1,1-Diphenyl-2-picrylhydrazyl Radical Scavenging Activity of Binary Mixtures of Antioxidants
-
- Matsufuji Hiroshi
- Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
-
- Sasa Ryoichiro
- Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
-
- Honma Yuki
- Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
-
- Miyajima Hiromi
- Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
-
- Chino Makoto
- Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
-
- Yamazaki Takeshi
- Division of Food Additives, National Institute of Health Sciences
-
- Shimamura Tomoko
- Faculty of Agriculture, Kochi University
-
- Ukeda Hiroyuki
- Faculty of Agriculture, Kochi University
-
- Matsui Toshiro
- Division of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School Kyushu University
-
- Matsumoto Kiyoshi
- Division of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School Kyushu University
-
- Yamagata Kazuo
- Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
Bibliographic Information
- Other Title
-
- 抗酸化物質の2成分混合系におけるDPPHラジカル消去活性
- コウサンカ ブッシツ ノ 2 セイブン コンゴウケイ ニ オケル DPPH ラジカル ショウキョ カッセイ
Search this article
Abstract
The effect of a binary mixture of antioxidants on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was investigated using 11 antioxidants as food additives or 24 natural antioxidants. Among 55 combinations of binary mixtures, including 11 antioxidants, BHA, BHT, catechin, quercetin, sesamol, ferulic acid, gallic acid, morin, ellagic acid, α-tocopherol, and δ-tocopherol, the DPPH radical scavenging activity of 36 combinations were significantly greater than the expected activity of individual antioxidants, resulting in synergistic effects. Also, one combination showed antagonistic effect. Among 276 combinations of 24 natural antioxidants, including 4 benzoic acids, 3 cinnamic acids, 12 flavonoids, 2 vitamins, and 3 diterpenes, 74 showed synergistic effects and 61 showed antagonistic effects. However, the ratios of the actual to expected activity of many synergistic and antagonistic combinations were about 1.1-1.2 and 0.8-0.9, respectively.
Journal
-
- Nippon Shokuhin Kagaku Kogaku Kaishi
-
Nippon Shokuhin Kagaku Kogaku Kaishi 56 (3), 129-136, 2009
Japanese Society for Food Science and Technology
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390282681384974208
-
- NII Article ID
- 10024855098
-
- NII Book ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL BIB ID
- 10175593
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed