Antioxidants 2015, 4(1), 170-184; https://doi.org/10.3390/antiox4010170
The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
1
Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028 Barcelona, Spain
2
Chemical and Natural Resources Engineering Faculty, University Malaysia Pahang, Lebuhraya Tun Razak, 26300 Pahang, Malaysia
3
Química Biològica i Modelització Molecular, Institut de Química Avançada de Catalunya (CSIC), Jordi Girona 18-26, 08034 Barcelona, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Maria G. Miguel, João Rocha and Ehab A. Abourashed
Received: 31 October 2014 / Revised: 11 December 2014 / Accepted: 25 February 2015 / Published: 10 March 2015
(This article belongs to the Special Issue Natural Products as Antioxidants)
Abstract
In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant. View Full-Text
Figure 1
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Azman, N.A.M.; Gallego, M.G.; Juliá, L.; Fajari, L.; Almajano, M. The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models. Antioxidants 2015, 4, 170-184.
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