NDLI: Antioxidant and pro-oxidant activities of n-hexane extracts from vegetables and by-products of agricultural products in bulk oils at 60 and 140°C heating

Content Provider	Springer Nature Link
Author	Kim, Mi Ja Lee, JaeHwan Jang, Eun Yeong Kim, Ji Young Kim, Ork Hee Kim, Myung Sook Cheong, Chul Kang, Soon Ah
Copyright Year	2013
Abstract	n-Hexane extract antioxidant properties from broccoli, sesame leaves, tomatos, black beans, coriander, and peels of apples, red grapes, carrots, and sweet potatos were determined in corn oil heated at 60 and 140°C. Broccoli, sesame leaves, and coriander showed high antioxidant properties. Carrots at 60°C showed prooxidative activities at both 1 and 5 mg concentrations. Red grape peels act as pro-oxidants at 1 mg, and as antioxidants at 5 mg. At 60°C, the antioxidant properties of hexane extracts were obvious, but not at 140°C. Broccoli and sesame leaves showed high anti-oxidative activities. Apple and sweet potato peels accelerated lipid oxidation rates.
Starting Page	1
Ending Page	5
Page Count	5
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	22
Issue Number	5
e-ISSN	20926456
Language	English
Publisher	Springer Netherlands
Publisher Date	2013-09-07
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	n-hexane extract antioxidant property bulk oil Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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Antioxidant and pro-oxidant activities of n-hexane extracts from vegetables and by-products of agricultural products in bulk oils at 60 and 140°C heating