Investigation of the antioxidant capacity, insecticidal ability and oxidation stability of Chenopodium formosanum seed extract

Kai Jen Chuang, Zong Jiang Chen, Chih Lun Cheng, Gui Bing Hong

研究成果: 雜誌貢獻文章

摘要

To maximize the extraction of antioxidants from Chenopodium formosanum seeds, the process factors, such as the ethanol concentration (0–100%), extraction time (30–180 min) and temperature (30–70◦ C), for the extraction of the bioactive contents as well as the antioxidant capacity are evaluated using response surface methodology (RSM). The experimental results fit well with quadratic models. The extract was identified by GC/MS, and it was found that some active compounds had antioxidant, repellency and insecticidal activities. Various concentrations of the extract were prepared for the evaluation of the insecticidal activity against Tribolium castaneum, and the toxicity test results indicated that the extract was toxic to Tribolium castaneum, with an LC50 value of 354.61 ppm. The oxidative stability of the olive oil determined according to the radical scavenging activity and p-anisidine test demonstrates that the extract obtained from the Chenopodium formosanum seeds can retard lipid oxidation.
原文英語
文章編號2726
期刊International Journal of Molecular Sciences
19
發行號9
DOIs
出版狀態已發佈 - 九月 12 2018

Keywords

  • Antioxidant
  • Chenopodium formosanum
  • Heat oxidation
  • Insecticidal
  • Optimization

ASJC Scopus subject areas

  • Catalysis
  • Molecular Biology
  • Spectroscopy
  • Computer Science Applications
  • Physical and Theoretical Chemistry
  • Organic Chemistry
  • Inorganic Chemistry

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