Antioxidative properties and stability of ethanolic extracts of Holy basil and Galangal

被引：157

作者：

Juntachote, T ^{[1
]}

Berghofer, E ^{[1
]}

机构：

[1] Univ Nat Resources & Appl Life Sci, Dept Food Sci & Technol, A-1190 Vienna, Austria

来源：

FOOD CHEMISTRY | 2005年 / 92卷 / 02期

关键词：

ocimum sanctum Linn; Alpinia galanga; antioxidant activity; scavenging effect; chelating effect; reducing power; lipoxygenase inhibitory activity;

D O I：

10.1016/j.foodchem.2004.04.044

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aims of this work were to assess the influence of concentration, heat treatment, and pH value on antioxidant activity of ethanolic extracts obtained from Holy basil (Ocimum sanctum Linn) and Galangal (Alpinia galanga). The antioxidative properties were evaluated. The ethanolic extracts of Holy basil and Galangal showed good heat stability (80 degrees C, 1 h). At neutral and acidic pH, Holy basil extracts had high antioxidative stability, whereas Galangal extracts showed higher antioxidative stability at neutral than at acidic pH ranges. Antioxidant activity of both extracts at neutral pH was higher than at acidic pH ranges. Holy basil and Galangal extracts exhibited strong superoxide anion scavenging activity, Fe2+ chelating activity, and reducing power in a concentration-dependent manner. Antioxidant activity of both extracts correlated well with reducing power. Furthermore, ethanolic extracts of Holy basil and Galangal acted as radical scavenger and also as lipoxygenase inhibitor. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：193 / 202

页数：10

共 66 条

[1] ANTIOXIDANT ACTIVITY AND TOTAL PHENOLICS IN DIFFERENT GENOTYPES OF POTATO (SOLANUM-TUBEROSUM, L) [J].

ALSAIKHAN, MS ;

HOWARD, LR ;

MILLER, JC .

JOURNAL OF FOOD SCIENCE, 1995, 60 (02) :341-&

[2] CURCUMIN - A POTENT INHIBITOR OF LEUKOTRIENE-B4 FORMATION IN RAT PERITONEAL POLYMORPHONUCLEAR NEUTROPHILS (PMNL) [J].

AMMON, HPT ;

ANAZODO, MI ;

SAFAYHI, H ;

DHAWAN, BN ;

SRIMAL, RC .

PLANTA MEDICA, 1992, 58 (02) :226-226

[3] Extraction and characterization of antioxidant from cocoa by-products [J].

Azizah, AH ;

Ruslawati, NMN ;

Tee, TS .

FOOD CHEMISTRY, 1999, 64 (02) :199-202

[4] 2 PHENOLIC CONSTITUENTS FROM ALPINIA-GALANGA RHIZOMES [J].

BARIK, BR ;

KUNDU, AB ;

DEY, AK .

PHYTOCHEMISTRY, 1987, 26 (07) :2126-2127

[5] Uses and properties of Citrus flavonoids [J].

Benavente-García, O ;

Castillo, J ;

Marin, FR ;

Ortuño, A ;

Del Río, JA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (12) :4505-4515

[6] LIPOXYGENASE INHIBITORS FROM THE ESSENTIAL OIL OF GARLIC - MARKOVNIKOV ADDITION OF THE ALLYLDITHIO RADICAL TO OLEFINS [J].

BLOCK, E ;

IYER, R ;

GRISONI, S ;

SAHA, C ;

BELMAN, S ;

LOSSING, FP .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1988, 110 (23) :7813-7827

[7]

BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25

[8]

CARAGAY AB, 1992, FOOD TECHNOL-CHICAGO, V46, P65

[9]

Cheah PB, 2000, J SCI FOOD AGR, V80, P1565, DOI 10.1002/1097-0010(200008)80:10<1565::AID-JSFA677>3.0.CO

[10]

2-7

← 1 2 3 4 5 6 7 →