Abstract:

We studied on the antioxidant activity of red pigment from purple eggplant peel to lay the theoretical foundation for its application. In this paper, the purple eggplant skin was used as raw materials and ascorbic acid, citric acid were used as contrasts, hydroxyl radical (?OH) from Fenton reaction and superoxide anion (O2-?) from pyrogallol autoxidation reaction were used as the test model and the radical scavenging effect of purple eggplant skin red pigment against superoxide anion and hydroxyl radical were measured by using UV spectrophotometer; The antioxidant activity of red pigment eggplant purple skin against fat oxidation was studied when lard was used as substrate and POV value of oil was determined by the oven storage method. Red pigment from purple eggplant skin could effect on free radicals above and its effect on hydroxyl radical scavenging was better than citric acid, ascorbic acid and scavenging effect was increased with the concentration increasing and the hydroxyl radical scavenging capacity tended to the stable situation when the concentration was greater than 0.5 g/100mL; its effect was better than citric acid, ascorbic acid, with the maximum inhibition rate 91% and the pyrogallol autoxidation effected to stable inhibition when the concentration was above 0.6 g/100 mL; the degree of inhibition of lipid peroxidation was stronger than citric acid and ascorbic acid and synergies tended to stabilize when the concentration was 0.7 g/mL. Purple eggplant skin red pigment in a certain concentration range had strong antioxidative activity.