The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform

Jamuna Prakash - One of the best experts on this subject based on the ideXlab platform.

  • Leafy Vegetable Extracts—antioxidant activity and effect on storage stability of heated oils
    Innovative Food Science and Emerging Technologies, 2005
    Co-Authors: B. N. Shyamala, Sheetal Gupta, A. Jyothi Lakshmi, Jamuna Prakash
    Abstract:

    Abstract The investigation was undertaken with an objective of analyzing the antioxidant capacity of leafy Vegetables (LV) and testing their efficacy on storage of heated oils. Four leafy Vegetables viz., cabbage ( Brassica oleracea var. capitata), coriander leaves ( Coriandrum sativum ), hongone ( Alternanthera sessilis ), and spinach ( Spinacia oleracea ) were analyzed for antioxidant activity by standard methods. The ethanol Extracts of LV were added to refined sunflower and groundnut oils heated to frying temperature and stored for 4 weeks, analyzed for peroxide value that indicates the oxidative state of oils. The polyphenol content ranged from 5 mg in cabbage to 69.5 mg in spinach. Reducing power of the leafy Vegetables indicative of electron donating property for termination of free radical chain reactions followed the order—spinach Industrial relevance This paper presents an interesting approach using leafy Vegetable extract with antioxidative properties to prevent oxidative damage during storage of heated oils. The temperature stability of antioxidants from leavy Vegetables would allow to produce highly useful antioxidantive Extracts from Vegetable processing wastes.

  • leafy Vegetable Extracts antioxidant activity and effect on storage stability of heated oils
    Innovative Food Science and Emerging Technologies, 2005
    Co-Authors: B. N. Shyamala, Sheetal Gupta, Jyothi A Lakshmi, Jamuna Prakash
    Abstract:

    Abstract The investigation was undertaken with an objective of analyzing the antioxidant capacity of leafy Vegetables (LV) and testing their efficacy on storage of heated oils. Four leafy Vegetables viz., cabbage ( Brassica oleracea var. capitata), coriander leaves ( Coriandrum sativum ), hongone ( Alternanthera sessilis ), and spinach ( Spinacia oleracea ) were analyzed for antioxidant activity by standard methods. The ethanol Extracts of LV were added to refined sunflower and groundnut oils heated to frying temperature and stored for 4 weeks, analyzed for peroxide value that indicates the oxidative state of oils. The polyphenol content ranged from 5 mg in cabbage to 69.5 mg in spinach. Reducing power of the leafy Vegetables indicative of electron donating property for termination of free radical chain reactions followed the order—spinach Industrial relevance This paper presents an interesting approach using leafy Vegetable extract with antioxidative properties to prevent oxidative damage during storage of heated oils. The temperature stability of antioxidants from leavy Vegetables would allow to produce highly useful antioxidantive Extracts from Vegetable processing wastes.

B. N. Shyamala - One of the best experts on this subject based on the ideXlab platform.

  • Leafy Vegetable Extracts—antioxidant activity and effect on storage stability of heated oils
    Innovative Food Science and Emerging Technologies, 2005
    Co-Authors: B. N. Shyamala, Sheetal Gupta, A. Jyothi Lakshmi, Jamuna Prakash
    Abstract:

    Abstract The investigation was undertaken with an objective of analyzing the antioxidant capacity of leafy Vegetables (LV) and testing their efficacy on storage of heated oils. Four leafy Vegetables viz., cabbage ( Brassica oleracea var. capitata), coriander leaves ( Coriandrum sativum ), hongone ( Alternanthera sessilis ), and spinach ( Spinacia oleracea ) were analyzed for antioxidant activity by standard methods. The ethanol Extracts of LV were added to refined sunflower and groundnut oils heated to frying temperature and stored for 4 weeks, analyzed for peroxide value that indicates the oxidative state of oils. The polyphenol content ranged from 5 mg in cabbage to 69.5 mg in spinach. Reducing power of the leafy Vegetables indicative of electron donating property for termination of free radical chain reactions followed the order—spinach Industrial relevance This paper presents an interesting approach using leafy Vegetable extract with antioxidative properties to prevent oxidative damage during storage of heated oils. The temperature stability of antioxidants from leavy Vegetables would allow to produce highly useful antioxidantive Extracts from Vegetable processing wastes.

