TY - JOUR
T1 - Antioxidant activities of aqueous extract from Stevia rebaudiana stem waste to inhibit fish oil oxidation and identification of its phenolic compounds
AU - Yu, Hui
AU - Yang, Gangqiang
AU - Sato, Minoru
AU - Yamaguchi, Toshiyasu
AU - Nakano, Toshiki
AU - Xi, Yinci
N1 - Funding Information:
This study was supported by the Project Sponsored by the Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry, Startup Project of Doctor Scientific Research in Ludong University (LY2013022), the National Natural Science Foundation of China (No. 21502164), Research Fund for Excellent Young and Middle-age Scientists of Shandong Province (No. BS2015YY039), Startup Project of Doctor Scientific Research in Yantai University (YX14B17). The authors are grateful to Prof. Minoru Ueda from Graduate School of Science in Tohoku University, Japan for guidance and support.
Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/10/1
Y1 - 2017/10/1
N2 - We investigated the potential for exploiting Stevia rebaudiana stem (SRS) waste as a source of edible plant-based antioxidants finding for the first time that the hot water extract of SRS had significantly higher antioxidant activity against fish oil oxidation than that of the leaf, despite SRS extract having lower total phenolic content, DPPH radical scavenging activity and ORAC values. To locate the major antioxidant ingredients, SRS extract was fractionated using liquid chromatography. Five phenolic compounds (primary antioxidant components in activity-containing fractions) were identified by NMR and HR-ESI-MS: vanillic acid 4-O-β-D-glucopyranoside (1), protocatechuic acid (2), caffeic acid (3), chlorogenic acid (4) and cryptochlorogenic acid (5). Further analysis showed that, among compounds 2–5, protocatechuic acid had the highest capacity to inhibit peroxides formation, but exhibited the lowest antioxidant activities in DPPH and ORAC assays. These results indicate that SRS waste can be used as strong natural antioxidant materials in the food industry.
AB - We investigated the potential for exploiting Stevia rebaudiana stem (SRS) waste as a source of edible plant-based antioxidants finding for the first time that the hot water extract of SRS had significantly higher antioxidant activity against fish oil oxidation than that of the leaf, despite SRS extract having lower total phenolic content, DPPH radical scavenging activity and ORAC values. To locate the major antioxidant ingredients, SRS extract was fractionated using liquid chromatography. Five phenolic compounds (primary antioxidant components in activity-containing fractions) were identified by NMR and HR-ESI-MS: vanillic acid 4-O-β-D-glucopyranoside (1), protocatechuic acid (2), caffeic acid (3), chlorogenic acid (4) and cryptochlorogenic acid (5). Further analysis showed that, among compounds 2–5, protocatechuic acid had the highest capacity to inhibit peroxides formation, but exhibited the lowest antioxidant activities in DPPH and ORAC assays. These results indicate that SRS waste can be used as strong natural antioxidant materials in the food industry.
KW - Antioxidant activity
KW - Extract of Stevia rebaudiana stem
KW - Inhibition of fish oil oxidation
KW - Phenolic compounds
KW - Waste exploitation
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U2 - 10.1016/j.foodchem.2017.04.004
DO - 10.1016/j.foodchem.2017.04.004
M3 - Article
C2 - 28490088
AN - SCOPUS:85017333019
SN - 0308-8146
VL - 232
SP - 379
EP - 386
JO - Food Chemistry
JF - Food Chemistry
ER -