ANTIOXIDATIVE ACTIVITY OF BROWNING REACTION-PRODUCTS ISOLATED FROM STORAGE-AGED ORANGE JUICE

被引：49

作者：

LEE, HS

机构：

[1] Citrus Research and Education Center, Florida Department of Citrus, Lake Alfred, Florida 33850

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 04期

关键词：

D O I：

10.1021/jf00016a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The antioxidative activity of methanol extracts of browning reaction products isolated from stored orange juice on the oxidation of linoleic acid was investigated at pH 8.0. The antioxidative activity was assessed by conjugated diene formation from peroxidation of linoleic acid at 40-degrees-C. Quantitative changes in linoleic acid were also measured by reversed-phase HPLC. Browning reaction products were found to possess potent antioxidant activity as measured by peroxidation of linoleic acid. The antioxidative activity of browning reaction products was stronger than that of butylated hydroxyanisole but weaker than that of alpha-tocopherol at the 0.01% level. The antioxidant effect of browning reaction products appears to increase as juice browning increases. Further fractionation of browning reaction products on a Sep-Pak C18 cartridge followed by antioxidative assay revealed that the most effective antioxidant fractions were extracted by 10% and 20% ethyl acetate in hexane and 100% methanol.

引用

页码：550 / 552

页数：3

共 14 条

[1]

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[2]

FRANKEL EN, 1962, S FOODS LIPIDS THEIR, pCH3

[3] STUDIES ON ANTIOXIDANT ACTIVITY OF NONENZYMIC BROWNING REACTION PRODUCTS .I. RELATIONS OF COLOR INTENSITY AND REDUCTONES WITH ANTIOXIDANT ACTIVITY OF BROWNING REACTION PRODUCTS [J].