Effects of Heavy-ion Beams Irradiation on Survival Rate and Antioxidant Enzymes of Sweet Sorghum Seedlings

[Objective] This study aimed to investigate the effects of heavy-ion beams irradiation on the seed germination potential, survival rate, antioxidant enzyme activi- ties and lipid peroxidation of sweet sorghum. [Method] The dry seeds were irradiated by ＇2（36. heavy ion beams with absorbed doses： 0, 40, 80, 120, 160 and 200 Gy, respectively. Then, the seed germination potential, survival rate, antioxidant enzyme activities and lipid peroxidation of sweet sorghum were measured. [Result] Heavy-ion beams irradiation exhibited different influence on germination potential and survival rates. Germination rate showed a downward trend, but the corresponding survival curve of seedlings was saddle-shaped. The activities of SOD, POD, CAT and ASA- POD changed in different trends as well. The MDA content rose toward increasing irradiation dose, suggesting that high dose of heavy-ion beams irradiation enhanced the damage to membrane of sweet sorghum seedlings. [Conclusion] After being irra- diated, germination potential and survival rates of sweet sorghum were decreased, and antioxidant enzymes activity changed greatly. This study laid the basis for fur- ther work on breeding and improvement of sweet sorghum irradiated by ,^（12）C^（6＋） heavy ion beams.

Use of Natural Antioxidants in Meat and Meat Products

Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as color, texture, odor and flavor, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. In this review, the potential effects of natural antioxidants were evaluated that are widely used in meat and meat products.

Study on the Antioxidant Component of Fermented Rice Bran by Bacillus Natto

Each component of rice bran fermentation(RBF)of Bacillus natto was extracted and its antioxidant activity was tested.By dint of thin layer chromatography,the antioxidant components were separated.The sample isolated from TLC for ethyl acetate phase and ether phase was analyzed by GC-MS.Results indicated that the antioxidant activity of large components in rice bran fermentation was low.The constituents of extracted phase had antioxidant activity apart from the petroleum ether phase.The constituents of ethyl acetate phase and Ether phase had best antioxidant activity,163 and 168 kU/g,respectively.The main composition of ethyl acetate phase was allyl group methyl-thioether and the main composition of ether phase included 3,5-dimethyl phenol,2,4-dipl-tert-Butyl and Fluazifop.

The Potential Application of Plant Essential Oils/Extracts as Natural Preservatives in Oils during Processing： A Review

The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxidation and development of off-flavor for over 50 years. However, the literature has expressed safety concerns and health risks （toxic and carcinogenic effects） associated with the use of synthetic antioxidants recently. Natural antioxidative substances from the polyphenols of edible plants are believed to be safer and may provide with additional health benefits and more effective compared to synthetic antioxidants. Due to the fact that natural antioxidants are additives that people mixed with food and consumed for centuries, they are known to be safe by the consumer. Therefore, it is an area worth to investigate due to consumer concerns about health. In the literature, there are many studies showing that the natural antioxidants have important antioxidant effect. Plants （oil seeds, cereals, vegetables, fruits, herb and spices）, compounds from animal source （peptides and amino acids）, enzymes and some microorganisms are important natural antioxidants. Plant extracts have been widely used to retard lipid oxidation in foods during frying and accelerated storage processes. They were found as strong antioxidant sources due to their high contents of phenolic compounds. There are countless studies about natural antioxidants. However, they have not been investigated completely by means of toxicology.

Chemical Composition, Antioxidant and Antibacterial Activities of the Essential Oil and Methanol Extract from Mentha Iongifolia L. Hudson from North of Iran

This study was designed to evaluate antimicrobial and antioxidant activities of the essential oil and methanol extract from Mentha longifolia L. hudson. Antioxidant activity was evaluated through 2,2-diphenyl-l-picrylhydrazyl （DPPH） assay and β-carotene/linoleic acid assay. The essential oil and methanol extract were individually tested [disc-diffusion assay and evaluating minimum inhibition concentration （MIC）] against a number of bacteria. The essential oil showed strong antimicrobial activity against bacteria tested whereas the methanol extract almost remained inactive. In contrast, the extract showed much better activity than the essential oil in antioxidant activity assays employed, e.g. in the inhibition of free radical DPPH and β-carotene/linolcic acid systems. In the former, the extract was able to reduce the stable free radical DPPH with an IC50 of 55.3μg/mL while that of the oils were 10,630μg/mL. When compared to BHT （butylated hydroxytoluene）, a synthetic antioxidant, both showed weaker antioxidative potential. Similarly, in β-carotene/linoleic acid assay, these samples were not effectively able to inhibit the linoleic acid oxidation; exhibiting only 24% and 36% inhibitions at 2 mg/mL, respectively; both were far below than that of BHT. Total phenolic constituent of the extract was approximately 4.5 g/100 g as gallic acid equivalent. Gas chromatography-mass spectroscopy （GC-MS） analysis of the oil resulted in the identification of 45 constituents, ei^-piperitone epoxide, pulegone and piperitenone oxide being the main components. The results indicate that essential oil and extract ofM. longifolia L. hudson may be used as natural preservative in food against the agents of foodborne diseases and food spoilage.

