Antioxidant activity of water extract of four Harng Jyur ( Chrysanthemum morifolium Ramat) varieties in soybean oil emulsion

Antioxidant activity of water extract of four Harng Jyur ( Chrysanthemum morifolium Ramat)... Antioxidant activities of the water extract of the four Harng Jyur ( Chrysanthemum morifolium Ramat) varieties, which are commonly known as Huang Harng Jyur (HHJ), Bai Harng Jyur (BHJ), Gan Harng Jyur (GHJ), and Kung Harng Jyur (KHJ), were evaluated in soybean oil-in-water and water-in-oil emulsions after an accelerated oxidation at 60°C, which were examined by peroxide values and 2-thiobarbituric acid (TBA) tests. Results showed that the various soybean oil emulsions containing the water extract of the four Harng Jyur varieties were significantly ( p <0.05) more stable than the control. Moreover, 0.02% of each extract of the Harng Jyur variety had much more and better antioxidative properties than 0.02% of tocopherol (Toc) and butylated hydroxyanisole (BHA) in o/w (10:90, w/v), o/w (50:50, w/v), and w/o (10:90, v/w) emulsion systems. Each extract of the four Harng Jyur varieties tended to show better protection in the soybean o/w (10:90, w/v) emulsion system. No synergism was observed when each extract of the four Harng Jyur varieties was mixed with TBHQ in various emulsion systems in comparison to the single extract. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Antioxidant activity of water extract of four Harng Jyur ( Chrysanthemum morifolium Ramat) varieties in soybean oil emulsion

Food Chemistry, Volume 66 (4) – Sep 1, 1999

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Publisher
Elsevier
Copyright
Copyright © 1999 Elsevier Science Ltd
ISSN
0308-8146
D.O.I.
10.1016/S0308-8146(99)00081-3
Publisher site
See Article on Publisher Site

Abstract

Antioxidant activities of the water extract of the four Harng Jyur ( Chrysanthemum morifolium Ramat) varieties, which are commonly known as Huang Harng Jyur (HHJ), Bai Harng Jyur (BHJ), Gan Harng Jyur (GHJ), and Kung Harng Jyur (KHJ), were evaluated in soybean oil-in-water and water-in-oil emulsions after an accelerated oxidation at 60°C, which were examined by peroxide values and 2-thiobarbituric acid (TBA) tests. Results showed that the various soybean oil emulsions containing the water extract of the four Harng Jyur varieties were significantly ( p <0.05) more stable than the control. Moreover, 0.02% of each extract of the Harng Jyur variety had much more and better antioxidative properties than 0.02% of tocopherol (Toc) and butylated hydroxyanisole (BHA) in o/w (10:90, w/v), o/w (50:50, w/v), and w/o (10:90, v/w) emulsion systems. Each extract of the four Harng Jyur varieties tended to show better protection in the soybean o/w (10:90, w/v) emulsion system. No synergism was observed when each extract of the four Harng Jyur varieties was mixed with TBHQ in various emulsion systems in comparison to the single extract.

Journal

Food ChemistryElsevier

Published: Sep 1, 1999

References

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