Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidative Effect of Propolis Extract on Palm Oil and Lard

Propolis 추출물의 유지 산화 억제 효과 비교

  • Lim, Dae-Kwan (Department of Food Science and Technology, Chonbuk National University) ;
  • Choi, Ung (Department of Food Science and Technology, Chonbuk National University) ;
  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Jeong, Yong-Seob (Department of Food Science and Technology, Chonbuk National University)
  • 임대관 (전북대학교 식품공학과) ;
  • 최웅 (전북대학교 식품공학과) ;
  • 신동화 (전북대학교 식품공학과) ;
  • 정용섭 (전북대학교 식품공학과)
  • Published : 1994.10.01
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Abstract

Propolis was extracted by several organic solvents, and the antioxidative effect of the extracts on palm oil and lard was tested with the extract solely or combined with some synergists, using the Rancimat Method. The extraction yields of propolis by each solvent were 68.1% (75% ethanol), 75.5% (99% ethanol), 67.4% (methanol;, 86.7% (chloroform), 72.6% (ethyl acetate) and 65.6% (butanol). AI (Antioxidative Index; induction p-eriod of oil containing antioxidant/induction period of natural oil) of the methanol extract was highest, and more effective on lard than palm oil. The ethyl acetate fraction of 75% ethanol extract showed higher antioxidative effect than 75% ethanol extract, and obtained the highest antioxidative effect on palm oil with ascorbic acid as synergist and lard with ${\dalta}-toocopherol$.

Propolis를 몇 가지 용매로 추출하여 분획물을 얻고 이를 palm oil과 lard에 단독으로 혹은 synergist와 함께 첨가하여 항산화 효과를 Rancimat을 이용하여 측정하였다. 용매별 추출,수율은 68.1%(75% ethanol), 75.5%(99% ethanol), 67.4%(methanol), 86.7%(chloroform), 72.6%(ethyl acetate), 65.6%(butanol)였다. Methanol 추출물이 항산화 효과가 가장 우수 하였고 palm oil 보다는 lard에서 더욱 효과적이었다. Ethanol(75%) 추출물을 chloroform, ethyl acetate, butanol 및 water 순으로 분획 하였을 때 ethyl acetate 분획물은 조추출물보다 항산화 효과가 상승하였다. 또 ethyl acetate fraction 600 ppm에 synergist로 ascorbic acid(200ppm)을 palm oil에 첨가 했을 때와 ${\dalta}-toocopherol(200ppm)$을 lard에 첨가했을 때 높은 항산화 상승 효과를 보였다.

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