CORN GERM PHYTIC ACID ANTIOXIDANT ACTIVITY EVALUATION.

被引：7

作者：

Filgueiras, Cristina Tostes ^{[1
]}

Soares, Adriana Lourenco ^{[1
]}

Shimokomaki, Massami ^{[1
]}

Ida, Elza Iouko ^{[1
]}

Casagrande, Rubia ^{[2
]}

机构：

[1] Univ Estadual Londrina, Dept Ciencia & Tecnol Alimentos, BR-86051990 Londrina, PR, Brazil

[2] Univ Estadual Londrina, Dept Ciencias Farmaceut, BR-86051990 Londrina, PR, Brazil

来源：

QUIMICA NOVA | 2009年 / 32卷 / 07期

关键词：

phytic acid; antioxidant; corn germ; OVER FLAVOR DEVELOPMENT; PHYTATE; MEAT; IRON; PHOSPHATES; LEGUMES; FOODS; ASSAY;

D O I：

10.1590/S0100-40422009000700020

中图分类号：

O6 [化学];

学科分类号：

070301 [无机化学];

摘要：

CORN GERM PHYTIC ACID ANTIOXIDANT ACTIVITY EVALUATION. The obtained corn germ phytic acid (CGPA) antioxidant potential was evaluated through the deoxyribose, bathophenanthroline (BPS) and DPPH center dot assays. In the concentration of 130.5 mu M of CGPA the hydroxyl radical maximum sequestering antioxidant activity was 29.3% while standard phytic acid (SPA) presented this maximum activity of 18.2% in the concentration of 33.2 mu M of SPA. The BPS assays revealed that the chelation activity towards Fe2+ increased concurrently with the increase of CGPA concentration and its Fe2+ contact time. Finally, DPPH center dot assay showed that CGPA and SPA did not present electron-donating capacity to DPPH center dot.

引用

页码：1787 / 1791

页数：5

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