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Studies on the Antioxidative Effects of Natural Antioxidants on the Lipid in Shiitake Soup
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    Abstract:

    The antioxidative effects of several natural antioxidants were studied on the lipid in the O/W shiitake soup,such as tea polyphenol,lycopene,vitamin E,rosemary water-soluble extracts and carnosic acid respectively.The peroxide value and thiobarbituric acid reactive substances were determined.The results indicated that lycopene,vitamin E and carnosic acid do not inhibit the production of the hydroperoxides.Particularly,vitamin E significantly promoted the production of the hydroperoxides.They can inhibit the decomposition of hydroperoxides into aldehydes,ketones and so on,while tea polyphenols and rosemary water-soluble extracts cannot inhibit or promote oxidation,including the primary and secondary oxidation of lipid.The present results had shown that lycopene,vitamin E and carnosic acid were more effective than tea polyphenols and rosemary water-soluble extracts on the antioxidation of lipid in the shiitake soup.

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WANG Ying, ZHU Ke-xue, PENG Wei, ZHOU Hui-ming. Studies on the Antioxidative Effects of Natural Antioxidants on the Lipid in Shiitake Soup[J]. Journal of Food Science and Biotechnology,2011,30(5):668-674.

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