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Academic literature on the topic 'Thio Barbituric Acid Reactive Substances(TBARS)'
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Journal articles on the topic "Thio Barbituric Acid Reactive Substances(TBARS)"
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Lavanya, Goodla, Supayang Piyawan Voravuthikunchai, and Nongporn Hutadilok Towatana. "Acetone Extract fromRhodomyrtus tomentosa: A Potent Natural Antioxidant." Evidence-Based Complementary and Alternative Medicine 2012 (2012): 1–8. http://dx.doi.org/10.1155/2012/535479.
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Rhodomyrtus tomentosa(Myrtaceae) has been employed in traditional Thai medicine to treat colic diarrhoea, dysentery, abscesses, haemorrhage, and gynaecopathy. In addition, it has been used to formulate skin-whitening, anti-aging and skin beautifying agents. Ethnomedical activities of this plant may be due its antioxidant property. Hence, the aim of this study was to evaluate bothin vitroandin vivoantioxidant activities ofR. tomentosaleaf extract.In vitroantioxidant activity of the extract was assessed by lipid peroxidation inhibition capacity, ferric reducing antioxidant power, and metal chelating activity.R. tomentosaextract demonstrated its free radical scavenging effects in concentration dependent manner.In vivoantioxidant activity of the extract was conducted in SwissAlbinomice. Levels of thio-barbituric acid reactive substances (TBARS), glutathione (GSH), and the activities of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) in blood, liver, and kidney were analyzed using microtitre plate photometer. Administration of CCl4caused significant increase in TBARS and decrease in GSH, SOD, CAT and GPx levels. In contrast,R. tomentosaextract (0.8 g/kg) effectively prevented these alterations and maintained the antioxidant status. The results suggest thatR. tomentosaextract can serve as a potent antioxidant.
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Y Denny Ardyanto W, Abdul Rohim Tualeka, Rizaldy Fathur Rachman, et al. "The Effect of X-ray Radiation on Malondialdehyde Levels in Radiology Workers in Selected Hospitals in Indonesia." Gema Lingkungan Kesehatan 22, no. 2 (2024): 140–48. http://dx.doi.org/10.36568/gelinkes.v22i2.183.
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The use of ionizing radiation in radiology units is essential for disease diagnosis. However, this radiation has enough energy to ionize atoms and molecules in the material it passes through, potentially posing health risks. This study aimed to analyze the effect of an effective dose of X-ray radiation on malondialdehyde (MDA) levels, a marker of oxidative stress, in radiographers. With an observational design, this study was conducted cross-sectionally at hospitals X and Y from January to April 2023, involving 19 radiographers exposed to X-ray radiation. MDA levels were measured using the Thio Barbituric Acid Reactive Substances (TBARS) method, and data were analyzed using SPSS, including descriptive, bivariate, and multivariate analyses. The results showed that all respondents had abnormal MDA levels, but the effective radiation dose did not significantly affect MDA levels (p > 0.05). In contrast, working hours significantly influenced MDA levels, where an increase in working hours correlated with an increase in MDA levels. Thus, although the radiation dose is considered safe, there is evidence of significant oxidative stress in radiographers, which requires further attention regarding managing radiation exposure in the work environment.
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Verma, Akhilesh Kumar, Vikas Pathak, Pramila Umaraw, and Veer Pal Singh. "Quality characteristics of refined wheat flour (maida) based noodles containing chicken meat stored at ambient temperature under aerobic conditions." Nutrition & Food Science 45, no. 5 (2015): 753–65. http://dx.doi.org/10.1108/nfs-03-2015-0026.
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Purpose – The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature. Design/methodology/approach – Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days. Findings – Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p < 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study. Research limitations/implications – Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles. Originality/value – Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.
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Coudert, Edouard, Elisabeth Baéza, Pascal Chartrin, et al. "Slow and Fast-Growing Chickens Use Different Antioxidant Pathways to Maintain Their Redox Balance during Postnatal Growth." Animals 13, no. 7 (2023): 1160. http://dx.doi.org/10.3390/ani13071160.
