• Nenhum resultado encontrado

The antioxidant potential of carotenoid extract from Phaffia rhodozyma

N/A
N/A
Protected

Academic year: 2017

Share "The antioxidant potential of carotenoid extract from Phaffia rhodozyma"

Copied!
18
0
0

Texto

Loading

Imagem

Fig. 1.  HPLC chromatogram of carotenoid extract from Phaffia rhodozyma CBS 5626
Table 1. Antiradical potential of Phaffia rhodozyma carotenoids extract  Additive  Concentration  %  DPPH •  ABTS +•radical scavenging  %  Phaffia rhodozyma  extract  0.02 93.33  ab  48.42 a 0.05 94.58  a  48.70 a 0.10 90.44 b  48.89 a
Fig. 2.  Antioxidant efficiency (AE) of linoleic acid emulsion with carotenoid  extract and astaxanthin incubated for 19 h: a, b – mean values with  different letters differ statistically in the row (p < 0.05)
Fig. 3.  Oxidative stability of linoleic acid emulsion incubated for  96 h with an addition of Phaffia rhodozyma extract and  astaxanthin
+3

Referências

Documentos relacionados

Devido à simetria reduzida do problema, curvas de energia potencial foram calculadas para interação entre as espécies mencionadas através de cálculos ab initio baseados na teoria

sinapou ethyl acetate extract inhibits oxidative stress and its antioxidant mechanism, and in vivo the effect of the extract on leukocyte recruitment and the role

The protective effect of the extract was assessed by quantifying the level of lipid peroxidation and the activities of antioxidant enzymes such as catalase (CAT),

Although the hydroacetone extract provided the reaction with the highest total phenolic content, the antioxidant action of this extract was smaller than the antioxidant action

Therefore, to increase the biomass concentration and consequently the volumetric production of carotenoids, the next step of this work was to use rice parboiling

Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of. antioxidant

Ainda que as novas formas de gestão já valorizem a adoção de ferramentas e algoritmos de análise de base de dados, estando, por sua vez, cada vez mais predispostas

Figure 1 - Kinetics of biomass production, glucose consumption and antioxidant potential of the fungal extract against the free radical DPPH at a concentration of 3.0 mg.mL -1 ,