Free radical scavenging capacity and antioxidant activity of cochineal (Dactylopius coccus C.) extracts

被引：34

作者：

Gonzalez, Evangelina A. ^{[2
]}

Garcia, Elisa M. ^{[1
]}

Nazareno, Monica A. ^{[1
]}

机构：

[1] Univ Nacl Santiago del Estero, Fac Agron & Agroind, Inst Cs Quim, INQUINOA CONICET, RA-4200 Santiago Del Estero, Argentina

[2] Univ Nacl Santiago del Estero, Fac Ciencias Forestales, Catedra Quim Organ & Biol, RA-4200 Santiago Del Estero, Argentina

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 01期

关键词：

Cochineal; Carminic acid; Antiradical activity; Antioxidant activity; CARMINIC ACID; FLAVONOIDS; INHIBITION;

D O I：

10.1016/j.foodchem.2009.06.030

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Carminic acid (CA) is a natural red pigment produced by Dactylopius coccus C. insects. It is widely used in the food industry to replace synthetic colourants. Despite being known for a long time, its antioxidant properties have not been studied so far. The aim of this study was to determine CA activities by different methods namely. free radical scavenging capacity against DPPH and ABTS radicals as well as its inhibition ability of beta-carotene bleaching enzymatically induced by lipoxygenase (LOX). CA exhibited a remarkable antiradical activity similar to that of known antioxidants such as quercetin, ascorbic acid and trolox. Effectiveness of CA to protect beta-carotene in the co-oxidation with linoleic acid is attributed to enzymatic inhibition of LOX rather than peroxyl radical trapping. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：358 / 362

页数：5

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