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The evolution of parameters known to be relevant indicators of energy status, oxidative stress, and antioxidant defense in chickens was followed. These parameters were measured weekly from 1 to 42 days in plasma and/or muscles and liver of two strains differing in growth rate. At 1-day old, in plasma, slow-growing (SG) chicks were characterized by a high total antioxidant status (TAS), probably related to higher superoxide dismutase (SOD) activity and uric acid levels compared to fast-growing (FG) chicks whereas the lipid peroxidation levels were higher in the liver and muscles of SG day-old chicks. Irrespective of the genotype, the plasma glutathione reductase (GR) and peroxidase (GPx) activities and levels of hydroperoxides and α- and γ-tocopherols decreased rapidly post-hatch. In the muscles, lipid peroxidation also decreased rapidly after hatching as well as catalase, GR, and GPx activities, while the SOD activity increased. In the liver, the TAS was relatively stable the first week after hatching while the value of thio-barbituric acid reactive substances (TBARS) and GR activity increased and GPx and catalase activities decreased. Our study revealed the strain specificities regarding the antioxidant systems used to maintain their redox balance over the life course. Nevertheless, the age had a much higher impact than strain on the antioxidant ability of the chickens.
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Turan, MI, A. Cayir, N. Cetin, H. Suleyman, I. Siltelioglu Turan, and H. Tan. "An investigation of the effect of thiamine pyrophosphate on cisplatin-induced oxidative stress and DNA damage in rat brain tissue compared with thiamine." Human & Experimental Toxicology 33, no. 1 (2013): 14–21. http://dx.doi.org/10.1177/0960327113485251.
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This study investigated the effects of thiamine pyrophosphate (TPP) at dosages of 10 and 20 mg/kg on oxidative stress induced in rat brain tissue with cisplatin and compared this with thiamine. Cisplatin neurotoxicity represents one of the main restrictions on the drug being given in effective doses. Oxidative stress is considered responsible for cisplatin toxicity. Our results showed that cisplatin increased the levels of oxidant parameters such as lipid peroxidation (thio barbituric acid reactive substance (TBARS)) and myeloperoxidase (MPO) in brain tissue and suppressed the effects of antioxidants such as total glutathione (GSH) and superoxide dismutase (SOD). TPP, especially at a dosage of 20 mg/kg, significantly reduced TBARS and MPO levels that increase with cisplatin administration compared with the thiamine group, while TPP significantly increases GSH and SOD levels. In addition, the level of 8-Gua (guanine), a product of DNA damage, was 1.7 ± 0.12 8-hydroxyl guanine (8-OH Gua)/105 Gua in brain tissue in the control group receiving cisplatin, compared with 0.97 ± 0.03 8-OH Gua/105 Gua in the thiamine pyrophosphate (20 mg/kg) group and 1.55 ± 0.11 8-OH Gua/105 Gua in the thiamine (20 mg/kg) group. These results show that thiamine pyrophosphate significantly prevents oxidative damage induced by cisplatin in brain tissue, while the protective effect of thiamine is insignificant.
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Pascual-Silva, Carolina, Ailén Alemán, María Elvira López-Caballero, María Pilar Montero, and María del Carmen Gómez-Guillén. "Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties." Antioxidants 11, no. 11 (2022): 2236. http://dx.doi.org/10.3390/antiox11112236.
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Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized by Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS) and Differential Scanning Calorimetry (DSC). The antioxidant and anti-inflammatory activity of the lipid extracts and liposomal suspensions were evaluated in terms of Superoxide and ABTS radical scavenging capacities and TNF-α inhibition. Uni-lamellar spherical liposomes (z-average ≈ 145 nm) with strong negative ζ potential (≈ −67 mV) were obtained in all cases. The high content of neutral lipids in the Hx extract caused structural changes in the bilayer membrane and decreased entrapment efficiency regarding astaxanthin and EPA + DHA contents. The liposomes loaded with the Hx/Ac extracts showed higher antioxidant and anti-inflammatory activity compared with empty liposomes. The liposomal dispersions improved the physical and oxidative stability of water-in-oil emulsions as compared with the PL extract, inducing pronounced close packing of water droplets. The liposomes decreased hydroperoxide formation in freshly made emulsions and prevented thio-barbituric acid-reactive substances (TBARS) accumulation during chilled storage. Liposomes from shrimp waste could be valuable nanocarriers and stabilizers in functional food emulsions.
