Synergistic Effect and Formulation Optimization of Antioxidant between Tea polyphenols and sorghum red pigment

DOI

10.2991/iceesd-17.2017.187How to use a DOI?

Keywords

Antioxidant;synergistic effects; tea polyphenols;sorghum red;response surface method(RSM).

Abstract

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.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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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  - 10.2991/iceesd-17.2017.187
ID  - Zhang2017/04
ER  -