机构地区：[1]Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
出 处：《Food and Nutrition Sciences》2021年第9期899-914,共16页食品与营养科学（英文）
摘 要：In this study the antioxidant activity of barley malt rootlet (BMR) extracts w</span><span style="font-family:"">as</span><span style="font-family:""> evaluated in heat treated corn oil up to 5 hours at 185</span><span style="font-family:"">°</span><span style="font-family:"">C frying temperature. The antioxidant activity </span><span style="font-family:"">of </span><span style="font-family:"">BMR extracts was measured at 25, 50, 100 and 150 ppm concentrations. The free and bound antioxidant phenolics were extracted from BMR using three different extraction methods. Conventional solvent extraction (CSE), microwave assisted extraction (MAE) and autoclave assisted pretreated solvent extraction (APSE). In the present experiment, the total phenolic content and antioxidant activity of the various extracts w</span><span style="font-family:"">ere</span><span style="font-family:""> measured. Thiobarbituric acid reactive substances (TBARS) assay was used to evaluate the ability of the BMR to protect lipid peroxidation in corn oil at 185</span><span style="font-family:"">°</span><span style="font-family:"">C frying temperature. The formation of TBARS at 5 hours of heat treated corn oil ha</span><span style="font-family:"">s</span><span style="font-family:""> shown similar antioxidant levels in 150 ppm butylated hydroxytoluene (BHT) or MAE free phenolic extract added to corn oil. TBARS value for BHT was 1.896 ± 0.013 μg/mL of corn oil and for MAE was 1.896 ± 0.034 μg/mL of corn oil. The highest level of antioxidant activity was found for the free phenolic extracts. The order of inhibition of oxidation was found to be for free phenolics as follows: BHT (100 ppm) > APSE (50 ppm) > MAE (100 ppm) > CSE (100 ppm).In this study the antioxidant activity of barley malt rootlet (BMR) extracts w</span><span style="font-family:"">as</span><span style="font-family:""> evaluated in heat treated corn oil up to 5 hours at 185</span><span style="font-family:"">°</span><span style="font-family:"">C frying temperature. The antioxidant activity </span><span style="font-family:"">of </span><span style="font-family:"">BMR extracts was measured at 25, 50, 100 and 150 ppm concentrations. The free and bound antioxidant phenolics were extracted from BMR using three different extraction methods. Conventional solvent extraction (CSE), microwave assisted extraction (MAE) and autoclave assisted pretreated solvent extraction (APSE). In the present experiment, the total phenolic content and antioxidant activity of the various extracts w</span><span style="font-family:"">ere</span><span style="font-family:""> measured. Thiobarbituric acid reactive substances (TBARS) assay was used to evaluate the ability of the BMR to protect lipid peroxidation in corn oil at 185</span><span style="font-family:"">°</span><span style="font-family:"">C frying temperature. The formation of TBARS at 5 hours of heat treated corn oil ha</span><span style="font-family:"">s</span><span style="font-family:""> shown similar antioxidant levels in 150 ppm butylated hydroxytoluene (BHT) or MAE free phenolic extract added to corn oil. TBARS value for BHT was 1.896 ± 0.013 μg/mL of corn oil and for MAE was 1.896 ± 0.034 μg/mL of corn oil. The highest level of antioxidant activity was found for the free phenolic extracts. The order of inhibition of oxidation was found to be for free phenolics as follows: BHT (100 ppm) > APSE (50 ppm) > MAE (100 ppm) > CSE (100 ppm).
关 键 词：Antioxidant Activity Autoclave Treatment Barley Malt Rootlets BHT Bound and Free Phenolics Corn Oil Lipid Peroxidation Microwave Assisted Extraction Secondary Oxidation Products Solvent Extraction
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