CHANGES IN ANTIOXIDANT ACTIVITY AND COMPONENTS OF METHANOLIC EXTRACTS OF PEANUT HULLS IRRADIATED WITH ULTRAVIOLET-LIGHT

被引：32

作者：

DUH, PD ^{[1
]}

YEN, GC ^{[1
]}

机构：

[1] NATL CHUNGHSING UNIV,DEPT FOOD SCI,TAICHUNG 402,TAIWAN

来源：

FOOD CHEMISTRY | 1995年 / 54卷 / 02期

关键词：

D O I：

10.1016/0308-8146(94)00148-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant activity and the variations of components in methanolic extracts of peanut hulls (MEPH) after UV irradiation were investigated. MEPH of varied periods of irradiation (0, 3 and 6 days), exhibited 96.0% inhibition of peroxidation of linoleic acid. The relative remaining ratios of luteolin in MEPH after irradiation for 3 and 6 days were 87.9% and 69.5%, respectively, and those of total phenolic compounds were 96.5% and 90.4%, respectively. MEPH irradiated for 0, 3 and 6 days exhibited a similarly marked antioxidant activity as a result of a large content of total phenolic compounds. MEPH of varied periods of irradiation always showed the same UV-vis spectra and Rf values on a TLC plate. Thus the antioxidant activity of MEPH was unaffected by UV irradiation.

引用

页码：127 / 131

页数：5

共 16 条

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