Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on Antioxidant Activity of Ethanol Extracts from Defatted Perilla Flour

탈지들깨박 Ethanol 추출물의 항산화 효과

  • Yoon, Suk-Kwon (Department of Food and Nutrition, Dongduck Women's University) ;
  • Kim, Jung-Han (Department of Food and Nutrition, Dongduck Women's University) ;
  • Kim, Ze-Uk (Department of Food Engineering, Seoul National University)
  • 윤석권 (동덕여자대학교 식품영양학과) ;
  • 김정한 (동덕여자대학교 식품영양학과) ;
  • 김재욱 (서울대학교 식품공학과)
  • Published : 1993.04.01
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Abstract

The antioxidant activity of ethanol extracts from defatted perilla flour was investigated by measuring peroxide value of perilla oil during storage at $45^{\circ}C$. The antioxidant activity of ethanol extracts was also compared with BHA, BHT and tocopherol. Anti-oxidant activity of ethanol extracts was also examined in corn oil and lard. The ethanol extracts contents of defatted perilla flour and the original perilla seed were 7.69 and 4.56% respectively. The antioxidant activity of ethanol extracts was superior to that of 0.02% BHT, BHA and tocopherol in the perilla oil substrate, merely in concentration of one-twentieth as much as that contained in original perilla oil seeds. The fractions of non-polar solvent (hexane and chloroform) obtained from silicic acid column chromatography are less effective than that of polar solvent as an antioxidant. Antioxidant activity of partially purified ethanol fraction is slightly inferior to that of original crude ethanol extracts. Ethanol extracts were also effective in corn oil and lard almost same as in perilla oil. The total phenolic compound contents of crude ethanol extracts and partially purified ethanol fraction were 9.3, 6.4%, respectively.

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