Antioxidative Effects of Ethanol Extract Obtained from Rooibos Tea(Aspalathus linearis) and It's Application of Food

Rooibos Tea(Aspalathus linearis)에탄올 추출물의 항산화 효과 및 식품에 대한 응용

  • 하해춘 (경성대학교 식품생명공학과) ;
  • 김희숙 (경성대학교 식품생명공학과) ;
  • 류병호 (경성대학교 식품생명공학과)
  • Published : 2000.02.01

Abstract

This study was designed the antioxidative effect of the ethanol extract obtained Rooibos tea (Aspalathus linearis) on various kinds of oil, and examined the synergistic effect of Rooibos tea extract by addition of citric acid to the antioxidation activity and also investigate to antioxidation effect of the extract in food production and storage peroids. The antioxidative activity of 0.2mg of Rooibos tea extract was showed similar to same doses of $\alpha$-tocopherol, BHA and BHT in linolieic acid-ethanol system. The antioxidative effect of the mixture with 0.1% Rooibos tea extract on lard was more effective than that of the mixture with same doses of $\alpha$-tocopherol, BHA and BHT. The antioxidative effect of Rooibos tea extract was showed slightly effects on lard or soybean oil. Antioxidative effects of Rooiboe tea extract in addition of citric acid as synergist showed more effective in linoleic acid-ethanol system, but did not showed in the other oils. In the application of Rooibos tea extract to food prodctuction and storage period, the antioxidative effect was more effective in biscult, preparation added lard mixed with 0.1% Rooibos tea extract.