Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil

作者：Farhoosh Reza^*; Tavassoli Kafrani Mohammad Hossein; Sharif Ali

来源：Food Chemistry, 2011, 126(2): 583-589.

DOI：10.1016/j.foodchem.2010.11.047

• Antioxidant activity
• Bene hull oil
• Fractions
• Unsaponifiable matter

The unsaponifiable matter (USM) of bene hull oil were separated into hydrocarbons (7.3%), carotenes (7.1%), tocols (48.4%), linear and triterpenic alcohols (1.7%), methyl sterols (11.2%), sterols (6.2%), and triterpenic dialcohols (18.0%). Regardless hydrocarbons fraction, the whole USM and all fractions had the EC(50) (mg/ml) value significantly lower than (USM, 0.99; tocols, 1.05; carotenes, 3.93; triterpenoids, 1.74-9.89) that of alpha-tocopherol (36.7). alpha-Tocopherol, the whole USM, and all fractions were able to increase significantly the stability of sunflower oil at 50 degrees C, so that the highest stabilizing effect belonged to the USM fractions with no significant differences amongst them, followed by the whole USM and alpha-tocopherol. The sunflower oil had an OSI (oil/oxidative stability index) of 3.54 h, which was considerably promoted by some of components (tocols, 4.35; hydrocarbons, 4.43 h; USM, 4.5 h; triterpenic alcohols, 5.1 h; carotenes, 5.49 h). The FRAP and DPPH tests showed nearly similar results.

• 出版日期2011-5-15