RESUMEN
In this study, the structural, interfacial, and emulsifying properties of high-intensity ultrasound (HUS)-treated pea protein isolate (PPIUS) were investigated. HUS at 50% amplitude and 57-60 W·cm-2 for 5 min markedly improved protein solubility (by 132%), surface hydrophobicity (by 173%), and reduced particle size (by 52%). These physicochemical changes in PPIUS led to more rapid protein adsorption at the oil-water interface, improved emulsifying activity (by 18-27%) and capacity (by 11%), and enhanced emulsion physical stability. The multilayer nature, albeit less elastic, of the interfacial membrane formed by PPIUS when compared to control protein (PPIC), based on dilatational testing, contributed to the above results. Moreover, PPIUS-stabilized emulsions exhibited a tendency of being less susceptible to lipid oxidation during storage. Thus, structure-modifying HUS may be a valuable processing technology for the manufacture of pea protein-based emulsion foods.
Asunto(s)
Emulsionantes/química , Manipulación de Alimentos/métodos , Proteínas de Guisantes/química , Ondas Ultrasónicas , Adsorción , Interacciones Hidrofóbicas e Hidrofílicas , Oxidación-Reducción , Tamaño de la Partícula , SolubilidadRESUMEN
Crustacean byproducts are valuable sources of astaxanthin. In this study, an astaxanthin-rich lipid phase was extracted from shrimp waste and encapsulated in multilayer emulsions. Stabilized by electrostatic complexes of whey protein isolate (WPI) and Persian gum (PG), the multilayer emulsions were created by different WPI:PG mixing ratios (1:2-1:4). The resultant emulsions were then exposed to lyophilization. The encapsulation efficiency of astaxanthin in lyophilized powders was 42.9-49.8 (g astaxanthin/100 g astaxanthin). The moisture content and water activity of the powders decreased significantly (p < 0.05), but their solubility and hygroscopicity increased significantly (p < 0.05) in response to an increase in the PG content of the mixture (or by reducing the WPI:PG ratio). Morphological characterizations revealed the formation of smaller and more uniform microcapsules when higher amounts of PG were used. Water dispersibility was higher than 94 (g powder/100 g powder). The results of an accelerated stability test showed an improvement in astaxanthin chemical stability in the multilayer emulsions, particularly when the WPI:PG ratio was 1:4. A model beverage consisting of water (89 g/100 g), sugar (10 g/100 g) and citric acid (1 g/100 g) was prepared and the potential application of astaxanthin microcapsules as a natural colorant was studied and compared with a synthetic colorant (E110) under the effect of light/darkness, temperature (4 and 25 °C) and time (0-60 d). The encapsulated lipid extract imparted a highly stable color to the product which was comparable to the effect of the synthetic colorant. However, the astaxanthin concentration was highly affected by time and partially affected by light and temperature.
Asunto(s)
Bebidas , Emulsiones , Solubilidad , Proteína de Suero de Leche , XantófilasRESUMEN
The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mg/kg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 µL/g TP; T4: 50 mg of sodium nitrite, 0.075 µL/g TP and 0.075 µL/g PM; T5: 50 mg of sodium nitrite and 0.150 µL/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite.
Asunto(s)
Productos de la Carne/análisis , Mentha piperita/química , Aceites Volátiles/química , Aceites de Plantas/química , Carne Roja/análisis , Nitrito de Sodio/química , Solanum lycopersicum/química , Animales , Color , Culinaria , Oxidación-Reducción , Extractos Vegetales/química , PorcinosRESUMEN
The physico-chemical, textural and color parameters and fluorescence spectra of aromatic amino acids and nucleic acids (AAA + NA), tryptophan residues, nicotinamide adenine dinucleotide (NADH) and vitamin A were scanned on sturgeon samples kept at 4 °C up to 12 days. Using the principal component analysis (PCA), the riboflavin and NADH spectra allowed clear differentiation between sturgeon samples according to their storage time. The best result was obtained by applying the common components and specific weights analysis (CCSWA) to the riboflavin and NADH data tables since better differentiation was achieved between the 4 group sturgeon samples aged: 2 days; 5, 6 and 7 days; 8 and 9 days and 12 days. The proposed methodology demonstrates the ability of CCSWA to evaluate sturgeon freshness level according to their storage time.
