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Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin

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dc.contributor.authorYe, Liyunen
dc.contributor.committeechairO'Keefe, Sean F.en
dc.contributor.committeememberDuncan, Susan E.en
dc.contributor.committeememberEigel, William N. IIIen
dc.contributor.committeememberWang, Hengjianen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2017-04-04T19:49:35Zen
dc.date.adate2011-08-25en
dc.date.available2017-04-04T19:49:35Zen
dc.date.issued2011-07-12en
dc.date.rdate2016-10-24en
dc.date.sdate2011-07-26en
dc.description.abstractOxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in "all natural" foods, without added antioxidants or with synthetic replaced with natural antioxidants. The natural antioxidants now in use are much more expensive and less potent than the synthetic antioxidants. Thus, effective and economical natural antioxidants are of great interest to researchers. Teng Cha is a type of herbal tea found in China that has reported high levels of antioxidants. Antioxidant activity of Teng Cha extract and its major component dihydromyricetin has been reported, but no studies have provided clear evidence for the antioxidant effectiveness of Tech Cha extracts. The goal of this study was to measure the antioxidant activity of Teng Cha extract and dihydromyricetin (DHM), a major component of Tech Cha extract. The DPPH assay was conducted and antioxidant activities of the crude extract and dihydromyricetin were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as effective as BHA and DHM, possibly because it contained transition metals. In cooked beef, DHM and the crude extract showed lower activity than BHA, possibly due to their low solubility. Overall, Teng Cha extract and DHM are potential natural food antioxidants for future applications.en
dc.description.degreeMaster of Science in Life Sciencesen
dc.identifier.otheretd-07262011-120813en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-07262011-120813/en
dc.identifier.urihttp://hdl.handle.net/10919/76833en
dc.language.isoen_USen
dc.publisherVirginia Techen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectAmpelopsis grossedentataen
dc.subjectantioxidanten
dc.subjectTeng Chaen
dc.subjectdihydromyricetinen
dc.subjectsoybean oil oxidationen
dc.subjectperoxide valueen
dc.subjectanisidine valueen
dc.subjectTotox valueen
dc.subjectheadspace volatilesen
dc.subjectheadspace oxygen contenten
dc.subjectTBARSen
dc.subjectDPPHen
dc.titleAntioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetinen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Science in Life Sciencesen

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