Marigold flower-powder exhibits significant potential to inhibit lipid oxidation in rice bran tea.
We supplemented marigold flower-powder (MFP) in rice bran tea at different proportions as a source of natural antioxidant compounds. Changes of phenolic compounds, antioxidant activity, fatty acid composition and lipid oxidation in the rice bran tea with MFP after 30 days of storage were investigated, comparing results with the initial data. Adding MFP in rice bran tea resulted in an increased content and composition of phenolics and flavonoids along with enhanced antioxidant activities, which were increased in a dose-dependent manner. As a result, MFP supplementation of rice bran tea was able to retard the lipid oxidation as determined by the peroxide value (PV), due to the protection of essential fatty acids during 30 days of storage. The PVs were strongly negatively correlated (p < 0.01) with phenolic compounds, total phenolic content (TPC) and total flavonoid content (TFC), but were positively correlated with tocopherols and γ-oryzanol contents. We also found that the PV was positively correlated with the PUFA (poly unsaturated fatty acid) content but adverse results were found for SFA (saturated fatty acid) and MUFA (mono unsaturated fatty acid) contents. These findings suggest that MFP could be used as a natural antioxidant in foods for preventing lipid oxidation as well as extending the shelf-life of food products.
Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantharawichai, Maha Sarakham 44150, Thailand. sirithons@hotmail.com.
Pitchaporn
P
Wanyo
Niwat
N
Kaewseejan
Naret
N
Meeso
Sirithon
S
Siriamornpun
D000975:Antioxidants / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry; D005228:Fatty Acids, Essential / Q000032:analysis / Q000737:chemistry; D005229:Fatty Acids, Monounsaturated / Q000032:analysis / Q000037:antagonists & inhibitors / Q000737:chemistry; D005419:Flavonoids / Q000032:analysis; D035264:Flowers / Q000737:chemistry*; D005520:Food Preservatives / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification; D008054:Lipid Peroxides / Q000032:analysis / Q000037:antagonists & inhibitors; D012275:Oryza / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D010666:Phenylpropionates / Q000032:analysis; D019441:Plant Epidermis / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D031686:Tagetes / Q000737:chemistry*; D000069459:Teas, Herbal / Q000032:analysis*; D013785:Thailand; D024505:Tocopherols / Q000032:analysis
D000975:Antioxidants; D004042:Dietary Fats, Unsaturated; D004043:Dietary Fiber; D005227:Fatty Acids; D005228:Fatty Acids, Essential; D005229:Fatty Acids, Monounsaturated; D005419:Flavonoids; D005520:Food Preservatives; D008054:Lipid Peroxides; D010636:Phenols; D010666:Phenylpropionates; D000069459:Teas, Herbal; D024505:Tocopherols; C013172:gamma-oryzanol