Antioxidative Activity of Brazilin on Potato Chips

Brazilin의 Potato Chip에 대한 항산화 효과

  • Choi, Ung (Dept. of Culinary Arts and Nutrition, Sohae College University)
  • 최웅 (서해대학 호텔조리영양과)
  • Published : 2009.12.31

Abstract

Brazilin was added to frying oil used in the production of potato chips and their antioxidative effects against Caesalpinia sappan L. were evaluated. Additionally, the antioxidative activity was tested under the same conditions that commercial antioxidants are evaluated. The peroxide value of the oil and fat extracted from the potato chips was 134 meg/kg oil, 84.06 meg/kg oil, 117.10 meg/kg oil and 68.56 meg/kg oil in the control group, BHA(50 ppm)-BHT(50 ppm) group, $\delta$-tocopherol (100 ppm) group and brazilin(100 ppm) group after storage for 30 days. The antioxidative effect of chips subjected to these treatments were 1.6 times, 1.14 times and 1.97 times greater than that of the control. In addition, the peroxide value was lower in the brazilin(100 ppm) group than in the BHA(50 ppm)-BHT(50 ppm) group and this group also had a superior effect at inhibiting the production of peroxide. Furthermore, an experiment conducted at high temperature using the Rancimat resulted in the antioxidant activity of brazilin(100 ppm) and BHA(50 ppm)-BHT(50 ppm) being 1.53 and 1.4 times greater than that of commonly used synthetic antioxidants. Finally, brazilin(100 ppm) effectively decreased the palmitic acid ($C_{16:0}$)/linoleic acid($C_{18:2}$) value and increased the conjugated dienoic acid content to a greater degree than commercial antioxidants.

