The Experts below are selected from a list of 1170267 Experts worldwide ranked by ideXlab platform
Dabing Ren - One of the best experts on this subject based on the ideXlab platform.
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Uncovering the Antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC–HRMS analysis
Journal of Chromatography A, 2020Co-Authors: Ning Chen, Binsong Han, Xiaowei Fan, Fang Cai, Fandong Ren, Jiayi Zhong, Yi Zhang, Dabing RenAbstract:Black tea (BT) is rich in dietary Antioxidants, but its Antioxidant composition has not been fully understood. To identify the true Antioxidants occurring in BT, we established an approach based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay coupled with ultra-high performance liquid chromatography–high resolution mass spectrometry (DPPH–UHPLC–HRMS). The employment of HRMS enable us to detect trace Antioxidants, resolve co-eluted Antioxidants, and characterize chemical structures of unknown Antioxidants. In total, 56 phenolic compounds were screened as potential Antioxidants from 106 compounds identified in BT. Catechol and pyrogallol were revealed as the key substructures in enhancing the Antioxidant abilities of phenolic compounds. During BT brewing, high temperature with extended time promote Antioxidant leaching but may induce the degradation of esterified and glycosylated compounds such as theaflavin-3-gallate and rutin. In conclusion, this work identified the true Antioxidant constituents of BT, their structural characteristics, and their dynamic changes under various brewing conditions.
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Uncovering the Antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC-HRMS analysis.
Journal of chromatography. B Analytical technologies in the biomedical and life sciences, 2020Co-Authors: Ning Chen, Binsong Han, Xiaowei Fan, Fang Cai, Fandong Ren, Jiayi Zhong, Yi Zhang, Dabing RenAbstract:Black tea (BT) is rich in dietary Antioxidants, but its Antioxidant composition has not been fully understood. To identify the true Antioxidants occurring in BT, we established an approach based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay coupled with ultra-high performance liquid chromatography-high resolution mass spectrometry (DPPH-UHPLC-HRMS). The employment of HRMS enable us to detect trace Antioxidants, resolve co-eluted Antioxidants, and characterize chemical structures of unknown Antioxidants. In total, 56 phenolic compounds were screened as potential Antioxidants from 106 compounds identified in BT. Catechol and pyrogallol were revealed as the key substructures in enhancing the Antioxidant abilities of phenolic compounds. During BT brewing, high temperature with extended time promote Antioxidant leaching but may induce the degradation of esterified and glycosylated compounds such as theaflavin-3-gallate and rutin. In conclusion, this work identified the true Antioxidant constituents of BT, their structural characteristics, and their dynamic changes under various brewing conditions.
Ning Chen - One of the best experts on this subject based on the ideXlab platform.
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Uncovering the Antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC–HRMS analysis
Journal of Chromatography A, 2020Co-Authors: Ning Chen, Binsong Han, Xiaowei Fan, Fang Cai, Fandong Ren, Jiayi Zhong, Yi Zhang, Dabing RenAbstract:Black tea (BT) is rich in dietary Antioxidants, but its Antioxidant composition has not been fully understood. To identify the true Antioxidants occurring in BT, we established an approach based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay coupled with ultra-high performance liquid chromatography–high resolution mass spectrometry (DPPH–UHPLC–HRMS). The employment of HRMS enable us to detect trace Antioxidants, resolve co-eluted Antioxidants, and characterize chemical structures of unknown Antioxidants. In total, 56 phenolic compounds were screened as potential Antioxidants from 106 compounds identified in BT. Catechol and pyrogallol were revealed as the key substructures in enhancing the Antioxidant abilities of phenolic compounds. During BT brewing, high temperature with extended time promote Antioxidant leaching but may induce the degradation of esterified and glycosylated compounds such as theaflavin-3-gallate and rutin. In conclusion, this work identified the true Antioxidant constituents of BT, their structural characteristics, and their dynamic changes under various brewing conditions.
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Uncovering the Antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC-HRMS analysis.
Journal of chromatography. B Analytical technologies in the biomedical and life sciences, 2020Co-Authors: Ning Chen, Binsong Han, Xiaowei Fan, Fang Cai, Fandong Ren, Jiayi Zhong, Yi Zhang, Dabing RenAbstract:Black tea (BT) is rich in dietary Antioxidants, but its Antioxidant composition has not been fully understood. To identify the true Antioxidants occurring in BT, we established an approach based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay coupled with ultra-high performance liquid chromatography-high resolution mass spectrometry (DPPH-UHPLC-HRMS). The employment of HRMS enable us to detect trace Antioxidants, resolve co-eluted Antioxidants, and characterize chemical structures of unknown Antioxidants. In total, 56 phenolic compounds were screened as potential Antioxidants from 106 compounds identified in BT. Catechol and pyrogallol were revealed as the key substructures in enhancing the Antioxidant abilities of phenolic compounds. During BT brewing, high temperature with extended time promote Antioxidant leaching but may induce the degradation of esterified and glycosylated compounds such as theaflavin-3-gallate and rutin. In conclusion, this work identified the true Antioxidant constituents of BT, their structural characteristics, and their dynamic changes under various brewing conditions.
Lei Yang - One of the best experts on this subject based on the ideXlab platform.
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Comparison of the Antioxidant effects of carnosic acid and synthetic Antioxidants on tara seed oil.
