New insights into the antioxidant activity and components in crude oat oil and soybean oil.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-11 DOI:10.1007/s13197-015-1991-0

Hao Chen, Shuang Qiu, Jing Gan, Zaigui Li, Satoru Nirasawa, Lijun Yin

{"title":"New insights into the antioxidant activity and components in crude oat oil and soybean oil.","authors":"Hao Chen, Shuang Qiu, Jing Gan, Zaigui Li, Satoru Nirasawa, Lijun Yin","doi":"10.1007/s13197-015-1991-0","DOIUrl":null,"url":null,"abstract":"<p><p>Developing new antioxidants and using natural examples is of current interest. This study evaluated the antioxidant activities and the ability to inhibit soybean oil oxidation of oat oil obtained with different solvents. Oat oil extract obtained by ethanol extraction gave the highest antioxidant activity with a DPPH radical (1,1-diphenyl-2-picrylhydrazyl) scavenging activity of 88.2 % and a reducing power (A 700) of 0.83. Oat oil extracted by ethanol contained the highest polyphenol and α-tocopherol content. Significant correlation was observed between the total polyphenol contents, individual phenolic acid, α-tocopherol, and DPPH radical scavenging activity. Soybean oil with 2 % added oat oil showed low malondialdehyde content (8.35 mmol mL(-1)), suggesting that the added oat oil inhibited oxidation. Oat oil showed good antioxidant activity, especially when extracted with ethanol which could also retard the oxidation of soybean oil . DPPH radical scavenging activity was the best method to evaluate the antioxidant activity and components of oat oil. </p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"808-15"},"PeriodicalIF":2.6000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711427/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s13197-015-1991-0","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2015/9/11 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Developing new antioxidants and using natural examples is of current interest. This study evaluated the antioxidant activities and the ability to inhibit soybean oil oxidation of oat oil obtained with different solvents. Oat oil extract obtained by ethanol extraction gave the highest antioxidant activity with a DPPH radical (1,1-diphenyl-2-picrylhydrazyl) scavenging activity of 88.2 % and a reducing power (A 700) of 0.83. Oat oil extracted by ethanol contained the highest polyphenol and α-tocopherol content. Significant correlation was observed between the total polyphenol contents, individual phenolic acid, α-tocopherol, and DPPH radical scavenging activity. Soybean oil with 2 % added oat oil showed low malondialdehyde content (8.35 mmol mL(-1)), suggesting that the added oat oil inhibited oxidation. Oat oil showed good antioxidant activity, especially when extracted with ethanol which could also retard the oxidation of soybean oil . DPPH radical scavenging activity was the best method to evaluate the antioxidant activity and components of oat oil.

查看原文本刊更多论文

对粗燕麦油和大豆油中抗氧化活性和成分的新认识。

开发新的抗氧化剂和使用天然抗氧化剂是当前人们关注的问题。本研究评估了用不同溶剂提取的燕麦油的抗氧化活性和抑制大豆油氧化的能力。用乙醇提取的燕麦油提取物具有最高的抗氧化活性，其 DPPH 自由基（1,1-二苯基-2-苦基肼）清除活性为 88.2%，还原力（A 700）为 0.83。用乙醇提取的燕麦油中多酚和α-生育酚含量最高。总多酚含量、单个酚酸、α-生育酚和 DPPH 自由基清除活性之间存在显著的相关性。添加了 2% 燕麦油的大豆油中丙二醛含量较低（8.35 mmol mL(-1)），表明添加的燕麦油抑制了氧化。燕麦油显示出良好的抗氧化活性，尤其是用乙醇提取时，乙醇也能延缓大豆油的氧化。DPPH 自由基清除活性是评估燕麦油抗氧化活性和成分的最佳方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.