Antioxidant properties and oxidative stability of celery seeds ethanol extract using in vitro assays and oil-in-water emulsion

샐러리 종자 에탄올 추출물의 산화방지 활성 및 수중유적형 유화계에서의 산화안정성

  • Kim, Min-Ah (Department of Food and Nutrition, College of Health Science, Kangwon National University) ;
  • Han, Chang Hee (Department of Food and Nutrition, College of Health Science, Kangwon National University) ;
  • Lee, Jae-Cheol (Department of Food and Nutrition, College of Health Science, Kangwon National University) ;
  • Kim, Mi-Ja (Department of Food and Nutrition, College of Health Science, Kangwon National University)
  • 김민아 (강원대학교 보건과학대학 식품영양학과) ;
  • 한창희 (강원대학교 보건과학대학 식품영양학과) ;
  • 이재철 (강원대학교 보건과학대학 식품영양학과) ;
  • 김미자 (강원대학교 보건과학대학 식품영양학과)
  • Received : 2017.05.31
  • Accepted : 2017.07.11
  • Published : 2017.10.31


This study was conducted to examine the antioxidant activity of 80% ethanol extract of celery seeds and to verify the effectiveness of extracts as a natural antioxidant to improve the stability of oil-in-water emulsions. The radical scavenging activity of 80% ethanol extract of celery seeds was significantly increased at 0.125, 0.25, and 0.5 mg/mL (p<0.05). Additionally, the total phenolic content and FRAP value were equal to $8.2{\pm}2.3mol$ tannic acid equivalent/g extract and $195.0{\pm}12.6mol$ ascorbic acid equivalent/g extract, respectively. The headspace oxygen content was significantly higher in the group treated with 80% ethanol extract of celery seeds than in the control group (p<0.05). The amounts of lipid hydroperoxide and conjugated diene were significantly reduced compared to the control group (p<0.05). The results showed that the extract of celery seeds had excellent antioxidant ability and it could be used as a natural antioxidant owing to the increased oxidative stability of the emulsified product.


Supported by : 강원대학교


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