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Extraction and identification of antioxidants from the spice Aframomum danielli.

Adegoke, G. O. and Gopala Krishna, A. G. (1998) Extraction and identification of antioxidants from the spice Aframomum danielli. Journal of the American Oil Chemists' Society, 75 (8). 1047-1052, 26 ref..

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Abstract

Antioxidant compounds present in the spice Aframomum danielli were isolated and identified. Successive extractions of whole seeds of A. danielli with diethyl ether and methanol yielded diethyl ether extract (ADEE) and methanol extract (ADM), respectively. Similarly, reextraction of the defatted seeds of A. danielli successively with diethyl ether and methanol yielded defatted ADEE (DFADEE) and defatted ADM (DFADM), respectively. When these extracts were added to refined peanut oil (PNO) at 200 p.p.m. and stored for 0-30 days at 65 1C, they showed good antioxidative effects. Percentage antioxidant effectiveness (AE) values were DFADM (87.3) > ADM (85.3) > ADEE (83.4) after 20 days storage. Generally, antioxidant extracts prepared from A. danielli were more effective than BHT, TBHQ and alpha-tocopherol in stabilizing refined PNO. Antioxidant components of A. danielli were tentatively identified as phenolic compounds of the trihydroxy type with reducing properties. All extracts prepared from A. danielli showed strong UV-absorbing characteristics, with methanol being good extracting solvent. [From En summ.]

Item Type: Article
Uncontrolled Keywords: EXTRACTS-; OXIDATION-; SPICES-; AFRAMOMUM-DANIELLI; ANTIOXIDATIVE-ACTIVITY
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2009 05:05
Last Modified: 26 Apr 2012 07:19
URI: http://ir.cftri.com/id/eprint/7758

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