Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability
作者： Saeedeh Arabshahi-D , D. Vishalakshi Devi , Asna Urooj
DOI: 10.1016/J.FOODCHEM.2005.11.014
关键词: Sunflower oil 、 Moringa 、 Linoleic acid 、 Ethanol 、 Botany 、 Chemistry 、 Mentha spicata 、 Polyunsaturated fatty acid 、 Daucus carota 、 Food science 、 Antioxidant
摘要: Abstract In the present study, three plant foods, namely, drumstick leaves ( Moringa oleifera ), mint Mentha spicata ) and carrot tuber Daucus carota were extracted with ethanol analyzed for their antioxidant activity. The activity of extracts was evaluated according to amount malonaldehyde (MDA) formed by FeSO 4 -induced oxidation linoleic acid a high PUFA oil (sunflower oil) at 37 °C in Trizma-buffer (pH 7.4). At concentration 1.5 mg/ml ,the from had higher (83% 80%) than α-tocopherol (72%). sunflower oil, found exhibit similar activity( 46% 44%). extract exhibited highest both lipid systems. addition, stability pH (4 9) temperature (100 °C, 15 min) investigated. 9 4, while that remained same under conditions. more heat-stable other extracts. stored dark 5 25 °C after 15 day period did not show any significant change p ⩽ 0.05) These data indicate selected are potential sources dietary antioxidants.
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