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Effect of baicalein and acetone extract of Scutellaria baicalensis on canola oil oxidation
Author(s) -
Chen ZhenYu,
Su YaLun,
Bi YuRong,
Tsang Suk Ying,
Huang Yu
Publication year - 2000
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-000-0011-y
Subject(s) - acetone , chemistry , canola , butylated hydroxytoluene , scutellaria baicalensis , antioxidant , food science , linoleic acid , traditional medicine , organic chemistry , fatty acid , medicine , pathology , alternative medicine , traditional chinese medicine
There is an increasing interest in natural antioxidants present in traditional Chinese herbal medicines. The present study examined the antioxidant activity of heane, acetone, and methanol extracts, as well as baicalein purified from the dry roots of Scutellaria baicalensis Georgi (common name: Huangqin), in heated canola oil. Oxygen consumption and decreases in linoleic acid linolenic acid content were monitored in canola oil held at 90–93°C. Among the three extracts, the acetone extract was most effective against oxidation of canola oil, followed by the methanol extract of the dry roots. The antioxidant activity of these three extracts correlated well with their content of baicalein, which provided strong protection to canola oil from oxidation. The antioxidant activity of Huangqin acetone extract was dose‐dependent. The acetone extract at 100 ppm or above was even more effective than butylated hydroxytoluene at 200 ppm in protecting canola oil from oxidation. The present results suggest that the acetone extract of these roots should be further explored as a potential source of natural antioxidants for use in the processed foods.