Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts
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- 作者：Priscilla Siqueira Meloa ; Leandro de Oliveira Rodrigues Arrivettib ; Severino Matias de Alencara ; Leif H. Skibstedc ; ls@food.ku.dk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Euterpe oleracea ; Vitis vinifera ; Lipid peroxidation ; Antioxidant activity ; Antioxidant synergism ; Phenolic compounds
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：440-449
- 全文大小：420 K
文摘
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Açaí seed and grape rachis extracts are sources of procyanidins and flavan-3-ols.
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Açaí seed and grape rachis could be explored as antioxidants for lipid-rich foods.
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Extracts were antioxidant or prooxidant in soybean oil, depending on the concentration.
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High hydrophilic/lipophilic antioxidant ratio resulted in synergistic effects.
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Eighteen procyanidins and resveratrol were identified in açaí seed.