CAS OpenIR  > 中科院上海应用物理研究所2011-2019年
Antioxidant Efficacy of Extracts Produced from Pickled and Dried Mustard in Rapeseed and Peanut Oils
Li, C; Tang, ZF(唐忠锋); Huang, M; Tao, NG; Feng, B; Huang, SR(黄师荣)
2012
Source PublicationJOURNAL OF FOOD SCIENCE
ISSN0022-1147
Volume77Issue:4
AbstractAntioxidant efficacy of 70% ethanol extract (EE), 70% methanol extract (ME), and water extract (WE) produced from pickled and dried mustard (Brassica juncea Coss. var. foliosa Bailey) was evaluated in rapeseed and peanut oils by using the Schaal oven method. The protective effects of aforesaid 3 extracts in stabilizing vegetable oils were tested by measuring their peroxide values, conjugated diene values, and p-anisidine values during storage of 15 d at 60 degrees C. Results showed that the different solvent extracts produced from pickled and dried mustard, at concentrations of 0.5% and 1.0% (w/w) in vegetable oils, could significantly (P < 0.05) lower the peroxide value, conjugated diene value, and p-anisidine value of oils during storage at 60 degrees C. However, the extracts at various concentrations showed a less antioxidant effect than butylated hydroxytoluene (BHT) at 200 ppm. The ultraviolet spectra of different extracts exhibited a single maximum absorbance at 268 nm. The qualitative analysis of antioxidants present in the extracts was carried out by reverse phase high performance liquid chromatography (HPLC) using a C18 column. Two phenolic compounds, gallic and protocatechuric acids, were identified. The antioxidant activity of the extracts might be attributed to the presence of these phenolics. These results indicated that the pickled and dried mustard could be used as a potential source of natural antioxidants.
Language英语
Funding Project应物所项目组
WOS IDWOS:000302998600012
Citation statistics
Cited Times:9[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.sinap.ac.cn/handle/331007/13091
Collection中科院上海应用物理研究所2011-2019年
Recommended Citation
GB/T 7714
Li, C,Tang, ZF,Huang, M,et al. Antioxidant Efficacy of Extracts Produced from Pickled and Dried Mustard in Rapeseed and Peanut Oils[J]. JOURNAL OF FOOD SCIENCE,2012,77(4).
APA Li, C,Tang, ZF,Huang, M,Tao, NG,Feng, B,&Huang, SR.(2012).Antioxidant Efficacy of Extracts Produced from Pickled and Dried Mustard in Rapeseed and Peanut Oils.JOURNAL OF FOOD SCIENCE,77(4).
MLA Li, C,et al."Antioxidant Efficacy of Extracts Produced from Pickled and Dried Mustard in Rapeseed and Peanut Oils".JOURNAL OF FOOD SCIENCE 77.4(2012).
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