Proceedings of the Plant Resources Society of Korea Conference (한국자원식물학회:학술대회논문집)

The Plant Resources Society of Korea (한국자원식물학회)
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Functional Properties of Propolis in Natural Products

  • Han, Seung-Kwan (Biotechnology Research Institute, Dept. of Animal Science, Chonnam National University) ;
  • Lee, Jang-Won (Medicinal Plant Seed Bank, mc, Dongshin University) ;
  • Lee, Sook-Young (Medicinal Plant Seed Bank, mc, Dongshin University)
  • Published : 2003.10.01
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Abstract

1. After 8 weeks of storage, TBARS, VBN and POV values of sausages treated with 0.3% EEP, 0.4% DREEP, 0.2% PS and 0.3% WEP at 4$^{\circ}C$, respectively, lower than that of the control samples. 2. The antioxidative effects of boiled WEP was stronger than room temperature WEP. 3. The results show that materials with low boiling point contain strong antioxidant compounds. 4. EEP, WEP and DREEP can serve as good chemical preservatives of pook meat products and can promote human health because they are naturally produced.

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