Biofabrication of noble monometallic platinum nanoparticles(Pt-NPs) and bimetallic gold–silver nanoparticles(Au Ag-NPs) using aqueous extract of Delonix regia is presented here. Antioxidant activity of biomatrix-load...Biofabrication of noble monometallic platinum nanoparticles(Pt-NPs) and bimetallic gold–silver nanoparticles(Au Ag-NPs) using aqueous extract of Delonix regia is presented here. Antioxidant activity of biomatrix-loaded metallic nanoparticles is estimated for scavenging of two model radicals i.e., 2,2′-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 1,1′-Diphenyl-2-picrylhydrazyl. Broad spectral continuum spanning from visible to ultra-violet region(Pt-NPs: 30 min) and broad high intensity absorption peak around at 500 nm(Au Ag-NPs: 10 min) in two different UV–Visible spectra confirmed the biofabrication. Nanoparticles fabricated with distorted spherical shape and crystalline face-centred-cubic geometry. Strong signal around at 2.10 ke V(pure-phase platinum) and typical X-ray peaks observed at 2.20 and 3 ke V suggested, co-existence and alloying interaction of Au and Ag in Au Ag-NPs. ζ potential(-15.2 mV: Pt-NPs and -13.9 mV: Au Ag-NPs) values suggested surface adsorption of polyphenolic compounds to provide stability. Nanoparticles exhibited pronounced antioxidant activity against free radicals through their electron/hydrogen transfer ability.展开更多
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 ef...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.展开更多
文摘Biofabrication of noble monometallic platinum nanoparticles(Pt-NPs) and bimetallic gold–silver nanoparticles(Au Ag-NPs) using aqueous extract of Delonix regia is presented here. Antioxidant activity of biomatrix-loaded metallic nanoparticles is estimated for scavenging of two model radicals i.e., 2,2′-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 1,1′-Diphenyl-2-picrylhydrazyl. Broad spectral continuum spanning from visible to ultra-violet region(Pt-NPs: 30 min) and broad high intensity absorption peak around at 500 nm(Au Ag-NPs: 10 min) in two different UV–Visible spectra confirmed the biofabrication. Nanoparticles fabricated with distorted spherical shape and crystalline face-centred-cubic geometry. Strong signal around at 2.10 ke V(pure-phase platinum) and typical X-ray peaks observed at 2.20 and 3 ke V suggested, co-existence and alloying interaction of Au and Ag in Au Ag-NPs. ζ potential(-15.2 mV: Pt-NPs and -13.9 mV: Au Ag-NPs) values suggested surface adsorption of polyphenolic compounds to provide stability. Nanoparticles exhibited pronounced antioxidant activity against free radicals through their electron/hydrogen transfer ability.
文摘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.