Asunto(s)
Peces , Animales , Fenómenos Químicos , Frío , Color , Vitamina A/análisisRESUMEN
The effect of coriander essential oil (CEO) at concentrations of 0.075-0.150⯵L/g on pH, color, lipid oxidation (TBARS), residual nitrite concentration and microbial growth of cooked pork sausages produced with different levels of sodium nitrite (0, 50 and 100â¯mg/kg) was investigated. Artificial neural networks modeling and the multi-response optimization were used to determine the optimal combinations of process parameters and storage time. Reduced concentration of sodium nitrite (60â¯mg/kg) in combination with 0.12⯵L/g of CEO resulted in satisfying redness (a* approx. 11.1) and improved oxidative (TBARS approx. 0.12â¯mg MDA/kg) and microbial stability (total plate count - TPC approx. 2.50 Log CFU/g) of cooked pork sausages during refrigerated storage. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of CEO, and consequently its high potential of utilization in processing of cooked pork sausages with enhanced quality and shelf-life.
Asunto(s)
Almacenamiento de Alimentos , Productos de la Carne/microbiología , Aceites Volátiles/química , Aceites de Plantas/química , Animales , Color , Culinaria , Aditivos Alimentarios/química , Productos de la Carne/análisis , Nitrito de Sodio/química , Porcinos , Sustancias Reactivas al Ácido Tiobarbitúrico/análisisRESUMEN
The effect of winter savory (Satureja montana L.) essential oil (SEO) and supercritical extracts (SE1; SE2) at concentrations of 0.075 and 0.150⯵L/g on pH, lipid oxidation (TBARS), microbial growth and sensory quality of fresh pork sausages during storage were investigated. SEO, SE1 and SE2 improved oxidative and microbial stability of fresh pork sausages. The addition of SEO and SE1 at concentration of 0.150⯵L/g affected the reduction of total Enterobacteriaeceae count to under 3 log cfu/g. Sausages produced with SE1 and SE2 had a higher scores for odor, flavor and overall acceptance compared to sausages treated with SEO and control sample. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of SE1 and SE2, and consequently its high potential of utilization in processing of fresh pork sausages.
Asunto(s)
Aditivos Alimentarios/química , Aceites Volátiles/química , Extractos Vegetales/química , Carne Roja , Satureja/química , Animales , Antioxidantes , Enterobacteriaceae/efectos de los fármacos , Aditivos Alimentarios/farmacología , Calidad de los Alimentos , Humanos , Concentración de Iones de Hidrógeno , Productos de la Carne/análisis , Productos de la Carne/microbiología , Odorantes/análisis , Aceites Volátiles/farmacología , Oxidación-Reducción , Extractos Vegetales/farmacología , Carne Roja/análisis , Carne Roja/microbiología , Porcinos , Gusto , Sustancias Reactivas al Ácido Tiobarbitúrico/metabolismoRESUMEN
The objective of this work was to deepen on the study of functional properties of the phytochemicals present in Prosopis alba exudate gum (G), as well as to rule out possible adverse effects of some of its components. Commonly employed purification methods were compared. Filtration prevents further loss of potentially bioactive compounds. The filtrated gum showed a higher concentration of phenolics, flavonoids and tannins than arabic gum, which was correlated with better in vitro antioxidant properties. Particularly, tannins, commonly considered as toxic compounds in exudate gums, were found in lower concentration than in others gums obtained from genus Prosopis and Acacia. The toxicological evaluation performed on rats did not show symptoms of intoxication associated with the administration of the gum. These results provide useful evidence to support the potential use of G as a safe functional food additive with the added benefit of taking advantage of a non-exploited natural resource.
