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Diarylheptanoid-rich extract of grey and black alder barks: an effective dietary antioxidant in mayonnaise

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Abstract

Diarylheptanoid-rich extracts (DAHEs) isolated from grey and black alder bark with pressurized ethyl acetate were tested in mayonnaise as a dietary antioxidant using the Oxipres method. DAHE contains >700 mg g−1 of oregonin possessing quite similar structure to the well-known dietary antioxidant curcumin, which is widely used as a bioactive constituent of food supplements. Strong radical scavenging capacity of oregonin was clearly demonstrated by the online HPLC–DPPH∙ scavenging assay. The antioxidative effect of DAHEs in mayonnaise was dose dependent; however, even the lowest concentration (0.5 mg g−1) of DAHE additive increased the induction period of oxidation more than two times. Consequently, DAHE may be considered as a promising natural antioxidant for commercial applications.

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Acknowledgements

This study was funded by the Latvian National Research Programme VPP N.6 “Forest and earth entrails resources: research and sustainable utilization-new products and technologies” (ResProd)” Project Nr.3 “Biomaterials and products from forest resources with versatile applicability” and Latvian Scientific Council Grant 564/2012.

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Authors and Affiliations

  1. Latvian State Institute of Wood Chemistry, Dzerbenes str 27, 1006, Riga, Latvia

    Maris Lauberts, Galina Telysheva, Liga Lauberte & Tatiana Dizhbite

  2. Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl. 19, 50254, Kaunas, Lithuania

    Petras Rimantas Venskutonis, Rita Kazernavičiūte & Audrius Pukalskas

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  1. Maris Lauberts
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  2. Galina Telysheva
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  3. Petras Rimantas Venskutonis
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  4. Liga Lauberte
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  5. Tatiana Dizhbite
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  6. Rita Kazernavičiūte
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  7. Audrius Pukalskas
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Correspondence to Maris Lauberts.

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Lauberts, M., Telysheva, G., Venskutonis, P.R. et al. Diarylheptanoid-rich extract of grey and black alder barks: an effective dietary antioxidant in mayonnaise. Chem. Pap. 71, 1007–1012 (2017). https://doi.org/10.1007/s11696-016-0017-3

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  • DOI: https://doi.org/10.1007/s11696-016-0017-3

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