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Kunyaboon, Sasinee, Kanjana Thumanu, Jae W. Park, Chompoonuch Khongla, and Jirawat Yongsawatdigul. "Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince." Foods 10, no. 3 (2021): 495. http://dx.doi.org/10.3390/foods10030495.
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Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for 14 days and that of its respective washed mince were evaluated. Total lipid, phospholipid, polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of the skin, belly flap and mince decreased as the storage time in ice increased. The washing process decreased the lipid contents but concentrated their phospholipid counterparts. The fish belly flap exhibited the highest thio-barbituric acid reactive substances (TBARS) value, while the mince had the lowest. 1-Hexanol, 1-octen-3-ol, and 1-hexanal were key volatile compounds detected in the belly flaps of fish stored for 7–14 days. Hexanal was the only major volatile compound found in washed mince prepared from fish stored for an extended period in ice, but in a much lower amount compared with that in the belly flap. FTIR (Fourier transform infra-red) spectra revealed a decrease in the number of cis double bonds, methylene groups and phosphate groups in lipids extracted from fish stored in ice for 7–14 days as compared with those extracted from fresh fish. Principle component analysis (PCA) revealed that the FT-Raman band at 1747 cm−1 could be a potential marker for tracking the degree of lipid oxidation in the belly flap of silver carp stored in ice. In addition, IR bands indicating phosphate group (925, 825 cm−1) in oil extracted from washed mince were correlated with the extent of the lipid oxidation of the raw material.
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Srilakshmi, Katari, Yerram Sowjanya, Chanamallu Kalavathi, Kumar Chitteti Bhanu, Devi Kolla Sobha, and Namratha Thathapudi Nissi. "Oxidant-Antioxidant Balance in Uremic Patients with CKD and on Renal Replacement Therapy." International Journal of Pharmaceutical and Clinical Research 16, no. 1 (2024): 1505–11. https://doi.org/10.5281/zenodo.11122711.
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<strong>Background:</strong> Oxidative stress is the main underlying mechanism in CKD patients, leading to cardiovascular disease and renal failure. The antioxidant response to the oxidative stress, is however altered with the renal replacement therapies (RRT) like Hemodialysis (HD) and Peritoneal Dialysis (PD) and also obviously by the intensity of damage to the kidneys (Stage of CKD-based on eGFR). <strong>Aim and Objectives:</strong> The current study aims to evaluate the homeostatic response of the body to the oxidative damage by the ROS. <strong>Methods:</strong> Estimation of pro-oxidant status by assay of thiobarbituric acid reactive substances, hydroperoxides and protein carbonyls. The defensive antioxidant substances like, SOD, Catalase, GSH peroxidise, GSH reductase were studied. <strong>Results:</strong> TBARS and LPO were found high in patients undergoing Hemodialysis and protein carbonyls were high in Peritoneal dialysis patients. The antioxidants were declined in severe stage of CKD and also in HD patients. <strong>Conclusion:</strong> Our study showed that impaired renal function and duration of dialysis treatment are associated with increased Oxidative stress condition. Further investigation is still required in order to estimate the imbalance between antioxidant and oxidant factors.
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Suharyanto, Suharyanto, Amir Husaini Karim Amrullah, and Ahmad Saleh Harahap. "Menekan Oksidasi Sosis Daging Sapi yang Disimpan pada Suhu Ruang dengan Penambahan Ekstrak Daun Senduduk (Melastoma malabathricum L.)." Jurnal Agripet 23, no. 2 (2023): 134–41. http://dx.doi.org/10.17969/agripet.v23i2.22410.
