Study on antioxidant activity of red pigment from purple eggplant skin

abstract

In this paper, purple eggplant skin was used as raw material, and ascorbic acid and citric acid were used as control. OH), superoxide anion radical (O2-? ) as an experimental model, the scavenging effect of purplish red pigment from eggplant skin on hydroxyl radical and superoxide anion radical was studied by ultraviolet spectrophotometer. Using lard as substrate, the peroxide value of oil was determined by oven storage method, and the antioxidant activity of purple pigment oil from eggplant skin was studied. The results showed that the scavenging effect of eggplant skin purple pigment on free radicals and hydroxyl radicals was better than that of citric acid and ascorbic acid, and the scavenging effect increased with the increase of concentration, when the concentration was greater than 0.5g/100ml. Stable OH radical scavenging ability; The scavenging effect of superoxide anion radical is better than citric acid and ascorbic acid, and the maximum inhibition rate is 9 1%. When the concentration reaches 0.6g/ 100ml, the oxidation inhibition of pyrogallol tends to be stable. The inhibition of lipid peroxidation was stronger than that of citric acid, and the synergistic effect was stable when the concentration of ascorbic acid was 0.7g/ml.

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