Inhibition of soybean oil oxidation by extracts of dry beans (Phaseolus vulgaris)

被引：15

作者：

Ganthavorn, C ^{[1
]}

Hughes, JS ^{[1
]}

机构：

[1] NO ARIZONA UNIV, FOOD & NUTR SCI PROGRAM, HPEN, FLAGSTAFF, AZ 86011 USA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1997年 / 74卷 / 08期

关键词：

antioxidants; chelators; flavonoids; legumes; oxidation; pinto beans; polyphenols; vegetable oil;

D O I：

10.1007/s11746-997-0020-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Polyphenolic compounds were extracted from pinto, kidney, white (Great Northern), pink, and black beans by hot methanol extraction and added to soybean oil. Oil oxidation was assayed by thiobarbituric acid-reactive substances (TBARS). All bean polyphenolics extracts exhibited similar antioxidant capacity in delaying the onset of iron-catalyzed oxidation better than butylated hydroxyanisole (BHA), propyl gallate (PC), and ascorbic acid. Bean polyphenolic compounds were stable after heating to 50 degrees C and maintained their antioxidant potential after 3 mon at 4 degrees C. Bean extracts effectively inhibited iron-catalyzed oxidation of soybean oil, probably by chelating metal ions, because no antioxidant effect was observed when soybean oil was oxidized without an iron catalyst.

引用

页码：1025 / 1030

页数：6

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