期刊
FOOD CHEMISTRY
卷 101, 期 3, 页码 980-986出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.02.050
关键词
natural colorant; grape seed extract; polyphenolics; monascus; gardenia; red radish; reactive oxygen species; chemiluminescent assay; multi-functional food additive
The quenching effects of commercial available natural colorants against reactive oxygen species (ROS) were investigated. The effectiveness was evaluated by measuring the quenching ratio of chemiluminescence (CL) intensity with each colorant on luminol or methyl-6-(p-methoxyphenyl)-3,7-dihydroimidaz[1,2-a]pyrazin-3-one CL induced by ROS. As a result, the grape seed extracts and polyphenolics dose-dependently quenched CL. The quenching effects of grape seed extract A at 1 mg/ml for superoxide, singlet oxygen, hydroxyl radical, hypochlorite ion and linolenic acid peroxide were 81.1 +/- 0.5%, 95.7 +/- 0.4%, 99.3 +/- 0.3%, 27.7 +/- 4.2% and 88.3 +/- 1.0%, respectively (n = 3). Except for chalcone, the polyphenolics, such as pelargonidin, cyanidin, delphinidin and trans-resveratrol, also showed the high quenching effects against ROS. These results suggested that the grape seed extract might be useful as a multi-functional food additive. Moreover, the quenching effects of several natural colorants were measured to screen new multi-functional food additives which can effectively quench ROS. Among the extracts from monascus red, gardenia yellow, blue and red radish, the red radish extract showed high quenching effects against hydroxyl radical and linolenic acid peroxide. (c) 2006 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据