engleski

Influence of lignans supplementation on antioxidant activity of apple juice

For many years sinthetic antioxidants have been used effectively to retard autoxidative deterioration of food and food products but some of them have been restricted recently because they are reported to be carcinogenic and toxic. Lignans are plant-derived phenolic products formed by the coupling of two phenylpropanoid (C6-C3) units and most of them containing hydroxyl groups that was suggested to exhibit antioxidant activity. Therefore, we aimed to investigate the influence of plant lignans supplementation on antioxidant activity of apple juice during storage. In this study apple juice was treated with three different lignans: secoisolariciresinol (SECO), matairesinol (MAT) and isolariciresinol (ILARI) at concentrations 1 and 10 μg mL-1, while the control was apple juice without the addition of lignans. Antioxidant activity of the apple juice were measured after one day, and after 30, 60, 90, 120 and 150 days of storage using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and results were expressed as ascorbic acid equivalence antioxidant capacity (AEAC). The results show that the supplementation of lignans increased antioxidant activity of apple juice, particularly at higher concentrations. During the storage, antioxidant activities of apple juice samples treated with lignans decreased, but for each sample they are higher than in controls. Apple juice treated with 10 μg mL-1 ILARI had the highest antioxidant activity during storage among the lignans that were studied. Based on the in vitro assay, plant lignans ILARI, SECO and MAT may have potential application in food and health industry as natural antioxidants.

lignans ; antioxidant activity ; apple juice ; storage

Rad je napisan u sklopu znanstvenoistraživačkog projekta Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013-2014, pod nazivom: "Antioksidacijska aktivnost lignana".