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Naturally‐occurring antioxidants in leaf lipids
Author(s) -
Hudson Bertram J. F.,
Mahgoub Salah E. O.
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310705
Subject(s) - chemistry , antioxidant , polyphenol , quercetin , food science , propyl gallate , ferulic acid , flavonoid , lipid oxidation , phenols , biochemistry
Lipids have been extracted from the leaves of ryegrass, broad beans and lucerne, and shown to have marked antioxidant properties as stabilisers when added to lard. The effect is due in part to natural phenolic antioxidants extracted from leaves in the lipid fraction. A series of phenolic and polyphenolic compounds have been identified and quantified in leaf lipid extract. The main ones, common to all three species, are tocopherols, ferulic acid, and quercetin. Studies of antioxidant effects in model systems have shown, on the basis of peroxide values and oxygen‐absorption induction periods, that quercetin (3:5:7:3′:4′‐pentahydroxy‐flavone) is by far the most effective of these. It is, however, less effective under the test conditions than the artificial antioxidants BHA, BHT and propyl gallate.