Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Technical paper
The Antioxidant Activities of Polyphenolic Extracts from Grape Pomace on Seven Types of Chinese Edible Oils
Meirong ZhuZemei GuoYanlun JuYa'nan OuyangXianfang ZhaoMin LiuZhuo MinQianfeng WangRuihua RenYu-lin Fang
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2018 Volume 24 Issue 1 Pages 75-85

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Abstract

Edible oil was the important component of food and easily oxygenated. To inhibit lipid peroxidation, adding synthetic antioxidants were commonly used. However, the safety of the synthetic antioxidants was doubted and it was advised to develop the safe, efficient and natural antioxidant. Grape polyphenols was the important secondary metabolites of grape. In the paper, the antioxidant activities of polyphenolic extracts from grape pomace on seven types of Chinese edible oils was studied. By measuring the peroxide value (POV) and acid value (AV) of edible oils under different conditions to show the antioxidant activities of grape polyphenols. The results showed that when adding amounts of grape polyphenols were 0.02%, the antioxidant effects were obvious. Compared with BHT and TBHQ, the antioxidant activity of grape polyphenols had a better effect on sesame oil. And there was a synergy between grape polyphenols and Vitamin C, and the opimum ratio was 1:4.

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© 2018 by Japanese Society for Food Science and Technology
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