Irradiation effects on free radical scavenging and antioxidant activity of phytic acid

被引：14

作者：

Ahn, HJ

Kim, JH

Yook, HS

Byun, MW

机构：

[1] Korea Atom Energy Res Inst, Team Radiat Food Sci & Biotechnol, Taejon 305353, South Korea

[2] Chungnam Natl Univ, Dept Food & Nutr, Taejon, South Korea

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 07期

关键词：

irradiation; phytic acid; degradation; DPPH; antioxidant;

D O I：

10.1111/j.1365-2621.2003.tb05750.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Free radical scavenging and antioxidant activities of irradiated phytic acid at various concentrations were studied. Phytic acid sodium salt dissolved in deionized distilled water was irradiated at 0, 5, 10, 15, and 20 kGy. The degradation of phytic acid by irradiation was observed, and it was found that the concentrations had an effect on the degree of degradation. Stable 2,2-diphenyt-1-picrylhydrazyl radical scavenging ability of phytic acid was significantly increased by irradiation (P < 0.05) and was positively correlated with irradiation dose (P < 0.01). Antioxidant activity of phytic acid in lipid model systems was slightly increased by irradiation; however, at higher concentrations, the activity was reduced or was the same compared with nonirradiated phytic acid.

引用

页码：2221 / 2224

页数：4

共 25 条

[1] Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage [J].