Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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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
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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.

율피, 솔잎, 호프로부터 70% 아세톤 추출물을 획득하여 대두유, 돈지, 대두유 유탁액, 돈지 유탁액에 대한 항산화력을 토코페롤과 비교하였다. Rancimat의 유도기간에 따른 항산화력 비교에서는, 대두유에서는 솔잎>율피>호프>토코페롤>무첨가구, 돈지에서는 토코페롤>율피>솔잎>호프>무첨가구로서 항산화력이 있었다. Peroxide value의 측정을 통한 항산화력 비교에서는, 대두유나 대두유 유탁액, 돈지나 돈지 유탁액에서 이들 세 추출물은 같거나 우수한 항산화력을 나타내었으며, 율피가 가장 좋은 것으로 판단되었다. 폴리페놀화합물의 분석결과, 율피 추출물에는 ellagic acid가 솔잎 추출물에는 flavanol이 항산화력에 큰 영향을 미친 것으로 보인다.

Keywords

References

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