Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation
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概要
- 論文の詳細を見る
Antioxidative activities of thirty kinds of citrus essential oils and their fourteen components against linoleic acid oxidation were examined by a thiocyanate method. The tocopherol contents of these oils were determined by high-performance liquid chromatography monitored at 290 nm. All the citrus essential oils and the flavor components showed inhibitory effects against linoleic acid oxidation. Highest antioxidative ability was observed in the essential oils of yuzu, lemon, hassaku, sudachi, mochiyu, yuko and Tarocco orange. Antioxidative activities of β-pinene, myrcene, α-terpinene, γ-terpinene and decanal were higher or similar to that of d-tocopherol. Tocopherols were contained abundantly in the essential oils of limes, Valencia orange, yuzu and lemons. However, there was little correlation between tocopherol contents and antioxidative activities in citrus essential oils. The composition of terpene compounds seems to be a major factor in the antioxidative activities of these oils.
- 社団法人 日本食品科学工学会の論文
- 2001-02-01
著者
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Song Hee-sun
Department Of Bioresources Science Faculty Of Agriculture Kochi University
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SAWAMURA Masayoshi
Department of Bioresources Science, Faculty of Agriculture, Kochi University
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Sawamura M
Kochi Univ. Nankoku Jpn
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Sawamura Masayoshi
Department Of Agricultural Chemistry Faculty F Agriculture Kochi University
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UKEDA Hiroyuki
Department of Bioresources Science, Faculty of Agriculture, Kochi University
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Ukeda H
Kochi Univ. Nankoku Jpn
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Ukeda Hiroyuki
Department Of Bioresources Science Faculty Of Agriculture Kochi University
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