Antioxidant activities of phenolic rich fractions (PRFs) obtained from black mahlab (Monechma ciliatum) and white mahlab (Prunus mahaleb) seedcakes

被引：74

作者：

Mariod, Abdalbasit Adam ^{[1
,3
]}

Ibrahim, Ramlah Mohamad ^{[1
,2
]}

Ismail, Maznah ^{[1
,2
]}

Ismail, Norsharina ^{[1
,2
]}

机构：

[1] Univ Putra Malaysia, Lab Mol Biomed, Inst Biosci, Upm Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, Dept Nutr & Dietet, Upm Serdang 43400, Selangor, Malaysia

[3] Sudan Univ Sci & Technol, Dept Food Sci & Technol, Khartoum N, Sudan

来源：

FOOD CHEMISTRY | 2010年 / 118卷 / 01期

关键词：

Antioxidant activity; beta-Carotene-linoleic acid assay; 1,1-Diphenyl-2-picrylhydrazyl (DPPH); Phenolic rich fractions; Monechma ciliatum; Prunus mahaleb; METHANOLIC EXTRACTS; OXIDATION; BIRREA; HULLS; WINE;

D O I：

10.1016/j.foodchem.2009.04.085

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant activities of phenolic rich fractions (PRFs) from crude methanolic extract (CME), and its fractions using ethyl acetate (EAF), hexane (HF) and water (WF) of black mahlab (Monechma ciliatum) and white mahlab (Prunus mahaleb) seedcakes were investigated. The total phenolic compounds were found to be higher in white mahlab than black mahlab seedcakes. The antioxidant activity determined by the DPPH method revealed that black mahlab PRFs had the highest antioxidant activity, compared to white mahlab fractions. The presence of antioxidants in the two mahlab PRFs reduced the oxidation of beta-carotene by hydroperoxides from these extracts/fractions. The effect of the two mahlab PRFs on the oxidative stability of corn oil at 70 degrees C was tested in the dark and compared with butylated hydroxyanisole (BHA). The CME performed better antioxidant activity in inhibiting the formation of both primary and secondary oxidation products. The qualitative and quantitative characterisation of phenolic compounds was carried Out by HPLC/DAD. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：120 / 127

页数：8

共 29 条

[1]

Amarowicz R, 1993, J FOOD LIPIDS, V1, P111

[2]

[Anonymous], 1993, Official Methods and Recommended Practices

[3] Some physical properties of Turkish mahaleb [J].

Aydin, C ;

Ögüt, H ;

Konak, M .

BIOSYSTEMS ENGINEERING, 2002, 82 (02) :231-234

[4]

Ayoub S. M. H., 1981, Fitoterapia, V52, P251

[5] HPLC-DAD characterisation of phenolic compounds from Andean oca (Oxalis tuberosa Mol.) tubers and their contribution to the antioxidant capacity [J].

Chirinos, Rosana ;

Betalleluz-Pallardel, Indira ;

Huaman, Anabel ;

Arbizu, Carlos ;

Pedreschi, Rornina ;

Campos, David .

FOOD CHEMISTRY, 2009, 113 (04) :1243-1251

[6] Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils [J].

Duh, PD ;

Yen, GC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1997, 74 (06) :745-748

[7] Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols [J].

Gordon, MH ;

Paiva-Martins, F ;

Almeida, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (05) :2480-2485

[8] DIETARY ANTIOXIDANT FLAVONOIDS AND RISK OF CORONARY HEART-DISEASE - THE ZUTPHEN ELDERLY STUDY [J].

HERTOG, MGL ;

FESKENS, EJM ;

HOLLMAN, PCH ;

KATAN, MB ;

KROMHOUT, D .

LANCET, 1993, 342 (8878) :1007-1011

[9]

Jadhav S. J., 1996, V71, P5

[10] Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus [J].

Kumaran, A ;

Karunakaran, RJ .

FOOD CHEMISTRY, 2006, 97 (01) :109-114

← 1 2 3 →