Antioxidant Activity and Diffusion of Catechin and Epicatechin from Antioxidant Active Films Made of Poly(l-lactic acid)
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- 作者：Fabiola I帽iguez-Franco ; Herlinda Soto-Valdez ; Elizabeth Peralta ; J. Fernando Ayala-Zavala ; Rafael Auras ; Nohem铆 G谩mez-Meza
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：July 4, 2012
- 年：2012
- 卷：60
- 期：26
- 页码：6515-6523
- 全文大小：463K
- 年卷期：v.60,no.26(July 4, 2012)
- ISSN：1520-5118
文摘
Active membranes and food packaging containing antioxidants like catechin and epicatechin, combined with the use of materials made of biopolymers obtained from renewable sources, could create a novel alternative to reduce oxidation in food, pharmaceutical, and cosmetic products. Poly(94% l-lactic acid) films containing 1.28% catechin and 1.50% epicatechin were extruded in a pilot plant-scale extrusion machine. The diffusion kinetics of catechin and epicatechin into 95% ethanol at 20, 30, 40, and 50 掳C and 50% ethanol at 40 掳C displayed Fickian release behavior and diffusion coefficients between 0.5 and 50 脳 10鈥?1 cm2/s. According to the Arrhenius equation, the energy of activation for the diffusion of catechin and epicatechin in the films was 110.43 and 98.92 kJ/mol, respectively. The antioxidant activity of the films was measured in methanol extracts containing 46.42 渭g/mL of catechin and 57.52 渭g/mL of epicatechin as 32.90 and 36.68% of scavenging the 2,2-diphenyl-1-picrylhydrazyl radical, respectively.