Formation Of Secondary Products Research Articles

Bioproduction of CuO and Ag/CuO heterogeneous photocatalysis-photocatalytic dye degradation and biological activities

Water contamination is a critical and severe issue all over the world. The nano-based particles have the potency to overcome water contamination. In the present work, CuO and Ag/CuO nanoparticles (NPs) were synthesized by Cyperus pangorei extract using the co-precipitation method. The plant extract acts as a reducing and stabilizing agent. The purpose of plant extract is to reduce the negative impact of the synthesis method and its derivatives. The Ag+ and Cu+ reduction were confirmed through the surface plasmon resonance in the DRS spectrum. The bandgap decreasing is informed that the results have opted in the optical and catalytical applications. CuO bandgap is higher than the Ag/CuO NPs (∆Eg = 0.55 eV) reveals the Ag/CuO NPs have remarkable optical and catalytic applications. The NPs crystalline nature and size were analyzed by XRD. SEM and TEM analyses characterized the morphology and size variation of the CuO and Ag/CuO NPs. The EDX analysis analyzed the composition of the elements in the synthesized NPs. The FTIR analysis was performed to confirm the possible functional groups of plant extract involved in chemical reduction and bondings. Copper and silver metals and oxygen valencies and binding energies were examined by XPS. Occasionally, contagious diseases shake the world and affected human healthiness because of their pathogenic activity. Mostly, they are resolved by nanoparticles. The biosynthesized CuO and Ag/CuO NPs were performed against Gram-positive (Staphylococcus aureus—S. aureus) and Gram-negative (Escherichia coli—E. coli) bacteria. The results showed better activity in E. coli compared to S. aureus in both CuO and Ag/CuO NPs. The photocatalytic activity of CuO and Ag/CuO NPs were analyzed against Rhodamine B (Rh-B) dye under visible light irradiation. The metallic Ag-doped with CuO NPs improves the catalytic compared to pure CuO NPs. The pseudo-first-order kinetics were found to increase the rate of dye degradation by adding Ag ions to the CuO surface. The advanced oxidation process would increase the electron–hole pair activity and reactive oxygen species (ROS) formation. The AOP photocatalyst is widely used to remove the toxicity of wastewater. There is no secondary product formation and rich activated electrons. The obtained results indicate the CuO and Ag/CuO NPs may further use in wastewater treatment and biomedical applications.

Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures

Natural antioxidants are important for the stability and nutritional properties of oils. Therefore, this study explored the stability of rice bran oil with different ratios of oryzanol to tocopherols during heating at 110 °C and 170 °C. In addition, the relationship between the loss of oryzanol and tocopherols and physicochemical indexes was investigated through multiple linear regression and Pearson correlation analyses. The results showed that the optimal ratio of oryzanol to tocopherols was 8:1, the oxidation stability index of rice bran oil reached 10.26 h and the formation of free fatty acids and secondary oxidation products was markedly inhibited. Additionally, the degradation of tocopherols in rice bran oil followed the first-order kinetic model. Moreover, both oryzanol and tocopherols were responsible for the antioxidant properties of rice bran oil although oryzanol had a bigger contribution. Therefore, these results may provide interesting insights into the appropriate ratio of these minor compounds in oil products. Furthermore, the establishment of a multiple linear regression model may also be valuable in exploring the antioxidant behavior of oryzanol and tocopherols during heating.

Significance of properly proportioned fly ash based blended cement for sustainable concrete structures of tannery industry

Tannery wastewater contains several detrimental constituents that severely affect concrete durability. It can also cause soil and water pollution from discharge of untreated effluent if not properly contained. Therefore, ensuring proper protection of tannery wastewater treatment plants is of extreme importance to prevent leaching of hazardous wastewater. Properly proportioned blended cement is usually required for construction of tannery wastewater treatment plants to ensure structural stability. However, there is no definite guideline available for mix design of concrete structures exposed to tannery wastewater. In this study, effect of adding different proportions of two industrial wastes i.e. fly ash and granulated blast furnace slag with ordinary Portland cement (OPC) as supplementary cementitious material (SCM) has been investigated under tannery wastewater conditions. A total of 240 cubes and 48 mortar bars were prepared and tested under normal and simulated tannery wastewater conditions. The performance was measured in terms of compressive strength, expansion, weight loss, surface deterioration etc. Scanning Electron Microscope (SEM) images and Energy-dispersive X-ray Spectroscopy (EDS) techniques were used to observe changes in microstructure. Test results revealed that blended cement composites with fly ash and/or slag suffered less strength and weight loss under tannery wastewater as compared to OPC samples. However, only fly ash blended cement composites exhibited desired performance under expansion test. In addition, SEM images and EDS analyses confirmed lower density of ettringite and less leaching of calcium in fly ash blended mixes due to pore refinement caused by formation of secondary hydration products.

Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids.

Plant-based polyphenols are increasingly being explored as functional ingredients in emulsified food systems. In this study, the effects of sesamol on the physical and chemical stability of flaxseed oil-in-water emulsions stabilized by either phospholipids (sunflower) or proteins (whey or pea) were investigated. In the absence of sesamol, the protein-based emulsions displayed better physical stability than the phospholipid-based ones, which was related to their smaller particle diameter and higher particle charge. For the phospholipid-based emulsions, sesamol addition did not improve their physical stability, but it did inhibit lipid oxidation. In particular, it decreased the formation of secondary oxidation products, with a 65% reduction in TBAR formation compared to the control after 8 days of storage. For the protein-based emulsions, sesamol addition reduced particle aggregation and inhibited lipid oxidation, reducing the secondary oxidation products by around 85% after 19 days of storage. The inhibitory efficiency of sesamol in the pea protein-based emulsions was comparable to that in the whey protein-based ones. The effects of sesamol on the physical and chemical stability of the emulsions were related to its partitioning between the oil, water, and interfacial layers. This study suggests that adding sesamol to plant-based emulsions may improve their physical and chemical stability, thereby extending their shelf life.

Effect of Admixtures on Mechanical Properties of Cementitious Mortar

In the current study, the primary focus is to investigate the effect of Styrene Butadiene Rubber (SBR), silica fume and fly ash on compressive and flexure strengths of cementitious mortar. Three types of specimens are prepared; the first series comprises of control specimen; the second one consists of the mortar’s specimen modified with SBR and the third one consists of the mortar’s specimen modified with SBR in a combination of fly ash and silica fumes. Mortar samples are cast in the weight ratio of 1:2.75 (cement: sand). The SBR is added at a rate of 20% of the mass of cement. The water to cement ratio (W/C) is kept at 0.5 for control specimens and the quantity of mixing water in SBR-containing samples is reduced by the same amount as the SBR is added: The adjustment is meant to obtain same consistency for all the specimens. 20% fly ash and 2.5% silica fume are added to the mortar as replacement of cement. Compressive and flexure tests are carried out according to ASTM standards. Moreover, SEM is also performed on samples at the age of 28 days. Studies reveal that SBR and SCMs reduce the mechanical strength of the mortars. SEM and EDS studies show that SBR hinders the formation of albite, whereas silica content from silica fumes and fly ash converts CaCO3 to Wollastonite (a white loose powder), which is responsible for the reduction of mechanical strength. The study also confirms that the addition of SBR in place of water hinders the formation of primary and secondary hydration products. Doi: 10.28991/cej-2020-03091610 Full Text: PDF

Influence of antioxidants in native and micelled forms on the shelf life of the emulsion fat product