Synthesis of Environmentally Friendly Multifunctional Metal (Calcium,Magnesium) Oleate Detergent with Antioxidation Property

This article covers a method for synthesizing environmentally friendly multifunctional metal (calcium,magnesium) oleate detergents with antioxidation property.These multifunctional metal (calcium,magnesium) oleate detergents with antioxidation property were synthesized using oil-soluble liquid antioxidants (PPIBP,PPIBTSTBP,and PPIBPDA) as reactive functional materials.These oil-soluble liquid antioxidants have the potential to be used as functional materials for application in synthesizing other kinds of substrate detergents.

Rose Essential Oil Extraction from Fresh Petals Using Synergetic Microwave ＆ Ultrasound Energy： Chemical Composition and Antioxidant Activity Assessment

The aim of the present work was to investigate the synergetic effect of microwave and ultrasound treatment on the production, chemical composition and antioxidant activity of rose essential oil. The rose essential oil was extracted from fresh Rosa x damciscena Mill. petals by four methods, hydrodistillation, steam distillation, organic solvent extraction and ultrasounds followed by microwave hydrodistillation. The chemical composition of the extracts was analysed by GC-MS, and the antioxidant capacity by DPPH. It was found that both chemical composition and the antioxidant activity of the extracts depend on the extraction method. Overall it was found that microwaves coupled with ultrasonic treatment can be used effectively for the intensification of the extraction of monoterpenes and sesquiterpenes--fragrance bearing molecules--and equally, for increased antioxidant activity while using about 4 time shorter extraction time. The scale-up of the method was also evaluated. The results obtained in this research support the possible use of the US/MW method for the extraction of rose essential oil for the pharmaceutical and fragrance industry.

Comparison of Antioxidant Activity and Antioxidant Components in Lettuce, Onion and Tomato Obtained with Different Levels and Forms of Nitrogen Fertilization

The effect of N levels and sources on the antioxidant components in vegetable is not completely understood. Therefore, greenhouse experiments were conducted to determine the changes in antioxidant capacity diphenyl-2-picrylhydrazyl （DPPH） and ferric reducing antioxidant power （FRAP）, total phenolics, ascorbic acid, total carotene and lycopene contents in edible portions of lettuce, onion and tomato due to different nitrogen levels and sources. The experiment included three N levels （20, 40 and 60 kg/ha for lettuce trial and 60, 120 and 180 kg/ha for either onion or tomato） and four nitrogen sources （calcium nitrate, ammonium sulphate, ammonium nitrate and urea）. The antioxidant capacity and phenolic contents in lettuce was enhanced under low nitrogen level, while the antioxidant capacities, phenolics, carotenoids and lycopene in tomato fruits were not significantly affected by the nitrogen dose applied. Application of calcium nitrate caused 50% increase in DPPH and 20% in FRAP of lettuce compared to other nitrogen forms. Tomato treated with calcium nitrate or ammonium sulphate had higher phenolic and ascorbic acid contents than treated plants with ammonium nitrate or urea. Antioxidant tested parameters of onion were not significantly affected by the nitrogen treatments. Nitrogen concentration in tomato fruits significantly correlated with FRAP antioxidant capacity, phenolics, ascorbic acid, carotene and lycopene contents.

Nutritional Analysis and Physiological Activity Evaluation of Pneumatophorus japonicus Sauce

The nutritional composition of Pneumatophorus japonicus sauce was analyzed and compared with other fish sauces. The sodium chloride content of the sample Pneumatophorus japonicus sauce was greater than 25%. The total soluble nitrogen content was greater than 2.1 g/100mL, and the amino nitrogen content was greater than 1.2 g/100mL. The mineral content was abundant in the Pneumatophorus japonicus sauce, the calcium content and the magnesium content were 391.50±0.03 and 375.00±0.02 mg/L respectively, much higher than those in other samples. The iron content and the zinc content were 22.30±0.04 and 2.80±0.03 mg/L, respectively. The content of free amino acids was 5 552.17 mg/100mL, the content of essential amino acids was 2 666.00 mg/100mL,The taurine content was 113.05 mg/100mL. The antioxidant activity of the fermentation broth was 90.48%, while the TCA soluble peptide content was 29.04 mg/mL. Pneumatophorus japonicus sauce is nutritionally rich and has special physiological activity.

