Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 31 - 36

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024718

The detection of antioxidant activity of blend walnut oil in vitro

  • LI Qingqing ,
  • YU Xuya ,
  • GENG Shuxiang ,
  • MA Ting ,
  • NING Delu ,
  • HAN Benyong
Expand
  • 1(Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China)
    2(Yunnan Academy of Forestry and Grassland, Kunming 650204, China)

Received date: 2020-06-11

  Revised date: 2020-07-05

  Online published: 2021-01-13

Fold

Abstract

In order to investigate antioxidant activity of blend walnut oil (walnut oil added with 20% sacha inchi oil) in vitro, the antioxidant activity of blend walnut oil was evaluated by DPPH radical, hydroxyl radical(·OH), superoxide anion radical(O-2·) scavenging ability assays, reducing capacity assay and capacity of chelating Fe2+ with tert-butyl hydroquinone (TBHQ) as positive control. The results indicated that the scavenging capacity of walnut oil on DPPH radical, ·OH and O-2·increased with the increase of walnut oil mass concentration. And the reduction capacity and Fe2+ chelating capacity were also proportional to the mass concentration of walnut oil. In addition, walnut oil added with 20% sacha inchi oil had stronger scavenging ability on DPPH radical, ·OH and O-2· and the reduction capacity than walnut oil. And the half-maximum inhibitory concentration (IC50) for DPPH,·OH and O-2· of it was 2.72, 0.8, and 0.9 mg/mL, respectively, which slightly lower than that of TBHQ. Fe2+ chelating capacity were shown as blend walnut oil > walnut oil>TBHQ, which indicated that the antioxidant activity of walnut oil in vitro was improved by adding 20% sacha inchi oil.

Key words： walnut oil; sacha inchi oil; antioxidant activity; free radical; reduction capacity

Cite this article

LI Qingqing , YU Xuya , GENG Shuxiang , MA Ting , NING Delu , HAN Benyong . The detection of antioxidant activity of blend walnut oil in vitro[J]. Food and Fermentation Industries, 2020 , 46(24) : 31 -36 . DOI: 10.13995/j.cnki.11-1802/ts.024718