Asunto(s)
Antioxidantes/farmacología , Gomas de Plantas/química , Gomas de Plantas/farmacología , Prosopis/química , Animales , Antioxidantes/química , Evaluación Preclínica de Medicamentos/métodos , Flavonoides/análisis , Goma Arábiga/farmacología , Masculino , Fenoles/análisis , Gomas de Plantas/toxicidad , Prosopis/enzimología , Prosopis/toxicidad , Ratas Wistar , Taninos/análisis , Pruebas de ToxicidadRESUMEN
The potentialities of front-face fluorescence (FFF) and mid-infrared (MIR) spectroscopies coupled with partial least square regression (PLSR) were compared to predict the lipid oxidation of pound cakes. The level of lipid oxidation in pound cakes determined using classical methods showed some changes. Similarly, the fluorescence emission (305-490â¯nm) and excitation (252-390â¯nm) spectra and MIR spectra scanned in the 4000-700â¯cm-1 region showed some changes in pound cakes as a function of both storage time and the type of oil used in the formulation. The application of PLSR to the MIR spectra, provided excellent predictive results for free fatty acid (R2â¯=â¯0.97) and peroxide values (R2â¯=â¯0.87). Similar results were obtained from both tryptophan and MIR spectra for the prediction of TOTOX (R2â¯>â¯0.86) demonstrating the efficiency of the MIR and FFF spectroscopies to qualify and quantify the level of lipid oxidation in pound cakes.
Asunto(s)
Pan , Almacenamiento de Alimentos/métodos , Lípidos/química , Espectrometría de Fluorescencia/métodos , Espectrofotometría Infrarroja/métodos , Análisis de los Mínimos Cuadrados , Oxidación-Reducción , Aceite de Palma , Aceite de Brassica napus , Espectrometría de Fluorescencia/estadística & datos numéricos , Espectrofotometría Infrarroja/estadística & datos numéricos , Triptófano/química , Vitamina A/químicaRESUMEN
Hemp milk, an emerging beverage with high nutritional value and low allergenicity, is an attractive alternative to dairy, soy, and nut milks. To obtain a non-thermally processed, physically and oxidatively stable hemp milk, high pressure homogenization (HPH) combined with pH shift treatment was investigated. For hemp milk (4% protein, 5% fat) without pH shift, increasing the homogenization pressure (up to 60â¯MPa) resulted in a more uniform distribution of emulsion droplets (2.2-2.7⯵m). When pH shift was applied prior to HPH, large clusters and aggregates of oil droplets (3.5-8.2⯵m) were formed. Interestingly, hemp milk with such interactive structures was remarkably stable, showing negligible phase separation within 3-day storage at 4⯰C. Moreover, hemp milk made by combined pH shift and HPH exhibited delayed hydroperoxides (expressed as peroxide value, PV) and malondialdehyde (expressed as thiobarbituric acid-reactive substances, TBARS) production, suggesting the resistance of such emulsion cluster structures to radicals. On the other hand, a significant reduction of microbial population was observed in hemp milk prepared by pH shift combined with HPH. The results indicate that the pH shiftâ¯+â¯HPH combination treatment may potentially be employed for the production of non-thermally processed hemp milk.
Asunto(s)
Cannabis/química , Manipulación de Alimentos/métodos , Sustitutos de la Leche/aislamiento & purificación , Cannabis/microbiología , Emulsiones , Microbiología de Alimentos , Peróxido de Hidrógeno/análisis , Concentración de Iones de Hidrógeno , Valor Nutritivo , Oxidación-Reducción , Tamaño de la Partícula , Presión , Sustancias Reactivas al Ácido Tiobarbitúrico/análisis , ViscosidadRESUMEN
The dose-dependent effects of (-)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000â¯mg/L) on the physical, chemical, and oxidative stability of porcine myofibrillar protein (MP)-soybean oil emulsion systems were investigated. The results showed EGCG at all levels effectively suppressed lipid oxidation in MP emulsion composite gels during the entire chill storage (at 4⯰C for 0, 3, or 7â¯days). The incorporation of EGCG at higher concentrations (>100â¯mg/L) promoted the loss of sulfhydryls, reduction of surface hydrophobicity, and aggregation and cross-linking of MP. As a result, high concentrations of EGCG (500 and 1000â¯mg/L) hampered emulsification and gel formation of MP. However, EGCG at lower concentrations (50-200â¯mg/L) improved the oxidative stability of meat emulsions without jeopardizing the textural stability.
