Plant extracts may minimize antioxidant activity.Antioxidants are potentially able to increase the shelf life of products by reducing the rate of lipid oxidation and hydrolysis that occurs in those products. The antioxidants do this by sequestering and stabilizing free radicals. Moreover, consumers are showing a preference for sources of natural ingredients because of concerns about their health. It is therefore desirable to find ways to increase product shelf life through the use of natural antioxidants. Scientists at the University of Arkansas The University of Arkansas strives to be known as a "nationally competitive, student-centered research university serving Arkansas and the world." The school recently completed its "Campaign for the 21st Century," in which the university raised more than $1 billion for the school, used wanted to evaluate the antioxidant activity of selected plant extracts produced using 70% ethanol extraction, water extraction and sources of commercial extracts. The researchers found that certain commercial plant extracts have the potential to minimize or prevent lipid oxidation and extend the shelf life of lipid-containing products. During the research, cowpea cowpea, black-eyed pea, or black-eyed bean, annual legume (Vigna sinensis) of the pulse family. Introduced in the early 18th cent. , ginger, black tea, green tea, rice bran and fenugreek fenugreek Slender, annual, herbaceous legume (Trigonella foenum-graecum) or its dried seeds, used as a food, a flavoring, and a medicine. Native to southern Europe and the Mediterranean, the plant is cultivated in central and southeastern Europe, western Asia, India, and extracts were prepared by extraction with 70% ethanol or water. Commercial extracts, including grape seed, gotu kola, ginkgo ginkgo (gĭng`kō) or maidenhair tree, tall, slender, picturesque deciduous tree (Ginkgo biloba) with fan-shaped leaves. leaf and rosemary, were also used. Synthetic antioxidants BHT BHT butylated hydroxytoluene, an antioxidant used in foods, cosmetics, pharmaceuticals, and petroleum products. BHT n. A crystalline phenolic antioxidant used to preserve fats and oils, especially in foods. and TBHQ TBHQ Tertiary-Butylhydroquinone (Organic Chemistry) were included for comparison purposes. Antioxidant testing was conducted using the conjugated diene method. The scientists compared the formation of conjugated diene from methyl linoleate linoleate /li·no·le·ate/ (li-no´le-at) a salt (soap), ester, or anionic form of linoleic acid. linoleate see linoleic acid. in the presence of antioxidants to the control, which contained no antioxidants. The results showed that cowpea, black tea, green tea, rice bran and fenugreek ethanol extracts inhibited the formation of conjugated diene by 92.3%, 95%, 99%, 98.3% and 72.4%, respectively. Black tea, green tea, ginger and coriander water extracts inhibited conjugated diene formation by 99.2%, 93.7%, 92.7%, and 91.3%, respectively. Commercial water extracts from grape seed, gotu kola, ginkgo leaf and rosemary inhibited the formation of conjugated diene by 99.8%, 99%, 91.2% and 98.8%, respectively. Both BHT and TBHQ completely inhibited the formation of conjugated diene. Further information. Navam Hettiarachchy, Department of Food Science, University of Arkansas, 2650 N. Young Ave., N-218 Food Science Building, Fayetteville, AR 72704; phone: 479-575-4779; fax: 479-575-6936; email: nhettiar@uark.edu. |
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