Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage.

Q2 Agricultural and Biological Sciences

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI:10.5851/kosfa.2018.e51

Young Ho Cho, Myung-Soon Yang

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引用次数: 3

Abstract

The objective of this study was to determine the antioxidant activity of gamma- irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at 4℃. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.

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γ辐照下天冬酰胺(天冬酰胺根)的抗氧化活性稳定。乳化液型猪肉肠提取物及其对脂质氧化的抑制作用。

本研究的目的是测定γ辐照后的天冬酰胺(芦笋根)的抗氧化活性。稳定。以乳化剂型猪肉肠为模型，研究了ARE提取物及其对食品脂质氧化的抑制作用。从干燥的芦笋根中制备ARE，并将ARE溶液(1.0 g/mL)以指定剂量5、10和20 kGy进行γ辐照。通过测定1,1-二苯基-e-picrylhydrazyl (DPPH)和2,2'-氮基-双(3-乙基苯并噻唑-9-磺酸)(ABTS)自由基来测定ARE溶液的抗氧化活性。辐照后，DPPH和ABTS自由基活性降低，总酚含量升高，且呈剂量依赖性。γ辐照ARE对乳化型猪肉香肠在4℃贮藏过程中脂质氧化的影响呈剂量依赖性。这些结果表明，γ辐照的ARE比未辐照的ARE具有更强的抗氧化活性，这可能是由于电离辐射增加了ARE中多酚类化合物的含量。

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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来源期刊

Korean Journal for Food Science of Animal Resources 农林科学-食品科技

CiteScore

1.22

自引率

0.00%

发文量

审稿时长

4-8 weeks