Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation

  • Park, D.C. (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.) ;
  • Jr, Ho-Seok (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.) ;
  • Lee, Heon (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.) ;
  • Kim, Jeon-Ju (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.) ;
  • Jung, Yun-Mi (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.) ;
  • Gyoung, Young-Soo (Department of Chemistry, Kangnung National University) ;
  • Kang, Suk-Nam (Laboratory of Cell Biology in Department of Orthodontics, Institution of Oral Biosciences and Research Center of Bioactive Materials Bank for Research, Chonbuk National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology, Pukyoung National University)
  • Published : 2006.04.30
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Abstract

The oxidation stability of fish oil containing omega-3 polyunsaturated fatty acids (PUFAs), which is very susceptible to oxidative deterioration, needs to be improved before it can be successfully applied to functional foods. The antioxidant activities of 17 species of materials in anchovy oil (AO) were compared and a potent antioxidant was determined to improve the shelf-life of refined AO. Antioxidant activities of the 0.05% (w/w) materials in AO were compared against control during storage at $30^{\circ}C$ for 10 days. While no antioxidant effect was shown in alpha tocopherol against control, 3 species of grapefruit seed extracts (GSEs), astaxanthin (AX), soybean lecithin, and green tea extract showed good antioxidant activities. Especially, GSE B, GSE C, and AX showed significantly high peroxide inhibitory activities (PIAs) of $16.2{\pm}2.1$, $20.{\pm}3.5$, and $17.7{\pm}3.5%$, respectively, after the 4th day (p<0.01). Radical scavenging activities (RSAs) of GSE B, GSE C, and AX were $85.1{\pm}0.8$, $95.3{\pm}0.3$, and $85.9{\pm}0.8%$, respectively. Correlation between PIAs and RSAs was high ($R^2=0.926$) in GSE B, GSE C, and AX. Therefore, we concluded that one of the main antioxidative mechanisms of GSEs and AX must operate through an RSA pathway. The $RC_{50}$ (concentration required for 50% reduction of 1,1-diphenyl-2-picryl-hydrazyl, DPPH) of GSE C was $258\;{\mu}g/mL$.

Keywords

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