잠시만 기다려 주세요. 로딩중입니다.

추출용매에 따른 오레가노 종자 분획물의 항산화 및 유지산화안정성 평가

Evaluation of antioxidant properties and oxidative stability of oregano seed solvent fraction

한국식품과학회지 2021년 53권 1호 p.12 ~ 18
이현종, 김민아, 홍성실, 김미자,
소속 상세정보
이현종 ( Lee Hyun-Jong ) - Kangwon National University College of Health Science Department of Food and Nutrition
김민아 ( Kim Min-Ah ) - Kangwon National University College of Health Science Department of Food and Nutrition
홍성실 ( Hong Sung-Sil ) - Kangwon National University College of Health Science Department of Nursing
김미자 ( Kim Mi-Ja ) - Kangwon National University College of Health Science Department of Food and Nutrition

Abstract


The in vitro antioxidant activity of oregano seed fractions, fractionizing with 80% ethanol, n-hexane, ethyl acetate, n-butanol, and water, was evaluated, and their effects on edible oils were determined in corn oil at 180oC. The ethyl acetate fraction had the highest radical-scavenging activity. The ferric reducing antioxidant power activity and total phenol content of the ethyl acetate fraction were determined as 6,130 μmol ascorbic acid equivalents/g extract and 770 μmol tannic acid equivalents/g extract, respectively, which were significantly higher than those of the other fractions (p<0.05). Primary and secondary oxidation products in corn oil added with the ethyl acetate fraction of oregano seed significantly decreased by 1.5 and 1.26 times, respectively, compared with those in the control groups. The major volatile ingredients in the ethyl acetate fraction of oregano seeds were determined to be carvacrol, thymoquinone, and 3- cyclopentylcyl-cyclopentan-1-one. Ethyl acetate is a suitable solvent for extracting antioxidant compounds from oregano seeds and can be used as a natural antioxidant.

키워드

oregano seed; oxidative stability; antioxidant; ethyl acetate fraction; natural antioxidant

원문 및 링크아웃 정보

등재저널 정보