Abstract
The common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high concentration of active ingredients. The antioxidant activity of bearberry leaf extract in the 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation assay was 90.42 mmol Trolox equivalents/g dry weight (DW). The scavenging ability of the methanol extract of bearberry leaves against methoxy radicals generated in the Fenton reaction was measured via electron paramagnetic resonance. Lipid oxidation was retarded in an oil–water emulsion by adding 1 g/kg lyophilised bearberry leaf extract. Also, 1 g/kg of lyophilised bearberry leaf extract incorporated into a gelatin-based film displayed high antioxidant activity to retard the degradation of lipids in muscle foods. The present results indicate the potential of bearberry leaf extract for use as a natural food antioxidant.
Highlights
Lipid oxidation in food causes serious problems that lead to short shelf lives and loss of nutritional quality [1]
The antioxidant capacity of bearberry leaves (BL) was measured by a modified Trolox Equivalent Antioxidant Capacity (TEAC) assay as described by Skowyra et al [16], which was based on the method of Miller et al [17]
The antioxidant activity of phenolic linked with phenolic compounds is related to the hydroxyl group linked to the aromatic ring, which is capable of donating hydrogen atoms and neutralizing free radicals
Summary
Lipid oxidation in food causes serious problems that lead to short shelf lives and loss of nutritional quality [1]. Natural phenolics identified in many fruits, herbs, and vegetables used as antioxidants that retard the oxidative rancidity of foods in numerous food applications were summarized by Kiokias et al [9]. They critically discussed the recent new technology using multiple emulsions along with innovative applications of natural antioxidants in food [10]. Resonance (EPR) scavenging activity; (b) demonstrate the ability of lyophilised BL to inhibit lipid deterioration directly in oil-water emulsions; and (c) study the effectiveness of gelatin-based film treated with lyophilised BL in retarding lipid oxidation in meat patties
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