Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7597527 | Food Chemistry | 2014 | 6 Pages |
Abstract
Glutathione (GSH) was treated by pulsed electric field (PEF) processing to investigate its effect on antioxidant activity. The antioxidant activity of GSH was evaluated using 2,2-diphenyl-1-picrylhydrazy (DPPH) radical inhibition. A Box-Behnken design (BBD) with three independent variables, which were concentration, electric field intensity and pulse frequency was used to establish the regression equation of second-order response surface. Optimal conditions were as follows: GSH concentration 8.86Â mg/mL, electric field intensity 9.74Â kV/cm and pulse frequency 2549.08Â Hz. The DPPH radical inhibition increased from 81.83% to 97.40%. Near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) were used to analyse the change of structure and functional groups of GSH.
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Authors
Jia Wang, Ke Wang, Ying Wang, Songyi Lin, Ping Zhao, Gregory Jones,