References

[1] 代佳和, 田洋, 杨舒雯, 等.云南省核桃产业发展现状及对策[J].农产品加工, 2019(2):78-85.
DAI J H, TIAN Y, YANG S W, et al.Development status and countermeasures of walnut industry in yunnan province[J].Farm Products Processing, 2019(2):78-85.
[2] 袁超, 包杰, 朱天仪.核桃油的理化性质及氧化稳定性研究[J].粮食与油脂, 2018,31(6):27-30.
YUAN C, BAO J, ZHU T Y.Study on the physicochemical properties and oxidative stability of walnut oil[J].Cereals & Oils, 2018, 31(6):27-30.
[3] GAO P, LIU R J, JIN Q Z, et al.Comparison of solvents for extraction of walnut oils:Lipid yield, lipid compositions, minor-component content, and antioxidant capacity[J].LWT-Food Science and Technology, 2019, 110(4):346-352.
[4] 万本屹, 董海洲, 李宏, 等.核桃油的特性及营养价值的研究[J].西部粮油科技, 2001(5):18-20.
WAN B Y, DONG H Z, LI H, et al.Studies on the specific property and nutritious value of walnut oil[J].Grain Processing, 2001(5):18-20.
[5] GHARIBZAHEDI S M T, MOUSAVI S M, HAMEDI M, et al.Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods[J].Industrial Crops and Products, 2013, 45:133-140.
[6] 陈晓梅, 吴红妹, 吴惠冲, 等.广宁红花茶油清除自由基能力[J].仲恺农业工程学院学报, 2019, 32(3):42-45.
CHEN X M, WU H M, WU H C, et al.Free radical scavenging ability of Camellia semiserrata seed oil[J].Journal of Zhongkai University of Agriculture and Engineering, 2019, 32(3):42-45.
[7] 黄佳聪, 阚欢, 刘云.腾冲红花油茶籽油中多酚类物质对自由基清除作用的研究[J].中国油脂, 2011, 36(12):54-57.
HUANG J C, KAN H, LIU Y.Free radicals scavenging effects of polyphenols in Camellia reticulata Lindl.seed oil[J].China Oils and Fats, 2011, 36(12):54-57.
[8] 邓红, 田子卿, 范雪层, 等.冷榨文冠果种仁油的体外抗氧化活性研究[J].中国油脂, 2012, 37(1):28-32.
DENG H, TIAN Z Q, FAN X C, et al.Antioxidation activity in vitro of cold pressed Xanthoceras sorbifolia Bunge kernel oil[J].China Oils and Fats, 2012, 37(1):28-32.
[9] 陈凌, 张俐勤, 张建群, 等.马齿苋乙醇提取物对3种植物油的抗氧化活性比较[J].中国粮油学报, 2014, 29(4):68-71.
CHEN L, ZHANG L Q, ZHANG J Q, et al.Comparative study on antioxidant activity of ethanol extract from Portulaca Oleracea L.in three different vegetable oils[J].Journal of the Chinese Cereals and Oils Association, 2014, 29(4):68-71.
[10] 王丁丁, 赵见军, 张润光, 等.核桃油研究进展[J].食品工业科技, 2013, 34(16):383-387.
WANG D D, ZHAO J J, ZHANG R G, et al.Advances in research of walnut oil[J].Science and Technology of Food Industry, 2013, 34(16):383-387.
[11] CISNEROS F H, PAREDES D, ARANA A, et al.Chemical composition,oxidative stability and antioxidant capacity of oil extracted from roasted seeds of Sacha-Inchi (Plukenetia volubilis L.)[J].Journal of Agricultural and Food Chemistry, 2014, 62(22):5 191-5 197.
[12] 李清清, 余旭亚, 耿树香, 等.美藤果油对核桃油氧化稳定性的影响[J].食品与发酵工业, 2020, 46(1):237-242.
LI Q Q, YU X Y, GENG S X, et al.Effects of Sacha Inchi oil on oxidation stability of walnut oil[J].Food and Fermentation Industries, 2020, 46(1):237-242.
[13] 王寒, 罗庆华, 魏梦雅, 等.大鲵油体外抗氧化活性研究[J].中国油脂, 2018, 43(9):149-153.
WANG H, LUO Q H, WEI M Y, et al.In vitro antioxidant activity of Chinese giant salamander oil[J].China Oils and Fats, 2018, 43(9):149-153.
[14] 朱淑云, 周越, 肖香, 等.水飞蓟油的体外抗氧化活性及对氧化损伤小鼠的保护作用[J].食品科学, 2018, 39(5):234-238.
ZHU S Y, ZHOU Y, XIAO X, et al.Antioxidant activity in vitro of Silybum marianum seed oil and its protective effect on oxidative damage in mice[J].Food Science, 2018,39(5):234-238.
[15] 孟宇竹, 雷昌贵, 蔡花真.西瓜籽油的体外抗氧化作用研究[J].中国食品添加剂, 2013(6):124-128.
MENG Y Z, LEI C G, CAI H Z.In vitro anti-oxidative study of watermelon seed oil[J].China Food Additives, 2013(6):124-128.
