Evaluation of antioxidant active ingredients of spikenard essential oil by ultra-fast gas chromatography electronic nose and radical scavenging mechanism

Wu, Shi-Qi; Li, Rong; Jiang, Zi‐Tao; Wang, Ying; Tan, Jin; Tang, Shu‐Hua

doi:10.1016/j.indcrop.2020.112489

Cited by 20 publications

(9 citation statements)

References 15 publications

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“…Some new compounds like acetaldehydes and ketones are generated from the fermented products, which enhance the flavour profile (Xiao et al, 2018;Chen et al, 2019). The Heracles Neo E-nose can be used to detect those flavour compounds, and the results are highly consistent with those of GCMS (Wu et al, 2020).…”

Section: Introductionmentioning

confidence: 74%

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Multiple‐strain Lactobacillus‐fermented soymilk with antioxidant capacity and delicate flavour

Wang

Guo

et al. 2021

Int J of Food Sci Tech

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Soymilk is a high-quality fermentation substrate, but its flavour is not accepted by many consumers. In this study, soymilk was fermented under different fermentation conditions by different Lactobacillus strains. The antioxidant activity of the soymilk was explored using TOPSIS and the changes in flavour during fermentation were investigated by e-nose using PCA. The results of TOPSIS showed that Lactobacillus plantarum (LP) ranked first (0.734) and L. acidophilus (LA) ranked second (0.651). In addition, L. bulgaricus (LB) was the only strain that could increase ABTS antioxidant activity (by around 11%). The LP, LA and LB mixed fermentation sample (w/w/w, 1 : 1 : 1) provided 10 new kinds of flavour compounds and stronger antioxidant ability than the unfermented sample. In addition, storage at 4 °C after fermentation elicited beneficial changes in the content of key flavour substances. Therefore, multiplestrain Lactobacillus-fermentation of soymilk not only improved the antioxidant activity but also provided a delicate flavour.

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Section: Introductionmentioning

confidence: 74%

“…Hydrogen was used as the carrier gas. The incubation time and temperature were set to 20 min and 50 °C, respectively (Wu, et al, 2020). The oven conditions were set as follows.…”

Section: Flavouring Substancesmentioning

confidence: 99%

Multiple‐strain Lactobacillus‐fermented soymilk with antioxidant capacity and delicate flavour

Wang

Guo

et al. 2021

Int J of Food Sci Tech

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“…The hydroxyl radical scavenging activity of XYCS‐P at 2 mg mL −1 was 80.32%, which was much higher than that of XYCS (19.37%) ( P < 0.01), demonstrating that the phosphorylated derivative XYCS‐P exhibited greater scavenging activity than the native XYCS. The scavenging activity of hydroxyl radicals was closely associated with the ferrous ions that played an active role in generating hydroxyl radicals (Wu et al ., 2020). The previous study (Wang et al ., 2013) revealed that the phosphate groups showed strong nucleophilic activity for combining with the ferrous ions, which hindered the ferrous ions from reacting with hydrogen peroxide and therefore terminated the hydroxyl radical chain reaction.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of a novel phosphorylated corn straw xylan for enhancement of thermal stability, crystallinity and functional activity

Qian¹,

Yu²,

et al. 2021

Int J of Food Sci Tech

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The present study focussed on a novel phosphorylated corn straw xylans (XYCS-P) that had excellent thermal stability, crystallinity and functional activity and could be potentially used as functional agents in food products. In this work, the phosphorylated derivative XYCS-P was successfully prepared, and the chemical characterisation, spectral analysis, thermal analysis, morphology analysis, antioxidant capacity and anticancer activity were evaluated. The results indicated that XYCS-P possessed superior thermal stability to the native corn straw xylans (XYCS) when exposed to the high temperature (above 240 °C). In addition, the crystallinity of XYCS-P was better than that of XYCS. Moreover, for XYCS-P, the scavenging activity of the hydroxyl radical, (1,1-diphenyl-2-picrylhydrazyl) DPPH radical, superoxide anion radical and the ferric ion reducing antioxidant power were significantly stronger than that of XYCS (P < 0.01). Besides, XYCS-P exhibited a remarkable inhibition effect for HepG2 cells, and the IC 50 value of XYCS-P was determined to be 335.91 μg mL −1 (P < 0.05).