Emulsion fat products due to the presence of the aqueous phase are more prone to oxidative damage than pure oils and fats, which requires the use of antioxidants. Based on a social request for the use of natural antioxidants in the food industry, tocopherols, their mixtures, as well as ascorbic acid are widespread. However, most natural antioxidants (vitamins, plant extracts) have lower antioxidant activity in fats than synthetic ones and require more incorporation into the product, which can negatively affect its organoleptic properties and the cost of the finished emulsion fat product. One way to solve this problem is to use new micellized forms of antioxidants. The micellization of various types of waterand fat-soluble antioxidants can increase their specific activity, which is apparently associated with an increase in the relative interaction surface in the product. The development of emulsion fat products using new technological forms of natural antioxidants in order to increase their shelf life is relevant and practically significant for the food industry. The aim of the study was a comparative assessment of the effectiveness of natural antioxidants in native and micellized forms in the margarine formulation. Material and methods. Antioxidants (tocopherols, rosemary extract and ascorbic acid) in the native and micellized forms were selected as objects of the study for their introduction into margarine with a mass fraction of fat of 82%. Peroxide Value and p-anizidin Value were determined in dynamics during storage of margarine in its fatty phase. Results. Experimental data have been obtained on the action of the studied antioxidants in various technological forms on the formation of primary and secondary oxidation products in margarine during storage at the temperature 23±3 °С. It was determined that the introduction of micellized forms of various antioxidants into margarine at a concentration of 0.015-0.03% most effectively slows down the formation of oxidation products compared to using their native forms in an amount equivalent to the active substances. Conclusion. It has been experimentally established that the use of micellized forms of tocopherols, ascorbic acid and rosemary extract allows more efficient creation of emulsion fat products with an extended shelf life.

Unraveling the Effect of Singlet Oxygen on Metal-O2 Batteries: Strategies Toward Deactivation.

Aprotic metal-O2 batteries have attracted the interest of the research community due to their high theoretical energy density that target them as potential energy storage systems for automotive applications. At present, these devices show various practical problems, which hinder the attainment of the high theoretical energy densities. Among the main limitations, we can highlight the irreversible parasitic reactions that lead to premature death of the battery. The degradation processes, mainly related to the electrolyte, lead to the formation of secondary products that accumulate throughout the cycling in the air electrode. This accumulation of predominantly insulating products results in the blocking of active sites, promoting less efficiency in system performance. Recently, it has been discovered that the superoxide intermediate radical anion is involved in the generation of the reactive oxygen singlet species (1O2) in metal-O2 batteries. The presence of singlet oxygen is intimately linked with electrolyte degradation processes and with carbon-electrode corrosion reactions. This review analyzes the nature of singlet oxygen, while clarifying its toxic role in metal-O2 batteries. Besides, the main mechanisms of deactivation of singlet oxygen are presented, trying to inspire the research community in the development of new molecules capable of mitigating the harmful effects related to this highly reactive species.

Evaluation of a New Chemical Mechanism for 2-Amino-2-methyl-1-propanol in a Reactive Environment from CSIRO Smog Chamber Experiments.

Amines are considered as an emerging class of atmospheric pollutants that are of great importance to atmospheric chemistry and new particle formation. As a typical amine, 2-amino-2-methyl-1-propanol (AMP) is one of the proposed solvents for capturing CO2 from flue gas streams in amine-based post-combustion CO2 capture plants, and it is expected to result in AMP emission and secondary product formation in the atmosphere. However, the current knowledge of its atmospheric chemistry and kinetics is poorly understood, particularly in a reactive environment. In this work, we used the CSIRO smog chamber to study the photo-oxidation of AMP in the presence of volatile organic compound (VOC)-NOx surrogate mixtures over a range of initial amine concentrations. O3 formation was significantly inhibited when AMP was added to the surrogate VOC-NOx mixtures, implying that AMP could alter known atmospheric chemical reaction pathways and the prevailing reactivity. Simultaneously, a large amount of AMP-derived secondary aerosol was formed, with a considerably high aerosol mass yield (i.e., ratio of aerosol formed to reacted AMP) of 1.06 ± 0.20. Based on updated knowledge of its kinetics, oxidation pathways, and product yields, we have developed a new mechanism (designated as CSIAMP-19), integrated it into the Carbon Bond 6 (CB6) chemical mechanism, and evaluated it against available smog chamber data. Compared with the existing AMP mechanism (designated as CarterAMP-08), the modified CB6 with CSIAMP-19 mechanism improves prediction against AMP-VOC-NOx experiments across a range of initial AMP concentrations, within ±10% model error for gross ozone production. Our results contribute to scientific understanding of AMP photochemistry and to the development of the chemical mechanism of other amines. Once some potential limitations are considered, the updated AMP reaction scheme can be further embedded into the chemical transport model for regional modeling scenarios where AMP-related emissions are of concern.

