Antioxidant activity and inhibitory effects of lead (Leucaena leucocephala) seed extracts against lipid oxidation in model systems. (August 2013)

• Record Type: Journal Article
• Authors: Benjakul, Soottawat; Kittiphattanabawon, Phanat; Shahidi, Fereidoon; Maqsood, Sajid
• Is Part Of: Food science and technology international. Volume 19:Number 4(2013)
• Page Start: 365
• Page End: 376
• Publication Date: 2013-08
• Subjects: Lead seed extract -- mimosine -- radical scavenging activity -- antioxidant -- food model system -- lipid oxidation; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/1082013212455186
• Languages: English
• ISSNs: 1082-0132

Abstract

Antioxidant activity of brown lead ( Leucaena leucocephala ) seed extracts with and without prior chlorophyll removal was studied in comparison with mimosine. Both extracts showed similar hydroxyl radical (HO ) scavenging activity, hydrogen peroxide (H2 O2 ) scavenging activity, singlet oxygen inhibition and hypochlorous acid (HOCl) scavenging capacity ( p > 0.05). Nevertheless, the extract without prior chlorophyll removal had higher oxygen radical absorbance capacity than that with prior chlorophyll removal ( p < 0.05). Generally, lead seed extracts with and without prior chlorophyll removal possessed a lower antioxidant activity, compared with mimosine. When lead seed extract without prior chlorophyll removal (100 and 200 ppm) was used in different lipid oxidation model systems, including β-carotene-linoleic acid and lecithin liposome systems, the preventive effect toward lipid oxidation was dose-dependent. At the same level of use, mimosine exhibited a higher efficacy in prevention of lipid oxidation in both systems as indicated by the lower increases in thiobarbituric acid reactive substances. A similar result was obtained in minced mackerel. Therefore, lead seed extract containing mimosine could act as a natural antioxidant to prevent lipid oxidation in foods.