Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidative Activities and Nitrite-scavenging Abilities of Some Phenolic Compounds

일부 페놀성 화합물의 항산화효과 및 아질산염 소거능

  • 안선일 (CJ 푸드 시스템) ;
  • 복진흥 (신라명과) ;
  • 손종연 (한경대학교 식품생물공학과 식품생물산업연구소)
  • Published : 2007.02.28
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Abstract

This study investigated the antioxidant and synergistic effects and nitrite scavenging ability of some phenolic compounds(catechin, rutin, quercetin and naringin), The electron donating abilities of naringin, quercetin, rutin and catechin were 6.7%, 92.8%, 87.6% and 92.21%, respectively, The antioxidant activities in O/W emulsion substrates were in order of rutin > quercetin > catechin > naringin. The antioxidant effect of rutin was stranger than that of BHT or ${\alpha}$-tocopherol. ${\alpha}$-tocopherol showed synergistic effect with catechin and quercetin, but ascorbic acid not showed effect. The nitrite scavenging abilities of catechin, quercetin, rutin and naringin were 99.9%, 98.6%, 25.5% and 0.2%, respectively. The nitrite scavenging abilities of quercetin and actechin were very potent as compared with those of BHT and ascorbic acid.

Keywords

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