Extraction and identification of antioxidants from the spice Aframomum danielli |
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Authors: | G O Adegoke A G Gopala Krishna |
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Affiliation: | (1) Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, 570 013 Mysore, India;(2) Present address: Department of Food Technology, University of Ibadan, Ibadan, Nigeria |
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Abstract: | Successive extractions with diethyl ether and methanol of the whole seeds of the spice Aframomum danielli yielded diethyl ether extract (ADEE), 13.9%, and methanol extract (ADM), 3.4%, respectively. Similarly, reextraction of the
defatted seeds of A. danielli successively with diethyl ether and methanol yielded extracts DFADEE (7.9%) and DFADM (6.7%), respectively. When these extracts
were added to refined peanut oil (PNO) at 200 ppm, they showed good antioxidative effects. The percentage antioxidant effectiveness
(AE) values were as follows: DFADM (87.3) > ADM (85.3) > ADEE (83.4)=tert-butyl hydroquinone (83.4) on day 20 of storage in an oven maintained at 65±1°C. Generally, antioxidant extracts prepared
from A. danielli were also more effective than butylated hydroxytoluene and α-tocopherol in stabilizing refined PNO. Antioxidant components
of A. danielli were tentatively identified as phenolic compounds of the trihydroxy type with reducing properties. All extracts prepared
from A. danielli showed strong ultraviolet-absorbing characteristics, and methanol was a good extracting solvent. |
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Keywords: | Aframomum danielli African spice antioxidant effectiveness lipid oxidation natural antioxidants phenolic compounds protection factor |
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