ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTIsolation and Identification of an Antioxidative Component in Canola MealUdaya Wanasundara, Ryszard Amarowicz, and Fereidoon ShahidiCite this: J. Agric. Food Chem. 1994, 42, 6, 1285–1290Publication Date (Print):June 1, 1994Publication History Published online1 May 2002Published inissue 1 June 1994https://pubs.acs.org/doi/10.1021/jf00042a006https://doi.org/10.1021/jf00042a006research-articleACS PublicationsRequest reuse permissionsArticle Views717Altmetric-Citations128LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts
Nowadays, viral infection is considered a major cause of mortality all over the world such as covid-19 pandemic. In this context, searching for antiviral agents are major researchers interests. In this study, essential oils (EO) of Lavandula angustifolia (lavender) and Salvia officinalis (salvia) were subjected to combat avian influenza H5N1 virus. Laboratory trials were performed to identify Lavender and salvia EOs and evaluate their antioxidant, anti-inflammatory and antiviral activity against an avian influenza H5N1 virus. EOs were prepared by the hydrodistillation of air-dried plants and analyzed by GC-MS methods. The results revealed that salvia has the highest EOs yield 1.3% than lavender 1%. The dominant constituents of lavender EO were linalyl acetate and linalool while camphor and α-thujone were the dominant compounds of salvia. Both oils exhibited antioxidant activity in DPPH and ABTS and total antioxidant capacity assays. The results suggest the use of salvia and lavender EOs as effective natural anti-inflammatory, antioxidant and antiviral agents.
Bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) extract possesses marked antioxidant activity in model and meat systems. A crude ethanolic extract of bearberry leaves was dechlorophyllized using a silicic acid column, and then fractionated by Sephadex LH-20 column chromatography using ethanol (95%, v/v) and acetone (50%, v/v) as the mobile phases. According to a mass balance, the ethanol fraction comprised 79.2% of the starting material, while the acetone fraction consisted of 9.7%. The content of total phenolics for the fractions and subfractions ranged from 2135 to 9110 Abs725 units/g extract. Even though the acetone fraction was only ca. 10% of the crude extract, its vanillin response was five times greater than that of the ethanol fraction. According to a mass balance of this fraction, ca. 50% of the polyphenols remained in the aqueous phase when partitioned between water and ethyl acetate. Results showed that the crude bearberry-leaf extract, and its fractions inhibited TBARS formation in cooked meat systems after seven days of refrigerated storage by 97.0, 49.1 and 100%, respectively, when added at a 200-ppm concentration. The ethanol fraction exhibited a classical dose response: when incorporated in meat systems at levels of 200- and 500-ppm before thermal processing, TBARS development was inhibited by 49.7 and 93.9%, respectively, after seven days. This [ethanol] fraction was further subdivided into vanillin-positive constituents; the vanillin-positive fraction possessed weak antioxidant activity in meat model systems, and in some cases demonstrated a slight pro-oxidant effect. The acetone fraction also showed a classical dose response. When added to meat systems at levels of 25-, 50- and 100-ppm, TBARS formation was inhibited by 36.7, 91.4 and 100%, respectively, after seven days of refrigerated storage. It was interesting to note that a subfraction from the acetone product, which was soluble in ethyl acetate but did not have a positive reaction with vanillin, imparted strong antioxidant activity in meat systems. Therefore, vanillin-positive reaction constituents (i.e., condensed tannins) are not solely responsible for the antioxidant activity observed from the bearberry-leaf extract.
The experimental materials comprised the fruits of tomato cv. Robin F1 and red pepper cv. Mira harvested from plants sprayed three times with the growth regulator Asahi SL, the biostimulator Biochikol 020 PC, the biocontrol agent Polyversum, and the fungicide Bravo 500 SC. Control plants were sprayed with sterile water. Total fruit yield, average fruit weight, and the concentrations of total extract, pectin, reducing sugars, carotenoids, and phenolic compounds were determined. Biological and fungicidal control contributed to an increase in the yield and average weight of tomato and pepper fruit. The protective treatments had no effect on the content of extract and reducing sugars in tomato and red pepper fruit. The applied biological and fungicidal control agents were negatively correlated with the concentrations of carotenoids and phenolic compounds in tomato fruit, and positively with the pectin content of tomato and red pepper fruit.
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