ANTIOXIDANT ACTIVITY OF EXTRACTS PRODUCED FROM PICKLED AND DRIED MUSTARD (BRASSICA JUNCEA COSS. VAR. FOLIOSA BAILEY)

被引：18

作者：

Huang, Shirong ^{[1
]}

Huang, Meng ^{[1
]}

Feng, Bo ^{[1
]}

机构：

[1] Xiangtan Univ, Coll Chem Engn, Dept Biol & Food Engn, Xiangtan 411105, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2012年 / 15卷 / 1-2期

关键词：

Pickled and dried mustard; DPPH radical scavenging activity; Reducing activity; Fe2+-ion chelating; Total phenolic content; TOTAL PHENOLIC CONTENTS; SEED EXTRACTS; L; LEAVES; FOODS;

D O I：

10.1080/10942912.2010.487628

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant activities and total phenolic contents of different solvent extracts produced from pickled and dried mustard (Brassica juncea Coss. var. foliosa Bailey) were investigated. For three solvent extract's, the total phenolic content ranged from 18.5 to 23.29 mg of gallic acid equivalent/g of extract with the following order: 70% ethanol extract >70% methanol extract > water extract. All the solvent extracts exhibited good antioxidant activity. Among the various extracts examined, the 70% ethanol extract showed the highest 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, while the 70% methanol extract showed the highest Fe2+-chelating effect and reducing activity.

引用

页码：374 / 384

页数：11

共 41 条

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