Si Wenhui, Chen Yan Ping, Zhang Jianhao, Chen Zhen-Yu, Chung Hau Yin
Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, China; Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu, China.
Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China.
Food Chem. 2018 Jan 15;239:1117-1125. doi: 10.1016/j.foodchem.2017.07.055. Epub 2017 Jul 12.
Lipid oxidation-a major cause of food product deterioration-necessitates the use of food additives to inhibit food oxidation. Ginger extract (GE) has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit fat oxidation. Herein, antioxidant properties of GE and four pure components derived from it (6-gingerol, 8-gingerol, 10-gingerol, and 6-shogaol) were examined and their properties were compared to those of butylated hydroxytoluene. GE and the constituent components exhibited antioxidant properties that might be attributed to their hydroxyl groups and suitable solubilizing side chains. 6-Shogaol and 10-gingerol exhibited higher activity at 60°C than 6-gingerol and 8-gingerol. Low antioxidant activity was detected at high temperatures (120/180°C). Overall, GE displayed the strongest dose-dependent antioxidant properties, especially at high temperatures, thereby demonstrating that GE can be employed as a natural antioxidant in lipid-containing processed foods.
脂质氧化是食品变质的主要原因，这就需要使用食品添加剂来抑制食品氧化。据报道，生姜提取物（GE）具有抗氧化特性。然而，从生姜中分离出的成分很少被报道能抑制脂肪氧化。在此，研究了GE及其衍生的四种纯成分（6-姜酚、8-姜酚、10-姜酚和6-姜烯酚）的抗氧化特性，并将它们的特性与丁基羟基甲苯的特性进行了比较。GE及其组成成分表现出抗氧化特性，这可能归因于它们的羟基和合适的增溶侧链。6-姜烯酚和10-姜酚在60°C时比6-姜酚和8-姜酚表现出更高的活性。在高温（120/180°C）下检测到低抗氧化活性。总体而言，GE表现出最强的剂量依赖性抗氧化特性，尤其是在高温下，从而表明GE可作为含脂加工食品中的天然抗氧化剂。