Chemistry Central journal, 2018Co-Authors: Fengjian Yang, Lei YangAbstract:In the present study, tara seed oil was obtained by supercritical fluid extraction and used to investigate the Antioxidant strength of carnosic acid (CA) compared with conventional synthetic Antioxidants. The Antioxidants were added to the tara seed oil at 0.2 mg of Antioxidant per gram of oil. The samples were then submitted to at 60 °C 15 days for an accelerated oxidation process, with samples taken regularly for analysis. After oxidation, the samples were analyzed to determine the peroxide value, thiobarbituric acid reactive substances, conjugated diene content, and free fatty acid content. CA was investigated at three purity levels (CA20, CA60, CA99), and compared with three synthetic Antioxidants (butylatedhydroxyanisole, butylatedhydroxytoluene, and tert-butylhydroquinone). The oxidation indicators showed that CA was a strong Antioxidant compared to the synthetic Antioxidants. The Antioxidant activities decreased in the order: tert-butylhydroquinone > CA99 > CA60 > CA20 > butylatedhydroxyanisole > butylatedhydroxytoluene. These results show that CA could be used to replace synthetic Antioxidants in oil products, and should be safer for human consumption and the environment.
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Comparison of the Antioxidant effects of carnosic acid and synthetic Antioxidants on tara seed oil
BMC, 2018Co-Authors: Fengjian Yang, Lei YangAbstract:Abstract Background In the present study, tara seed oil was obtained by supercritical fluid extraction and used to investigate the Antioxidant strength of carnosic acid (CA) compared with conventional synthetic Antioxidants. Methods The Antioxidants were added to the tara seed oil at 0.2 mg of Antioxidant per gram of oil. The samples were then submitted to at 60 °C 15 days for an accelerated oxidation process, with samples taken regularly for analysis. After oxidation, the samples were analyzed to determine the peroxide value, thiobarbituric acid reactive substances, conjugated diene content, and free fatty acid content. CA was investigated at three purity levels (CA20, CA60, CA99), and compared with three synthetic Antioxidants (butylatedhydroxyanisole, butylatedhydroxytoluene, and tert-butylhydroquinone). Results The oxidation indicators showed that CA was a strong Antioxidant compared to the synthetic Antioxidants. The Antioxidant activities decreased in the order: tert-butylhydroquinone > CA99 > CA60 > CA20 > butylatedhydroxyanisole > butylatedhydroxytoluene. These results show that CA could be used to replace synthetic Antioxidants in oil products, and should be safer for human consumption and the environment
Zuobing Xiao - One of the best experts on this subject based on the ideXlab platform.
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Enrichment of Antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule Antioxidants in soy sauce.
Food Chemistry, 2017Co-Authors: Huipin Li, Yunzi Feng, Mouming Zhao, Xiuting Li, Zuobing XiaoAbstract:The adsorption and desorption characteristics of seven macroporous resins on the Antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of Antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest Antioxidant activity. The Antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total Antioxidant activity of the SP-60% fraction. The key small molecule Antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the Antioxidants omission experiments. Additionally, the purified active fraction with high contents of Antioxidants from soy sauce could be applied as bioactive ingredient in food industry.
Xiaowei Fan - One of the best experts on this subject based on the ideXlab platform.
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Uncovering the Antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC–HRMS analysis
Journal of Chromatography A, 2020Co-Authors: Ning Chen, Binsong Han, Xiaowei Fan, Fang Cai, Fandong Ren, Jiayi Zhong, Yi Zhang, Dabing RenAbstract:Black tea (BT) is rich in dietary Antioxidants, but its Antioxidant composition has not been fully understood. To identify the true Antioxidants occurring in BT, we established an approach based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay coupled with ultra-high performance liquid chromatography–high resolution mass spectrometry (DPPH–UHPLC–HRMS). The employment of HRMS enable us to detect trace Antioxidants, resolve co-eluted Antioxidants, and characterize chemical structures of unknown Antioxidants. In total, 56 phenolic compounds were screened as potential Antioxidants from 106 compounds identified in BT. Catechol and pyrogallol were revealed as the key substructures in enhancing the Antioxidant abilities of phenolic compounds. During BT brewing, high temperature with extended time promote Antioxidant leaching but may induce the degradation of esterified and glycosylated compounds such as theaflavin-3-gallate and rutin. In conclusion, this work identified the true Antioxidant constituents of BT, their structural characteristics, and their dynamic changes under various brewing conditions.
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Uncovering the Antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC-HRMS analysis.
Journal of chromatography. B Analytical technologies in the biomedical and life sciences, 2020Co-Authors: Ning Chen, Binsong Han, Xiaowei Fan, Fang Cai, Fandong Ren, Jiayi Zhong, Yi Zhang, Dabing RenAbstract:Black tea (BT) is rich in dietary Antioxidants, but its Antioxidant composition has not been fully understood. To identify the true Antioxidants occurring in BT, we established an approach based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay coupled with ultra-high performance liquid chromatography-high resolution mass spectrometry (DPPH-UHPLC-HRMS). The employment of HRMS enable us to detect trace Antioxidants, resolve co-eluted Antioxidants, and characterize chemical structures of unknown Antioxidants. In total, 56 phenolic compounds were screened as potential Antioxidants from 106 compounds identified in BT. Catechol and pyrogallol were revealed as the key substructures in enhancing the Antioxidant abilities of phenolic compounds. During BT brewing, high temperature with extended time promote Antioxidant leaching but may induce the degradation of esterified and glycosylated compounds such as theaflavin-3-gallate and rutin. In conclusion, this work identified the true Antioxidant constituents of BT, their structural characteristics, and their dynamic changes under various brewing conditions.
