The active substance of turmeric rhizome (curcumin) was extracted and identified with TLC and NMR. To evaluate the antioxidant efficiency of different concentrations of curcumin (120, 160 and 200 ppm) compared with tert-butylhydroquinone (TBHQ) (120 ppm) and α-tocopherol (200 ppm) at two different temperatures (25°C and 55°C) under dark and light conditions during 90 days, the soybean oil with no added antioxidant was used as a food model, and its fatty acids profile was determined by GC. Results indicated that increasing concentration of curcumin leads to significantly decreased oxidation rates. The soybean oil containing curcumin at 25°C in darkness with the lowest rate of increased peroxide value indicated the same antioxidant activity with α-tocopherol and TBHQ. Moreover, the results of acid value and iodine value indicated that samples with curcumin were more effective in preventing oxidation at both temperatures compared with control. However, light did not have any significant effect.
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http://dx.doi.org/10.1080/14786419.2014.901319 | DOI Listing |
Cont Lens Anterior Eye
January 2025
Department of Physics of Condensed Matter, Optics Area, University of Seville, Reina Mercedes S/N, 41012 Seville, Spain.
Purpose: To characterize the ocular surface microbiota in regular contact lens wearers with dry eyes and assess the effectiveness of reducing bacterial load using a liposomal ozonated oil solution.
Methods: This prospective, longitudinal, controlled study randomized subjects into two groups. Group A (45 subjects) received hydroxypropylmethylcellulose (HPMC, Artific®), while Group B (41 subjects) received ozonated sunflower seed oil with soybean phospholipids (OSSO, Ozonest®).
Food Chem
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, PR China; Weifang Institute of food science and processing technology, Weifang 261000, PR China. Electronic address:
The practice of deep-frying introduces various health concerns. Assessing the quality of frying oil is paramount. This study employs three-dimensional fluorescence spectroscopy to evaluate the peroxide value of vegetable oils after varying frying times.
View Article and Find Full Text PDFBMC Genomics
January 2025
Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH, 43210, USA.
Background: Additional to total protein content, the amino acid (AA) profile is important to the nutritional value of soybean seed. The AA profile in soybean seed is a complex quantitative trait controlled by multiple interconnected genes and pathways controlling the accumulation of each AA. With a total of 621 soybean germplasm, we used three genome-wide association study (GWAS)-based approaches to investigate the genomic regions controlling the AA content and profile in soybean.
View Article and Find Full Text PDFIndian J Pediatr
January 2025
Department of Neonatal Intensive Care Unit, Sir Run Run Shaw Hospital, College of Medicine, Zhejiang University, Hangzhou, 310018, China.
Objectives: To assess the effects of ω-3 long-chain polyunsaturated fatty acid (LCPUFA)-enriched lipid emulsions (SMOFlipid) vs. traditional soybean oil-based lipid emulsions (Intralipid) on the occurrence and severity of retinopathy of prematurity (ROP) in infants with very low birth weight (VLBW).
Methods: In this retrospective cohort study, 301 VLBW infants who received either SMOFlipid or Intralipid for a minimum of 14 d were included.
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