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Molecules 2014, 19(9), 15213-15223;

Antioxidant Effects of Grape Vine Cane Extracts from Different Chinese Grape Varieties on Edible Oils

College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China
Author to whom correspondence should be addressed.
Received: 23 July 2014 / Revised: 11 September 2014 / Accepted: 17 September 2014 / Published: 23 September 2014
(This article belongs to the Section Natural Products Chemistry)
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This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of canes could effectively inhibit the lipid oxidation of edible oils and that this ability varied significantly due to the different extraction solvents employed, as well as to the different varieties of canes used. Lipid oxidation of edible oils was significantly reduced under an accelerated storage condition of 70 ± 1 °C in the presence of Vitamin C (VC), which was chosen as a synergist of grape vine cane extract. A 4:1 ratio of Victoria Blanc-ethyl acetate fraction (EAF) and VC led to a significant lowering of the peroxide value and indicated a better antioxidant effect. Thus, these results indicated that some varieties of grape vine cane extracts could be applied as natural antioxidants for elevation of the quality of edible oils in the food industry. View Full-Text
Keywords: grape vine cane; extracts; edible oils; antioxidant grape vine cane; extracts; edible oils; antioxidant

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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Min, Z.; Guo, Z.; Wang, K.; Zhang, A.; Li, H.; Fang, Y. Antioxidant Effects of Grape Vine Cane Extracts from Different Chinese Grape Varieties on Edible Oils. Molecules 2014, 19, 15213-15223.

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