Effects of SiC amount on phase compositions and properties of Ti_3SiC_2-based composites

The phase compositions and properties of Ti3SiC2-based composites with SiC addition of 5%-30% in mass fraction fabricated by in-situ reaction and hot pressing sintering were studied. SiC addition effectively prevented TiC synthesis but facilitated SiC synthesis. The Ti3SiC2/Ti C-SiC composite had better oxidation resistance when SiC added quantity reached 20% but poorer oxidation resistance with SiC addition under 15% than Ti3SiC2/TiC composite at higher temperatures. There were more than half of the original SiC and a few Ti3SiC2 remaining in Ti3SiC2/Ti C-SiC with 20% SiC addition, but all constituents in Ti3Si2/TiC composite were oxidized after 12 h in air at 1500 °C. The oxidation scale thickness of TS30, 1505.78 μm, was near a half of that of T,2715 μm, at 1500 °C for 20 h. Ti3SiC2/Ti C composite had a flexural strength of 474 MPa, which was surpassed by Ti3SiC2/TiC-SiC composites when SiC added amount reached 15%. The strength reached the peak of 518 MPa at 20% SiC added amount.

Kinetically Controlled Carboxypeptidase-Catalyzed Synthesis of Novel Antioxidant Dipeptide Precursor BOC-Tyr-Ala

Recently, enzymatic peptide synthesis has drawn increasing attention due to its eco-friendly reagents and mild conditions, as compared to traditional chemical peptide synthesis. In this study, we successfully produced an important antioxidant dipeptide precursor, BOC-Tyr-Ala, via a kinetically controlled enzymatic peptide synthesis reaction, catalyzed by the recombinant car- boxypeptidase Y （CPY） expressed in P. pastoris GS 115. In this reaction, the enzyme activity was 95.043 U/mL, and we used t-butyloxycarbonyl-L-tyrosine-methyl ester （BOC-Tyr-OMe） as the acyl donor and L-alanine （L-Ala） was the amino donor. We optimized the reaction conditions to be： 30 ℃, pH 9.5, organic phase （methanol）/aqueous phase = 1：20, BOC-Tyr-OMe 0.05 mol/L, Ala 0.5 mol/L, and a reaction time of 12 h. Under these conditions, the dipeptide yield reached 49.84%. Then, we established the kinetic model of the synthesis reaction in the form of Michaelis-Menten equation according to the con-centration-time curve during the process and the transpeptidation mechanism. We calculated the apparent Michaelis constant K^（app）mand the apparent maximum reaction rate r^（app）max to be 2.9946 x 10^-2 mol/L and 2.0406 x 10.2 mmol/（mL h）, respectively.

Oleuropein from Olive Leaf Extract as Natural Antioxidant of Frozen Hamburger

Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in olenropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 ℃ compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of olenropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.

Effect of CaO composition on oxidation and burning behaviors of AM50 Mg alloy

Oxidation and burning behaviors were studied for CaO added AM50 Mg composites which were manufactured by conventional melting and casting processes without SF6 protective gas. CaO added AM50 Mg composites show the stable oxidation resistance, while AMS0 Mg alloys show the poor oxidation resistance. The effects of CaO addition on the burning resistance under ambient, nitrogen and dry air atmospheres were examined for CaO added AM50 Mg composites. With increasing CaO addition, the burning temperature increases under ambient, nitrogen and dry air atmospheres. The burning temperatures of small test specimen under all conditions greatly increase even by 0.3% CaO （mass fraction） addition into AM50 Mg alloys.

