含有ferulic acid作为化剂的Mg(II) 化合物的抗氧化活性:对于活性包装和 рибофлавин稳定性的潜在应用
Rafael C Marchi1,2, Flavio V C Kock1, Isabele A Soares Dos Campos1
1Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil. rosem@ufscar.br.
Food & function
|January 17, 2024
概括
一种新型的复合物,Mg () (铁),表现出卓越的抗氧化活性,并保护利博弗拉免受降解. 这种复合物显示出作为食品应用中的天然抗氧化剂替代品的潜力.
科学领域:
- 食品化学 食品化学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 氧化降解会影响富含 riboflavin (Rf) 的食物,导致激素的形成.
- 现有的合成抗氧化剂在食品应用中引发了安全问题.
研究的目的:
- 合成和表征一种具有增强抗氧化特性的新型Mg (II) 复合物,Mg (phen) (fer).
- 评估Mg () () (铁) 在保护利博弗拉免受光降解方面的有效性.
- 探索Mg的潜在应用在食品矩阵中.
主要方法:
- 电化学表征Mg (II) 复合物的电化学特征.
- 使用DPPH,ABTS,过氧基和单片氧的抗氧化活性测定.
- 在复合物的存在下对利博弗拉的光降解研究.
- 将复合物纳入粉膜和微生物学的评估.
主要成果:
- 与自由酸和商业抗氧化剂相比, () 复合物表现出增强的抗氧化活性.
- () 有效地清除了各种基因,包括DPPH,ABTS,过氧基因和单片氧.
- 该综合体证明了利博弗拉对光降解的显著保护.
- 证实了Mg () () (铁) 在粉薄膜中的成功结合,表明了扩大应用潜力.
结论:
- () (铁) 具有强大的抗氧化和光保护性质.
- 该复合物显示出作为天然替代合成抗氧化剂在富含 riboflavin 的食物中的承诺.
- 将其纳入粉膜突出了其在食品工业应用中的多功能性.
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