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Antioxidant Activity of Forsythin and Forsythiaside A from Forsythia suspensa Leaves on Edible Oils

QIU Zhijun1,2, YUAN Jiangfeng1, ZHANG Guoqing2, LIU Shengnan2   

  1. 1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China;
    2. Sanmenxia Entry-Exit Inspection and Quarantine Bureau, Sanmenxia 472000, China
  • Online:2015-09-15 Published:2015-09-11

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Abstract:

This study was focused on the antioxidant activity of forsythin and forsythiaside A isolated and purified from
leaves of Forsythia suspensa. and the synergistic effect of the two compounds with vitamin C and citric acid as evaluated
by acid value and peroxide value (POV) of lard. The results showed that forsythin with purity of 93% and forsythiaside A
with purity of 92% were obtained and that both of these compounds had concentration-dependent inhibitory effects on
lipid oxidation in lard. The inhibitory effect of forsythiaside A was close to that of the positive control 2,6-di-tert-butyl-4-
methylphenol (BHT) but the inhibitory effect of forsythin on lipid oxidation was far weaker than that of forsythoside A. Both
vitamin C and citric acid exhibited remarkable synergistic antioxidant activity with forsythin and forsythiaside A.

Key words: forsythin, forsythiaside A, edible oil, antioxidant activity

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