Utilization of Jarosite waste for the development of sustainable concrete by reducing the cement content

In this work, the effects of using Jarosite as a partial replacement for cement were investigated. Jarosite is a waste material produced by the zinc manufacturing industry that has been utilized in concrete as a partial replacement for cement. Experimental studies have been carried out to understand the performance of Jarosite in concrete in terms of the microstructure, heat of hydration, thermogravimetric properties, and mechanical and durability properties. Laboratory investigations have confirmed that an increase in the percentage of Jarosite up to 15% resulted in an improvement in the mechanical properties of both ordinary Portland cement and pozzolanic Portland cement-based concretes. A relatively denser microstructure was observed and attributed to the fine grain structure of the Jarosite and the formation of secondary hydration products. Results of the heat of hydration and thermogravimetric analysis confirmed the occurrence of a secondary hydration reaction in the presence of Jarosite. Further, the durability characteristics of the Jarosite mixture demonstrated better performance relative to the control concrete mix. The leaching characteristics of the heavy metals in Jarosite-based concrete mixtures were predicted to be within permissible limits.

Considering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions

This study evaluated the oxidative stability of olive, sesame, and sunflower oils at different temperatures (4, 25, and 37 C) and in exposure to light for three months. Acidity, peroxide, anisidine, conjugated dienes (CD), and conjugated trienes (CT) and oil stability index (OSI) were measured to investigate the stability of the oils. For all samples, free fatty acid content was almost constant. Temperature and sunlight accelerated the oxidation specifically by an increase in peroxide value and CDs, but anisidine and CTs were not significantly influenced by these variables. The obtained results showed cold-pressed oils had a high tolerance against the formation of the oxidation secondary products. The OSIs were found to be 9.19, 7.06, and 4.73 h for sesame, sunflower, and olive oils, respectively. Among the tested oils, sesame oil had the highest stability. Generally, if storage conditions are optimized, cold-pressed oils can preserve their stability for a longer period.

Antioxidants Effect of Two Aminomethyl Derivatives of 2-Methoxyphenol on Thermal and Storage Oxidative Stability of Coconut Oil

The antioxidants effect of two aminomethyl derivatives of 2-methoxyphenol: 4,6-di[(morpholin-4-yl)methyl]-2-methoxyphenol (DMMMP) and 5-[(pyrrolidin-1-yl)methyl]vanillic acid (PMVA) on enhancing thermal and oxidative storage stability of coconut oil was performed using tert-butylhydroxyquinone (TBHQ) as a comparative standard. The efficacy on thermal stability test was carried out by heating at 180 oC for 1, 3, and 6 hours, while the efficacy on the storage stability test was performed using an accelerated method by heating at 60oC for 5 weeks. The concentrations for MDMMP was 200, 350, and 500 ppm; for PMVA was 200, 275, and 350 ppm; and for TBHQ was 200 ppm. Free fatty acid (FFA) level, peroxide value (PV), and p-anisidine value (p-AV) were used as parameters to assess the level of oxidative stability of coconut oil. The results showed that the addition of DMMMP 200, 350, and 500 ppm, and PMVA 200 and 275 ppm did not inhibit FFA, peroxide, and aldehyde formation. In thermal stability study, PMVA (350 ppm) could inhibit the free fatty acid release, and formation of secondary oxidation products compounds on thermal stability comparable to TBHQ (200 ppm) addition, but only TBHQ that could inhibit peroxide formation for 6 h. In storage stability, DMMMP (all concentration) could not delay the fatty acid release, while PMVA (all concentration) and TBHQ (200 ppm) delayed that for 2 and 5 weeks, respectively. DMMMP (all concentration) delayed peroxide formation for 2 weeks, while PMVA (all concentration) and TBHQ (200 ppm) delayed peroxide formation for 5 weeks. All compounds only delay the formation of secondary oxidation products for 1 week. In conclusion, the efficacy of PMVA as an antioxidant against thermal and storage oxidative stability of coconut oil is higher than DMMMP but lower than TBHQ.

Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant

This study investigated the lipid oxidation reactions of furan fatty acids, long-chain ω-3 polyunsaturated fatty acids, and tocopherols in an enriched ω-3 fish oil to better understand their degradation kinetics. Furthermore, the influence of an added monomethyl furan fatty acid 9-(3-methyl-5-pentylfuran-2-yl) nonanoic acid (9M5) at 50–250 µM on the oxidation reactions was evaluated. The results showed that the fish oil was rich in monomethyl and dimethyl furan fatty acids (c = 1.3 g/100 g lipids). Upon oxidation of the fish oil, the dimethyl furan fatty acids degraded faster than the monomethyl ones, but also faster than tocopherols. The addition of 9M5 revealed antioxidant activity: It inhibited the degradation of the ω-3 polyunsaturated fatty acids and the formation of primary and secondary lipid oxidation products, and slowed down the degradation of the furan fatty acids and tocopherols. This research offers new insights into the importance of furan fatty acids in lipid oxidation reactions.

Comparative Study of the Effect of Piper nigrum (White and Black) and Piper guineense on Lipids Quality of Groundnuts Pudding

This study investigates the effect of white and black Piper nigrum and Piper guineense on lipids quality of oil extracted from groundnuts pudding. This work was carried in the Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon, between January 2018 and December 2019. The antioxidant activity of these spices was determined. Cooking by steaming of groundnuts (Arachis hypogaea) pudding was carried out using groundnuts paste with 0 g, 0.5 g, 1 g, 2 g and 4 g of spices and 30 ml of warm water respectively. Oils were extracted from the prepared groundnuts pudding using a mixture of chloroform and methanol. The lipid quality of oil samples was studied by the determination of the peroxide, P-anisidine, total oxidation, thiobarbituric and iodine values. Results revealed that these spices possess non negligible antioxidant properties. Black Piper nigrum (BPN) presented the highest total phenolic (TPC: 85.00 mg GAE/g) and flavonoids (FC: 271.94 mg CE/g) contents. The lowest TPC and FC was observed with the aqueous extract white Piper nigrum (WPN: 52.38 mg GAE/g and 113.32 mg CE/g respectively). The use of these spices in groundnuts pudding preparation contributed to limit the formation of primary and secondary oxidation products of groundnuts pudding oil. It was also observed that white Piper nigrum (WPN) better preserve lipids quality of oils at all concentrations because oil extracted from pudding cooked with 0.5 g, 1 g, 2 g and 4 g presented peroxide values lower than 10 meqO2/kg (2.81 meqO2/kg, 2.99 meqO2/kg, 3.28 meqO2/kg and 5.46 meqO2/kg respectively). In summary these spices especially white Piper nigrum can be used to preserve lipids oxidation during cooking by steaming of groundnuts pudding.

Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions

To explore the potential application of enzymatic degraded polysaccharides from Enteromorpha prolifra (EEP) as antioxidant in fish oils, a stable fish oil emulsion system incorporating EEP was established. Effects of emulsifier (Tween 80, gum arabic and lecithin) and EEP concentration on the physical characteristics of fish oil emulsions were investigated. The results indicated that Tween 80 was the best choice, and 1% (w/w) of EEP was the optimum concentration for the preparation of fish oil emulsions. Influence of EEP on the oxidative stability and physical stability of fish oil emulsions was compared with that of antioxidants VE and TBHQ by determining the physical properties, lipid hydroperoxide formation, secondary reaction products formation, pH and long chain polyunsaturated fatty acid content, during storage at 45 °C. The results indicated that the fish oil emulsion system (5% oil, 1% EEP and 1% Tween 80, w/w) possessed good physical and oxidative stabilities.

Initial stages of metal soaps` formation in model paints: The role of humidity

The presence of metal soaps is well documented in paintings originating from the 15th century onward, and in numerous cases, the soaps`formation is attributed to environmental factors, like relative humidity, light exposure and/or high temperature. Understanding the formation mechanism, involving effects of these particular factors during artwork`s realization, is crucial for the search of suitable conservation and preservation strategies.In the present study, the role of humidity on the formation of metal carboxylates and other secondary products in mixtures of lead-based pigments (i.e., minium, lead-tin yellow and lead white) with linseed oil was described within the experimental drying of model paints. Samples were exposed to various relative humidity conditions and the processes were monitored by Fourier-transform infrared spectroscopy (FTIR) and powder X-ray diffraction (XRD) involving both the hourly measurements for the monitoring of immediate processes and long-term (up to two months) monitoring to evaluate secondary changes.The acquired data clearly demonstrated the influence that the different levels of humidity may have on the formation of lead carboxylates during the painting's drying. The selected methods were efficient in the reaction monitoring and provided new insights leading to a better understanding of factors affecting the metal soaps' formation in paints.

