ANTIOXIDATIVE ACTIVITY OF TAMARIND EXTRACT PREPARED FROM THE SEED COAT

被引：8
|
作者：
TSUDA, T
FUKAYA, Y
OHSHIMA, K
YAMAMOTO, A
KAWAKISHI, S
OSAWA, T
机构：
[1] MEIJO UNIV, DEPT AGR CHEM, TEMPAKU KU, NAGOYA, AICHI 468, JAPAN
[2] YAEGAKI ZYMOTECH INC, HIMEJI, HYOGO 67942, JAPAN
[3] NAGOYA UNIV, DEPT APPL BIOL SCI, NAGOYA, AICHI 46401, JAPAN
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1995年 / 42卷 / 06期
关键词：
D O I：
10.3136/nskkk.42.430
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The antioxidative activity of crude extract prepared from tamarind seed coat was studied. Tamarind seed coat extract showed high antioxidative activity and synergistic antioxidative effect with citric acid. The antioxidative activity of the extract was stable against the heat treatment at 100 degrees C for 2 h, and lower at pH 5.0 than at pH 3.0, 7.0 and 9.0. About 70% of the activity was remained even if treated at 100 degrees C for 2 h in the presence of 10% NaCl. The extract had antioxidative activity in two kinds of edible oils, lard and corn oil. In the lard, the addition of citric acid with the extract resulted in synergistic antioxidative action, however not showed in the corn oil. From these results, tamarind seed coat extract might be used for natural antioxidants to lipid containing food.
引用
收藏
页码：430 / 435
页数：6
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