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“…In the analysis of antioxidant potential of essential oils, factors such as sample solubility at different testing systems and stereo selectivity of the radicals used in the methods may influence results (Veras et al, 2020). According to previous studies (Wu et al, 2020), the scavenging mechanism of DPPH radicals is hydrogen atom transfer, so, the resulting antioxidant radical may either propagate or terminate radical chain reaction. This method is widely used in the characterization of antioxidant activity of essential oils (Martins et al, 2014;Wu et al, 2020).…”

Section: Antioxidant Activitymentioning

confidence: 97%

“…According to previous studies (Wu et al, 2020), the scavenging mechanism of DPPH radicals is hydrogen atom transfer, so, the resulting antioxidant radical may either propagate or terminate radical chain reaction. This method is widely used in the characterization of antioxidant activity of essential oils (Martins et al, 2014;Wu et al, 2020). However, data on FRAP assay, based in the reduction of ferrous ion, is scare for essential oils.…”

Section: Antioxidant Activitymentioning

confidence: 97%

Infrared spectroscopy, chemical composition and physical-chemical characteristics of the essential oil of red aroeira seeds (Schinus terebinthifolius Raddi) and it is antimicrobial and antioxidant activities

França

Oliveira

Franciscato

et al. 2021

RSD

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The aim of this study was to characterize the essential oil (EO) of red aroeira seeds and to evaluate their antimicrobial and antioxidant activities. The EO was extracted by hydrodistillation in a Clevenger-type device with a yield of 9.83% ± 0.31%; it was characterized by Fourier-transform infrared spectroscopy (FTIR), gas chromatography and mass spectrometry (GC-MS) to determine its physical-chemical characteristics. The EO showed acidity of 0.2814 mg KOH g-1, a 1.4763 ± 0.0014 refraction index and density of 0.9365 ± 0.01656 g cm-3. Through the FTIR, the absorption bands of the EO indicated the presence of the following components: limonene, delta -3-carene, a pinene and myrcene. By GC-MS the major compounds found were 4(10)-thujene (44.97%) α-Pinene (20.42%), o-Cymene (12.76%) and p-Menth-1-en-4-ol, (R)-(-)-(6.74%). Antimicrobial activity was evaluated against Gram-positive and Gram-negative bacteria. In the microdilution method, no inhibiting activity was found in the tested concentrations (serial dilutions from 25.6 to 0.05 μL mL-1) and in the disk diffusion method, inhibition halos were observed only when pure EO was added. Antioxidant activity was evaluated by DPPH (oxidation-reduction reaction) and FRAP (iron ion reduction). In the DPPH, the obtained result was 0.01119 ± 0.0001 μmol g-1 and in FRAP, 13.813 ± 0.02187 μmol g-1, which demonstrates antioxidant activity in the two evaluated methods, indicating the possible application of the essential oil of red aroeira seeds as a natural antioxidant agent.

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Evaluation of antioxidant active ingredients of spikenard essential oil by ultra-fast gas chromatography electronic nose and radical scavenging mechanism

Cited by 20 publications

References 15 publications

Multiple‐strain Lactobacillus‐fermented soymilk with antioxidant capacity and delicate flavour

Multiple‐strain Lactobacillus‐fermented soymilk with antioxidant capacity and delicate flavour

Evaluation of a novel phosphorylated corn straw xylan for enhancement of thermal stability, crystallinity and functional activity

Infrared spectroscopy, chemical composition and physical-chemical characteristics of the essential oil of red aroeira seeds (Schinus terebinthifolius Raddi) and it is antimicrobial and antioxidant activities

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