期刊
FOOD CHEMISTRY
卷 118, 期 3, 页码 656-662出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.05.038
关键词
Carnosic acid; Rosmarinus officinalis L.; Antioxidant activity; Oxidative stability; Sunflower oil
资金
- National Key Technology Research and Development Program, China [2006BAD181304]
In vitro antioxidant activities and protective effects in stabilising sunflower oil of three rosemary extracts high in carnosic acid (CA) were tested. The CA contents (w/w) of the extracts were 24.9% (CA25), 60.5% (CA60) and 98.3% (CA98). Total phenolic contents of CA25 and CA60 were (3.58 +/- 0.026 g/100 g) and (8.20 +/- 0.027 g/100 g), (3.91 +/- 0.029 g/100 g) and (8.10 +/- 0.056 g/100 g) expressed in gallic acid and catechin equivalents, respectively. Reducing power of CA and other antioxidants at 0.5 mg/ml followed the order Of L-ascorbic acid > CA98 > TBHQ > BHA > CA60 > BHT > CA25. The IC50 values in the DPPH assay obtained for CA25, CA60, CA98, BHA, BHT and TBHQ were 0.30 +/- 0.002, 0.20 +/- 0.003, 0.12 +/- 0.002, 0.19 +/- 0.002, 0.42 +/- 0.010, and 0.09 +/- 0.001 mg/ml, respectively. Protective effects of CA in stabilising sunflower oil were tested, compared to synthetic antioxidants, by measuring their peroxide Values, thiobarbituric acid-reactive substances, free fatty acid contents and p-anisidine value during accelerated storage. Results indicated that CA exhibited stronger antioxidant activity in sunflower oil than BHT and BHA. However, its antioxidant activity was less than that of TBHQ (C) 2009 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