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- 저자 : Yanxiang Gao (검색결과 3 건)
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Radical Scavenging Activity of Sea Buckthorn Oils from Different Parts of Sea Buckthorn Berry
Xiang Xu,Yanxiang Gao 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.2
Antioxidant-rich oils were extracted from different parts of sea buckthorn berry with supercritical CO₂ (SC-CO₂) and n-hexane. The functional components were analyzed and the extracts were screened for their potential as radical scavengers in 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2’-azinobis-3-ethylbenzotiazoline-6-sulphonic acid (ABTS), galvinoxyl systems. Minor differences were found in fatty acid composition of oils extracted by the two methods. Seed oil contains the highest content of tocopherols while pulp oil and whole berry oil possessed higher concentration of carotenoids. Whole berry oil, pulp oil, and seed oil extracted by SC-CO₂ showed 91.7, 90.9, and 93.5% radical scavenging activity (RSA) at 6 ㎎/㎖ towards DPPH and 74.3, 54.3, and 74.8% towards galvanoxyl radical at 10 ㎎/㎖. The hexane-extracted oils showed similar scavenging ability. However, the oils obtained by hexane showed significantly higher RSA (p<0.05) than those obtained by SC-CO₂ while whole berry oil has the highest RSA towards ABTS among 3 oil samples.
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Honggao Xu,Wenhao He,Xuan Liu,Yanxiang Gao 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1
An aqueous ribose-cysteine model system (initial pH 5.6) was conventionally heated to the same browning at varying temperatures (120-180℃), supercritical carbon dioxide (SC-CO₂, 20 ㎫) was also applied on the same matrices for same periods at each temperature and about 20% reduction of the absorbance at 420 ㎚ was observed as compared with sole thermal treatment. The headspace volatiles from Maillard reaction mixtures were analyzed by solid-phase microextraction (SPME) in combination with gas chromatography and mass spectrometry (GC-MS), and predominated with sulfur containing compounds, such as thienothiophenes, polysulfur alicyclics, thiols, and disulfides. Reaction temperature exhibited complex effects on volatiles formation and those effects became further complicated by the SC-CO₂ treatment. The formation of noncarbonyl polysulfur heterocyclic compounds and thienothiophenes was generally favored at high temperatures. Most volatiles were inhibited in SC-CO₂ as compared with thermal treatment alone, however, the well-known meaty aromatic compounds, such as thiols and disulfides, were obviously enhanced.
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Bin Yang,Xuan Liu,Dike Teng,Yanxiang Gao 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
Response surface methodology (RSM) was used for the optimization of antioxidant capacity in gardenia extracts. The antioxidant capacities of gardenia fruit extracts were investigated by ferric reducing ability (FRA) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (RSA) assays. The optimum extraction parameters for the strongest antioxidant capacity were the ethanol concentration (EtOH) of 48.9%, extraction temperature of 72.9℃, and extraction time of 29.9 min. Analysis of variance (ANOVA) showed that the quadratics of EtOH and extraction temperature had highly significant effect on the antioxidant capacity (p<0.001). The antioxidant capacity was correlated with contents of bioactive components [crocin, geniposide, and total phenolic (TP) compounds] in gardenia extracts and mainly attributed to the content of the TP compounds.
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