perfume
Spice refers to a kind of natural plant products with typical flavors such as fragrance and pungent flavor, or some essential oils extracted from plants (flowers, leaves, stems, roots, fruits or whole grass, etc.). ), including star anise, adzuki bean, ginger, wormwood, celery, cinnamon, clove, laurel leaf, nutmeg, marjoram, mint, rosemary, anemone and sage. Hundreds of years ago, spices were used to enhance food flavor and prolong food storage time. In recent decades, the antioxidant properties of spices have been widely concerned and studied. The main antioxidant components of spices are phenols and their derivatives.
195 1 year, Chipult and others studied the antioxidant test of spices, and found that rosemary and sage had excellent antioxidant capacity; Later, rosmarinol, carnosol and other strong antioxidant components were separated from it. Five phenolic compounds with antioxidant activity, such as protocatechuic acid, carvacrol, carvacrol and caffeic acid, were isolated from labiatae plants such as oregano. These five compounds have higher antioxidant activity than tocopherol, and their antioxidant effects are similar to BHA. Lee et al. pointed out that non-polar compounds such as capsicum flavonoids and lipophilic phenols have antioxidant activity, among which digitalis flavonoids (3,4,5,7-tetraflavone) have the strongest antioxidant activity, which is attributed to the o-phenyl group on its aromatic ring. Kikuzaki and Nakatani [5] separated 14 phenolic compounds from ginger, including gingerol and gingerol, among which 12 compounds had stronger antioxidant capacity than tocopherol. Yanishiieva et al reported that the ethanol extract of summer mint was used as a natural antioxidant to study its effect on the stability of sunflower seed oil at frying temperature.
In addition, thyme essential oil contains thymol and carvacrol, litchi essential oil is rich in cyclopropyl fatty acids, garlic contains a variety of allyl sulfides, eugenol and gallic acid in clove, octyl phenol in bean jelly and other substances have different degrees of antioxidant effects.
Chinese herbal medicine
Many scholars believe that the efficacy of some Chinese herbal medicines is closely related to their antioxidant effects, and Chinese herbal medicines are another potential natural antioxidant resource after spices.
Scholars in Taiwan Province Province, China systematically screened and evaluated the antioxidant properties of 195 Chinese herbal medicines, and found that almost half of Chinese herbal medicines showed antioxidant effects, among which 22 Chinese herbal medicines had stronger antioxidant capacity than tocopherol. KIM et al. of South Korea tested the methanol extracts of 180 kinds of traditional Chinese medicines, and found that families and species have strong antioxidant capacity for oleic acid; In addition, experiments with methyl oleate as substrate show that 1 1 Chinese herbs have strong antioxidant capacity, including aconite, asarum, chelidonium majus, licorice, psoralea corylifolia, yellow flower, clove and so on. Gu Liwei and Weng Xin Elementary School. The antioxidant activity of 1200 kinds of traditional Chinese medicines was tested by rapid oxidation rancidity tester, and certain results were obtained. More than 20 kinds of Chinese herbal medicines with strong antioxidant activity were found for the first time, among which 6 kinds of Chinese herbal medicines, such as Eichhornia crassipes, have twice the antioxidant activity of rosemary extract, which is non-toxic and cheap and has application value. In addition, in addition to experiments on the antioxidant properties of Chinese herbal medicine extracts, many scholars have also studied the antioxidant components in the extracts. There are six kinds of complex water-soluble tannins and tannins in the methanol extract of Jinxiang, which are stronger than tocopherol except gallic acid. Kaempferol, kaempferol and their three sugars are separated from the ethyl acetate extract of Jinxiang, and they also have strong oxidation resistance.
According to reports, the antioxidant active components in Salvia miltiorrhiza are dihydrotanshinone I, tanshinone I, methane tanshinone, cryptotanshinone and tanshinone H. Among them, dihydrotanshinone I has stronger antioxidant activity than BHA and BHT, and the others are equivalent to BHA and BHT. Glycyrrhiza uralensis Fisch contains many flavonoids, among which glycyrrhiza chalcone A, glycyrrhiza chalcone B and glycyrrhiza isoflavones have strong effects of scavenging free radicals and inhibiting enzymatic oxidation. Study on antioxidant capacity of Inula officinalis. And civil incense. Contained in earthy incense. Better than tocopherol and crown. By UV, IR and HNM analysis, the antioxidant in Cinnamomum cassia was identified as mushroom alkene. The components separated from methanol extract of Cinnamomum cassia by chloroform have strong antioxidant activity on lard, and their antioxidant capacity is equivalent to PG. Cao and Zhu studied the antioxidant activity of tetrandrine. Compared with common antioxidants, TD is superior to V, and PG is easy to combine with peroxide free radicals and has strong antioxidant capacity, which is attributed to their cold structure. In addition, the antioxidant properties of magnolia officinalis, LYSIMACHIA christinae and honeysuckle leaves have also been reported.
tea grounds
Tea is rich in a class of multi-functional phenolic substances, called tea polyphenols, which are polyphenols with catechins as the main body. Their basic structure is 2- 1 (or 2-o- phenylbenzopyran derivative, which is a new type of natural antioxidant. In tea polyphenols, there are four main antioxidant substances: (1) epicatechin; (2) epigallocatechin; (3) epigallocatechin gallate is cool; (4) epigallocatechin gallate vinegar. Because its structure contains ortho-or ortho-phenolic groups, its antioxidant activity is stronger than that of general non-phenolic or monophenol antioxidants.
