RELATIONSHIP BETWEEN ANTIOXIDANT ACTIVITY AND MATURITY OF PEANUT HULLS

被引：252

作者：

YEN, GC

DUH, PD

TSAI, CL

机构：

[1] CHIA NAN JUNIOR COLL PHARM,DEPT FOOD HLTH,TAINAN,TAIWAN

[2] TAINAN DIST AGR IMPROVEMENT STN,DEPT CROP IMPROVEMENT,TAINAN,TAIWAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 01期

关键词：

D O I：

10.1021/jf00025a015

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of varied maturity on the antioxidant activity of peanut hulls was investigated. Methanolic extracts of peanut hulls of varied maturity exhibited a similarly marked antioxidant activity, 92.9-94.8% inhibition of peroxidation of linoleic acid. The content of both luteolin and total phenolics increased significantly with maturity and seemed to show no correlation with antioxidant activity However, the antioxidant activity remained constant after 1.671 mg/g of hulls of total phenolic content was reached. Total phenolics (1.671 mg/g of hulls) in peanut hulls seemed to be an initial point of maximum antioxidant activity. High total phenolic content in peanut hulls of varied maturity is associated with a high antioxidant activity and with an important role in the stability of lipid oxidation.

引用

页码：67 / 70

页数：4

共 31 条

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