抗氧化剂
丁基羟基甲苯
化学
姜辣素
食品科学
脂质氧化
食品添加剂
有机化学
作者
Wenhui Si,Yan Ping Chen,Jianhao Zhang,Zhen‐Yu Chen,Hau Yin Chung
出处
期刊:Food Chemistry
[Elsevier]
日期:2017-07-12
卷期号:239: 1117-1125
被引量:139
标识
DOI:10.1016/j.foodchem.2017.07.055
摘要
Lipid oxidation—a major cause of food product deterioration—necessitates the use of food additives to inhibit food oxidation. Ginger extract (GE) has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit fat oxidation. Herein, antioxidant properties of GE and four pure components derived from it (6-gingerol, 8-gingerol, 10-gingerol, and 6-shogaol) were examined and their properties were compared to those of butylated hydroxytoluene. GE and the constituent components exhibited antioxidant properties that might be attributed to their hydroxyl groups and suitable solubilizing side chains. 6-Shogaol and 10-gingerol exhibited higher activity at 60 °C than 6-gingerol and 8-gingerol. Low antioxidant activity was detected at high temperatures (120/180 °C). Overall, GE displayed the strongest dose-dependent antioxidant properties, especially at high temperatures, thereby demonstrating that GE can be employed as a natural antioxidant in lipid-containing processed foods.
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