Antioxidants salicylic acid

Thus, antioxidant effects of nitrite in cured meats appear to be due to the formation of NO. Kanner et al. (1991) also demonstrated antioxidant effects of NO in systems where reactive hydroxyl radicals ( OH) are produced by the iron-catalyzed decomposition of hydrogen peroxide (Fenton reaction). Hydroxyl radical formation was measured as the rate of benzoate hydtoxylation to salicylic acid. Benzoate hydtoxylation catalyzed by cysteine-Fe +, ascorbate - EDTA-Fe, or Fe was significantly decreased by flushing of the reaction mixture with NO. They proposed that NO liganded to ferrous complexes reacted with H2O2 to form nitrous acid, hydroxyl ion, and ferric iron complexes, preventing generation of hydroxyl radicals. 

Acetyl salicylic acid (aspirin). Nonsteroidal antiinflammatory dmp (NSADD), Phenylbutazone, Mdomethacin, Ibuprofen, Fenoprofen, Fluriboprofen, Neproxen, Sulfinpyrazone, antioxidants (Butylated Hydroxytoluene, BHT Butylated Hydroxyanisole, BHA Dipheylamine, DPA). 

Significant antioxidant activity has also been observed in the hexane extracts of different cashew products (Table 10.3). The antioxidant activity was determined in the hypoxanthine/xanthine oxidase assay and expressed as inhibition of reactive oxygen species (ROS) attack on salicylic acid (%). CNSL has the highest antioxidant activity, followed by cashew fiber, cashew apple, raw cashew nut,... 

Gingseng contains phenolic compounds such as maltol, salicylic acid and vanillic acid which are potent radical scavengers, and ginsenosides which were found to enhance antioxidant enzyme activities (Chung etal. 1997). 

Ali MB, Yu KW, Hahn EJ, Pack KY (2006) Methyl jasmonate and salicylic acid elicitation induces ginsenosides accumulation, enzymatic and non-enzymatic antioxidant in suspension culture Panax ginseng roots in bioreactors. Plant Cell Rep 25 613-620... 

Krajnc AU, Kristi J, Ivancic A (2011) Application of salicylic acid induces antioxidant defense responses in the phloem of Picea abies and inhibits colmization by Ips typographus. Forest Ecol Manag 261(3) 416 26. doi 10.1016/J.Foreco.2010.10.027... 

Blends that resist loss of impact strength upon being subjected to recycling at temperatures T = 250-350°C (or to thermal a g at T = 50-200°C), were prepared from PPE, SBS and antioxidant/metal deactivator ( -octylamine) [30, 31]. Similarly, recyclable blends were made in two steps (1) PPE was capped with salicylic acid ester, then blended with SEBS. (2) The modified PPE was blended with SBS, ttien dispersed in a matrix resin selected from between PEI, PA, PEST, or PS [32]. 

Takahashi [12, 13] used gas liquid chromatography to determine BHA and BHT in breakfast cereals. He obtained quantitative recoveries of 20 to 30 ppm of the antioxidants added to cereals. To determine antioxidants and preservatives in soya sauce and other foods, Takemura [14] converted these compounds to trimethylsilyl derivatives and analysed the product by GC. The sample was shaken with the silation reagent (1 ml) for 30 seconds, then set aside for 5 minutes and 2 pi of the solution was analysed by GC on, for example 20% of SE-31 silicone on Celite 545 at 200 °C with helium as carrier gas (22 ml/min) and hexane as internal standard. The method was applied to 15 preservatives and 7 antioxidants well-separated peaks were obtained for 4-hydroxy benzoate estars, phenol, xylenol derivatives and salicylic acid. The calibration graphs for methyl, ethyl, propyl and butyl-4-hydroxybenzoates were rectilinear for the range 0.5 to 4 mg. The method was used to determine 4-hydroxybenzoates in soya sauce. 

It is also possible to use gas chromatography (e.g., Tinuvin P, Tinuvin 326, Tinuvin 327 and Cyasorb UV531 in toluene extracts of polyethylenes), thin layer chromatography (e.g., benzophenone and salicylic acid types in polyethylenes) and HPLC. This latter method has been used extensively for the determination of antioxidants but has not received as much attention in the literature for UV stabilisers. 

Overbased phenates and salicylates Both phenates and salicylates of magnesium or calcium behave as antioxidants at high temperatures. The antioxidant activity may be related to hydroperoxide decomposition by the sulphur in structure XVIII and peroxy radical scavenging by the OH group in structure XIX [71]. Addition of MCO3 to phenates and salicylates leads to the corresponding overbased products, which also act as acid scavengers. 

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