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    標題: Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil
    作者: Wang, Yu-Zhu
    Fu, Shih-Guei
    Wang, Sheng-Yao
    Yang, Deng-Jye
    Wu, Yi-Hsieng Samuel
    Chen, Yi-Chen
    貢獻者: Natl Taiwan Univ, Dept Anim Sci & Technol
    Chia Nan Univ Pharm & Sci, Dept Appl Life Sci & Hlth
    China Med Univ, Dept Nutr
    關鍵字: Flaxseed oil
    Lipid oxidation
    Optimal extraction condition
    Rosemary extract
    Schaal oven test
    日期: 2018-03
    上傳時間: 2019-11-15 15:44:55 (UTC+8)
    出版者: ELSEVIER SCIENCE BV
    摘要: Omega-3 fatty acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived omega-3 fatty-acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p < 0.05) phenolic recoveries and better (p < 0.05) in vitro antioxidant abilities. Furthermore, REs can retard (p < 0.05) lipid oxidation of flaxseed oil under a Schaal oven test condition (60 degrees C) compared to alpha-tocopherol (alpha-TOCO) and butylated hydroxytoluene (BHT). In conclusion, REs have a positive efficacy to stabilize flaxseed oil against oxidation, posing as a potential application of omega-3 fatty acids in foods.
    link: http://dx.doi.org/10.1016/j.lwt.2017.10.055
    Appears in Collections:[生活應用與保健系] 期刊論文

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