The Effect of Perilla frutescens extract on the oxidative stability of model food emulsions
Data de publicació2014
Falguera Pascual, Víctor
Azman, Nurul A. M.
Almajano, Maria P.
MetadadesMostra el registre d'unitat complet
The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight (DW) and 2.29 mg/g DW, respectively. The measurement
of scavenging capacity against the 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) were 65.03 mg Trolox equivalents (TE)/g DW, 179.60 mg TE/g DW and 44.46 mg TE/g DW, respectively. P. frutescens extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during storage at 32 °C. Perilla extract at 320 ppm was as effective as butylated hydroxyanisole (BHA) at 20 ppm in slowing down the formation of hydroperoxides as measured by peroxide value, thiobarbituric acid reactive substances and hexanal content. The results of this study indicate that extract of P. frutescens may be suitable for use in the food matrix to help achieve potential health benefits.
És part deAntioxidants, 2014, vol. 3, p. 38-54
Els fitxers de llicència següents estan associats amb aquest element:
Mostrant elements relacionats per títol, autor i matèria.
Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions Velderrain Rodríguez, Gustavo R.; Acevedo Fani, Alejandra; González-Aguilar, Gustavo A.; Martín Belloso, Olga (Elsevier, 2019)Mango peel is an excellent source of compounds with nutritional and functional properties, especially phenolic compounds (PC). However, it is usually discarded due to its unpleasant taste and its difficulty to be added to ...
Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds Mosele, Juana; Macià i Puig, Ma Alba; Romero Fabregat, Mª Paz; Motilva Casado, Mª José; Rubió Piqué, Laura (John Wiley & Sons, 2015)Pomegranate fruit contains a wide range of phenolic compounds that have been related to several health benefits. The stability of pomegranate phenols during digestion was tested by the application of in vitro gastrointestinal ...
Ibarz Martínez, Raquel; Garvín, Alfonso; Falguera Pascual, Víctor; Pagan i Gilabert, Jordi; Garza Garza, Salvador; Ibarz Ribas, Alberto (Elsevier, 2014)In this paper, a newmechanism is proposed to describe the degradation of patulin using UVradiation froma midpressure lamp with emission wavelengths between 250 and 740 nm. The mechanism consists of three stages:excitation ...