Science and Technology of Food Industry

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CN   11-1759/TS
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Antioxidant activity of degradation products from corn cob[J]. Science and Technology of Food Industry, 2012, (19): 121-123. DOI: 10.13386/j.issn1002-0306.2012.19.040
Citation: Antioxidant activity of degradation products from corn cob[J]. Science and Technology of Food Industry, 2012, (19): 121-123. DOI: 10.13386/j.issn1002-0306.2012.19.040
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Antioxidant activity of degradation products from corn cob

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  • The corn cob residue, which was obtained after successively treated with alkali solution and xylanase, was degraded using hydriodic acid.The antioxidant activity of the degradation products were estimated based on the scavenging capacity for DPPH, hydroxyl radicals (·OH) , superoxide anion radicals (O-2·) , reducing power and antioxidant capacity in lard and peanut oil.The results showed that the degradation products had higher antioxidant activity than p-coumaric acid.
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