The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models

Antioxidants
Nurul Aini Mohd AzmanMaríaPilar Almajano

Abstract

In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O₂ and 20% CO₂) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant.

References

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Aug 21, 2014·Journal of the Science of Food and Agriculture·Nurul A M AzmanMaría Pilar Almajano
Jan 1, 2014·Antioxidants·Nurul Aini Mohd AzmanMaría Pilar Almajano

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Citations

Mar 10, 2017·Antioxidants·María Gabriela GallegoMaría Pilar Almajano
Feb 6, 2017·Pharmaceutical Biology·Nurul Aini Mohd AzmanMaria Pilar Almajano
Jul 11, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Manel OuerfelliMaría Pilar Almajano
Aug 17, 2019·Antioxidants·Manel OuerfelliMaríaPilar Almajano
Nov 13, 2019·Phytotherapy Research : PTR·Bahare SalehiMiquel Martorell

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Methods Mentioned

BETA
Assay
Electron paramagnetic resonance

Software Mentioned

Minitab

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