OREGANO FLAVONOIDS AS LIPID ANTIOXIDANTS

被引：92
|
作者：
VEKIARI, SA [1 ]
OREOPOULOU, V [1 ]
TZIA, C [1 ]
THOMOPOULOS, CD [1 ]
机构：
[1] NATL TECH UNIV ATHENS,DEPT CHEM ENGN,FOOD CHEM & TECHNOL LAB,5 HEROON POLYTECHNIOU ST,GR-15780 ZOGRAFOS,GREECE
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1993年 / 70卷 / 05期
关键词：
ANTIOXIDANT ACTIVITY OF FLAVONOIDS; ANTIOXIDANTS; FLAVONOIDS; LIPID OXIDATION; NATURAL ANTIOXIDANTS; OREGANO EXTRACTS; OREGANO FLAVONOIDS; PLANT EXTRACTS;
D O I：
10.1007/BF02542580
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Oregano (Origanum vulgare L.) leaves were successively extracted with hexane, ethyl ether, ethyl acetate and ethanol. The ethanol extract was reextracted in a separatory funnel with petroleum ether, ethyl ether, ethyl acetate and butanol. The ethyl ether layer was the most effective in stabilizing lard against oxidation, with activity equal to butylated hydroxytoluene. It also showed antioxidant activity when tested on vegetable oils under storage or frying conditions. The main antioxidant factors isolated from the ethyl ether layer consisted of flavonoids. Chromatographic and spectrophotometric analysis demonstrated the presence of the flavone apigenin, the flavanone, eriodictyol and the dihydroflavonols, dihydrokaempferol and dihydroquercetin.
引用
收藏
页码：483 / 487
页数：5
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