A Study on Some Antioxidative Effects of Stewed Pumpkin Juice on Lipid

호박즙의 유지에 대한 항산화 효과

This study was carried out to investigate some antioxidative effects of stewed pumpkin juice (SPJ) and the SPJs added with ginger (SPJ-G), onion (SPJ-O), jujube (SPJ-J) or boxthorn (SPJ-B), respectively, on the lipid oxidation of soybean oil (S) and mackerel pike boiled ground (MPBG). Antioxidative substances of SPJ were extracted by using the two solvent layers of n-hexane:acetone (1:1)(H) and methanol:water (7:3)M. The antioxidative effects of the extracts were observed by the peroxide value (P.O.V.) and thiobabituric acid (T.B.A.) value. The P.O.V. and T.B.A. value of two solvent extracts of S and MPBG showed significantly lower than those of S and MPBG. The SPJ showed very distingnished antioxidative effects. It was considered that melanoidine extracted by using methanol:water (7:3) solvent as well as carotenoid extracted by using n-hexane:acetone (1:1) solvent had an antioxidative effect. During storage, T.B.A. value of MPBG significantly increased, while that of MPBG-SPJ significantly decreased more than that of MPBG. T.B.A. value of MPBG-SPJs decreased much than that of MPBG-SPJ, SPJ-O, SPJ-G, SPJ-J and SPJ-B, in order of abundance, showed higher level of antioxidative effects than SPJ. (Korean J Human Ecology 1(2):89∼99, 1998)