Anti-oxidant activity and mechanism of action of trans-resveratrol in different lipid systems

被引：13

作者：

Marinova, EM ^{[1
]}

Yanishlieva, NV ^{[1
]}

Totseva, IR ^{[1
]}

机构：

[1] Bulgarian Acad Sci, Inst Organ Chem, BU-1113 Sofia, Bulgaria

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 02期

关键词：

anti-oxidant activity; autoxidation; lard; sunflower oil; trans-resveratrol;

D O I：

10.1046/j.1365-2621.2002.00551.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The anti-oxidative properties of trans-resveratrol were studied in the concentration range 0.02-0.20% (8.8 x 10(-4)-8.8 x 10(-3) M) during autoxidation of pure triacylglycerols of lard (TGL) and of pure triacylglycerols of sunflower oil (TGSO), as well as of commercial sunflower oil at 100 degreesC. In sunflower oil trans-resveratrol showed no anti-oxidative activity. In pure lipid systems trans-resveratrol considerably retarded the oxidation process, the effect being stronger in the less oxidizable substrate (TGL). The effectiveness (stabilization factor F), strength (oxidation rate ratio, ORR) and activity (A = F/ORR) of the different anti-oxidant concentrations were determined. The activity A was found to increase dose dependency as follows: A = 3750-15425 for TGL, A = 79-207 for TGSO. The participation of trans-resveratrol in the side reactions of inhibited oxidation was discussed.

引用

页码：145 / 152

页数：8

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