Effect of proanthocyanidin-rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil-in-water emulsions

文献类型： 外文期刊

第一作者： Lv, Ting-Ting

作者： Lv, Ting-Ting;Qin, Zhao;Wang, Shou-Tao;Liu, Hua-Min;Ma, Yu-Xiang;Wang, Xue-De;Zheng, Yong-Zhan

作者机构：

关键词： Chinese quince; oil‐ in‐ water emulsions; oxidative stability; physical stability; proanthocyanidins

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.773； 五年影响因子：2.516 ）

ISSN： 0950-5423

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页码：

收录情况： SCI

摘要： To evaluate the effect of Chinese quince proanthocyanidins (PAs) on the physical and oxidative stability of sunflower oil-in-water (O/W) emulsions during storage, three proanthocyanidin (PA)-rich extracts, namely water extract (WE), ethanol extract (EE), and acetone extract (AE), were prepared. When added to O/W emulsions, all the three extracts inhibited the increase in droplet size and the absolute zeta-potential value during storage (55 degrees C, 24 days). All three extracts also exhibited superior antioxidative activity in the O/W emulsions. WE showed the highest efficacy in retarding lipid oxidation as proved by its lower conjugated dienes (8.18 +/- 0.49 mmol L-1) and thiobarbituric substances values (0.68 +/- 0.0025 mg MDA L-1), and such efficacy was similar to that of BHA at the same level. Lower molecular weight and degree of polymerisation have a positive effect on antioxidant activity of PA-rich extracts. According to these results, all three PA-rich extracts are potential natural antioxidants for improving the stability of food-grade emulsions.

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