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Evaluation of Extracts from Gevuina avellana Hulls as Antioxidants
Abstract
The antioxidant activity of the extracts from Gevuina avellana hulls was evaluated and compared with that of BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole), using the beta-carotene bleaching assay, the accelerated oxidation of crude soybean oil, and the 2,2-diphenyl-beta-picrylhydrazyl (DPPH) radical scavenging method. Solvents of different polarity were used to obtain the extracts. Both the extraction yield and the antioxidant activity were strongly dependent on the solvent. The ethanol and diethyl ether soluble fractions were the most active with the beta-carotene assay. Ethanol and methanol extracts were the most active in hydrogen radical scavenging activity. Water and methanol inhibited more efficiently the oxidation of soybean oil at 70 and 80 degrees C, respectively. As a general trend, increased antioxidant activity was observed for increased extract concentration. Except the acetone extracts, all were stable after 6 months storage at 4 degrees C. The ethanol solubles from G. avellana hulls present antioxidant activity similar to that of synthetic antioxidants and to other reported residual agroindustrial materials.
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Citations
Cited by
Antioxidant activity and total phenolics of edible mushroom extracts
Cheung, L. M., Cheung, P. C. K., & Ooi, V. E. C. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00419-3 · Cited by 991
Review of methods to determine chain-breaking antioxidant activity in food
ROGINSKY, V, & LISSI, E. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.08.004 · Cited by 855
Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., & Núñez, M. J. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0488110 · Cited by 616
Self-citationKatalinić, V., Možina, S. S., Skroza, D., Generalić, I., Abramovič, H., Miloš, M., Ljubenkov, I., Piskernik, S., Pezo, I., Terpinc, P., et al. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.019 · Cited by 414
Leporatti, M. L., & Ivancheva, S. (2003) · Journal of Ethnopharmacology · doi:10.1016/s0378-8741(03)00047-3 · Cited by 323
Metadata
- Authors
- Moure, A., Franco, D., Sineiro, J., Domínguez, H., Núñez, M. J., & Lema, J. M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-08-12
- Volume
- 48
- Issue
- 9
- Pages
- 3890-3897
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2032789823
- Cited by
- 191
- References
- 0
- FWCI
- 1.88
- Type
- journal article
- Language
- en
- Open access
- closed
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- Moure, A., Franco, D., Sineiro, J., Domínguez, H., Núñez, M. J., & Lema, J. M. (2000). Evaluation of Extracts from Gevuina avellana Hulls as Antioxidants. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf000048w
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