Journal
FOOD CHEMISTRY
Volume 69, Issue 2, Pages 143-146Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(99)00236-8
Keywords
puccoon (Lithospermum erythrorhizon Sieb. et Zucc.); antioxidant activity; beta,beta-dimethyl-acrylshikonin; acetylshikonin; shikonin
Ask authors/readers for more resources
The petroleum ether extract of puccoon has been separated with thin-layer chromatography (TLC) and three compounds have been isolated. The structures of the compounds have been identified by spectroscopic methods as beta,beta-dimethyl-acrylshikonin, acetylshikonin and shikonin. Their antioxidant properties in lard have been tested with the oxidative stability instrument (OSI). The raw extracts and pure compounds all have obvious antioxidant activity, and all have some synergistic effects with D,L-alpha-tocopherol (Ve) and butylatedhydroxytoluene (BHT). They all show antioxidant properties in lard containing Fe3+, and all show synergistic effects with Ve and citric acid (CA) with different degrees. In the concentration range of 0.01-0.06%, antioxidant activity of Ve and BHT, on OSI at 100 degrees C, increases with increase of concentration, but much less than acetylshikonin, shikonin and beta,beta-dimethyl-acrylshikonin. (C) 2000 Elsevier Science Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available