Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

The Oxidative Stability of Solvent Extracts of Sea Tangle Powder(STP)and Maejakgwa Made with STP

다시마 용매추출물과 다시마 분말 첨가에 의한 매작과의 산화안정성

  • Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Kyung-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Sun-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Hyun-A (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 박복희 (목포대학교 생활과학부 식품영양학전공) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학전공) ;
  • 김경희 (목포대학교 생활과학부 식품영양학전공) ;
  • 김선숙 (목포대학교 생활과학부 식품영양학전공) ;
  • 김현아 (목포대학교 생활과학부 식품영양학전공)
  • Published : 2008.08.31
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Abstract

The purpose of this study was to investigate the antioxidative effects of Sea tangle powder(STP) solvent extracts as well as Maejakgwa made with STP. The STP solvent extracts were added to soybean oil at a quantity of 0.05%. The solvents used for extraction were methanol, ethanol, ethyl acetate, and petroleum ether. Soybean oil without added STP was used as a negative control, and soybean oil samples containing 0.02% butylated hydroxy toluene(BHT) and $\alpha$-tocopherol were used as positive control, respectively. Each sample was stored at $50^{\circ}C$ for 30 days. The oxidation levels of these samples were determined by measuring their acid values, peroxide values, and thiobarbituric acid(TBA) values. The soybean oil samples containing the STP extracts had lower oxidation levels than both the negative control and $\alpha$-tocopherol positive control, and the sample containing the 0.05% methanol extracts had the lowest oxidation. According to the Rancimat method, the methanol extract(320 min) and ethanol extract(316 min) demonstrated longer induction periods as, compared to the control(253 min), $\alpha$-tocopherol(255 min), and BHT(309 min) samples. For the Maejakgwa, acid values increased over the storage period, however, the samples made with STP had lower values than the control group. Peroxide values increased rapidly for 30 days and then decreased. The TBA values of the Maejakgwa samples made with 3% and 9% STP were lower than those of the 15% STP sample and the control. In conclusion, the oxidative stability of soybean oil containing solvent extracts of STP and Maejakgwa made with STP were increased.

Keywords

References

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