Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/32200
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 18034/20233 (89%)
造访人次 : 23351253      在线人数 : 446
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 查询小技巧:
  • 您可在西文检索词汇前后加上"双引号",以获取较精准的检索结果
  • 若欲以作者姓名搜寻,建议至进阶搜寻限定作者字段,可获得较完整数据
  • 进阶搜寻


    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://ir.cnu.edu.tw/handle/310902800/32200


    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
    關聯: Journal of Nutritional Biochemistry, v.89, pp.210-216
    显示于类别:[生活保健科技系] 期刊論文

    文件中的档案:

    档案 描述 大小格式浏览次数
    10.1016-j.lwt.2017.10.055.pdf692KbAdobe PDF563检视/开启
    index.html0KbHTML1836检视/开启


    在CNU IR中所有的数据项都受到原著作权保护.

    TAIR相关文章

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