Antioxidant activity of extracts from Lavandula vera MM cell cultures

被引：9

作者：

Kovatcheva, EG

Koleva, II

Ilieva, M

Pavlov, A

Mincheva, M

Konushlieva, M

机构：

[1] Higher Food & Flavour Ind, Dept Analyt Chem, Plovdiv 4000, Bulgaria

[2] Bulgarian Acad Sci, Inst Microbiol, Lab Biotechnol & Ind Microbiol, BU-1113 Sofia, Bulgaria

来源：

FOOD CHEMISTRY | 2001年 / 72卷 / 03期

关键词：

Lavandula vera; cell culture; rosmarinic acid; caffeic acid; Schaal oven test; peroxide value; DPPH;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant activity of methanolic and ethyl acetate extracts from Lavandula vera MM cell culture were evaluated by the Schaal oven test in bulk sunflower oil and by the DPPH radical method. The oil oxidation was followed by measuring the quantity of primary oxidation products (peroxide value). Authentic rosmarinic acid, caffeic acid and BHT were tested in parallel for comparison. Ethyl acetate extract much better protected the oil from oxidation than methanolic extract and its antioxidant efficiency was comparable to that of pure rosmarinic and caffeic acids and much stronger than that of BHT. Both cell culture extracts and the authentic phenolic acids were much stronger scavengers of DPPH free radical than BHT on an equimolar basis. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：295 / 300

页数：6

共 37 条

[1] Effect of plant extracts on the oxidative stability of sunflower oil and emulsion [J].