Antimicrobial Activity and Oxidative Stability of Bamboo Smoke Distillate on Soybean Oil during Storage

죽초액의 항균활성 및 대두유에 대한 산패 억제 효과

  • Lee, Fan-Zhu (Department of Food Science and Engineering, Yanbian University) ;
  • Lee, Byung-Doo (Department of Food Science and Technology and Institute Agricultural Science and Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Institute Agricultural Science and Technology, Chonnam National University)
  • 이범수 (연변대학교 농학원 식품공학계) ;
  • 이병두 (전남대학교 식품공학과 농업과학기술연구소) ;
  • 은종방 (전남대학교 식품공학과 농업과학기술연구소)
  • Published : 2006.12.31


The antimicrobial and antioxidative effect of mechanical bamboo smoke distillate (MBSD) and traditional bamboo smoke distillate (TBSD) were investigated. Antimicrobial activity was demonstrated against all the microorganisms used in this experiment and was the higher in TBSD than in MBSD, with an activity concentration in the range 10-50 ${\mu}m/8$ mm paper disc. At the same concentration the antimicrobial activities of TBSD and MBSD was Gram positive bacteria>gram negative bacteria>Lactotobacillus>yeast. The minimum inhibition concentration (MIC) of BSC was 1.0-7.3${\mu}L/mL$, and the maximum lethal concentration (MLC) was 26.7-116.7 ${\mu}L/mL$. The soybean oil oxidative stability increased with increasing BSD concentration. The induction periods of oil oxidation were 3.75, 4.57 and 12.06 days for the samples with BSD added at 0.1%, 0.5%, and 1.0%, respectively. The RAE in soybean oil with 0.5% BSD was evaluated to be 168.45%, being similar to that of the sample with 0.02% BHT.


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