Synergistic Effect and Formulation Optimization of Antioxidant between Tea polyphenols and sorghum red pigment
Yangbiao Zhang, Xiaolei Chen, Zhiyou Zhi, Yihua Jiang
Available Online April 2017.
- https://doi.org/10.2991/iceesd-17.2017.187How to use a DOI?
- Antioxidant;synergistic effects; tea polyphenols;sorghum red;response surface method(RSM).
- In order to understand the synergetic effect between the solution of tea polyphenols and sorghum red pigment, synergetic effect and optimal formulation of compound antioxidant with the response surface method were determined using the method of free radical scavenging under DPPH system.The results showed that, the component ratio of optimal compound antioxidant was tea polyphenols 6.00ÿægúml-1 and sorghum red 293.76ÿægúml-1 Under these conditions,the DPPH scavenging rate of the system was 54.96%, compound antioxidant of tea polyphenols and sorghum red had antagonistic action.Through the comparison of optimal mixed antioxidants and antioxidant effect of single antioxidant,we concluded that mixed antioxidants were poorer than single antioxidant.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Yangbiao Zhang AU - Xiaolei Chen AU - Zhiyou Zhi AU - Yihua Jiang PY - 2017/04 DA - 2017/04 TI - Synergistic Effect and Formulation Optimization of Antioxidant between Tea polyphenols and sorghum red pigment BT - Proceedings of the 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017) PB - Atlantis Press SP - 1038 EP - 1043 SN - 2352-5401 UR - https://doi.org/10.2991/iceesd-17.2017.187 DO - https://doi.org/10.2991/iceesd-17.2017.187 ID - Zhang2017/04 ER -