Antioxidative Activity of Pigment Extracted from Cacao Bean Husk

Studies on Natural Antioxidant Part V

Abstract

Antioxidative activity of pigment extracted from cacao bean husk and synergistic effect of pigment with citric acid, melanoidin and tocopherol were studied. (1) In the range of 100-800μg, pigment had antioxidative activity to linoleic acid. (2) Synergistic effect of pigment with melanoidin was recognized but those with citric acid and tocopherol were not observed. (3) In comparison of antioxidative activity of pigment with tocopherol to margarine, effect of pigment was weaker than that of tocopherol. (4) In application test of pigment and melanoidin to biscuit, oxidative stability of biscuit was highly improved.