EJPAU 2007. Wojdyło A. , Oszmiański J. , Sokół-Łętowska A. COMPARISON OF ANTIOXIDATIVE AND SYNERGISTIC EFFECTS OF SKULLCAP (<I>SCUTELLARIA BAICALENSIS</I> GEORGI) IN SUNFLOWER OIL-IN-WATER EMULSION DURING STORAGE

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Wojdyło A. , Oszmiański J. , Sokół-Łętowska A. 2007. COMPARISON OF ANTIOXIDATIVE AND SYNERGISTIC EFFECTS OF SKULLCAP (SCUTELLARIA BAICALENSIS GEORGI) IN SUNFLOWER OIL-IN-WATER EMULSION DURING STORAGE, EJPAU 10(2), #02.
Available Online: http://www.ejpau.media.pl/volume10/issue2/abs-02.html

COMPARISON OF ANTIOXIDATIVE AND SYNERGISTIC EFFECTS OF SKULLCAP (SCUTELLARIA BAICALENSIS GEORGI) IN SUNFLOWER OIL-IN-WATER EMULSION DURING STORAGE

Aneta Wojdyło, Jan Oszmiański, Anna Sokół-Łętowska
Department of Fruit, Vegetable and Cereal Technology, Wrocław University of Environmental and Life Sciences, Poland

ABSTRACT

The antioxidative activity and synergistic effects of skullcap extracts and other natural compounds (α-tocopherol, β-carotene, citric and ascorbic acid) were evaluated in sunflower oil-in-water emulsion during storage at 50°C in the light exposure (3600-3900 lx). The oxidation process was followed by measuring the formation of primary (peroxide value) and secondary (TBARS) oxidation products, which were monitored during periods of storage. Flavones of skullcap (S) actively protected the sunflower oil-in-water emulsion during storage. Synergistic mixtures: flavones of S and α-tocopherol, β-carotene, citric and ascorbic acid exhibited stronger antioxidative properties than single components of these mixtures or synergists alone but weaker than flavones alone.

Key words: skullcap, antioxidant, synergism, sunflower oil-in-water emulsion, storage in light.

Aneta Wojdyło
Department of Fruit, Vegetable and Cereal Technology,
Wrocław University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
Phone: (+48 71) 320 54 74
Fax: (+48 71) 320 54 77
email: aneta@ozi.ar.wroc.pl

Jan Oszmiański
Department of Fruit, Vegetable and Cereal Technology,
Wrocław University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
Phone: (+48 71) 320 54 74
email: oszm@ozi.ar.wroc.pl

Anna Sokół-Łętowska
Department of Fruit, Vegetable and Cereal Technology,
Wrocław University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
Phone: (+48 71) 320 54 74
Fax: (+48 71) 320 54 77

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.