Asunto(s)
Catequina/análogos & derivados , Fenómenos Químicos , Proteínas Musculares/química , Aceite de Soja/química , Animales , Catequina/farmacología , Relación Dosis-Respuesta a Droga , Estabilidad de Medicamentos , Emulsiones , Interacciones Hidrofóbicas e Hidrofílicas/efectos de los fármacos , Carne , Oxidación-Reducción/efectos de los fármacos , PorcinosRESUMEN
In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical and molecular structure changes were also measured by ESR and Raman spectroscopy. The results showed that PV, TBARS and AV were increased (P<0.05) after RFT. This suggested that lipid oxidation was occurred during RFT. With the increase of radical signal intensity, lower oxidation stability was presented by ESR. Raman intensity of ν(CC) stretching region (1655cm-1) was decreased during RFT. Furthermore, lower Raman intensity ratio of I1655/I1442, I1655/I1745 that determine total unsaturation was also observed. Significant correlations (p<0.01) were obtained among conventional methods, ESR and Raman spectroscopy. Our result has proved that ESR and Raman spectroscopy showed great potential in characterizing lipid oxidation process of beef during RFT.
Asunto(s)
Espectroscopía de Resonancia por Spin del Electrón/métodos , Lípidos/química , Carne Roja/análisis , Espectrometría Raman/métodos , Animales , Bovinos , Congelación , Oxidación-Reducción , Sustancias Reactivas al Ácido Tiobarbitúrico/químicaRESUMEN
Cytochrome P450 2J2 (CYP2J2) expression is elevated in breast and other tumours, and is known to be protective against cytotoxic agents that may be used in cancer chemotherapy. This study evaluated the mechanisms by which MDA-MB-468 breast cancer cells that stably expressed CYP2J2 (MDA-2J2 cells) were protected against killing by the anti-cancer agent paclitaxel. Compared to control cells caspase-3/7 activation by paclitaxel was lower in MDA-2J2 cells, while cell proliferation and colony formation following paclitaxel treatment were increased. Basal lipid peroxidation was lower in MDA-2J2 cells than in control cells, and the paclitaxel-mediated increase in peroxidation was attenuated. The mitochondrial complex III inhibitor antimycin A modulated basal and paclitaxel-activated reactive oxygen species (ROS) formation in control cells; paclitaxel-activated ROS production was also modulated by the NADPH oxidase inhibitor diphenyleneiodonium. Paclitaxel increased the formation of protein adducts by the reactive aldehyde 4-hydroxynonenal that is produced by lipid peroxidation; adduct formation was attenuated in MDA-2J2 cells. ALDH1A1 expression and activity was strongly upregulated in MDA-2J2 cells that was attributed to CYP2J2-derived 14,15-epoxyeicosatrienoic acid (14,15-EET); the 8,9- and 11,12-EET regioisomers did not activate ALDH1A1 expression. Silencing of ALDH1A1 restored the sensitivity of MDA-2J2 cells to paclitaxel, as indicated by a more pronounced decrease in proliferation, and greater increases in caspase activity and formation of ROS to levels comparable with control cells. Similar findings were observed with doxorubicin, sorafenib and staurosporine, that also promoted ROS-mediated cell death that was attenuated in MDA-2J2 cells and reversed by ALDH1A1 gene silencing. These findings implicate ALDH1A1 as an important gene that is activated in MDA-MB-468-derived cells that contain high levels of CYP2J2. ALDH1A1 modulates the production of ROS by anti-cancer agents such as paclitaxel and diminishes their efficacy. Future approaches could adapt this information to facilitate the targeting of ALDH1A1 to promote the efficacy of ROS-generating cytotoxic agents and enhance the treatment of breast cancer.
