Antioxidative Activity of Some Solvent Extract from Caesalpinia sappan L.

소목 추출물의 항산화 효과

  • Lim, Dae-Kwan (Department of Food Science and Technology, Chonbuk National University) ;
  • Choi, Ung (Department of Food Science and Technology, Chonbuk National University) ;
  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
  • 임대관 (전북대학교 식품공학과) ;
  • 최웅 (전북대학교 식품공학과) ;
  • 신동화 (전북대학교 식품공학과)
  • Published : 1996.02.28

Abstract

Antioxidative activity of the extract from Caesalpinia sappan L. by various solvent was compared with several commercial antioxidants, using the Rancimat method. AI (antioxidative index; induction period of oil containing extract/induction period of control oil) of all extracts were higher than commercial antioxidants, such as BHA, ${\delta}-tocopherol$ and ascorbic acid. The ethanol extract was fractionated by liquid liquid extraction. Ethyl acetate fraction showed higher AI than the whole crude extract. When comparing POV and TBA value of palm oil and lard containing different level of each fraction, the oxidative stability of ethyl acetate fraction at 200 ppm level on palm oil and lard were similar to that of BHT at 200 ppm level, and better than BHA, ${\delta}-tocopherol$ and control.