1. Comparative study on the antioxidant efficacy of Adinandra nitida extracts in inhibiting lipid oxidation in edible oils.
- Author
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Zeng Y, Yu Z, Zhang Y, Jiang C, and Huang X
- Abstract
Exploring natural antioxidants is essential to delay lipid oxidation. This study investigated the inhibitory effect of Adinandra nitida (AN) extract in six edible oils, compared to TP and TBHQ. Methods included extract preparation, bioactive compounds analysis, in vitro antioxidant activities by FRAP, DPPH, and ABTS assays, fatty acid composition detection, and POV determination. The results showed that AN was rich in total flavonoids, total phenols and had better iron ion reduction ability than TBHQ. In oleic and linoleic acid-rich oils, AN significantly delayed early-stage lipid oxidation, outperforming TP and TBHQ. In linolenic acid-rich oils, AN maintained a stable effect. Molecular docking studies revealed strong binding interactions between main compounds and fatty acids, with Camelliaside A in (7.83) showing higher binding energy to linolenic acid than TBHQ (7.64), supporting the antioxidant effects. These findings suggest AN as a promising natural alternative to synthetic antioxidants, enhancing oil stability and shelf life., Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: This research was funded by the National Natural Science Foundation of China [Grants No. 32060068 and No. U1812401], Natural science research project of Guizhou Provincial Department of Education [Qianjiaoji [2022] 009], and Guizhou Key Laboratory of Plant Protection Informatization for High-Efficiency Agriculture with Characteristics in Central Guizhou [Qianjiaoji [2022] 052]., (© 2024 The Authors. Published by Elsevier Ltd.)
- Published
- 2024
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