Study on Antioxidative Activity and Stability of Cranberry Extracts

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 71-73.

Previous Articles Next Articles

Study on Antioxidative Activity and Stability of Cranberry Extracts

MAO Shao-Chun, LI Zhu-Ying, LI Cong

1.Yuxi Agriculture Vocation-Technical College,Yuxi 653100,China; 2.Department of Chemistry,Yunnan University,Kunming 650091,China

Online:2007-05-15 Published:2011-12-31

Abstract

Abstract: The antioxidative activity of cranberry extracts and its stability in different conditions were studied with photometric method.The results showed:The scavenging percentage of cranberry extracts to hydroxyl radical is 78.4%,and to superoxide radical is 91.5%,while the extracts inhibitory effect on lipid peroxidantion is 85.7%.It is very stable in acid solution,NaCI solution and under 75℃.The effect of light on stability is very little.

Key words: cranberry, antioxidative activity, stability, photometric method

MAO Shao-Chun, LI Zhu-Ying, LI Cong. Study on Antioxidative Activity and Stability of Cranberry Extracts[J]. FOOD SCIENCE, 2007, 28(5): 71-73.

[1]	REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang. Progress in Food Delivery Systems Used for Curcumin Encapsulation [J]. FOOD SCIENCE, 2021, 42(9): 264-274.
[2]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[3]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[4]	LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like. Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions [J]. FOOD SCIENCE, 2021, 42(8): 60-66.
[5]	ZHU Xiuqing, WANG Ziyue, LI Meiying, WANG Yuan, LI Zhimin, YANG Hongzhe, ZHANG Na, SUN Bingyu. Effect of Heat Treatment on the Stability of Hemp Seed Milk and Characterization of Protein Structure [J]. FOOD SCIENCE, 2021, 42(7): 68-73.
[6]	WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang. Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying [J]. FOOD SCIENCE, 2021, 42(7): 113-119.
[7]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[8]	MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing. Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2021, 42(5): 1-8.
[9]	DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui. Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion [J]. FOOD SCIENCE, 2021, 42(3): 85-91.
[10]	JIA Hao, YAO Yaya, ZHOU Chenxia, LIU Yangxingyue, LI Huijing. Effect of Ozone Treatment Combined with Closed Packaging on Wheat Quality during Storage [J]. FOOD SCIENCE, 2021, 42(3): 258-265.
[11]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[12]	MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.
[13]	YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi. A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles [J]. FOOD SCIENCE, 2021, 42(18): 321-328.
[14]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[15]	ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao. Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(14): 16-23.

Study on Antioxidative Activity and Stability of Cranberry Extracts

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments