Abstract
In this paper, the total reducing power, O ·, ·OH and DPPH· scavenging capacity of the flavonoids from Artemisia argyi were studied by ultrasonic assisted extraction and macroporous resin purification. The changes of pH values, TBARS, TVB-N, redness value, hydrogen sulfide and other physical and chemical indexes of fresh grade breast and its effects on sensory quality were investigated .The results showed that the purified flavonoids from Artemisia argyi had a strong total reduction power and a good linear relationship, with the good scavenging ability for O ·, ·OH, and DPPH·, and the scavenging ability has a certain dose-effect relationship with the purified flavonoids from Artemisia argyi. The fresh-keeping effect of the purified flavonoids from Artemisia argyi was better than that of the control group. Comprehensive benefit was analyzed, and the best concentration of flavonoids from Artemisia argyi was 0.4 mg/mL, which could effectively prolong the storage period of fresh grade breast.
Publication Date
2-18-2023
First Page
122
Last Page
127,142
DOI
10.13652/j.issn.1003-5788.2020.11.024
Recommended Citation
YANG, Yu-hua; HUANG, Yan; and ZHENG, Wei-peng
(2023)
"Study on antioxidant effect of flavonoids from Artemisia argyi and its application in preservation of fresh grade breast,"
Food and Machinery: Vol. 36:
Iss.
11, Article 24.
DOI: 10.13652/j.issn.1003-5788.2020.11.024
Available at:
https://www.ifoodmm.cn/journal/vol36/iss11/24
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