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Aldehído Deshidrogenasa/metabolismo , Antineoplásicos Fitogénicos/farmacología , Apoptosis/efectos de los fármacos , Sistema Enzimático del Citocromo P-450/genética , Paclitaxel/farmacología , Especies Reactivas de Oxígeno/metabolismo , Aldehído Deshidrogenasa/genética , Familia de Aldehído Deshidrogenasa 1 , Neoplasias de la Mama/metabolismo , Neoplasias de la Mama/patología , Línea Celular Tumoral , Proliferación Celular/efectos de los fármacos , Citocromo P-450 CYP2J2 , Femenino , Expresión Génica/efectos de los fármacos , Silenciador del Gen , Humanos , Peroxidación de Lípido/efectos de los fármacos , Potencial de la Membrana Mitocondrial/efectos de los fármacos , ARN Interferente Pequeño/genética , Retinal-Deshidrogenasa , TransfecciónRESUMEN
Controlled freezing-point storage (CFPS) is an emerging preservative technique desirable for fish. In the present study, catfish fillets were stored at -0.7°C under different packaging atmospheres: air (AP), vacuum (VP), and 60% CO2/40% N2 (MAP). Chemical, microbiological, and sensory analyses were performed during storage. Results showed the following descending order of chemical changes (degradation of nucleotides, conversion of protein to volatile-based nitrogen and biogenic amines, and production of trimethylamine nitrogen), as well as loss of sensory properties: 4°C AP>-0.7°C AP≈4°C VP>-0.7°C VP≈4°C MAP>-0.7°C MAP. The chemical changes were well-correlated with microbial growth suggesting the microbiological pathways. Hence, CFPS at -0.7°C in combination with high-CO2 MAP can effectively maintain the quality of fresh catfish meat compared to traditional preservation methods.
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Bagres/microbiología , Embalaje de Alimentos/métodos , Almacenamiento de Alimentos , Alimentos Marinos/microbiología , Animales , Aminas Biogénicas/análisis , Frío , Recuento de Colonia Microbiana , Contaminación de Alimentos/prevención & control , Microbiología de Alimentos , Humanos , Metilaminas/análisis , Gusto , Sustancias Reactivas al Ácido Tiobarbitúrico/análisis , Compuestos Orgánicos Volátiles/análisisRESUMEN
In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible applications in meat matrices. We aimed to investigate the quality of beef emulsion systems in which beef fat was totally replaced by double emulsions (W1/O/W2) prepared with olive oil and sodium caseinate (SC) by two-step emulsification procedure. Incorporation of W1/O/W2 emulsion resulted in reduced lipid, increased protein content, and modified fatty acid composition. W1/O/W2 emulsion treatments had lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with beef fat. Increased concentrations of W1/O/W2 emulsions resulted in significant changes in texture parameters. TBA values were lower in W1/O/W2 emulsion treatments than control treatment after 60days of storage. In conclusion, our study confirms that double emulsions had promising impacts on modifying fatty acid composition and developing both technologically and oxidatively stable beef emulsion systems.
Asunto(s)
Emulsiones/química , Sustitutos de Grasa/química , Manipulación de Alimentos/métodos , Productos de la Carne/análisis , Carne Roja/análisis , Animales , Caseínas/química , Bovinos , Análisis de los Alimentos , Peroxidación de Lípido , Aceite de Oliva/químicaRESUMEN
Quality assessment of whiting (Merlangius merlangus) fillets stored in normal air (control group) and modified atmosphere packaging (MAP1: 50% N2/50% CO2 and MAP2: 80% N2/20% CO2) for up to 15 days at 4 °C was performed. The physico-chemical [pH, drip loss, moisture content, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and peroxide value (PV)], textural (i.e., hardness, fragility, gumminess, chewiness, springiness, cohesiveness), and color (i.e., L(∗), a(∗), b(∗)) parameters were determined. Front face fluorescence spectroscopy (FFFS) emission spectra were also scanned on the same samples with excitation set at 290 and 360 nm. The results indicated that MAP treatment, particularly MAP1 had an obvious preservative effect on fish quality by reducing pH value, TBARS and TVB-N contents, and retarding the softening of fish texture compared to control samples. Principal component analysis (PCA) applied to physico-chemical and instrumental data sets showed a clear discrimination of fish samples according to both their storage time and condition. A complete (100%) of correct classification was obtained by the concatenation of spectral, physico-chemical, and instrumental data sets. The results demonstrated that storage under MAP can be recommended to improve quality of whiting fillets, which in turn, can be evaluated by FFFS as a rapid and non-destructive technique.
