Antioxidant Activity of Capsaicinoid in Canola Oil
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摘要Interest in replacing synthetic antioxidants, namely, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), with natural antioxidants is increasing. The present study examined the antioxidant activity of capsaicinoid from chili pepper in heated canola oil. The oxidation was conducted at 60, 90, 120, and 180 degrees C by monitoring oxygen consumption and the decrease in linoleic acid and alpha-linolenic acid in canola oil. At 60 degrees C, capsaicinoid was more effective against oxidation of canola oil compared with BHT. At higher temperatures of 90, 120, and 180 degrees C, capsaicinoid possessed an antioxidant activity similar to or slightly weaker that that of BHT. It was found that capsaicinoid prevented canola oil from oxidation in a dose-dependent manner. To study the structure antioxidant relationship, it was found that the trimethylsiloxy (TMS) derivatives of capsaicinoid did not exhibit any antioxidant activity, suggesting the hydroxyl moiety was the functional group responsible for the antioxidant activity of capsaicinoid. It was concluded that capsaicinoid had the potential to be further explored as a natural antioxidant in foods, particularly spicy foods.
著者Si WH, Liang YT, Ma KY, Chung HY, Chen ZY
期刊名稱Journal of Agricultural and Food Chemistry
出版年份2012
月份6
日期20
卷號60
期次24
出版社American Chemical Society
頁次6230 - 6234
國際標準期刊號0021-8561
電子國際標準期刊號1520-5118
語言英式英語
關鍵詞canola oil; capsaicin; capsaicinoid; lipid oxidation
Web of Science 學科類別Agriculture; Agriculture, Multidisciplinary; AGRICULTURE, MULTIDISCIPLINARY; Chemistry; Chemistry, Applied; CHEMISTRY, APPLIED; Food Science & Technology; FOOD SCIENCE & TECHNOLOGY

上次更新時間 2020-18-09 於 00:41