References

  1. AOAC. 1990. Official Method of Analysis(12th edition). 963
  2. AOCS. 1964. Spectrophotometric determination of conjugated dienoic acid, Official method Ti la-64
  3. Baek NI, Jeon SG, Ahn EM, Hahn JT, Bahn JH, Jang JS, Cho SW, Park JK, Choi SY. 2000. Anticonvulsant compunds from the wood of Caesalpinia sappan L. Arch Pharm Res 23:344-348 https://doi.org/10.1007/BF02975445
  4. Branen AL 1975. Toxicological and biochemistry of buthylated hydroxytoluene, buthylated hydroxyanisole. J Am Oil Chem Soc 52:59-63 https://doi.org/10.1007/BF02901825
  5. Byun MW, Lee CH, Cho HO, Kwon JH, Yang HS. 1982. Batch scale storage of sprouting foods by irradiation combined with natural low temperature Ⅱ. Suitability for potato chip processing of irradiated potatoes after storage. Korean J Food Sci Technol 14:364-369
  6. Cho SY, You BJ, Chang MH, Lee SJ. 1994. Screening for the antioxidants in unused marine resources by the polarographic method. Korean J Food Sci Technol 26:417-421
  7. Choi U, Shin DH, Chang YS, Shin JI. 1992. Antioxidant activity of ethanol extract from Rhus javanica Linn on edible oil. Korean J Food Sci Technol 24:320-325
  8. David H Picha. 1986. Influence of storage duration and temperature on sweet potato sugar content and chip color. J of Food Sci 51:239-240 https://doi.org/10.1111/j.1365-2621.1986.tb10883.x
  9. Lee SK, Park JH, Kim YT. 2009. A study on the antioxidantation and antimicrobial effect of 'Megmoondong(Liliope platyphylla Wang et Tang)' water extracts. Korean J Food & Nutr 22:279-285
  10. Gray JI. 1978. Measurment of lipid oxidation: A review. J Am Oil Chem Soc 55:539-543 https://doi.org/10.1007/BF02668066
  11. Han JS, Rhee SH, Choi HS. 1989. Changes of fatty acid com position of lipid in raw and processed adlay powder during storage. Korean J Food Sci Technol 21:697-705
  12. Jung MY, Rhee KC. 1994. Quality improvement and extention of useful life of frying cotton seed oil by adsorbent or chemical treatment. Foods and Biotech 3:65
  13. Katiyar SK. 1993. Protection against TPA-induced inflammation In SENCAR mouse ear skin by polyphenolic fraction of green tea. Carcinogensis 14:361-370 https://doi.org/10.1093/carcin/14.3.361
  14. Kim DH, Maeng YS. 1984. Relationship between rancidity development and changes of physico-chemical characteristics of commercial deep-far frying oils during thermal oxidation. Research Reports of College of Agriculture and Forest(Nonglim Nongjip). 24:101. College of Agricuture, Korea Uni, Seoul
  15. Kim YH, Paek JY, Kwon HJ, Lee JW. 2009. Antioxidant and antimicrobacterial activitis of ethyl extract fron Scutellaria baicalensis. Korean J Food & Nutr 22:367-376
  16. Lee SY, Ha BJ, Moon CK, Mook MS. 1987. A study on the antilipid peroxidative effects of brazilin and hematoxylin (1). J of Food Hygiene and Safety 2:35-40
  17. Lim DK, Choi U, Shin DH 1996. Antioxidative activity of some solvent extract from Caesalpinia sappan L. J Food Sci Technol 28:77-82
  18. Moon CK, Yun YP, Lee JH, Wagner H, Shin YS. 1985. Inhibition of Lens-Aldose reductase activity by brazilin and haematoxylin. Planta Medica 39:66-68 https://doi.org/10.1055/s-2007-969397
  19. Nagai M, Nagumo S, Lee SM, Eguchi T, Kawai Kl. 1986. Protosappanin A, a novel biphenyl compound from Caesalpinia sappan L.. Chem Pham Bull 34:1-6 https://doi.org/10.1248/cpb.34.1
  20. Nagai M, Nagumo S, Eguchi I, Lee SM, Suzuki T. 1984. Sappanchalcone from Caesalpinia sappan L., the proposed biosynthetic precursor of brazilin. Yakugaku Zasshi 104:935-938
  21. Okezie IA. 1998 Free radicals, oxidative stress and antioxidants in human health and disease. J Am Oil Chem Soc 75:199-212 https://doi.org/10.1007/s11746-998-0032-9
  22. Owen RW, Giacosa A, Hull WE, Haubner R, Spiegael-Halder B, Bartsch H. 2000. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. Eur J Cancer 36:1235-1247 https://doi.org/10.1016/S0959-8049(00)00103-9
  23. Paguot C, Hautfenne A 1987. Standard method for the analysis of oils, fats and derivatives(7th revised), Blackwell Scientific Pubilcation. London, pp.214
  24. Park JH, Kang EC, Baek SB, Lee YH, Rhee KS 1991. Seperation of antioxidant compounds from edible marine algae. Korean J Food Sci Technol 23:256-261
  25. Richard D. 1998. Fats and Oils. Technomic Pub., Lancaster, USA
  26. Safitri R, Tarigan P, Freisleben HJ, Rumampuk RJ, Murarkami A. 2003. Antioxidant activity in vitro of two aromatic compounds from Caesalpinia sappan L.. Biofactors 19:71-77 https://doi.org/10.1002/biof.5520190109
  27. Schwarting AE. 1977. Dimeric natural compounds with pharmacological activity. In New Natural Products and Plant Drugs with Pharmacological, Biological or Therapeutical Activity (Eds Wagner H and WoH P). pp.197-211
  28. Shin DH, Chung JK. 1998. Changes during storage of rice germ oil and its fatty acid composition. Korean J Food Sci Technol 30:77-81
  29. Son JY, Son HS, Cho WD. 1997. Development of antioxidant from onion skin. 대산논총, pp.155-160
  30. Suzuki Y, Kendo Y, Himeno S, Nemoto K, Akimoto M, Imura N. 2000. Role of antioxidant system in human androgeninde-pendent prostate cancer cells. The Prostate 43:144-149 https://doi.org/10.1002/(SICI)1097-0045(20000501)43:2<144::AID-PROS9>3.0.CO;2-H
  31. Woo WS. 1989. Experimental Method of Phytochemistry(in Korean). Mineumsa, pp.46
  32. Xie YW, Ming DS, Xu HX, Dong H, But PP. 2000. Vasorelaxing effects of Caesalpinia sappan L. involvement of endogenous nitric oxide. Life Sci 67:1913-1918 https://doi.org/10.1016/S0024-3205(00)00772-4