  • leafy Vegetable Extracts antioxidant activity and effect on storage stability of heated oils
    Innovative Food Science and Emerging Technologies, 2005
    Co-Authors: B. N. Shyamala, Sheetal Gupta, Jyothi A Lakshmi, Jamuna Prakash
    Abstract:

    Abstract The investigation was undertaken with an objective of analyzing the antioxidant capacity of leafy Vegetables (LV) and testing their efficacy on storage of heated oils. Four leafy Vegetables viz., cabbage ( Brassica oleracea var. capitata), coriander leaves ( Coriandrum sativum ), hongone ( Alternanthera sessilis ), and spinach ( Spinacia oleracea ) were analyzed for antioxidant activity by standard methods. The ethanol Extracts of LV were added to refined sunflower and groundnut oils heated to frying temperature and stored for 4 weeks, analyzed for peroxide value that indicates the oxidative state of oils. The polyphenol content ranged from 5 mg in cabbage to 69.5 mg in spinach. Reducing power of the leafy Vegetables indicative of electron donating property for termination of free radical chain reactions followed the order—spinach Industrial relevance This paper presents an interesting approach using leafy Vegetable extract with antioxidative properties to prevent oxidative damage during storage of heated oils. The temperature stability of antioxidants from leavy Vegetables would allow to produce highly useful antioxidantive Extracts from Vegetable processing wastes.

Germana Barbieri - One of the best experts on this subject based on the ideXlab platform.

  • feasibility of addition of polyphenol rich Vegetable Extracts in whole cooked products benefits and drawbacks
    Meat Science, 2018
    Co-Authors: Giampiero Barbieri, Monica Bergamaschi, M Franceschini, Germana Barbieri
    Abstract:

    Pork loins were cooked with 5 different polyphenol-rich Vegetable Extracts: Polygonum cuspidatum, oregano extract, rosemary extract, white grape extract and green tea extract. These Extracts were added to brine, taking into account their solubility, for subsequent injection and cooking. Loins with added Vegetable Extracts exhibited higher antioxidant effect compared to controls, as shown by the oxidized/reduced ascorbate ratio, the potential of reduction and the fat oxidation rate. However, some effects were observed in terms of taste, colour changes and, in some cases (green tea and oregano), presence of blots on meat slices. Poor diffusion of the brine through the muscle fibres and insolubility of the Extracts in localized spots are weaknesses of these products. A significant amount of polyphenols was lost or destroyed during the cooking phase of the process. Sensory tests show that only Polygonum cuspidatum and rosemary extract result in an acceptable product. In this case the contribution of active molecules in the final product is rather limited.

Aurelia Meghea - One of the best experts on this subject based on the ideXlab platform.

  • Encapsulation of fluorescence Vegetable Extracts within a templated sol–gel matrix
    Optical Materials, 2010
    Co-Authors: Ioana Lacatusu, Nicoleta Badea, Rodica Nita, Alina Murariu, Florin Miculescu, Ion Iosub, Aurelia Meghea
    Abstract:

    Abstract The sol–gel encapsulation of labile substances with specific properties and recognition functions within robust polymer matrices remains a challenging task, despite the considerable research that has been focused on this field. Numerous studies have been reported in the field of sol–gel processes regarding different physical and chemical packing of sensitive biomolecules encapsulated in silica matrix. In this paper the classical sol–gel synthesis has been used under mild conditions in order to minimize denaturizing effects on encapsulated active Vegetable Extracts from flavones class. The silica templated matrix was obtained by using two types of surfactants with different alkyl chain (didodecyldimethyl-ammonium bromide and trioctadecylmetilammonium bromide) as structure-directing agents for the silicon oxide framework. An organic precursor of silicic acid (triethoxymethylsilane) has been used and it was processed by competitive hydrolysis and polycondensation reactions under controlled directions assured by the presence of oriented template. Silica materials thus obtained are used for encapsulation of two flavonoid samples containing as active principles two sources: rutin and a Vegetable extract from Begonia plant. The synthesis of encapsulated nanocompounds has been achieved taking into consideration the specific interaction between the colloidal gel precursors and molecular structures of selected biomolecules. The main objective was to improve the encapsulation conditions for specific biomolecules, searching for the highest stability and functionality without loosing the quality of the flavonoid properties, particularly optical properties like fluorescence. The structural properties of the encapsulated samples have been studied by FT-IR and UV–VIS spectroscopy, thermal analysis and SEM/EDX analysis. The fluorescence experiments showed that, in the case of all four encapsulated samples, the fluorescence spectra manifest a significant increase in intensity signals, with more than 10 times for individual flavonoid and 50 times for Begonia extract. This behaviour are mainly assigned to the physical interaction of flavonoid molecules with the residual hydroxyl groups of silica, excellent synergistic properties of silica and the favourable conformation arrangement of organic molecules inside the silica network. The size distribution of synthesised polymeric silica materials have been investigated by dynamic light scattering (DLS) and optical microscopy.

