Antioxidant activity of emblica polyphenol in oil

Macroporous adsorption resin LSA-10was used to purify emblica polyphenol(EP),with 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging and reducing activity,were used to test the antioxidant activity.At the same time,inhibition of the lipid peroxidation effects of EP was studied by oven experiments using peanut oil and lard as substrates.The peroxide value(POV)and shelf life of these oils were measured.The results showed that the purity of the EP was effectively improved by macroporous resins LSA-10 and the extracts had a higher content of total phenol,which had 834.5mg/g dry weight.Emblica polyphenol had higher reducing activity(EC50 46.6μg/mL)than tea polyphenol.The DPPH· radical scavenging activity was EC50 83.2μg/mL.EP exhibited higher lipid antioxidative activity than tea polyphenol.The shelf life was extended by adding EP.The shelf life of peanut oil and lard was extended from 96d d to 192d,and 128d to 256d.Emblica polyphenol may be utilized as a natural preservative.