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.     

Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation

The potential of fresh and processed Jalapeño and Serrano pepper extracts for the control of lipid oxidation in several systems was investigated. The assays used included β-carotene/linoleate model system, striped corn oil, ground pork meat and Cu(II)-induced oxidation of human low-density lipoprotein (LDL). The results showed that all extracts were effective in at least one system, although their potency varied. Extracts of smoked Jalapeño were particularly effective. The lipid-protective effect of the extracts was mainly due to the presence of phenolic compounds, but other phytochemicals, such as chlorophylls were also involved.     

In situ ESR spectroscopic evidence of the spin-trapped superoxide radical, O2, electrochemically generated in DMSO at room temperature

Superoxide radical (O₂⁻) was both electrochemically generated and detected at room temperature. In situ ESR spectroelectrochemistry with spin trapping was used for the radical detection. That is, the O₂⁻ radical was obtained in a DMSO solution under cyclic voltammetry conditions as soon as the potential of the dioxygen electroreduction was reached. This radical reacted then with a 5,5-dimethyl-1-pyrroline-N-oxide (DMPO) spin-trap reagent present in solution to form the DMPO-OOH adduct. The hyperfine coupling constants determined for the adduct were a_N = 1.285 mT, and in accord to those reported in literature.     

Myricitrin protects against peroxynitrite-mediated DNA damage and cytotoxicity in astrocytes

Peroxynitrite, a potent oxidising and nitrating species, has been implicated in the pathogenesis of neurodegenerative diseases. This study was undertaken to investigate the protective effect of myricitrin on peroxynitrite-mediated toxicity and the underlying mechanism. Our results showed that the presence of myricitrin was found to significantly inhibit peroxynitrite-mediated DNA damage. EPR spectroscopy demonstrated that myricitrin potently diminished the DMPO-hydroxyl radical adduct signal from peroxynitrite. Further study showed that glutathione (GSH) depletion caused by peroxynitrite can be effectively prevented by pre-incubation of astrocytes with myricitrin. Moreover, co-incubation of astrocytes with myricitrin and buthionine sulfoximine (BSO) eliminated the myricitrin-induced GSH increase. In contrast, co-incubation of myricitrin with BSO slightly protected astrocytes against cytotoxicity and DNA damage mediated by peroxynitrite. These results revealed that myricitrin can protect against peroxynitrite-induced DNA damage and cytotoxicity, which might have implications for myricitrin-mediated neuroprotection.     

Virgin olive oil: Free radical production studied with spin-trapping electron paramagnetic resonance spectroscopy

Spin trapping using 5,5-dimethyl-1-pyrroline N-oxide (DMPO) has been used to detect and distinguish free radicals in samples of Greek extra virgin olive oils. A number of the samples examined immediately after the addition of the spin trap showed a spontaneous complex electron paramagnetic resonance (EPR) signal. The majority of DMPO-radical adducts formed (80–90%) represented peroxyl and alkoxyl radical adducts. Similar spectra were recorded when DMPO was added in oxidized triolein and then treated with Fe²⁺, Fe³⁺, or Cu²⁺ or when EPR-silent olive oil samples were treated with these metallic ions. Metal ion-catalyzed decomposition of triolein hydroperoxides, as recorded by EPR signal intensity, increased with increasing metal ion concentration in the micromolar range. The relative concentration of alkoxyl-DMPO adducts increased with increasing Fe²⁺ or Fe³⁺ concentration, whereas that of peroxyl-DMPO species decreased. In contrast, the relative concentrations of alkoxyl and peroxyl species produced by Cu²⁺ were similar over the whole metal concentration range examined. Exposure of EPR-silent virgin olive oil or oxidized triolein to ultraviolet light in the presence of DMPO resulted in the detection of a three-line spectrum characterized by wide line widths.     

Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji

To evaluate the antioxidative properties of a newly developed fermented paste (squid miso) prepared from squid mantle flesh with Aspergillus oryzae-inoculated koji, we used in vitro models, including 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl, nitric oxide (NO) and carbon-centered radical-scavenging activity (RSA), reducing power ability (RPA), and linoleic acid oxidation. The antioxidant activity of volatile compounds, which were extracted from squid miso by dichloromethane, was confirmed based on the results obtained by the oxidation models consisting of carotene linoleate and hexanal. The RSA of the miso against several radicals, including DPPH, hydroxyl, nitric oxide and carbon-centered radicals measured by ESR spectrometry increased gradually through the fermentation period. On the other hand, the RPA increased rapidly in early stages of fermentation. Proteins were hydrolyzed to peptides and amino acids during fermentation. Certain peptides of low molecular mass significantly contributed to RSA. 4-Ethylguaiacol in the RSA active fraction, which was obtained by column chromatography, was the most potent antioxidative in the volatile extract. Analysis of phenolics in ethyl acetate fraction clearly suggested that 4-ethylguaiacol in the squid miso is possibly a bioconversion product of ferulic acid derived from koji. However, the aqueous extracts containing antioxidative peptides contributed more remarkably to radical scavenging than heterocyclic volatiles and phenolics.     

Tokay wines as scavengers of free radicals (an EPR study)

Wines are increasingly considered to be beneficial to health, so we expanded our previous investigations of red and white wines to Tokay wines, employing electron paramagnetic resonance spectroscopy (EPR). Four sources of free radicals were used in scavenging experiments: thermally decomposed radical initiators, K₂S₂O₈ and 2,2′-azo-bis(2-methylpropionamidine) hydrochloride (AAPH), as well as the cation radical of 2,2′-azino-bis(3-ethylbenthiazoline-6-sulfonic acid) salt (ABTS), and the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The radical-scavenging abilities of 30 samples of Tokay wines from the Slovak region were compared with 10 samples of red and 10 samples of white wines originating from various regions. Tokay wines show a very good scavenging ability, positioned between white and red wines expressed as trolox equivalent antioxidant capacities (TEAC) with 14.8 ± 1.5 for red, 8.1 ± 3.4 Tokay and 3.3 ± 1.6 for white wines in mmol dm⁻³ wine.     

Free radical generation in uncooked carrot (Daucus carota) root tissue after cell disruption – A model for chemical reactions during mastication

Free radical processes resulting from cell disruption of carrot hypocotyl root stock have been investigated at various developmental stages and positions using EPR spectroscopy in combination with chemical spin traps, in order to simulate reactions that might occur in the mastication process when eating raw carrot tissue. With the spin trap PBN, EPR spectra corresponded to a carbon-centred radical adduct of the spin trap and the N-(t-butyl)aminoxyl radical, an oxidative breakdown product of the spin trap. When 4-POBN was used, an oxidation product of the spin trap was observed along with the N-(t-butyl)aminoxyl radical. These oxidation reactions were strongest in the root tips. Additional measurements with spin traps DEPMPO and DPPMPO showed the formation of hydroxyl radical adducts. Thus oxidative free radical production occurs on cell disruption, especially in rapidly developing tissue, a result which suggests that free radicals might not be detrimental components of foods.