PMID- 25224102
OWN - NLM
STAT- MEDLINE
DCOM- 20150528
LR  - 20181202
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 79
IP  - 10
DP  - 2014 Oct
TI  - Chemical acylation of water-soluble antioxidant of bamboo leaves (AOB-w) and 
      functional evaluation of oil-soluble AOB (cAOB-o).
PG  - C1886-94
LID - 10.1111/1750-3841.12578 [doi]
AB  - Antioxidant of bamboo leaves (AOB) is a novel natural food antioxidant approved 
      in China since 2004. Natural phenolics contained in the current AOB are usually 
      polyhydroxy derivatives exhibiting hydrophilic character, which has been marked 
      as water-soluble AOB (AOB-w). In order to broaden the application fields, 
      oil-soluble AOB (cAOB-o) was obtained by chemical acylation of AOB-w with 
      different chain-length fatty acids varying from C8 to C18. Results indicated that 
      the yield and solubility of cAOB-o in 1-octanol solvent depended on the carbon 
      chain length of acyl donor, and cAOB-o derived from C12 fatty acid exhibited the 
      more powerful antioxidant activity evaluated by beta-carotene/linoleic acid 
      bleaching assay. Total phenolic content decreased by Folin-Ciocalteu assay. 
      Fourier transform infrared spectra showed the increase of a carbonyl (C = O) peak 
      at 1701 cm(-1) and a decrease in the intensity of the absorption at 3400 cm(-1) 
      (O-H stretching) in cAOB-o. Acylation was inferred to mainly occur on the 
      hydroxyl groups of flavones C-glycosides according to the change of 
      high-performance liquid chromatography spectra and the contents of total 
      flavonoids and phenolic acids. cAOB-o with the addition of 0.02% significantly 
      increased oxidative stability of palm oil 1.59 times, lard 3.74 times, and fried 
      potato chips 2.08 times, which was better than the effect of oil-soluble tea 
      polyphenol (P < 0.01). Moreover, cAOB-o was identified to be actually nontoxicity 
      by an acute oral toxicity test. All the above results indicated that cAOB-o could 
      be used as a novel and effective oil-soluble antioxidant in the food industry. 
      PRACTICAL APPLICATION: Oil-soluble antioxidant of bamboo leaves (cAOB-o) was 
      obtained by chemical acylation with water-soluble AOB (AOB-w) and different 
      chain-length fatty acids. The solubility of cAOB-o in 1-octanol solvent increased 
      sharply. cAOB-o was able to increase the oxidative stability of palm oil, lard, 
      and fried potato chips. cAOB-o has been identified to be actually not toxic by 
      acute oral toxicity test. All the results indicated that cAOB-o could be used as 
      an effective oil-soluble antioxidant in the food industry.
CI  - (c) 2014 Institute of Food Technologists(R)
FAU - Liu, Lingyi
AU  - Liu L
AD  - Dept. of Food Science and Nutrition, School of Biosystems Engineering and Food 
      Science, Zhejiang Univ, Hangzhou, 310058, Zhejiang, PR China.
FAU - Xia, Boneng
AU  - Xia B
FAU - Jin, Cheng
AU  - Jin C
FAU - Zhang, Yu
AU  - Zhang Y
FAU - Zhang, Ying
AU  - Zhang Y
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20140915
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Antioxidants)
RN  - 0 (Flavones)
RN  - 0 (Flavonoids)
RN  - 0 (Food Preservatives)
RN  - 0 (Oils)
RN  - 0 (Polyphenols)
RN  - 01YAE03M7J (beta Carotene)
RN  - 059QF0KO0R (Water)
SB  - IM
MH  - Acylation
MH  - Animals
MH  - Antioxidants/*chemistry/toxicity
MH  - Biological Assay
MH  - Female
MH  - Flavones/analysis
MH  - Flavonoids/analysis
MH  - Food Preservatives/*chemistry
MH  - Male
MH  - Mice
MH  - Oils/chemistry
MH  - Oxidation-Reduction
MH  - Plant Leaves/*chemistry
MH  - Polyphenols/*analysis
MH  - Toxicity Tests
MH  - Water/analysis
MH  - beta Carotene/analysis
OTO - NOTNLM
OT  - antioxidant of bamboo leaves (AOB)
OT  - chemical-modified oil-soluble AOB (cAOB-o)
OT  - lipid oxidation
OT  - oxidative stability
OT  - water-soluble AOB (AOB-w)
EDAT- 2014/09/17 06:00
MHDA- 2015/05/29 06:00
CRDT- 2014/09/17 06:00
PHST- 2013/12/18 00:00 [received]
PHST- 2014/07/14 00:00 [accepted]
PHST- 2014/09/17 06:00 [entrez]
PHST- 2014/09/17 06:00 [pubmed]
PHST- 2015/05/29 06:00 [medline]
AID - 10.1111/1750-3841.12578 [doi]
PST - ppublish
SO  - J Food Sci. 2014 Oct;79(10):C1886-94. doi: 10.1111/1750-3841.12578. Epub 2014 Sep 
      15.