Scientia Agricultura Sinica ›› 2010, Vol. 43 ›› Issue (10): 2132-2140 .doi: 10.3864/j.issn.0578-1752.2010.10.020

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Antioxidation Role of Procyanidins from Lotus Seedpod in Oils

YU Hua-juan, SUN Zhi-da, XIE Bi-jun
   

  1. (华中农业大学食品科技学院)
  • Received:1900-01-01 Revised:1900-01-01 Online:2010-05-15 Published:2010-05-15
  • Contact: SUN Zhi-da

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Abstract:

【Objective】 The antioxidation of procyanidins from seedpod of lotus(LSPC) in oils and fats was studied in order to offer a theoretial basis for the development of natural and healthy antioxidant. 【Method】 Add some different concentrations of LSPC or make LSPC combinations with lecithin or vitamin E in oils and fats to investigate the antioxidation of LSPC in oleic acid and animal oils and vegetable oils. The system of linoleic acid was used to show the inhibitor of LSPC to lipoxygenase. 【Result】 LSPC had different antioxidant effects on animal oils and vegetable oils: tea oil＞lard oil＞cotton oil＞bean oil. It can prolong the induction period of tea oil for 2.2 times. Lecithin and vitamin E had excellent synergetic effecton LSPC. Especially when combied with vitamin E, it could prolong the induction period of oleic acid for 14.7 times, and prolong the induction period of lard oil for 3.6 times. LSPC had the same effects with tea polyphenol in inhibition of the activity of lipoxygenase. 【Conclusion】 LSPC has excellent antioxidation effects on oils and fats.

Key words: LSPC, antioxidation, oleic acid, animal oils and vegetable oils, lipoxygenase

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