Determination of the antioxidant activity of Ginkgo biloba leaves extract

被引：0

作者：

Zahradnikova, Lucia ^{[1
]}

Schmidt, Stefan ^{[1
]}

Sekretar, Stanislav ^{[1
]}

Janc, Lukas ^{[1
]}

机构：

[1] Slovak Univ Technol Bratislava, Fac Chem & Food Technol, Inst Biotechnol & Food Sci & Technol, SK-81237 Bratislava, Slovakia

来源：

JOURNAL OF FOOD AND NUTRITION RESEARCH | 2007年 / 46卷 / 01期

关键词：

Ginkgo biloba; antioxidants; flavonoids; oils; extracts; SUNFLOWER; RAPESEED; OILS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Nowadays, there is a growing interest in using natural antioxidants rather than synthetic ones. In this study, the antioxidant activity of Ginkgo biloba's active compounds was investigated by addition of its extracts in vegetable oils. The rate of oxidation was determined by Oxidograph apparatus at the temperature of 110 degrees C. The collected leaves of Ginkgo biloba were extracted with ethanol and their antioxidant activity was compared with the commercial extract of Ginkgo biloba and also with the synthetic antioxidant BHT. It was found out, that both of ginkgo extracts demonstrated an antioxidant activity, but it was lower than the antioxidant activity of BHT.

引用

页码：15 / 19

页数：5

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