Antioxidant activity of fermented Rice-Chili and its effect on liver lipid peroxidation

Authors

WEI Cheng, Food Science College, Southwest University, Chongqing 400715, China
ZHOU Caiqiong, Food Science College, Southwest University, Chongqing 400715, China
GE Pingzhen, Food Science College, Southwest University, Chongqing 400715, China; Agricultural Sciences Institute of Bijie City, Bijie, Guizhou 551700, China
ZHU Lijuan, Food Science College, Southwest University, Chongqing 400715, China
XIE Yueying, Food Science College, Southwest University, Chongqing 400715, China

Abstract

Selecting the for 15 days, which has the highest otal reducing power, and 60 days of the fermented Rice-Chili, which has the highest ORAC, as samples, The effects were studied, including the fermented Rice-Chili on the free radical DPPH· scavenging activity, oxidation inhibition rate of BSA, erythrocyte hemolysis and liver lipid peroxidation. Results showed that the DPPH· scavenging rate of samples fermented 15 days was better than 60 days and had a better protective effect from protein oxidative damage. However, the sample fermented 60 days had potential to promote the oxidation of BSA. Besides, both samples fermented 15 days and 60 days had a good effect on inhibition of the liver lipid peroxidation and anti-hemolysis, but the sample fermented 15 days was better. Correlation analysis indicated that the total phenols content in sample was associated with the inhibition of liver lipid peroxidation significantly positive correlation (P<0.01) while negatively correlated with inhibition of BSA oxidation and cell hemolysis. All those suggested that, only by chemical antioxidant method to evaluate antioxidant activity was less comprehensive. Therefore, based on studying the chemical antioxidant, combining the effects on erythrocyte hemolysis, protein oxidation and liver lipid peroxidation would be more objective to evaluate food antioxidant activity.

Publication Date

10-28-2016

First Page

3

Last Page

8

DOI

10.13652/j.issn.1003-5788.2016.10.001

Recommended Citation

Cheng, WEI; Caiqiong, ZHOU; Pingzhen, GE; Lijuan, ZHU; and Yueying, XIE (2016) "Antioxidant activity of fermented Rice-Chili and its effect on liver lipid peroxidation," Food and Machinery: Vol. 32: Iss. 10, Article 1.
DOI: 10.13652/j.issn.1003-5788.2016.10.001
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/1

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