In vitro antioxidant activity of callus culture of carrot （Daucus carom）

Carrot （Daucus carom） is a valuable source of health promoting ingredients such as anthocyanin, carotenes, phenolic compounds etc. These substances are important to man as a source of pharmaceuticals, fragrance, agrochemicals as well as food additives and used for prevention of many chronic diseases. Since these activities may be correlated with the presence of antioxidant compounds, extract of carrot and carrot callus were evaluated for their anthocyanin, flavonoids and total phenolic content as well as total antioxidant activity. Anthocyanin content was measured by spectrophotometric method. Total phenols and flavonoids were analyzed according to the Folin-Ciocalteu method and total antioxidant activity was assessed by ferric reducing/antioxidant power （FRAP） assay. Anthocyanin, flavonoids and total phenolic content were estimated to be 9.36 mg%, 46.96 mg% and 57.01 mg% for callus and 6.82 mg%, 32.96 mg% and 42.69 mg% for carrot, respectively, on fresh weight basis. The total antioxidant activity for the callus and carrot was found to be 51.13 mg, 118.77 mg, 91.08 mg and 140.08 mg equivalent and 79.40 mg, 184.44 mg, 141.43 mg and 217.52 mg equivalent to gallic acid, vitamin C, butylated hydroxyanisole （BHA） and trolox, respectively, when expressed per 100 g on fresh weight basis. The antioxidant activity of fresh carrot was found to be higher compared to its callus.

Phytochemicals Analysis, Antioxidant Capacities and Antimicrobial Properties of Ethyl Acetate Extract of Stem Bark of the Garlic Tree Scorodocarpus borneensis Becc.

The objective of this study was to examine the phytochemical components, antioxidant activity and antibacterial property of ethyl acetate extract of the stem bark of garlic tree （Scorodocarpus borneensis）. The dried stem bark of S. borneensis were collected and homogenized after drying at room temperature （32℃） for 30 d. The stem barks were extracted by macerated method using 95% ethanol and then fractionated with ethyl acetate. The dried ethyl acetate extract was subjected to phytoehemical screening to determine the presence of bioactive components using gas chromatography-mass spectrometry （GC-MS）. Antioxidant activity of the extract in vitro was examined by 2,2-diphenyl-l-picryl-hydrazyl （DPPH） radical scavenging assay. The antibacterial activity against gram-positive bacteria Staphylococcus aureus and gram-negative bacteria Escherichia coli was performed by disc diffusion assay. GCMS results revealed the presence of 14 different phytocompounds, viz, tetratriacontyl trifluoroacetate （41.61%）, 2-pentanone （13.65%）, oxacyclotetradecane-2,11-done （7.87%）, cinnamic acid （7.53%）, 10-octadecanoic acid （6.50%）, 1,2-benzeno dicarboxylix acid （4.99%）, octadecanoic acid （4.51%）, hexadecanoic acid （4.16%）, beta tumerone （3.01%）, 9-octadecenoic acid （1.70%）, tricosanol （1.38%）, hexadecano-phenone （1.36%）, 1-nonadecanol （0.93%） and n-nonadecanol （0.82%）. In vitro antioxidant activity （IC50） was found at 55.524 ppm as high powerful. The results of agar diffusion method showed that the ethyl acetate extracts had an antibacterial activity of 6.687 ± 0.800 mm againts S. aureus at 10% （w/v） and 7.500 ± 0.735 mm against E. coli at 10% （w/v） as moderate category. These findings suggest that S. borneensis stem bark is a valuable sources of bioactive compounds with promising as antioxidant and antibacterial sources.

Long-Term Frozen Storage Impact on the Antioxidant Capacity and Chemical Composition of Sardinian Myrtle （Myrtus communis L,） Berries

The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries showed a good resistance to storage decay, and weight loss remained after six months in the 15% range. Results showed that frozen storage up to 6 months affect individual antocyanins content in different ways. Nevertheless the total anthocyanins content was at the end of storage higher than in fresh fruits. The antioxidant capacity calculated with 2,2-diphenyl-l-picrylhidrazyl （DPPH） and 2,2＇-Azino-bis （3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） increased during storage and the calculated r2 showed a positive correlation with the total anthocyanins content. Gluconic and fumaric acid did not changed, quinic acid decreased while malic and shikimic acid increased. The total organic acid content during storage was higher than in fresh fruits causing a slight decrease in pH. Fructose and glucose increased with the same rate and the ratio fructose/glucose remained unchanged （1.06 ± 0.01）, CIE L^＊a^＊b^＊ coordinates showed a shift of the colour to tawny brown after six months storage.