Using BiVO4/CuO-Based Photoelectrocatalyzer for 4-Nitrophenol Degradation.

The present work reports the degradation of 4-nitrophenol using BiVO4/CuO hybrid material synthesized by the precipitation of BiVO4 in the presence of CuO. Morphological and structural characterizations were performed using X-ray diffraction and scanning electronic microscopy coupled to energy dispersive X-ray spectroscopy. Through the calculation of the Kubelka–Munk function applied to diffuse reflectance spectrophotometry data, the hybrid material presented absorption edge of 1.85 eV. The formation of p-n heterojunction between BiVO4 and CuO renders the hybrid material suitable for the construction of a photoanode employed in hydroxyl radical generation. UV–vis spectrophotometry and high-performance liquid chromatography experiments were performed in order to monitor the degradation of 4-nitrophenol and the formation of secondary products. Additional information regarding the hybrid material was obtained through ion chromatography and total organic carbon analyses. The application of BiVO4/CuO-based photocatalyzer led to a 50.2% decrease in total organic carbon after the degradation of 4-nitrophenol. Based on the results obtained in the study, BiVO4/CuO has proved to be a promising material suitable for the removal of recalcitrant compounds in water treatment plants.

How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?-Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet.

Substantial studies have shown that ω-3 polyunsaturated fatty acids (PUFAs) have various health-promoting effects; however, there are inconsistent results from animal studies that showed that ω-3 PUFAs have no effects or even detrimental effects. Emerging research suggests that oxidized ω-3 PUFAs have different effects compared to unoxidized ω-3 PUFAs; therefore, lipid oxidation of dietary ω-3 PUFAs could contribute to the mixed results of ω-3 PUFAs in animal studies. Here, we prepared an AIN-93G-based, semi-purified, powder diet, which is one of the most commonly used rodent diets in animal studies, to study the oxidative stability of fortified ω-3 PUFAs in animal feed. We found that lowering the storage temperature or the addition of a certain antioxidant, notably tert-butylhydroquinone (TBHQ), helps to stabilize ω-3 PUFAs and suppress ω-3 oxidation in the animal diet, while reducing the level of oxygen in the storage atmosphere is not very effective. The addition of 50 ppm of TBHQ in the diet inhibited 99.5 ± 0.1% formation of primary oxidation products and inhibited 96.1 ± 0.7% formation of secondary oxidation products, after 10 days of storage of the prepared diet at a typical animal-feeding experiment condition. Overall, our results highlight that ω-3 PUFAs are highly prone to lipid oxidation in a typical animal-feeding experiment, emphasizing the critical importance to stabilize ω-3 PUFAs in animal studies.

Evaluation of Caripill™ as a component of platelet storage solution.

BackgroundCarica papaya Linn. has high nutraceutical and pharmacological values. The leaves possess antimicrobial, anti-tumor and antioxidant properties. They are used to treat thrombocytopenia during dengue fever and the leaf extract is commercially available as tablets under the name Caripill™ (MicroLabs, Bengaluru). Nevertheless, platelet transfusion is recommended in severe cases of thrombocytopenia, but the platelet storage is limited to 5–7 days at 22−24 °C. Reducing oxidative stress (OS) during platelet storage might help in prolonging the shelf-life, since the OS is known to cause platelet storage lesion. Hence, this study investigated the effects of Caripill™ as an additive in Tyrode’s buffer during extended platelet storage.MethodsPlatelets isolated from 4 months old male Wistar rats were stored with Caripill™ (50 and 100 μg/ml) at 22 °C for 12 days. Platelet functional and metabolic markers and various OS markers were analyzed on days 0, 4, 8 and 12.ResultsCaripill™ (50 and 100 μg/ml) maintained platelet functions and lactate dehydrogenase, elevated nitrites, reduced glucose consumption, protected proteins and up-regulated the antioxidant enzymes. However, the CP100 up-regulated catalase from day 4, elevated nitrites from day 8, prevented the formation of secondary products of lipid peroxidation and increased the total antioxidant capacity on day 4.ConclusionsCaripill™ reduced platelet storage lesion up to day 8 of storage. Results suggest that a higher concentration of Caripill™ was more effective in combating the oxidative damage during platelet storage. This study throws light on the beneficial effects of Caripill™ in combating oxidative stress during platelet storage.

