抗氧化剂
食品科学
化学
DPPH
TBARS公司
油菜籽
向日葵
脂质氧化
葵花籽油
脂质过氧化
生物化学
生物
园艺
作者
Caihua Jia,Jinghuan Li,Mingxing Zhang,Weibo Ma,Siming Zhao,Ru Liu,Jian Rong,Xiaohua Li
标识
DOI:10.1016/j.lwt.2020.110292
摘要
An effective antioxidant is crucial to prevent deterioration of lipid. This study aimed to investigate the antioxidant properties of vine tea extracts and evaluate their inhibition effect on lipid oxidation. In this study, total flavonoids, phenolics, and anthocyanins content of four leaf extracts were determined from leaves of different ages and colors. In addition, the antioxidant ability of these extracts was evaluated by determining the ferric reducing antioxidant power, DPPH· and OH scavenging activity, and lipid peroxidation inhibitory activity. The results revealed that the extracts, especially from young leaf samples, could effectively scavenge radicals and inhibit lipid oxidation, indicating their antioxidant ability. Compared to BHT, vine tea extracts significantly inhibited the increase of POV and TBARS in sunflower and rapeseed oils. This result may be vital for searching natural antioxidants that prolong the shelf life of food products.
科研通智能强力驱动
Strongly Powered by AbleSci AI