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Antioxidative and Antimicrobial Activities of Extracts from Different Parts of Crotalaria sessiflora L.

활나무 부위별 추출물의 유지에 대한 항산화 효과 및 항균성에 관한 연구

  • Woo, NaRiYah (Dept. of Food Science and Nutrition, Hoseo University) ;
  • Kim, TaeSoo (Dept. of Food Science and Nutrition, Hoseo University) ;
  • Park, Chun-Geon (National Institute of Crop Science, Rural Development Agriculture) ;
  • Seong, Ha-Jeong (Safety Assessment Center, Korea Testing and Research Institute for Chemical Industry) ;
  • Ko, Sang-Beam (Safety Assessment Center, Korea Testing and Research Institute for Chemical Industry) ;
  • Kang, Myung-Hwa (Dept. of Food Science and Nutrition, Hoseo University)
  • 우나리야 (호서대학교 식품영양학과) ;
  • 김태수 (호서대학교 식품영양학과) ;
  • 박춘근 (농촌진흥청 작물과학원) ;
  • 성하정 (한국화학시험연구원 안전성평가본부) ;
  • 고상범 (한국화학시험연구원 안전성평가본부) ;
  • 강명화 (호서대학교 식품영양학과)
  • Published : 2005.08.01

Abstract

The antioxidative and antimicrobial properties of the solvent extracts of 3 parts (leaf, stem, root) of Crotalaria sessiflora L. were investigated, in order to find out new natural food additives. The antioxidative activities of the extracts were determined by peroxide value (POV) and the conjugated diene value (CDV) of corn oil stored for 30 days at $60\pm2^{\circ}C$. Each part of the extracts were added as $0.02,\;0.05\%$ and then compared with BHT. The anti oxidative activities were as follows in decreasing order: BHT > LeafEX > StemEX > RootEX > control. The induction period showed that the part of the Crotalaria sessifloria L. group added with solvent extract showed a longer induction period compared with the control group. The part of Crotalaria sessiflora L. solvent extract were shown to have antimicrobial effects on the microorganism such as Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis, Pseudomonas flrourescens and Escherichia coli. Especially the effect on the Pseudomonas flrourescens was remarkable.

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