Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant properties and oxidative stability of celery seeds ethanol extract using in vitro assays and oil-in-water emulsion

샐러리 종자 에탄올 추출물의 산화방지 활성 및 수중유적형 유화계에서의 산화안정성

  • Kim, Min-Ah (Department of Food and Nutrition, College of Health Science, Kangwon National University) ;
  • Han, Chang Hee (Department of Food and Nutrition, College of Health Science, Kangwon National University) ;
  • Lee, Jae-Cheol (Department of Food and Nutrition, College of Health Science, Kangwon National University) ;
  • Kim, Mi-Ja (Department of Food and Nutrition, College of Health Science, Kangwon National University)
  • 김민아 (강원대학교 보건과학대학 식품영양학과) ;
  • 한창희 (강원대학교 보건과학대학 식품영양학과) ;
  • 이재철 (강원대학교 보건과학대학 식품영양학과) ;
  • 김미자 (강원대학교 보건과학대학 식품영양학과)
  • Received : 2017.05.31
  • Accepted : 2017.07.11
  • Published : 2017.10.31
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Abstract

This study was conducted to examine the antioxidant activity of 80% ethanol extract of celery seeds and to verify the effectiveness of extracts as a natural antioxidant to improve the stability of oil-in-water emulsions. The radical scavenging activity of 80% ethanol extract of celery seeds was significantly increased at 0.125, 0.25, and 0.5 mg/mL (p<0.05). Additionally, the total phenolic content and FRAP value were equal to $8.2{\pm}2.3mol$ tannic acid equivalent/g extract and $195.0{\pm}12.6mol$ ascorbic acid equivalent/g extract, respectively. The headspace oxygen content was significantly higher in the group treated with 80% ethanol extract of celery seeds than in the control group (p<0.05). The amounts of lipid hydroperoxide and conjugated diene were significantly reduced compared to the control group (p<0.05). The results showed that the extract of celery seeds had excellent antioxidant ability and it could be used as a natural antioxidant owing to the increased oxidative stability of the emulsified product.

본 연구는 생리활성이 우수하다고 알려진 향신료 중 샐러리 종자 80% 에탄올 추출물의 항산화능과 산화안정성을 관찰하였다. 샐러리 종자 80% 에탄올 추출물의 처리에 의해 DPPH 라디칼 소거능은 농도 의존적으로 유의적으로 증가하는 것으로 나타났다. 또한 ABTS 양이온 라디칼 소거활성 역시 농도 의존적으로 라디칼 소거활성이 유의적으로 증가하는 것으로 나타났다. 총 페놀 함량은 $8.2{\pm}2.3mol$ 타닌산 당량/g extract로 나타났고, FRAP 환원력은 $195.0{\pm}12.6mol$ 아스코브산 당량/g extract로 나타났다. 수중유적형 유화계에서의 헤드드스페이스 산소 함량은 대조군의 산소 잔존율 보다 샐러리 종자 80% 에탄올 추출물 처리군 산소 잔존율이 유의적으로 높았고, CDA가는 광산화가 진행됨에 따라 대조군에 비해 지방산화시 발생되는 conjugated dienes의 생성량이 유의적으로 감소하였으며, 지방질 하이드로과산화물의 양 역시 샐러리 종자 80% 에탄올 추출물 처리군이 대조군 보다 유의적으로 감소하는 것으로 나타났다. 이러한 샐러리 종자의 항산화 및 수중유적형에서의 산화안정성은 샐러리 종자 80% 에탄올 추출물에 존재하는 향기성분들에 의해 유래된 것으로 사료된다. 이와 같은 결과로 샐러리 종자 에탄올 추출물은 항산화능이 우수하여 산화안정성이 중시되는 식품에 천연항산화제로서 사용할 수 있을 것으로 사료된다.

Keywords

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