Inhibition and mechanism of Gnaphalium affine extract on the oxidation of edible oil during storage

The inhibition of Gnaphalium affine extract( GAE) against the oxidation of edible oil during storage was investigated.With the measurement of peroxidation value( POV),the inhibitory effect of GAE on the oxidation of edible oil during storage was determined. Then,the free radical( ABTS and DPPH) scavenging activities,reducing power and total phenolic and flavonoids content of GAE were also determined by using spectrophotometry,which were employed to explore the potential mechanism for its inhibition on oil oxidation. Present results showed that GAE exhibited the excellent capacity to weaken the POV increasing of edible oil during storage,which indicated that GAE possessed the remarkable inhibitory effect on the lipid oxidation.Furthermore,the significant free radical scavenging activity,strong reducing power and higher total phenolic( 169.9 ±7.7 mg gallic acid equivalent / g extract) and flavonoid( 213.9 ± 8.7 mg rutin equivalent / g extract) content of GAE were observed,which might be the important reasons responded for its effective inhibition on the oxidation of edible oil.