Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Screening of Natural Antioxidant from Plant and Their Antioxidative Effect

식물성 천연 항산화물질의 검색과 그 항산화력 비교

  • Choi, Ung (Department of Food Science and Technology, Chonbuk National University) ;
  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Chang, Young-Sang (Nong Shim Technology, Development Institute) ;
  • Shin, Jae-Ik (Nong Shim Technology, Development Institute)
  • 최웅 (전북대학교 식품공학과) ;
  • 신동화 (전북대학교 식품공학과) ;
  • 장영상 (농심기술개발연구소) ;
  • 신재익 (농심기술개발연구소)
  • Published : 1992.04.01
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Abstract

Certain parts of 95 species of edible and medical plants were extracted with water and 75% of ethyl alcohol. After addition of those extracts to palm oil, lard and soybean oil at different level, their antioxidative activities were compared by Rancimat test. Six species among them seemed to have rather strong antioxidative activity and high extracting yields(i.e. Taraxacum platycarpum, Plantago asiatica, Rhus javanica L., Lycopus lucidus, Astragalus membranaceus, Taraxacum platycarpumH). Among them, the Rhus javanica L. ethanol extract retarded greatly the induction period of palm oil and lard. When 600 ppm of Rhus javanica L. extract were added to palm oil and lard, AI(antioxidant index was expressed as induction period of oil containing various plant extracts/induction period of control oil) of each was 1.35 and 3.03 respectively. This result indicated that the Rhus javanica L. extract was more effective on lard than the other oils.

95종의 식용 혹은 약용식물로부터 에탄올과 물을 용매로 하여 얻은 126종의 추출물을 괌유, 돈지 및 대두유에 첨가하여 Rancimat으로 항산화 효과를 비교하였다. 항산화 효과가 인정되면서 추출 수율이 높은 민들레, 질경이, 붉나무, 택란엽, 황기, 포공영 등 6종을 1차 선발하여 각 추출물을 농도별로 실험한 결과 붉나무 추출물이 팜유 및 돈지의 유도기간을 연장시키는데 우수한 효과를 보였다. 붉나무 추출물을 팜유에 600ppm 첨가시 AI(Antioxidant index, 각 항산화제 첨가구의 유도기간을 무첨가구의 유도기간으로 나눈 값)는 1.35였고, 돈지에서는 AI가 3.03으로 돈지에 효과가 우수하였다.

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