Antioxidant properties and stability of aegle marmelos leaves extracts

被引：30

作者：

Reddy, Vanitha P. ^{[1
]}

Urooj, Asna ^{[1
]}

机构：

[1] Univ Mysore, Dept Studies Food Sci & Nutr, Mysore 570006, Karnataka, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2013年 / 50卷 / 01期

关键词：

Aegle marmelos; Radical scavenging activity; Reducing power assay; Lipid peroxidation; Stability; PLANT-EXTRACTS; AQUEOUS EXTRACTS; L;

D O I：

10.1007/s13197-010-0221-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aegle marmelos (AM) leaves were extracted with methanol (ME), ethanol (EE), water (WE) and analyzed for antioxidant activities by DPPH radical scavenging method, reducing power and in vitro inhibition by Fenton's reagent-induced oxidation of lipid system. Stability of extracts to pH (4, 7 and 9) and temperature (100 A degrees C, 15 min.) was studied. The three extracts showed varying degree of efficacy in each assay in a dose dependent manner. The inhibition of MDA formation in Linseed oil by EE (47%) was significantly (P < 0.05) higher than WE (28%) and ME (23%) but less than alpha- Tocopherol (80%). WE showed maximum stability to high temperature. The antioxidant activity of EE at pH 4 was significantly higher (P < 0.05) compared with WE and ME. At pH 7, the antioxidant activity of all the three extracts remained unchanged. Data indicates that potential exists for the utilization of Aegle marmelos as a natural antioxidant.

引用

页码：135 / 140

页数：6

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