关于[具体物质1]和[具体物质2]生物活性成分之间抗氧化相互作用的初步研究。
Preliminary investigation on antioxidant interactions between bioactive components of and .
作者信息
Daramola B
机构信息
Department of Food Technology, Federal Polytechnic, PMB 5351, Ado-Ekiti, Ekiti State Nigeria.
出版信息
J Food Sci Technol. 2018 Sep;55(9):3827-3832. doi: 10.1007/s13197-018-3267-y. Epub 2018 Jul 18.
Abstract
Evaluation of antioxidative interaction between two fruits of contra-similar characteristics belonging to same botanical family namely and was accomplished in this study. The relative reducing power (RRP) and radical scavenging activity (RSA) of the mixture (11:0, 10:1, 5:1, 2:1, 1:1, 1:2, 1:5,1:10, 0:11) with antioxidant interaction range of 0.6958-2.4244 and 0.724-1.648 was obtained for RRP and RSA respectively for acetone-hexane derived extract. Similarly antioxidant interaction range from 1.045-1.486 to 1.0969-1.3166 was obtained for RRP and RSA respectively for ethanolic extract samples.This study demonstrated enhanced activity of and when used as a mixture in comparison to when used alone. These results suggested that application of and decreased intensity of undesirable sensory properties of high intensity bitterness and hot pungency associated with and respectively without the use of taste masking agents.
摘要
本研究对同一植物科中具有相反相似特征的两种果实之间的抗氧化相互作用进行了评估。对于丙酮 - 己烷提取物，混合物（11:0、10:1、5:1、2:1、1:1、1:2、1:5、1:10、0:11）的相对还原能力（RRP）和自由基清除活性（RSA）的抗氧化相互作用范围分别为0.6958 - 2.4244和0.724 - 1.648。同样，对于乙醇提取物样品，RRP和RSA的抗氧化相互作用范围分别为1.045 - 1.486至1.0969 - 1.3166。本研究表明，与单独使用时相比，[两种果实名称]混合使用时活性增强。这些结果表明，[两种果实名称]的应用降低了分别与[两种果实名称]相关的高强度苦味和热辣味等不良感官特性的强度，且无需使用掩味剂。
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