{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/76833"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/76833","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin","abstract":"Oxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in \"all natural\" foods, without added antioxidants or with synthetic replaced with natural antioxidants. The natural antioxidants now in use are much more expensive and less potent than the synthetic antioxidants. Thus, effective and economical natural antioxidants are of great interest to researchers. Teng Cha is a type of herbal tea found in China that has reported high levels of antioxidants. Antioxidant activity of Teng Cha extract and its major component dihydromyricetin has been reported, but no studies have provided clear evidence for the antioxidant effectiveness of Tech Cha extracts. The goal of this study was to measure the antioxidant activity of Teng Cha extract and dihydromyricetin (DHM), a major component of Tech Cha extract. The DPPH assay was conducted and antioxidant activities of the crude extract and dihydromyricetin were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as effective as BHA and DHM, possibly because it contained transition metals. In cooked beef, DHM and the crude extract showed lower activity than BHA, possibly due to their low solubility. Overall, Teng Cha extract and DHM are potential natural food antioxidants for future applications.","abstract_html":"Oxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in "all natural" foods, without added antioxidants or with synthetic replaced with natural antioxidants. The natural antioxidants now in use are much more expensive and less potent than the synthetic antioxidants. Thus, effective and economical natural antioxidants are of great interest to researchers. Teng Cha is a type of herbal tea found in China that has reported high levels of antioxidants. Antioxidant activity of Teng Cha extract and its major component dihydromyricetin has been reported, but no studies have provided clear evidence for the antioxidant effectiveness of Tech Cha extracts. The goal of this study was to measure the antioxidant activity of Teng Cha extract and dihydromyricetin (DHM), a major component of Tech Cha extract. The DPPH assay was conducted and antioxidant activities of the crude extract and dihydromyricetin were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as effective as BHA and DHM, possibly because it contained transition metals. In cooked beef, DHM and the crude extract showed lower activity than BHA, possibly due to their low solubility. Overall, Teng Cha extract and DHM are potential natural food antioxidants for future applications.","abstract_has_math":false,"creators":["Ye, Liyun"],"institution":"Virginia Tech","degree_name":"Master of Science in Life Sciences","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["O'Keefe, Sean F."],"committee_members":["Duncan, Susan E.","Eigel, William N. III","Wang, Hengjian"],"year":2011,"date_issued":"2011-07-12","date_published":"2011-07-12","updated_at":"2026-07-22T22:19:42Z","subjects":["Ampelopsis grossedentata","antioxidant","Teng Cha","dihydromyricetin","soybean oil oxidation","peroxide value","anisidine value","Totox value","headspace volatiles","headspace oxygen content","TBARS","DPPH"],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07262011-120813"],"render_values":[{"text":"etd-07262011-120813","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/76833","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["O'Keefe, Sean F."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Duncan, Susan E.","Eigel, William N. III","Wang, Hengjian"]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Ye, Liyun"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-04-04T19:49:35Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-04-04T19:49:35Z","2016-10-24"]},{"key":"dc:date.issued","label":"Date","values":["2011-07-12"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Life Sciences"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Ampelopsis grossedentata","antioxidant","Teng Cha","dihydromyricetin","soybean oil oxidation","peroxide value","anisidine value","Totox value","headspace volatiles","headspace oxygen content","TBARS","DPPH"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07262011-120813"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/76833"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Oxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in \"all natural\" foods, without added antioxidants or with synthetic replaced with natural antioxidants. The natural antioxidants now in use are much more expensive and less potent than the synthetic antioxidants. Thus, effective and economical natural antioxidants are of great interest to researchers. Teng Cha is a type of herbal tea found in China that has reported high levels of antioxidants. Antioxidant activity of Teng Cha extract and its major component dihydromyricetin has been reported, but no studies have provided clear evidence for the antioxidant effectiveness of Tech Cha extracts. The goal of this study was to measure the antioxidant activity of Teng Cha extract and dihydromyricetin (DHM), a major component of Tech Cha extract. The DPPH assay was conducted and antioxidant activities of the crude extract and dihydromyricetin were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as effective as BHA and DHM, possibly because it contained transition metals. In cooked beef, DHM and the crude extract showed lower activity than BHA, possibly due to their low solubility. Overall, Teng Cha extract and DHM are potential natural food antioxidants for future applications."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science in Life Sciences"]},{"key":"dc:title","label":"Title","values":["Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin"]}]}],"canonical_facts":{"dc:contributor.committeechair":["O'Keefe, Sean F."],"dc:contributor.committeemember":["Duncan, Susan E.","Eigel, William N. III","Wang, Hengjian"],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Ye, Liyun"],"dc:date.accessioned":["2017-04-04T19:49:35Z"],"dc:date.available":["2017-04-04T19:49:35Z","2016-10-24"],"dc:date.issued":["2011-07-12"],"dc:description.abstract":["Oxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in \"all natural\" foods, without added antioxidants or with synthetic replaced with natural antioxidants. The natural antioxidants now in use are much more expensive and less potent than the synthetic antioxidants. Thus, effective and economical natural antioxidants are of great interest to researchers. Teng Cha is a type of herbal tea found in China that has reported high levels of antioxidants. Antioxidant activity of Teng Cha extract and its major component dihydromyricetin has been reported, but no studies have provided clear evidence for the antioxidant effectiveness of Tech Cha extracts. The goal of this study was to measure the antioxidant activity of Teng Cha extract and dihydromyricetin (DHM), a major component of Tech Cha extract. The DPPH assay was conducted and antioxidant activities of the crude extract and dihydromyricetin were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as effective as BHA and DHM, possibly because it contained transition metals. In cooked beef, DHM and the crude extract showed lower activity than BHA, possibly due to their low solubility. Overall, Teng Cha extract and DHM are potential natural food antioxidants for future applications."],"dc:description.degree":["Master of Science in Life Sciences"],"dc:identifier.other":["etd-07262011-120813"],"dc:identifier.uri":["http://hdl.handle.net/10919/76833"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["Ampelopsis grossedentata","antioxidant","Teng Cha","dihydromyricetin","soybean oil oxidation","peroxide value","anisidine value","Totox value","headspace volatiles","headspace oxygen content","TBARS","DPPH"],"dc:title":["Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science in Life Sciences"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:42Z"}