  • encapsulation of fluorescence Vegetable Extracts within a templated sol gel matrix
    International Conference Functional Materials, 2010
    Co-Authors: Ioana Lacatusu, Nicoleta Badea, Rodica Nita, Alina Murariu, Florin Miculescu, Ion Iosub, Aurelia Meghea
    Abstract:

    Abstract The sol–gel encapsulation of labile substances with specific properties and recognition functions within robust polymer matrices remains a challenging task, despite the considerable research that has been focused on this field. Numerous studies have been reported in the field of sol–gel processes regarding different physical and chemical packing of sensitive biomolecules encapsulated in silica matrix. In this paper the classical sol–gel synthesis has been used under mild conditions in order to minimize denaturizing effects on encapsulated active Vegetable Extracts from flavones class. The silica templated matrix was obtained by using two types of surfactants with different alkyl chain (didodecyldimethyl-ammonium bromide and trioctadecylmetilammonium bromide) as structure-directing agents for the silicon oxide framework. An organic precursor of silicic acid (triethoxymethylsilane) has been used and it was processed by competitive hydrolysis and polycondensation reactions under controlled directions assured by the presence of oriented template. Silica materials thus obtained are used for encapsulation of two flavonoid samples containing as active principles two sources: rutin and a Vegetable extract from Begonia plant. The synthesis of encapsulated nanocompounds has been achieved taking into consideration the specific interaction between the colloidal gel precursors and molecular structures of selected biomolecules. The main objective was to improve the encapsulation conditions for specific biomolecules, searching for the highest stability and functionality without loosing the quality of the flavonoid properties, particularly optical properties like fluorescence. The structural properties of the encapsulated samples have been studied by FT-IR and UV–VIS spectroscopy, thermal analysis and SEM/EDX analysis. The fluorescence experiments showed that, in the case of all four encapsulated samples, the fluorescence spectra manifest a significant increase in intensity signals, with more than 10 times for individual flavonoid and 50 times for Begonia extract. This behaviour are mainly assigned to the physical interaction of flavonoid molecules with the residual hydroxyl groups of silica, excellent synergistic properties of silica and the favourable conformation arrangement of organic molecules inside the silica network. The size distribution of synthesised polymeric silica materials have been investigated by dynamic light scattering (DLS) and optical microscopy.

Sheetal Gupta - One of the best experts on this subject based on the ideXlab platform.

  • Leafy Vegetable Extracts—antioxidant activity and effect on storage stability of heated oils
    Innovative Food Science and Emerging Technologies, 2005
    Co-Authors: B. N. Shyamala, Sheetal Gupta, A. Jyothi Lakshmi, Jamuna Prakash
    Abstract:

    Abstract The investigation was undertaken with an objective of analyzing the antioxidant capacity of leafy Vegetables (LV) and testing their efficacy on storage of heated oils. Four leafy Vegetables viz., cabbage ( Brassica oleracea var. capitata), coriander leaves ( Coriandrum sativum ), hongone ( Alternanthera sessilis ), and spinach ( Spinacia oleracea ) were analyzed for antioxidant activity by standard methods. The ethanol Extracts of LV were added to refined sunflower and groundnut oils heated to frying temperature and stored for 4 weeks, analyzed for peroxide value that indicates the oxidative state of oils. The polyphenol content ranged from 5 mg in cabbage to 69.5 mg in spinach. Reducing power of the leafy Vegetables indicative of electron donating property for termination of free radical chain reactions followed the order—spinach Industrial relevance This paper presents an interesting approach using leafy Vegetable extract with antioxidative properties to prevent oxidative damage during storage of heated oils. The temperature stability of antioxidants from leavy Vegetables would allow to produce highly useful antioxidantive Extracts from Vegetable processing wastes.

  • leafy Vegetable Extracts antioxidant activity and effect on storage stability of heated oils
    Innovative Food Science and Emerging Technologies, 2005
    Co-Authors: B. N. Shyamala, Sheetal Gupta, Jyothi A Lakshmi, Jamuna Prakash
    Abstract:

    Abstract The investigation was undertaken with an objective of analyzing the antioxidant capacity of leafy Vegetables (LV) and testing their efficacy on storage of heated oils. Four leafy Vegetables viz., cabbage ( Brassica oleracea var. capitata), coriander leaves ( Coriandrum sativum ), hongone ( Alternanthera sessilis ), and spinach ( Spinacia oleracea ) were analyzed for antioxidant activity by standard methods. The ethanol Extracts of LV were added to refined sunflower and groundnut oils heated to frying temperature and stored for 4 weeks, analyzed for peroxide value that indicates the oxidative state of oils. The polyphenol content ranged from 5 mg in cabbage to 69.5 mg in spinach. Reducing power of the leafy Vegetables indicative of electron donating property for termination of free radical chain reactions followed the order—spinach Industrial relevance This paper presents an interesting approach using leafy Vegetable extract with antioxidative properties to prevent oxidative damage during storage of heated oils. The temperature stability of antioxidants from leavy Vegetables would allow to produce highly useful antioxidantive Extracts from Vegetable processing wastes.