Screening of Natural Antioxidant from Plant and Their Antioxidative Effect

식물성 천연 항산화물질의 검색과 그 항산화력 비교

  • Choi, Ung (Department of Food Science and Technology, Chonbuk National University) ;
  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Chang, Young-Sang (Nong Shim Technology, Development Institute) ;
  • Shin, Jae-Ik (Nong Shim Technology, Development Institute)
  • 최웅 (전북대학교 식품공학과) ;
  • 신동화 (전북대학교 식품공학과) ;
  • 장영상 (농심기술개발연구소) ;
  • 신재익 (농심기술개발연구소)
  • Published : 1992.04.01

Abstract

Certain parts of 95 species of edible and medical plants were extracted with water and 75% of ethyl alcohol. After addition of those extracts to palm oil, lard and soybean oil at different level, their antioxidative activities were compared by Rancimat test. Six species among them seemed to have rather strong antioxidative activity and high extracting yields(i.e. Taraxacum platycarpum, Plantago asiatica, Rhus javanica L., Lycopus lucidus, Astragalus membranaceus, Taraxacum platycarpumH). Among them, the Rhus javanica L. ethanol extract retarded greatly the induction period of palm oil and lard. When 600 ppm of Rhus javanica L. extract were added to palm oil and lard, AI(antioxidant index was expressed as induction period of oil containing various plant extracts/induction period of control oil) of each was 1.35 and 3.03 respectively. This result indicated that the Rhus javanica L. extract was more effective on lard than the other oils.

Keywords

natural antioxidant;antioxidative activity;Rhus javanica Linne palm oil;lard