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ABSTRACT. Penelitian ini bertujuan untuk mengevaluasi penggunaan ekstrak daun senduduk sebagai antioksidan sosis daging sapi selama penyimpanan suhu ruang. Sebanyak 40 g bubuk daun senduduk dimaserasi dalam air destilata (1:4; b/v) selama 24 jam pada suhu kamar, disaring, kemudian di-freeze dry. Lima perlakuan diaplikasikan, yaitu kontrol yang mengandung daging sapi, minyak nabati, susu skim bubuk, tepung tapioka, garam, fosfat, es, dan bumbu-bumbu (P1); formula kontrol ditambah dengan butylated hydroxytoluene 0,01% (P2), formula kontrol ditambah ekstrak daun senduduk 0,5% (P3), formula kontrol ditambah ekstrak daun senduduk 0,75% (P4), dan formula kontrol ditambah ekstrak daun senduduk 1% (P5). Variabel yang diamati adalah susut masak, daya mengikat air, aktivitas antioksidan, nilai Tio barbituric acid reactive substances (TBARS). Hasil penelitian menunjukkan bahwa penambahan ekstrak daun senduduk menurunkan susut masak sosis dan tanpa memengaruhi karakteristik daya mengikat air. Penambahan ekstrak daun senduduk mampu meningkatkan daya hambat terhadap radikal bebas dan kapasitas antioksidan serta menekan nilai TBARS. Selama penyimpanan suhu pada ruang hingga 10 jam, aktivitas antioksidan mengalami penurunan tetapi tidak memengaruhi nilai TBARS. Kesimpulan dari hasil penelitian ini adalah penggunaan ekstrak daun senduduk hingga 1% dari berat daging dapat menekan oksidasi yang setara dengan butylated hydroxytoluene 0,01% pada sosis selama penyimpanan suhu ruang 10 jam. (Reducing oxidation in beef sausage during room temperature storage by adding senduduk (Melastoma malabathricum L.) leaf extract) ABSTRAK. This study aimed to evaluate the use of senduduk leaf extracts as an antioxidant beef sausage during room temperature storage. A-40 g powder was macerated with distilled water (1:4; w/v) for 24 h at room temperature, filtered, and then was freeze-dried. Five treatments were employed including control containing beef, vegetable oil, skimmed milk powder, tapioca, salt, phosphate, ice, and seasons (P1); control added butylated hydroxytoluene 0.01% (P2); senduduk leaf extract 0.5% (P3); senduduk leaf extract 0.75% (P4); and senduduk leaf extract 1% (P5). Variables observed were cooking loss, water holding capacity, antioxidant activity, and Tio barbituric acid reactive substances (TBARS). The results showed the addition of senduduk leaf extract could decrease the cooking loss without any effect on the water-holding capacity of the sausages. The addition of senduduk leaf extract increase the scavenging activity and antioxidant capacity and reduced TBARS value of the sausages. During storage, the antioxidant activity of the sausages diminished with no affect the TBARS value. It could be concluded that the addition of senduduk leaf extract 1% could retard lipids oxidation of the sausage and the capability was equal to butylated hydroxytoluene 0.01 during 10 hours of storage.
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Vihan, Varsha, VP Singh, Akhilesh K. Verma, Pramila Umaraw, Chirag Singh, and Shardanand Verma. "Effect of incorporation of guava leaf powder on storage stability of curd balls under aerobic packaging condition at refrigeration temperature." Indian Journal of Dairy Science 77, no. 1 (2024): 1–9. http://dx.doi.org/10.33785/ijds.2024.v77i01.001.
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The present study has undertaken for the evaluation of the impact of incorporating guava leaf powder (GLP) on the storage stability of developed curd balls. Four groups of curd balls were formulated with the addition of different levels of guava leaf powder: C (control without GLP), T1 (with 1.5% GLP), T2 (with 3.0% GLP), and T3 (with 4.5% GLP). The results revealed that pH and titratable acidity were significantly (P0.05) lower in the treated groups than in control. Peroxide value, thio-barbituric acid reactive substances, and free fatty acid content were significantly (P0.05) lower in GLP incorporated curd balls than in control. Guava leaf powder added curd balls has significantly (P0.05) higher DPPH, ABTS, and total phenolic content than the control. Among all samples, T3 (4.5%) recorded significantly (P0.05) lower microbial growth than the others groups of curd balls. However,sensory panelists rated significantly (P0.05) higher scores for T2 than T3. The sequent of the study concluded that the curd balls prepared with the inclusion of 3.0 % guava leaf powder prevent Physico-chemical quality deterioration, improve antioxidant capacity, reduced lipid oxidation and microbial growth with acceptable sensory attributes.