School of Food Science and Engineering, Hefei University of Technology, Hefei, People's Republic of China.
Food Chem Toxicol. 2018 Sep;119:489-495. doi: 10.1016/j.fct.2017.10.001. Epub 2017 Oct 5.
We evaluated the antioxidant activity of natural polyphenols which gives high oxidative stability to the pecan oil. The in vitro DPPH radical scavenging, reducing power and total antioxidant activity of tested antioxidants demonstrated that tannic acid displayed the highest DPPH scavenging activity and provided the largest reducing power. During storage of pecan oil, based on oxidative stability tests, we further evaluated the protective effect of polyphenols and synthetic antioxidants on the oxidative stability of pecan oil. The results showed that caffeic acid inhibited oxidation of pecan oil effectively. Sesamol and catechin showed slight improvement in oxidative stability, while ferulic acid, erucic acid and rutin had no effect. Taken together, compared with synthetic antioxidants (TBHQ, BHT, BHA), caffeic acid was observed to be stronger than BHT and BHA and was close to TBHQ.
我们评估了天然多酚的抗氧化活性，它们赋予山核桃油很高的氧化稳定性。测试抗氧化剂的体外 DPPH 自由基清除能力、还原力和总抗氧化活性表明，鞣酸表现出最高的 DPPH 清除活性，并提供了最大的还原力。在山核桃油储存过程中，我们根据氧化稳定性测试，进一步评估了多酚和合成抗氧化剂对山核桃油氧化稳定性的保护作用。结果表明，咖啡酸能有效抑制山核桃油的氧化。芝麻酚和儿茶素对氧化稳定性略有改善，而阿魏酸、芥酸和芦丁则没有效果。总的来说，与合成抗氧化剂（TBHQ、BHT、BHA）相比，咖啡酸的抗氧化能力强于 BHT 和 BHA，与 TBHQ 相当。
