Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef

•Dihydromyricetin is the most abundant bioactive component in Vine Tea.•Dihydromyricetin is more effective than BHA in controlling soybean oil oxidation.•Vine Tea extract and dihydromyricetin inhibits oxidation of cooked ground beef.•Headspace oxygen content has a good linear correlation with peroxi...

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Bibliographic Details
Published in:Food chemistry 2015-04, Vol.172, p.416-422
Main Authors: Ye, Liyun, Wang, Hengjian, Duncan, Susan E., Eigel, William N., O’Keefe, Sean F.
Format: Article
Language:English
Subjects:
Ampelopsis
Ampelopsis - chemistry
Ampelopsis - metabolism
Animals
Antioxidants - chemistry
Butylated Hydroxyanisole - chemistry
Cattle
Chromatography, High Pressure Liquid
Flavonols - analysis
Flavonols - chemistry
Meat - analysis
Oxidation-Reduction
Phenols - analysis
Plant Extracts - chemistry
Soybean Oil - chemistry
Soybean Oil - metabolism
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Summary:•Dihydromyricetin is the most abundant bioactive component in Vine Tea.•Dihydromyricetin is more effective than BHA in controlling soybean oil oxidation.•Vine Tea extract and dihydromyricetin inhibits oxidation of cooked ground beef.•Headspace oxygen content has a good linear correlation with peroxide value. Antioxidant activities of Ampelopsis grossedentata extract (EXT) and its major component dihydromyricetin (DHM) were analysed and compared with BHA in two model systems, soybean oil and cooked ground beef. Oxidation of soybean oil samples was measured using peroxide value, anisidine value, headspace volatiles and headspace oxygen content. TBARS (thiobarbituric acid reactive substances) test was used to measure the oxidation of cooked beef. DHM was more potent than BHA in preventing soybean oil oxidation. EXT was not as effective as BHA or DHM in soybean oil. In cooked beef, all three antioxidants significantly lowered oxidation compared to control, but there were no differences between the three. Mechanisms and potentials of EXT and DHM as natural food antioxidants need to be studied on a case-by-case basis.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.09.090