The Effects of Dietary Inclusion of Bilberry and Walnut Leaves in Laying Hens' Diets on the Antioxidant Properties of Eggs.

Simple SummaryEggs are considered common dietary sources of n-3 polyunsaturated fatty acids (PUFA), but they are susceptible to quality deterioration. In order to reduce oxidation, the best strategy is the addition of antioxidants to hens’ diets. Walnut and bilberry co-products, rich in phenolic compounds, are produced in agricultural industries, and are a valuable source of antioxidants for animal nutrition. The dietary inclusion of bilberry and walnut leaves as natural sources of antioxidants in poultry diets led to the accumulation of nutrients with antioxidant activity in the egg yolk, and the susceptibility of the yolk to lipid peroxidation during storage improved. The results of the present study showed that including bilberry and walnut leaves in laying hens’ diets enhanced the oxidative stability of the egg yolk and retarded the lipid peroxidation process during storage.The purpose of this study was to examine the effects of dietary inclusion of walnut and bilberry leaves (WL and BL), as sources of natural antioxidants in poultry diets, on the enrichment of antioxidant nutrients in the egg yolk and on the susceptibility of the yolk to lipid peroxidation during storage. The experiment was conducted on 32-week-old TETRA SL LL laying hens, which were assigned to three dietary treatments with 30 birds each. Each treatment was replicated 10 times with three chicks per replicate pen. Experimental dietary treatments differed from control diet (C) by addition of 0.5% BL supplement or 1% WL supplement. The phytoadditives were not significant contributors to the productive parameters. The addition of BL and WL in laying hens’ diets significantly increased the total polyphenol content, and the zinc, lutein and zeaxanthin concentrations in the egg yolks. In regards to the oxidative stability parameters, a significant decrease in the concentrations of primary oxidation products formed in the egg yolk of experimental groups was seen, proving an efficient inhibition effect of the phytoadditives on peroxyl radical formation. A significant correlation was observed between primary oxidation products and total polyphenol content of the egg yolks, where zinc, lutein and zeaxanthin are the bioactive compounds that inhibit the formation of secondary oxidation products.

Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil

Refined vegetable oil (Kings brand), was purchased from Mile 3 Market, Port Harcourt, Nigeria and was repetitively used in frying Akara balls for a period of 24 hours, at intervals of four hours per day, for six days. The effect of heat and repetitive use for frying on quality of the oil was monitored by the measurement of the physico-chemial parameters of the oil after each frying period. The density, % free fatty acid, viscosity, peroxide value and iodine value of the fresh and used oil were determined to investigate the level of deterioration. The results obtained show that the values of the parameters increased with frying time except that of iodine value which decreased with frying time. The free fatty acid value increased from 0.06 -.56%, density increased from 0.900-0.910 g/ml, viscosity increased from 23.33-28.31mm²/s, peroxide value increased from1.988-4.879meqO₂/Kg and iodine value decreased from 43.35 – 29.83wijis. These changes are attributed to the destruction of the chemical structures of the triacylglycerols and formation of new products in the oil by heat. The increase in the density and viscosity shows that as frying progressed, denser and higher molecular weight compounds are formed thereby rendering the used oil more viscous. The increase in peroxide values may be due the formation of peroxides as the primary products of oxidation. The formation of peroxides leads to loss of unsaturation in the oil which is seen as a reduction in iodine value of the oil. The sweet aroma of the oil was also lost as frying progressed as a result of de-esterification of the oil and formation of secondary oxidation products that impart off-flavours to the oil. The findings show that repeated use of vegetable oil for frying leads to deterioration/degration of the oil.