Asunto(s)
Gadiformes , Alimentos Marinos/análisis , Espectrometría de Fluorescencia/métodos , Animales , Color , Análisis Discriminante , Embalaje de Alimentos/métodos , Concentración de Iones de Hidrógeno , Análisis de Componente PrincipalRESUMEN
AIMS: We previously reported that chronic uremia induces spatial working memory dysfunction in mice, and that it is attributed to cerebral oxidative stress. The source of oxidative stress was considered to be uremic toxins, but this remains unclear. In the present study, we examined whether the brain renin-angiotensin system was activated in the CKD mouse model, and whether it contributed to cognitive impairment. MAIN METHODS: CKD was induced in 8-week-old male mice by 5/6 nephrectomy. Mice were divided into four groups: control mice administered tap water (Cont-V), control mice treated with 0.5mg/kg/day telmisartan, an angiotensin II (AII) receptor blocker, for 8 weeks (Cont-T), CKD mice administered tap water (CKD-V), and CKD mice treated with 0.5 mg/kg/day telmisartan for 8 weeks (CKD-T). After the treatment period, a radial arm water maze (RAWM) test was performed, and angiotensin II (AII) concentrations and markers of oxidative stress were measured in the brains of mice. KEY FINDINGS: Errors in the RAWM test were more frequent in the CKD-V group than in the Cont-V group. In addition, errors in the CKD-T group were comparable to control mice. Tissue brain AII concentrations were greater in the CKD-V group compared with the other groups. Oxidative DNA damage and lipid peroxidation in the brain were also greater in the CKD-V group compared with the other groups. SIGNIFICANCE: Our results suggest that brain AII levels were exaggerated in CKD mice, and that this contributes to cognitive impairment through oxidative stress.
Asunto(s)
Angiotensina II/metabolismo , Bencimidazoles/química , Benzoatos/química , Memoria/efectos de los fármacos , Estrés Oxidativo , Conducta Espacial/efectos de los fármacos , Uremia/fisiopatología , Bloqueadores del Receptor Tipo 1 de Angiotensina II/química , Animales , Encéfalo/metabolismo , Trastornos del Conocimiento/tratamiento farmacológico , Daño del ADN , Peroxidación de Lípido , Masculino , Aprendizaje por Laberinto , Memoria/fisiología , Ratones , Nefrectomía , Reproducibilidad de los Resultados , Conducta Espacial/fisiología , TelmisartánRESUMEN
Ischemic stroke is the second leading cause of death worldwide. The major limitation of stroke management is the lack of clinically effective therapy. Antioxidants have been demonstrated as potent neuroprotective agents by enhancing the defense mechanism(s), whereas reducing the oxidative stress in the ischemic stroke models. In the present study, we evaluated neuroprotective potential of solasodine, an antioxidant glycoalkaloid of Solanum species, against global model of ischemia in rats. Ischemia/reperfusion (I/R)-injury produced marked elevation in lipid peroxidation (LPO) and nitric oxide (NO), whereas superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) levels were decreased in experimental animals. Prior administration of solasodine (100 and 200mg/kg, p.o.) significantly heightened SOD, CAT, GSH and total thiols, whereas reduced LPO and NO levels in the brain. Interestingly, brain coronal sectioning and histopathology studies revealed a marked reversal of I/R-provoked neuronal damage in the solasodine treatment groups. Taken together, our study, for the first time, demonstrates neuroprotective potential of solasodine against global ischemia-induced cerebral injury in experimental rats. We propose that the neuroprotection offered by solasodine could be attributed, at least in part, to its anti-oxidant property.