Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and H2O2-mediated DNA damage

The potential antioxidant activities of three phlorotannins (phloroglucinol, eckol and dieckol) purified from Ecklonia cava collected in Jeju Island were investigated to evaluate their potential value as the natural products for foods or cosmetic application. In this study, antioxidant activities were measured by electron spin resonance spectrometry (ESR) technique for scavenging effects of free radicals such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), alkyl, hydroxyl (HO^•) and superoxide anion radical (O₂ ^•−) and by comet assay for protecting effects against H₂O₂-mediated DNA damage. The results show that all the phlorotannins have the potential DPPH, alkyl, hydroxyl and superoxide radical scavenging activities. Especially, eckol samples scavenged around 93% of DPPH at 0.25, 0.5, 1 mg/mL of concentrations and were higher than the other phlorotannins, such as phloroglucinol and dieckol samples. Also, protecting effects of the phlorotannins against H₂O₂-mediated DNA damage increased with increased concentrations of the samples in the L5178 mouse T-cell lymphoma cell lines (L5178Y-R). In conclusion, these results suggest that the three phlorotannins purified from E. cava have the potential inhibitory effect on H₂O₂-mediated DNA damage and harmful free radicals and can be used as antioxidants in cosmetic, foods and drug industry.     

Free‐radical scavenging activity of wormwood (Artemisia absinthium L) extracts

In an effort to discover new antioxidant natural compounds, wormwood (Artemisia absinthium L) an aromatic‐bitter herb, was screened. The sequential extraction was realized with five solvents of different polarities (70% methanol, petroleum ether, chloroform, ethyl acetate, n‐butanol). The antioxidative activity was tested by measuring their ability to scavenge stable 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical and reactive hydroxyl radical during the Fenton reaction trapped by 5,5‐dimethyl‐1‐pyrroline‐N‐oxide (DMPO), using electron spin resonance (ESR) spectroscopy. Results demonstrated that the antiradical and antioxidative activity depend on the type and concentration of applied extracts and increased in the order ethyl acetate > methanol > n‐butanol > chloroform > petroleum ether > remaining water extracts. The investigation showed that the antiradical activity increased with increasing concentration of all extracts. The high contents of total phenolic compounds (25.6 mg g^?1) and total flavonoids (13.06 mg g^?1) indicated that these compounds contribute to the antiradical and antioxidative activity. In a model system, the formation of o‐semiquinone radicals from quercetin and chlorogenic acid was obtained to prove the mechanism (hydrogen donating and/or one‐electron reduction) of free‐radical scavenging activity. Copyright © 2004 Society of Chemical Industry     

Antioxidative activities of bran extracts from twenty one pigmented rice cultivars

Ethanol–water (70:30, v/v) extracts from the bran of rice seeds from twenty one pigmented and one nonpigmented rice cultivars were evaluated for antioxidative activities using the following tests: inhibition of peroxidation of linoleic acid; inhibition of peroxidation of rabbit lipid erythrocyte membranes; reduction of potassium ferricyanide, and scavenging of superoxide anions and hydroxyl radicals. With some exceptions, extracts from the pigmented rice seeds had higher antioxidative activity than did the nonpigmented variety. The following pigmented cultivars had the highest antioxidative activities in all tests: Jumlalocal-1, Parnkhari 203, DZ78, LK1-3-6-12-1-1, and Elwee. A significant correlation was also noted between reducing power, inhibition of erythrocyte ghost membrane peroxidation, and superoxide anion and hydroxyl radical scavenging. The results suggest that: (a) ferricyanide reducing power might be a useful and simple index for large-scale evaluation of antioxidative potencies of natural products present in rice; (b) pigmented rice varieties with high antioxidative activities provide a source of antioxidants and a genetic resource to develop new health-promoting rice cultivars.     

