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Antioxidants 2016, 5(2), 11; doi:10.3390/antiox5020011

Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods

1
Chemical Engineering Department, Technical University of Catalonia, Avinguda Diagonal 647, Barcelona 08028, Spain
2
Chemical and Natural Resources Engineering Faculty, University Malaysia Pahang, Lebuhraya Tun Razak, Pahang 26300, Malaysia
*
Author to whom correspondence should be addressed.
Academic Editor: Dong Uk Ahn
Received: 2 February 2016 / Revised: 22 March 2016 / Accepted: 24 March 2016 / Published: 1 April 2016
(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)
View Full-Text   |   Download PDF [1113 KB, uploaded 1 April 2016]   |  

Abstract

The common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high concentration of active ingredients. The antioxidant activity of bearberry leaf extract in the 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation assay was 90.42 mmol Trolox equivalents/g dry weight (DW). The scavenging ability of the methanol extract of bearberry leaves against methoxy radicals generated in the Fenton reaction was measured via electron paramagnetic resonance. Lipid oxidation was retarded in an oil–water emulsion by adding 1 g/kg lyophilised bearberry leaf extract. Also, 1 g/kg of lyophilised bearberry leaf extract incorporated into a gelatin-based film displayed high antioxidant activity to retard the degradation of lipids in muscle foods. The present results indicate the potential of bearberry leaf extract for use as a natural food antioxidant. View Full-Text
Keywords: bearberry leaves; scavenging activity; lipid oxidation; active packaging film; antioxidant activity bearberry leaves; scavenging activity; lipid oxidation; active packaging film; antioxidant activity
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Mohd Azman, N.A.; Gallego, M.G.; Segovia, F.; Abdullah, S.; Shaarani, S.M.; Almajano Pablos, M.P. Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods. Antioxidants 2016, 5, 11.

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