Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Hot Water Extracts of Salvia miltiorrhiza Bge., Prunus persica Stokes, Angelica gigas Nakai and Pinus strobus on Lipid Oxidation

단삼, 도인, 당귀미 및 솔잎의 열수추출물이 지방산화에 미치는 영향

  • 김수민 (경산대학교 생명자원공학부) ;
  • 조영석 (경산대학교 생명자원공학부) ;
  • 김은주 (경산대학교 생명자원공학부) ;
  • 배만종 (경산대학교 생명자원공학부) ;
  • 한준표 (대구효성가톨릭대학교 식품공학과) ;
  • 이신호 (대구효성가톨릭대학교 식품공학과) ;
  • 성삼경 (영남대학교 식품가공학과)
  • Published : 1998.06.01
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Abstract

This study was carried out to investigate the effects of herb extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to show more active in the order of OH, H2O2 and KO2. Herb extracts tended to show a little catalytic effect and active oxygen scavenging ability of herb extracts didn't show. But herb extracts played role as a strong chelating agents to bind iron if Fe2+ ion exist in oil emulsion. The contents of Fe2+ ion and total iron in Salvia miltiorrhiza Bge. and Angelica gigas Nakai were higher than those of Prunus persica Stockes and pinus strobus. The content of asocrbic acid in Pinus strobus showed the highest (26.97ppm) among several herb extracts. Electron donating abilities of Pinus strobus and Salvia miltiorrhiza Bge. were 79.54% and 77.11%, respectively, which were higher contents than those of Prunus persical Stokes and Angelica gigas Nakai. The SOD-like activity of Prunus persca Stokes showed 0.16 optical density (O.D), which means the most strong antioxidant activity among other herb extracts. The nitrite scavening effects tended to be different depending on pH. Pinus strobus and Angelica gigas Nakai showed 99.8% and 98.6% nitrite scavening effects at pH 1.2. And the effects were decreased as pH was increased. Especially, they didn't show the nitrite scavenging effect in pH 6.0. In conculsin, the Prinus strobus extract among herb extracts were the most effective antioxidant by evaluating several functional tests.

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