Investigation of Using Beijing Grass Extract as a Natural Antioxidant in Edible Oil

Ketinun Kittipongpittaya, W. Rungjang, Sukarnda Klomlab
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引用次数: 1

Abstract

Beijing grass [ Murdannia loriformis (Hassk) Rolla Rao et Kammathy] has been widely used as a Thai medicinal plant. In this study, the antioxidant activity of the ethanolic extract of Beijing grass was evaluated using the DPPH assay. Furthermore, the extract was added into soybean oil and pork lard, which were incubated at 75°C for 14 days. Peroxide value and color of the oil were determined during the storage in order to screen suitability of the extract as a natural antioxidant in edible oil. The antioxidant activity of the Beijing grass extract at 200, 400, 600 and 800 ppm were 60.38, 70.13, 85.38 and 87.29%, respectively according to the DPPH assay. Protection factor was calculated to show a relative increase of the induction period of lipid oxidation due to the addition of antioxidant. The protection factors of the Beijing grass extract in pork lard at 200, 400, 600 and 800 ppm were 1.4, 1.6, 1.6, and 1.6, respectively. This suggested that the extract helped increase oxidative stability of the oil compared to the control without antioxidant. However, antioxidant efficiency of the Beijing grass extract was relatively low compared to synthetic antioxidant BHT which possessed the protection factor of 3.3. The same trend was observed in soybean oil in the way that Beijing grass extract at 200, 400, 600 and 800 ppm showed protection factor of 1.2, 1.2, 1.2, and 1.3, respectively. TBHQ, a synthetic antioxidant, again exhibited significantly higher antioxidant activity compared to the Beijing extract in soybean oil. Measuring the Hunter L , a , b values of the oil suggested that the Beijing extract caused the oil lightness to decrease, while the greenness and blueness increased. In conclusion, the Beijing grass extract showed great potential as an effective natural antioxidant to protect edible oil from lipid oxidation. However, the impact of the extract on the color of the oil is still a great concern that needs to be further investigated.
北京草提取物作为食用油天然抗氧化剂的研究
北京草[Murdannia loriformis (Hassk) Rolla Rao et Kammathy]作为一种泰国药用植物被广泛使用。本研究采用DPPH法评价北京草乙醇提取物的抗氧化活性。将提取液加入大豆油和猪油中,在75℃条件下孵育14 d。在贮存过程中测定油的过氧化值和颜色,以筛选提取物作为天然抗氧化剂在食用油中的适用性。根据DPPH测定,北京草提取物在200、400、600和800 ppm时的抗氧化活性分别为60.38、70.13、85.38和87.29%。通过计算保护因子可以看出,抗氧化剂的加入使脂质氧化诱导期相对延长。在200、400、600和800 ppm条件下,北京草提取物对猪油的保护系数分别为1.4、1.6、1.6和1.6。这表明,与不含抗氧化剂的对照组相比,该提取物有助于提高油的氧化稳定性。但是,与合成抗氧化剂BHT相比,北京草提取物的抗氧化效率相对较低,其保护系数为3.3。在大豆油中,200、400、600和800 ppm的北京草提取物的保护系数分别为1.2、1.2、1.2和1.3。合成抗氧化剂TBHQ的抗氧化活性也明显高于大豆油中的北京提取物。测定油的Hunter L, a, b值表明,北京提取物使油的亮度降低,而绿度和蓝度增加。综上所述,北京草提取物具有作为一种有效的天然抗氧化剂保护食用油脂质氧化的潜力。然而,提取物对油的颜色的影响仍然是一个值得关注的问题,需要进一步研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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