Antioxidant activity of plant extracts on the inhibition of citral off‐odor formation

Molecular Nutrition and Food Research - Tập 48 Số 4 - Trang 308-317 - 2004
Chia-Pei Liang1, Mingfu Wang2, James E. Simon2, Chi‐Tang Ho
1Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USA.
2Center for New Use Agriculture and Natural Plant Products, Department of Plant Biology and Pathology, Rutgers University, New Brunswick, NJ, USA

Tóm tắt

AbstractGrape seed, pomegranate seed, green tea, and black tea extracts were used to inhibit the off‐odor from citral degradation. A 0.1 M citrate buffer (pH 3), containing 100 ppm citral and 200 ppm gallic acid equivalent plant extract, was incubated at 40°C. The reaction mixtures were analyzed by high‐performance liquid chromatography (HPLC) at days 0, 6, 10, 13, and 16 to monitor degradation of citral and formation of α, p‐dimethylstyrene, p‐cymene‐8‐ol, and p‐methylacetophenone. The addition of plant phenolic extracts could not inhibit citral degradation, however, all four plant extracts significantly inhibited p‐methylacetophenone formation. The samples, with the addition of plant extracts, exhibited higher concentrations of α, p‐dimethylstyrene and p‐cymene‐8‐ol than the control. This is presumed to be due to the oxygen‐scavenging effect of plant extracts blocking the pathway from p‐cymene‐8‐ol to p‐methylacetophenone. Our results suggest that these plant extracts act as general antioxidants inhibiting the generation of p‐methylacetophenone regardless of the types of water‐soluble phenolic compounds existing in the plant extracts.

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Thông tin xuất bản

Molecular Nutrition and Food Research

Tập 48 Số 4

308-317

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