过氧基捕获 精油及其成分的抗氧化活性
Wenkai Pan1, Albert Velasco Abadia1, Yafang Guo1
1Department of Chemistry "G. Ciamician", University of Bologna, Via P. Gobetti 85, 40129 Bologna, Italy.
Journal of agricultural and food chemistry
|October 21, 2024
概括
某些富含化合物的精油 (EO) 显示出显著的抗氧化活性,在保护橄油方面与BHT等合成抗氧化剂相匹配或超过. 这些EO及其关键成分在食品保存中提供了BHT的潜在替代品.
科学领域:
- 食品化学 食品化学
- 自然产品化学 自然产品化学
- 氧化运动的氧化动力学
背景情况:
- 精油 (EOs) 越来越多地被认为具有作为可持续食品抗氧化剂的潜力.
- 对于EO的过氧基捕获活动的动态数据基本上无法获得.
- 了解EO的抗氧化机制对于其在食品保存中的应用至关重要.
研究的目的:
- 研究来自11种植物物种的13种EO的破坏链抗氧化活性.
- 为了确定这些EO捕获过氧基的抑制速率常数 (k_inh).
- 为了比较EO和其关键成分与合成抗氧化剂如丁酸 (BHT) 的疗效.
主要方法:
- 氧气吸收动力学被用来研究的抑制自氧化.
- 气色谱/质谱 (GC-MS) 用于分析EO的成分含量.
- 在橄油的保护中评估了选定的EO的抗氧化性能.
主要成果:
- 富含成分的EO (23-86%),包括Juniperus oxycedrus和Syzygium aromaticum,表现出约为10^4 M^-1 s^-1的抑制速率常数 (k_inh),与BHT相比.
- 这些有效的EO在保护橄油免受氧化方面与BHT相匹配或超越.
- 含含量低或不含的EO (例如,Daucus carota,Apium graveolens) 没有显著的破坏链的抗氧化活性.
结论:
- 类成分是EO中破坏链的抗氧化活性的关键驱动因素.
- 特定的EO及其分离的化合物 (卡瓦克罗尔,蒂摩尔,尤根醇等). 证明其在食品应用中作为BHT的有效和可持续替代品的潜力.
- 进一步研究这些天然抗氧化剂在食品系统中的应用是有必要的.
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