Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without alpha-tocopherol

被引：128

作者：

Hopia, AI ^{[1
]}

Huang, SW ^{[1
]}

Schwarz, K ^{[1
]}

German, JB ^{[1
]}

Frankel, EN ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 08期

关键词：

antioxidants; alpha-tocopherol; carnosol; carnosic acid; methyl linoleate; linoleic acid; corn oil; oil; emulsion; synergism;

D O I：

10.1021/jf950777p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of oxidizing lipid substrate on the antioxidant activity of carnosol and carnosic acid were evaluated in bulk and emulsified systems. In bulk methyl linoleate, carnosic acid was a better antioxidant than carnosol on the basis of conjugated diene hydroperoxide formation, and both were more active than alpha-tocopherol. However, in linoleic acid carnosol was more active than carnosic acid, In bulk corn oil triglycerides, alpha-tocopherol exhibited the most antioxidant activity followed by carnosic acid and carnosol. In all emulsified systems, alpha-tocopherol consistently exhibited more antioxidant activity than carnosol and carnosic. acid. In mixtures, carnosol decreased and carnosic acid increased the oxidative stability of alpha-tocopherol in corn oil. During oxidation carnosic acid and carnosol are converted to unknown compounds which exhibit antioxidant activity. The type and polarity of the lipid system used as a model substrate significantly affect the antioxidant activity of carnosol and carnosic acid.

引用

页码：2030 / 2036

页数：7

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