Antioxidant Activity of Ethanol Extract from Rhus javanica $Linn\'{e}$ on Edible Oil

식용유지에 대한 붉나무 추출물의 항산화 효과

  • 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 : 1992.08.01

Abstract

For natural antioxidant test, the Rhus javanica $Linn\'{e}$ was extracted by 75% ethyl alcohol and fractionated it by chloroform and ethyl acetate using separatory funnel and column chromatography. In the Rhus javanica L. extract, the effective material was disolved easily in ethyl acetate and chloroform. When 600 ppm of ethyl acetate fraction of the extract was added to palm oil and lard, AI(antioxidant index) of each oil was 1.60 and 3.90 respectively. The $CHCl_3$ and EtOAc fractions were more effective than whole extract of Rhus javanica L. The palm oil, lard and soybean oil containing different levels of the Rhus javanica L. extract were stored at $60^{\circ}C$ to compare their antioxidative activity. Peroxide value, acid value and TBA value of each oil were monitored. The Rhus javanica L. extract was very effective to retard oxidation of palm oil and lard. This result coincided with Ranimat test.

Keywords

natural antioxidant;Rhus javanica $Linn\'{e}$;palm oil;lard;soybean oil