Radiation‐induced effects in gamma‐irradiated PLLA and PCL at ambient and dry ice temperatures

The effect of γ‐rays sterilization at ambient (23°C) and at dry ice temperatures (?78°C) on two biodegradable semicrystalline polyesters, namely poly(L ‐lactide) (PLLA) and poly(ε‐caprolactone) (PCL), was studied. The radical processes generated by irradiation were investigated by electron paramagnetic resonance (EPR) spectroscopy, whereas postradiation changes were monitored for 5 months by scanning calorimetry, thermogravimetric analysis, and apparent viscosity measurements. It was confirmed that the radiation sterilization initiates degradation in both studied polymers, however, the effect is smaller in PCL than in PLLA, and that the range of changes might be limited by lowering temperature of the exposure to γ‐rays. Newly formed oxygen containing functional groups confirmed by EPR and thermogravimetric analysis methods are produced in the irradiated polyesters. In PCL, the process might give rise to thermally induced cross‐linking via oxygen containing intermolecular bridges. During storage, in both irradiated materials, morphology determined by differential scanning calorimetry is changing ‐ PCL ability toward crystallization decreases insignificantly, whereas in PLLA the tendency is opposite ‐ on irradiation a contribution of crystalline phase is growing considerably, from 18 and 19% to 41 and 31% for PLLA irradiated at 23°C and at ?78°C, respectively. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Relationship of iso‐α‐acid content and endogenous antioxidative potential during storage of lager beer

One of the critical issues regarding the quality of beer is the change in its chemical composition that occurs during storage. Decomposition of iso‐α‐acids results in an undesirable decrease in bitterness as well as a deterioration in the sensory profile of the beer. These changes are caused by the susceptibility of iso‐α‐acids to degradation owing to the influence of reactive oxygen species and light. The aim of this study was to investigate the influence of storage conditions (temperature, light) on the degradation of iso‐α‐acids during aging, with the main focus on monitoring the relationship between the turnover of iso‐α‐acids, the sulphur dioxide content and the antioxidative potential of stored beer as measured by electron spin resonance spectroscopy. In agreement with previous investigations, a significant decrease in the content of bitter compounds (up to 18 % relative to the original level, depending on storage conditions) was observed. A significant decrease in the antioxidant potential of beer was recorded simultaneously and the data confirmed a strong correlation between these parameters. The decline in beer bitterness could become a marker for estimating oxidative damage during storage. Copyright © 2014 The Institute of Brewing & Distilling     

羟基磷酸钙ESR信号热衰退中的二级动力学过程

人工合成羟基磷酸钙和牙珐琅化石的等温退火实验表明，它们的ＥＳＲ信号的热衰退系一级和二级动力学过程的混合效应。二级衰退常数强依赖于温度。粗测其值在２８０℃时为１０＾－１９ｇ／ｓ量级。二级过程的存在对ＥＳＲ法测早期古人类遗址动物牙化石年龄的影响需进一步研究。     

纳米管钛酸的ESR特性及其可见光照的影响

本报道了纳米管钛酸在真空-0．1MPa、温度100℃的条件下，经过不同时间处理后的ESR特性及其可见光照的影响．发现纳米管钛酸经一定处理后，不经光照即出现g=2．003 ESR信号，该信号是由捕获一个电子的氧空位(Vo)产生的，此信号随着处理时间的延长而增强；在532nm的可见光照射下，随着光照时间的延长信号强度随之增加，达到一定强度值后，不再随光照时间的延长而增加；光源关闭后，信号强度又逐渐减小，但不能恢复到原来信号强度的水平．     

LDO降压转换器的稳定性分析

通过对LDO降压转换器的原理分析，并借助频域的傅里叶分析方法，对其稳定性和频率响应进行了深入的理论研究，得到了提高系统稳定性的补偿方法。频率响应和瞬态响应的仿真结果表明，这种方法显著改善了LDO降压转换器的频率响应，并极大地提高了其稳定性。     

Free Radicals in Wheat Seeds Studied by Electron Spin Resonance

ABSTRACT: We used electron spin resonance (ESR) to investigate free radicals in wheat seeds in air or under vacuum in relation to annealing temperature. Annealing in the 100 to 200 °C range resulted in concentration increases of free radicals in samples. A greater increase was observed for experiments carried out in air than for those under vacuum. Most free radicals occurred in the grain surface layer. The bran contained a concentration of free radicals 100 times greater than that of the white grain portion. The reaction of stable free radicals in bran was also studied during thermal decomposition of dibenzoyl peroxide at high pressure. They reacted with shortlived peroxyl radicals in bran to produce a nonradical product.     

轧辊制造技术与发展趋势

介绍了生产轧辊的四种常规方法以及随着轧制技术的发展而陆续发展起来几种生产轧辊的新方法,分析了每种方法的优缺点,并介绍了国内轧辊制造业现状及国际轧辊制造技术的发展趋势,对现实生产具有一定指导意义。