EVALUATION OF ANTIOXIDANT ACTIVITY OF SOME Vaccinium EXTRACTS AND THEIR APPLICATION FOR THE INHIBITION OF OXIDATION PROCESS IN VEGETABLE OIL

被引：0
|
作者：
Pop-Schwerin, M. [1 ]
Schwerin, Cl. [2 ]
Lupea, A. X. [1 ]
Gharibeh-Branic, A. [3 ]
Chis-Pana, A. -M. [1 ]
机构：
[1] Politehn Univ Timisoara, Chem & Organ Technol Dept, FCIIM, Timisoara 300001, Romania
[2] Pentol GmbH Labortech, Grenzach Wyhlen, Germany
[3] Vasile Goldis Western Univ Arad, Fac Nat Sci, Arad, Romania
来源：
OXIDATION COMMUNICATIONS | 2010年 / 33卷 / 01期
关键词：
antioxidant capacity; DPPH; Crocus banaticus oil; berry extracts; LIPID OXIDATION; PLANT-EXTRACTS; ANTHOCYANINS; EMULSIONS;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Natural antioxidants have gained considerable interest for their role in preventing the autooxidation of fats, oils and fat-containing food products. Antioxidant compounds like phenolic acids, polyphenols and flavonoids scavenge free radicals such as peroxide, hydroperoxide or lipid peroxyl and thus inhibit the oxidative mechanism. Total phenolics content and antioxidative capacity were measured in Vaccinium myrtillus, respectively Vaccinium vitis-idaea extracts. The aim of the study was to elucidate the relationship between the contents of phenolic components in Vaccinium myrtillus, respectively Vaccinium vitis-idaea extracts and their antioxidative activities while being added to Crocus banaticus oil and its 20% oil-in-water emulsion.
引用
收藏
页码：175 / 184
页数：10
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