酸橙叶提取物的抗氧化性能和稳定性。
Antioxidant properties and stability of aegle marmelos leaves extracts.
机构信息
Department of Studies in Food Science and Nutrition, University of Mysore, Mysore, 570006 India.
出版信息
J Food Sci Technol. 2013 Feb;50(1):135-40. doi: 10.1007/s13197-010-0221-z. Epub 2011 Jan 26.
Abstract
Aegle marmelos (AM) leaves were extracted with methanol (ME), ethanol (EE), water (WE) and analyzed for antioxidant activities by DPPH radical scavenging method, reducing power and in vitro inhibition by Fenton's reagent-induced oxidation of lipid system. Stability of extracts to pH (4, 7 and 9) and temperature (100 °C, 15 min.) was studied. The three extracts showed varying degree of efficacy in each assay in a dose dependent manner. The inhibition of MDA formation in Linseed oil by EE (47%) was significantly (P < 0.05) higher than WE (28%) and ME (23%) but less than α- Tocopherol (80%). WE showed maximum stability to high temperature. The antioxidant activity of EE at pH 4 was significantly higher (P < 0.05) compared with WE and ME. At pH 7, the antioxidant activity of all the three extracts remained unchanged. Data indicates that potential exists for the utilization of Aegle marmelos as a natural antioxidant.
摘要
酸橙（Aegle marmelos）叶用甲醇（ME）、乙醇（EE）、水（WE）提取，用 DPPH 自由基清除法、还原力和 Fenton 试剂诱导的脂质体系氧化体外抑制作用分析其抗氧化活性。研究了提取物在 pH（4、7 和 9）和温度（100°C、15min）下的稳定性。三种提取物在每种测定中均表现出不同程度的疗效，呈剂量依赖性。EE（47%）抑制亚麻籽油中 MDA 形成的效果明显（P<0.05）高于 WE（28%）和 ME（23%），但低于α-生育酚（80%）。WE 对高温显示出最大的稳定性。EE 在 pH 4 时的抗氧化活性明显高于 WE 和 ME（P<0.05）。在 pH 7 时，三种提取物的抗氧化活性均保持不变。数据表明，酸橙可作为天然抗氧化剂加以利用。
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