Abstract:

Anthraquinone-polyphenol complexes were prepared from anthraquinone from Aloe leaves and polyphenol from Herba gei with different mixing ratios. The influence of UV-light, temperature, KClO3 and mixing ratio on peroxide value (PV) of peanut oil with the addition of the complex were investigated. After 6 h treatments of UV-light irradiation and heating at 90 ℃, significant decreases were observed in the PV of peanut oil with the addition of the complex in comparison with the blank (without the addition of the complex) by 22.55% and 23.67% and peanut oil with the addition of BHT by 8.43% and 7.57%, respectively. After 6 h oxidation of 0.1 mol/L KClO3 (2 ml), the PV of peanut oil with the addition of the complex was reduced in comparison with the blank by 22.85% and peanut oil with the addition of BHT 7.00%. The hydroxyl free radical scavenging activity of peanut oil with the addition of the complex prepared with the mixing ratio of 2:1 (V/V) was 1.06 and 4.4 times of that of peanut oil with the addition of BHT and the blank, respectively.

Key words: anthraquinone, polyphenol, antioxidant, peanut oil