The antioxidant capacity of tea polyphenols is 20 times stronger than that of vitamin E 10. It was found in Sichuan and other places that tea catechins had obvious inhibitory effect on the oxidation of fish oil containing 27%DHA. Adding 30ppm can prolong the induction time of fish oil peroxidation by 6 times. Spraying the alcohol solution of tea polyphenols on the surface of ham and bacon can prolong its shelf life, and adding 50ppm tea polyphenols to instant noodles can achieve antioxidant effect. Adding 50ppm- 100ppm tea polyphenols to soybean salad oil can effectively prevent its oxidation, and the antioxidant effect of tea polyphenols is 4-7 times that of vE. Tea polyphenols also have a good antioxidant effect on refined perilla oil and double-low rapeseed salad oil, and its antioxidant activity is about 3 times that of BHT3, a commonly used antioxidant. During the period of 1988, at the 13th meeting of the National Cooperative Meeting on Hygienic Standards for Food Additives held in Tianjin, the Ministry of Health recognized the natural antioxidant of tea as one of the food additives in China.
food
Grain and oil are the scientific research objects that were used as natural antioxidants earlier. 1935, Musher discovered that some components in grain have antioxidant effect, and obtained American patent the following year. In 1946, Evens and Olcott discovered tocopherol in vegetable oil and its antioxidant effect. Since then, people have extracted other antioxidant components from vegetable oil: sesamol, oryzanol, gossypol, carotene, keratin, phospholipids, and dirachol. There are also many reports about extracting antioxidants from soybeans, peas, peanuts, oats and broad beans.
Many fruits and vegetables also show excellent antioxidant properties. The study of energy characteristics shows that onion, pepper and coltsfoot flower have strong antioxidant capacity, while most vegetables have weak antioxidant capacity. The study on the antioxidant activity of fruits shows that the antioxidant components of several fruits are mainly organic acids such as flavonoids and ascorbic acid. Xu Shenhong and other studies show that the water extracts of grape seeds and grape skins have a strong scavenging effect on O, OH and DPPH free radicals, and the anti-free radical activity is fresh grape seeds > grape skins > dried grape seeds. Zhang Lixin et al. found that eggplant (especially eggplant skin), moss, pepper, pepper and tomato had higher inhibition rate on DPPH and antioxidant activity in the comparative study of 2 1 vegetable. Among the 1 1 fruits tested in Qian Ming, it was found that grass curtain had the highest antioxidant capacity, followed by plums and oranges. Guo Changjiang's research on the effect of removing Roo from nuts found that sunflower seeds have a strong effect of removing Roo, followed by peanuts and walnuts. The results showed that the ethyl acetate extract from mung bean skin had strong antioxidant activity, and the antioxidant activity of 0.03% ethyl acetate extract was better than that of vitamin E at the same concentration, slightly lower than that of chemical synthetic antioxidant TBHQ.
Other raw materials
Luteolin in peanut shell, galangin in Alpinia officinarum, rutin in Sophora japonica, apigenin in oregano and phloretin in Gemmolo all belong to flavonoids, and their antioxidant activity to oil is equal to or higher than BHT. Soybean, rice husk and barley green leaves also contain flavonoids, all of which have good antioxidant capacity.
Protein hydrolysates, amino acids and Maillard reaction products have also attracted people's interest. Naoko Yamaguchi et al. hydrolyzed soybean protein with nine proteases in different degrees, and found that the components with hydrolysis degree of 177% had strong antioxidant effect. Some scholars have studied the antioxidant properties of hydrolyzed proteins and amino acids, and found that proline, tryptophan, histidine, tyrosine and methionine have strong antioxidant properties. The composition and molecular weight of amino acids will affect the antioxidant capacity of skin, and the skin with molecular weight of 500-3000 has the best antioxidant capacity. Some scholars have isolated a melanoid from Mailfard reaction products, and its antioxidant capacity is equivalent to that of BHA.
Bacteria and yeast are also used by some scholars to extract antioxidants. A colorless crystalline antioxidant was isolated from yeast and yeast mixture, and its structure has been confirmed. Benzene extract from Aspergillus NigerNo. 172 has significant antioxidant activity on lard. Fujimoto and others found that algae have antioxidant properties, among which brown algae and green algae have strong antioxidant properties, and the antioxidant components separated and refined from them include pheophytin A, phospholipids, olfactory compounds and so on.