Leaf Extract and Rosemary Extract against Paracetamol Induced Toxicity in Albino Rats

Fadlalla

Galal

2020

JPRI

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Background: Paracetamol overdose is a predominant cause of hepatotoxicity and nephrotoxicity in both humans and experimental animals. There is an emerging focus on plant products to find a highly effective and reliable drug for the prevention of paracetamol –induced toxicity. Objective: In this study, we investigated the Hepatoprotective and Reno-protective Effects of artichoke (Cynara scolymus L.) Leaf extract and rosemary (Rosmarinus officinalis L.) extract against paracetamol Induced toxicity in Albino Rats. Materials and Methods: Rats were divided into five groups: Negative control, paracetamol (1000 mg/kg dose) PCT, artichoke leaf extract “ALE” (1.5 g/kg, orally + paracetamol for 30 d), rosemary extract “RE” (125 mg/kg + paracetamol for 30 days) and the last group was treated with PCT+ ALE+ RE for 30 days. Results: Paracetamol caused marked liver damage as noted by significant increased activities of serum aminotransferases, alkaline phosphatase, gamma-glutamyl transferase and lactate dehydrogenase. Paracetamol also raised serum levels of urea, creatinine, and Cystatin-C. In addition, there was a significant decrease in serum total protein and albumin. Paracetamol caused an elevation in lipid peroxidation paralleled with significant decline in reduced glutathione (GSH) level and activities of glutathione-S- transferase (GST), glutathione (GPX) peroxidase, and superoxide dismutase (SOD) in the liver and kidney. These results are confirmed in the histological examination of the liver and kidney. Conclusion: Treatment with artichoke leaf extract (ALE) and rosemary extract (RE) produced a potential protection of the liver and kidney against biochemical and histological alterations and oxidative stress induced by paracetamol.

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Evaluation of antioxidant action by electrochemical and accelerated oxidation experiments of phenolic compounds derived from cashew nut shell liquid

Cited by 37 publications

References 24 publications

Oxidative Stability of Acylated and Hydrogenated Ricinoleates Using Synthetic and Natural Antioxidants

Oxidative Stability of Acylated and Hydrogenated Ricinoleates Using Synthetic and Natural Antioxidants

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Hepatoprotective and Reno-protective Effects of Artichoke Leaf Extract and Rosemary Extract against Paracetamol Induced Toxicity in Albino Rats

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