Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Antioxidants Activities of Hot-Water Extracts of Wa-song (Orostachys japonicus A. Berger) on Edible oil and Fat

식용유지에 대한 와송 열수추출물의 항산화효과

  • Shin, Jung-Hye (Department of Hotel Culinary Arts & Bakery, Gyeongnam Provincial Namhae College) ;
  • Lee, Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Cha, Ji-Young (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Seo, Jong-Kwon (Division of Food Science, International University of Korea) ;
  • Cheon, Eun-Woo (Division of Food Science, International University of Korea) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 신정혜 (경남도립 남해대학호텔조리제빵과) ;
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 차지영 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 서종권 (한국국제대학교 식품과학부) ;
  • 전은우 (한국국제대학교 식품과학부) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Published : 2008.12.31
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Abstract

This study was conducted to investigate the antioxidant activity of hot water extracts of wa-song (Orostachys japonicus A. Berger) dried using hot air (HWE) and frozen (FWE). Varying levels (0.1, 0.5 and 1.0 g/100 g) of HWE and FWE were added to soybean oil and lard. Chromaticity, anisidine value, acid value, peroxide value (POV) and thiobarbituric acid (TBA) value in oils were measured periodically during their storage for 28 days at $60^{\circ}C$. The chromaticity of edible oils showed a general increas with prolonged storage as well increasing levels of extracts. The anisidine value was not significantly increased during storage for 14 days, but was significantly increased after storage for 21 days in soybean oil and lard. The anisidine value of HWE on soybean oil was $12.60{\pm}0.92{\sim}13.82{\pm}0.68$ after storage for 28 days its value was lower than that of the control and buthylated hydroxy anisol (BHT). The antioxidant activity of HWE was found to be more effective than that of FWE. The acid value of HWE was significantly increased during storage from 14 to 21 days in soybean oil and from 7 to 14 days in lard. The antioxidant activity of FWE was particulary effective at the primary stage of the reaction system of lard storage. POV was highly increased during the storage periods between 7 and 14 days in soybean oil. The antioxidant activity in all the samples tested did not significantly increase after storage for 14 days, except when 0.1 g/ 100 g of FWE added to lard. TBA values of all the samples were lower than that of control and 0.02% BHT during their storage. The antioxidant activities of wa-song within the reaction system of oils were more effective in soybean oil than in lard.

Keywords

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