Antioxidant,Antimicrobial and Wound Healing Potential of Helicteres isora Linn.Leaf Extracts

Objective To investigate the antioxidant,antimicrobial and wound healing potential of Helicteres isora Linn.leaf extracts.Methods The petroleum ether,chloroform,acetone,ethanol and hydroalcoholic extracts of leaves were screened for phytochemicals.The 1,1-diphenyl-2-picrylhydrazyl(DPPH),nitric oxide(NO)radical scavenging tests and reducing power assays were performed to measure antioxidant activity;disc diffusion methods were used to evaluate antimicrobial potential.Wound healing activity was evaluated by incision and excision wound rat models.Results The extracts contained mainly sterols and flavonoids.The hydroalcoholic extract showed remarkable antioxidant and antimicrobial potential and significant(P<0.05)wound healing activity.Conclusions The identified activities of the hydroalcoholic extract may be attributable to its constituent phytochemicals.

Bibliometric analysis of synthetic phenol antioxidants in marine environment based on CNKI database

To investigate the application of synthetic phenolic antioxidants in marine research by bibliometrics analysis.Papers on the theme of synthetic phenolic antioxidants(N=135)was retrieved from the database of China National Knowledge Infrastructure(CNKI),and the bibliometrics analysis was carried out in terms of article trend and keywords.Results show that the output of literature in this field has grown steadily and rapidly in the past 8 years.64.4%of the papers were published in the past 5 years.The relevance of research topics has increased in recent years.Current researches mainly focus on spatial and temporal distribution characteristics,metabolites and optimized detection methods.The analysis of its metabolites is helpful to understand the development of integrated microorganisms in Marine research.

Effect of Butylated Hydroxytoluene on Survival of Frozen-TIhawed Fighting Bull Spermatozoa

The aim of the present study was to evaluate effect of 3 levels of butylated hydroxytoluene （BHT） supplemented in extender for fighting bull semen. Ejaculates were obtained from 10 healthy fighting bulls by artificial vagina. Semen with motility of more than 70% was included in the experiment. Tris-fructose-glycerol-egg yolk extender containing 0, 1, 3 and 7 mM BHT was used to dilute semen to final concentration of 200 × 10^6 cells/ml. Diluted semen was frozen in 0.25 mL straws and frozen semen was thawed in a 37 ℃ water bath for 15 sec before being evaluated at 0 and 1 hour. Sperm motility at 0 and 1 hour after thawing did not differ among groups tested （ranged 47.86-53.57 and 21.79-24.29 respectively）. At 0 hour after thawing, percentage of live sperm of 3 mM BHT （37.39% ± 2.91%） was lower than those of 0 and 1 mM BHT （43.71%± 2.76% and 41.46% ±2.59% respectively, P 〈 0.05） but not different from 7 mM BHT （40.89%± 2.50%）. The effect was more significant at 1 hour after thawing and 3 mM BHT （32.07% ± 2.45%） suppressed live cells more than other concentrations （ranged 35.07%-37.46%, P 〈 0.05）. At 0 hour after thawing, percentage of membrane integrity （hypo-osmotic swelling test） was not affected by BHT concentration （ranged 23.89%-28.54%）. However, at 1 hour after thawing, percentage of membrane integrity of 3 mM BHT （19.75% ± 1.41%） was lower that of 7 mM BHT （23.29% ± 1.88%, P 〈 0.05） but not different from those of 0 and 1 mM BHT （20.32% ±1.81% and 22.07% ± 2.27% respectively）. No significant effect was found on percentage of abnormal sperm. There was no effect of BHT supplementation in extender on most of the Hamilton-thorn motility analyser parameters. It may be concluded that 3 mM BHT can be harmful to fighting bull spermatozoa and lower concentrmion can be used without detrimental effect. Further study may be needed to verify use of BHT in lower range of concentrations.

Intervarietal Variation in Proximate Composition and Antioxidant Potential of Dry Peas （Pisum sativum L）

The present research work was carried out to investigate the proximate composition and antioxidant capacities of newly invented varieties of dry peas. The proximate composition in terms of moisture （7.00-8.50%）, ash （3.85-4.97%）, fiber （3.8-12.3%） and protein （17.3-18.8%） contents varied significantly with respect to various cultivars. Total phenolic contents （TPC）, total flavonoids contents （TFC）, percentage inhibition of peroxidation of linoleic acid system, reducing power and DPPH free radical scavenging capacity of different dry peas extracts were found in range of 0.651-0.684 g/100g of GAE, 0.021-0.041 g/100g of CE, 0.713-0.895, 40.051-84.608%, 18.097-24.591 mg/mL, respectively. The amount of TFC, and percent inhibition of per oxidation in linoleic system of different dry peas extracts varied significantly among various cultivars and solvents. From the results of present investigations it is reasonable to say that 80% methanolic extracts of dry peas have exhibited varying degree of antioxidant activity.