Studies on the Antioxidant Activity of Ligustrum robustum (Rxob.) Blume Extracts

被引：0

作者：

Yu Z. ^{[1
]}

Zhang Z. ^{[2
]}

Zhu R. ^{[3
]}

Jia L. ^{[1
]}

He Q. ^{[1
]}

Zeng W. ^{[1
]}

机构：

[1] College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu

[2] College of Life Sciences, Sichuan University, Chengdu

[3] Center for Analysis and Assay, Huaxi School of Public Health, Sichuan University, Chengdu

来源：

Zeng, Weicai (weicaizeng@scu.edu.cn) | 1600年 / Chinese Institute of Food Science and Technology卷 / 17期

关键词：

Antioxidant activity; Ligustrum robustum (Rxob.) Blume; Oxidative injury; Oxidative rancidity;

D O I：

10.16429/j.1009-7848.2017.10.031

中图分类号：

学科分类号：

摘要：

The antioxidant activity of Ligustrum robustum (Rxob.) Blume extracts (LRE) was investigated in various testing systems and models of cell and food, which could provide the theoretical basics for the valuable application of LRE in food industry. The free radical scavenging activity, lipid peroxidation inhibition and reducing power of LRE were determined by chemical analysis method. Meanwhile, the inhibitions of LRE on the oxidative injury of cell and the oxidative rancidity of edible oil were also evaluated in the models of PC12 cell, peanut oil and lard. All results suggested that LRE possessed the excellent antioxidant activity with the strong reducing power, free radical scavenging capacity and the lipid peroxidation inhibition. Moreover, LRE could effectively inhibit the oxidative injury of PC12 cells and delay the oxidative rancidity of edible oil. © 2017, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：234 / 240

页数：6

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