Afshari Afsaneh, Sayyed-Alangi S Zahra
Department of Food Science and Technology Azadshahr Branch Islamic Azad University Azadshahr Iran.
Department of Chemistry Azadshahr Branch Islamic Azad University Azadshahr Iran.
Food Sci Nutr. 2016 Jun 18;5(2):324-333. doi: 10.1002/fsn3.396. eCollection 2017 Mar.
Phenolic compounds from leaves were extracted using different solvents (water and ethanol 70%) during 3-24 h by immersion method and were determined according to the Folin-Ciocalteu method. The antioxidant activities of the extracts were investigated by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging, ferric reduction activity potential and total antioxidant capacity assays compared with synthetic antioxidant namely BHT. The results were shown that the most total phenol content was outcome of the ethanolic extract after 18 h (68.512 ± 0.36mg gallic acid/g dry extract) extraction. The results of different assays for determination of antioxidant potential of the extracts as well as their EC values were indicated antioxidant activities in order: BHT>ethanolic extract>aqueous extract. Also, the antioxidant activities were enhanced with increasing of the extracts and BHT concentrations. The results of Peroxide value (PV) and Thiobarbituric acid (TBA) tests were revealed that the ethanolic extract with various concentrations (200-1000 ppm) were suppressed the oxidation of soybean oil. The highest oxidation inhibitor was belonged to 1000 ppm concentration of the ethanolic extract so that can be good alternative for BHT.
采用浸泡法，在3 - 24小时内使用不同溶剂（水和70%乙醇）从叶片中提取酚类化合物，并根据福林 - 西奥尔特法进行测定。与合成抗氧化剂丁基羟基甲苯（BHT）相比，通过1,1 - 二苯基 - 2 - 苦基肼（DPPH）自由基清除、铁还原能力和总抗氧化能力测定来研究提取物的抗氧化活性。结果表明，18小时后乙醇提取物的总酚含量最高（68.512±0.36毫克没食子酸/克干提取物）。提取物抗氧化潜力的不同测定结果及其EC值表明抗氧化活性顺序为：BHT>乙醇提取物>水提取物。此外，随着提取物和BHT浓度的增加，抗氧化活性增强。过氧化值（PV）和硫代巴比妥酸（TBA）测试结果表明，不同浓度（200 - 1000 ppm）的乙醇提取物均能抑制大豆油的氧化。最高的氧化抑制剂是1000 ppm浓度的乙醇提取物，因此它可以成为BHT的良好替代品。
