フェイジョア(Feijoa Sellowiana Berg)から抽出したポリフェノールの抗酸化性とクッキーへの応用

概要

論文の詳細を見る
The stability of the antioxidative activity of feijoa polyphenol extracts were compared with Trolox against the effects of heat and pH on linoleic acid. The antioxidative activity was also investigated on cookies containing the polyphenols as an application to food processing. An antioxdative activity of Trolox 1,250 μg equivalent to suppress the peroxidation of linoleic acid by 50% required 162 μg of peel polyphenols or 197 μg of pulp polyphenols. The antioxidative effect of the polyphenols was stable at pH 4 and 7, and at least 90% remained after heating for 3 h at 100℃. The antioxdative effect was unstable at pH 10. Increased heating temperature and prolonged heating time decreased, the antioxdative effect. Crude feijoa polyphenols were used in cookies to investigate their applicability to food processing. The cookies were left for 4 weeks at 50℃ for a peroxide value (POV) determination. The oxidation of the cookies containing the peel or pulp polyphenols was significantly suppressed to a respective level of 68% or 60% relative to the control cookies without polyphenols.
社団法人日本家政学会の論文
2004-10-15