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Antioxidant activity of plant extracts on the inhibition of citral off‐odor formation
Author(s) -
Liang ChiaPei,
Wang Mingfu,
Simon James E.,
Ho ChiTang
Publication year - 2004
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200400027
Subject(s) - citral , chemistry , odor , gallic acid , antioxidant , high performance liquid chromatography , degradation (telecommunications) , phenols , food science , organic chemistry , chromatography , essential oil , telecommunications , computer science
Grape seed, pomegranate seed, green tea, and black tea extracts were used to inhibit the off‐odor from citral degradation. A 0.1 M citrate buffer (pH 3), containing 100 ppm citral and 200 ppm gallic acid equivalent plant extract, was incubated at 40°C. The reaction mixtures were analyzed by high‐performance liquid chromatography (HPLC) at days 0, 6, 10, 13, and 16 to monitor degradation of citral and formation of α, p ‐dimethylstyrene, p ‐cymene‐8‐ol, and p ‐methylacetophenone. The addition of plant phenolic extracts could not inhibit citral degradation, however, all four plant extracts significantly inhibited p ‐methylacetophenone formation. The samples, with the addition of plant extracts, exhibited higher concentrations of α, p ‐dimethylstyrene and p ‐cymene‐8‐ol than the control. This is presumed to be due to the oxygen‐scavenging effect of plant extracts blocking the pathway from p ‐cymene‐8‐ol to p ‐methylacetophenone. Our results suggest that these plant extracts act as general antioxidants inhibiting the generation of p ‐methylacetophenone regardless of the types of water‐soluble phenolic compounds existing in the plant extracts.