摘要
试验采用POV测定、DPPH自由基清除2种体外抗氧化活性测定方法,评价并比较光皮木瓜籽油、橄榄油、鳄梨油和芥花籽油的抗氧化活性。结果显示,橄榄油的抗氧化能力最高,芥花籽油次之,鳄梨油和光皮木瓜籽油最低。
POV and DPPH free radical scavenging was used to evaluate and compare the antioxidant activity of olive oil, avocado oil, and canola oil in vitro. The results showed that olive oil had the best antioxidant capacity, following with canola seed oil, avocado oil and Chaenomeles sinensis seed oil.
作者
纪桢
白巧秀
田娇
孟现星
王硕
JI Zhen;BAI Qiaoxiu;TIAN Jiao;MENG Xianxing;WANG Shuo(Department of Chemical Engineering in the College of Chemistry and Chemical Engineering,Ankang University,Ankang 72500)
出处
《食品工业》
CAS
北大核心
2018年第11期32-34,共3页
The Food Industry
基金
安康学院脱贫攻坚应急专项(2017FPZX005)
安康学院校级专项科研计划项目(2014AYPYZR02)
安康学院专项经费科研项目(2015AYQDZR02)
安康市科学技术研究发展计划(2016AK-01-04)
陕西省自然科学基础研究计划(2014JM2-2012)