[16] 田雨, 包媛媛, 林奇, 等.橄榄苦苷对核桃油抗氧化稳定性的研究[J].中国粮油学报, 2019, 34(3):53-60.
TIAN Y, BAO Y Y, LIN Q, et al.Antioxidative stability of walnut oil with oleuropein[J].Journal of the Chinese Cereals and Oils Association, 2019, 34(3):53-60.
[17] 吴俏槿, 张嘉怡, 杜冰, 等.适宜提取方法提高美藤果油提取率及油品质[J].农业工程学报, 2015, 31(21):277-284.
WU Q J, ZHANG J Y, DU B, et al.Suitable extraction method improving extraction efficiency and oil quality of sacha inchi oil[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(21):277-284.
[18] 刘慧敏. 不同植物油微量成分与抗氧化能力的相关性研究[D].无锡:江南大学, 2015.
LIU H M.Study on the minor components in different vegetable oils and their relation with antioxidant capacity[D].Wuxi:Jiangnan University, 2015.
[19] 赵贵兴. 天然维生素E对食用油氧化稳定性的影响[J].黑龙江农业科学, 2001(5):12-13.
ZHAO G X.The effect of natural vitamin E on the oxidative stability of edible rapeseed oil[J].Heilongjiang Agricultural Sciences, 2001(5):12-13.
[20] KEIKO K, HIROAKI T, TAKASHI K.Oxygen electrode as a new tool to evaluate hydroxyl radical-scavenging ability[J].Sensors and Actuators B:Chemical, 2008, 134(2):516-520.
[21] 毛方华, 王鸿飞, 林燕, 等.油茶籽毛油中多酚类物质对自由基的清除作用[J].中国粮油学报, 2010, 25(1):64-68.
MAO F H, WANG H F, LIN Y, et al.Scavenging effects of polyphenols in Camellia oleifera seed oil on free radicals[J].Journal of the Chinese Cereals and Oils Association, 2010, 25(1):64-68.
[22] 孙瑾, 王宗举, 陈岗, 等.橄榄中多酚类物质体外抗氧化活性研究[J].中国食品添加剂, 2010(3):69-73.
SUN J, WANG Z J, CHENG G, et al.Study on in vitro antioxidant activity of polyphenols from canarium album[J].China Food Additives, 2010(3):69-73.
[23] 刘文颖, 马永庆, 金振涛, 等.乌鸡低聚肽体外抗氧化活性研究[J].食品与发酵工业, 2010, 36(10):19-23.
LIU W Y, MA Y Q, JIN Z T, et al.Antioxidant activities in vitro of black-bone silky fowl oligopeptides[J].Food and Fermentation Industries, 2010, 36(10):19-23.
[24] 刘晓飞, 宋洁, 王薇, 等.发芽糙米植物甾醇的提取优化及抗氧化性研究[J].哈尔滨商业大学学报:自然科学版, 2019, 35(1):48-52.
LIU X F, SONG J, WANG W, et al.Study on extraction of phytosterol from germinated brown rice by ultrasonic assisted method and its antioxidant activity[J].Journal of Harbin University of Commerce(Natural Sciences Edition), 2019, 35(1):48-52.
[25] 田丹丹, 李艳, 梅晓宏.牛油果中植物甾醇的鉴定及抗氧化、抑菌活性[J].食品科学, 2019, 40(3):39-44.
TIAN D D, LI Y, MEI X H.Identification, antioxidant and antibacterial activity of phytosterols in avocado[J].Food Science, 2019, 40(3):39-44.
[26] 阮征, 邓泽元, 严奉伟, 等.菜籽多酚和Vc在化学模拟体系中清除超氧阴离子和羟自由基的能力[J].核农学报, 2007(6):602-605.
RUAN Z, DENG Z Y, YAN F W, et al.Hydroxyl radical and superocide radical scavenging activities of polyphenol from rapeseed and Vc in modified chemical systems[J].Journal of Nuclear Agricultural Sciences, 2007(6):602-605.
[27] 孙静涛, 董娟, 邓学敏, 等.石榴籽多酚体外抗氧化活性的研究[J].中国酿造, 2012, 31(10):146-149.
SUN J T, DONG J, DENG X M, et al.Vitro-antioxidative activity of polyphenol from pomegranate seed[J].China Brewing, 2012, 31(10):146-149.
[28] 张慧芸, 陈俊亮, 康怀彬, 等.猪皮胶原蛋白水解物体外抗氧化作用模式初探[J].食品与发酵工业, 2012, 38(9):54-58.
ZHANG H Y, CHENG J L, KANG H B, et al.Antioxidant activity and the possible mechanism pig skin collagen hydrolysates[J].Food and Fermentation Industries, 2012, 38(9):54-58.
[29] 张强, 王松华, 孙玉军, 等.洋葱中黄酮类化合物体外抗氧化活性研究[J].农业机械学报, 2009, 40(8):139-142.
ZHANG Q, WANG S H, SUN Y J, et al.Study on antioxidant activity in vitro of onion flavonoids[J].Transactions of the Chinese Society for Agricultural Machinery, 2009, 40(8):139-142.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.