The Antioxidant Activities of Acetone Extracts of Chestnut Inner Shell, Pine Needle and Hop

율피, 솔잎, 호프의 아세톤 추출물의 항산화작용

  • Oh, Seung-Hee (Department of Plant Resources, Dongguk University) ;
  • Kim, Yong-Wook (Department of Plant Resources, Dongguk University) ;
  • Kim, Myoung-Ae (Department of Food and Nutrition, Dongduk Women's University)
  • 오승희 (동국대학교 식물자원학과) ;
  • 김용욱 (동국대학교 식물자원학과) ;
  • 김명애 (동덕여자대학교 식품영양학과)
  • Published : 2004.08.31

Abstract

The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with ${\alpha}-tocopherol$, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.

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