Comparing antioxidant activity of pepper seeds oil in vitro produced by different process

Authors

LIU An, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
LUO Song, Department of Plant Resources Engineering, College of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, Hunan 410128, China
LI Qiguang, Department of Plant Resources Engineering, College of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, Hunan 410128, China
YANG Xindi, Department of Plant Resources Engineering, College of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, Hunan 410128, China
XU Dandan, Department of Plant Resources Engineering, College of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, Hunan 410128, China
XIAO Wenjun, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Department of Plant Resources Engineering, College of Horticulture and Landscape Architecture, Hunan Agricultural Univer

Abstract

The antioxidant activity in vitro experimental model method is adopted, with control of Vc and V_E, a comparative study of supercritical CO₂ extraction and petroleum ether extraction and supercritical CO₂ extraction after degumming and bleaching of three kinds of process technology for preparation of pepper seed oil antioxidant activity.The results show that the reduction ability of pepper seed oil and the hydroxyl radical, superoxide anion free radicals and H₂O₂ scavenging rate from high to low process followed by supercritical fluid extraction after degumming and bleaching, supercritical fluid extraction, petroleum ether extraction, DPPH free radical scavenging rate from high to low craft followed by petroleum ether extraction, supercritical fluid extraction, supercritical fluid extraction degumming and bleaching;Super critical fluid extraction after degumming and bleaching, supercritical fluid extraction, petroleum ether extraction of three kinds of technology to prepare the pepper seed oil on superoxide anion free radical IC₅₀ respectively 0.09 mg/mL, 0.13 mg/mL, 0.34 mg/mL. The IC₅₀ of hydroxyl radicals respectively for 0.98 mg/mL, 1.73 mg/mL, 2.19 mg/mL. The IC₅₀ of DPPH free radical respectively for 38.47 mg/mL, 10.82 mg/mL, 2.00 mg/mL; It is showed that the three kinds of process, pepper seed oil using supercritical CO₂ extraction after decolorization of the best.

Publication Date

6-28-2016

First Page

168

Last Page

170,219

DOI

10.13652/j.issn.1003-5788.2016.06.040

Recommended Citation

An, LIU; Song, LUO; Qiguang, LI; Xindi, YANG; Dandan, XU; and Wenjun, XIAO (2016) "Comparing antioxidant activity of pepper seeds oil in vitro produced by different process," Food and Machinery: Vol. 32: Iss. 6, Article 40.
DOI: 10.13652/j.issn.1003-5788.2016.06.040
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/40

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