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Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver
Author(s) -
Qiu Ju,
Ren Changzhong,
Fan Junfeng,
Li Zaigui
Publication year - 2010
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.4040
Subject(s) - antioxidant , chemistry , food science , avena , lipid peroxidation , malondialdehyde , polyphenol , superoxide dismutase , seasoning , glutathione peroxidase , biochemistry , botany , biology , raw material , organic chemistry
Abstract BACKGROUND: The present study focused on the antioxidant activities of aged oat ( Avena sativa L.) vinegar. The antioxidant activities of oat and vinegar have been proved by many previous research studies. It should be noted that oat vinegar, as a novel seasoning, has antioxidant activity. RESULTS: Oat vinegar showed stronger radical scavenging activities, reducing power, and inhibition of lipid peroxidation than rice vinegar. The concentrations of polyphenols and flavonoids in oat vinegar were higher than those in rice vinegar. Ethyl acetate extract of oat vinegar possessed the most varieties of phenolic acids and showed the strongest antioxidant activity compared with ethanol and water extracts. At suitable doses of oat vinegar, the malondialdehyde value was decreased, activities of superoxide dismutase and glutathione peroxidase were promoted, and hepatic damage induced by 60 Co γ‐irradiation was ameliorated in aging mice. CONCLUSION: Oat vinegar manifested antioxidant activity which was stronger than that of rice vinegar in vitro and the same as that of vitamin E in vivo . Copyright © 2010 Society of Chemical Industry