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dc.contributor.authorSkowyra, Monika
dc.contributor.authorFalguera Pascual, Víctor
dc.contributor.authorAzman, Nurul A. M.
dc.contributor.authorSegovia, Francisco
dc.contributor.authorAlmajano, Maria P.
dc.date.accessioned2017-07-10T09:47:49Z
dc.date.available2017-07-10T09:47:49Z
dc.date.issued2014
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/10459.1/60021
dc.description.abstractThe 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.ca_ES
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/antiox3010038ca_ES
dc.relation.ispartofAntioxidants, 2014, vol. 3, p. 38-54ca_ES
dc.rightscc-by (c) Skowyra et al., 2014ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectPerillaca_ES
dc.subjectPolyphenolsca_ES
dc.subjectAntioxidantsca_ES
dc.subjectOil-in-water emulsionsca_ES
dc.subjectLipid oxidationca_ES
dc.titleThe Effect of Perilla frutescens extract on the oxidative stability of model food emulsionsca_ES
dc.typearticleca_ES
dc.identifier.idgrec020844
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3390/antiox3010038


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cc-by (c) Skowyra et al., 2014
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