Antioxidant activity assessment of Yingjisha sweet almond oil was written by Zhao, Wei;Wang, Liwen;Yang, Fan;Zhang, Ning;Fan, Jiahuan;Qin, Shini;Shao, Tong;Xu, Xianao;Yan, Shiyin;Guo, Hongxing;Li, Jianying;Zhao, Hui. And the article was included in International Journal of Food Science and Technology in 2022.Related Products of 1731-94-8 The following contents are mentioned in the article:
Sweet almond is one of the main cash crops in Yingjisha, Xinjiang Autonomous Region, China. The composition of sweet almond oil (SAO) was analyzed by gas chromatog.-mass spectrometry (GC-MS). SAO′s antioxidant activities were investigated by measuring its scavenging ability with 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), hydroxyl radical scavenging assay and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent antioxidant capacity (TEAC) assay. Furthermore, in vivo antioxidant capacity was assessed using Saccharomyces cerevisiae model stimulated by hydrogen peroxide (H2O2) and carbon tetrachloride (CCl4). The results showed that SAO was mainly composed of Me oleate (21.28%), Me stearate (18.55%) and Me palmitate (14.1%). In vitro antioxidant test results showed that compared with the scavenging three free radicals capacity of 1 mmol L-1 Trolox, the SAO needed to reach 5 mg mL-1, 20 mg mL-1 and less than 20 mg mL-1, resp. In vivo experiments showed that SAO rescued the survival and inhibited intracellular oxidation and lipid peroxidation of Saccharomyces cerevisiae exposed to H2O2 and CCl4. Addnl., our results showed that the catalase encoded by the Gsh1 gene may be involved in the mechanism of action of SAO against intracellular oxidation These findings suggest that SAO possesses antioxidant capacities, and it is recommended to develop dietary antioxidants based on SAO. This study involved multiple reactions and reactants, such as Methyl nonadecanoate (cas: 1731-94-8Related Products of 1731-94-8).
Methyl nonadecanoate (cas: 1731-94-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Related Products of 1731-94-8
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics