Jimenez-Alvarez D, Giuffrida F, Golay P A, Cotting C, Lardeau A, Keely Brendan J
Nestle Research Centre, Lausanne, Vers-Chez-les-Blanc, 1000 Lausanne, Switzerland.
J Agric Food Chem. 2008 Aug 27;56(16):7151-9. doi: 10.1021/jf801154r. Epub 2008 Jul 18.
The antioxidant activity of oregano, parsley, olive mill wastewaters (OMWW), Trolox, and ethylenediaminetetraacetic acid (EDTA) was evaluated in bulk oils and oil-in-water (o/w) emulsions enriched with 5% tuna oil by monitoring the formation of hydroperoxides, hexanal, and t-t-2,4-heptadienal in samples stored at 37 degrees C for 14 days. In bulk oil, the order of antioxidant activity was, in decreasing order (p < 0.05), OMWW > oregano > parsley > EDTA > Trolox. The antioxidant activity in o/w emulsion followed the same order except that EDTA was as efficient an antioxidant as OMWW. In addition, the total phenolic content, the radical scavenging properties, the reducing capacity, and the iron chelating activity of OMWW, parsley, and oregano extracts were determined by the Folin-Ciocalteau, oxygen radical absorbance capacity, ferric reducing antioxidant power, and iron(II) chelating activity assays, respectively. The antioxidant activity of OMWW, parsley, and oregano in food systems was related to their total phenolic content and radical scavenging capacity but not to their ability to chelate iron in vitro. OMWW was identified as a promising source of antioxidants to retard lipid oxidation in fish oil-enriched food products.
通过监测在37℃下储存14天的样品中氢过氧化物、己醛和反，反-2,4-庚二烯醛的形成，评估了牛至、欧芹、橄榄油厂废水（OMWW）、特洛克斯（Trolox）和乙二胺四乙酸（EDTA）在富含5%金枪鱼油的散装油和水包油（o/w）乳液中的抗氧化活性。在散装油中，抗氧化活性顺序为（p<0.05，降序排列）：OMWW>牛至>欧芹>EDTA>特洛克斯。o/w乳液中的抗氧化活性遵循相同顺序，只是EDTA作为抗氧化剂与OMWW一样有效。此外，分别通过福林-西奥尔特（Folin-Ciocalteau）法、氧自由基吸收能力法、铁还原抗氧化能力法和铁（II）螯合活性法测定了OMWW、欧芹和牛至提取物的总酚含量、自由基清除性能、还原能力和铁螯合活性。OMWW、欧芹和牛至在食品体系中的抗氧化活性与其总酚含量和自由基清除能力有关，而与其体外螯合铁的能力无关。OMWW被认为是一种有前景的抗氧化剂来源，可延缓富含鱼油的食品中的脂质氧化。
