한국축산식품학회지 (Food Science of Animal Resources)

  • 제38권6호
  • /
  • Pages.1196-1202
  • /
  • 2018
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage

  • Cho, Young Ho (Department of Pharmaceutics & Biotechnology, Konyang University) ;
  • Yang, Myung-Soon (Department of Cooking, Seoul Kangseo Campus of Korea Polytechnic College)
  • 투고 : 2018.05.12
  • 심사 : 2018.10.24
  • 발행 : 2018.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The objective of this study was to determine the antioxidant activity of gamma-irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at $4^{\circ}C$. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.

키워드

참고문헌

  1. Ahn HJ, Kim JH, Jo C, Kwon JS, Song HP, Kim HY, Byun MW. 2002. Effects of gamma irradiation and ascorbic acid on reducing N-nitrosamines in pork sausage. J Korean Soc Food Sci Nutr 31:384-388. https://doi.org/10.3746/jkfn.2002.31.3.384
  2. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200. https://doi.org/10.1038/1811199a0
  3. Byun MW, Jo C, Lee JW, Jo SK, Kim KS. 2004. Application of radiation technology to develop green tea leaf as a natural resource for the cosmetic industry. Radiat Phys Chem 71:487-489. https://doi.org/10.1016/j.radphyschem.2004.03.025
  4. Choe JH, Jang AR, Lee BD, Liu XD, Song HP, Jo C. 2008. Antioxidant and antimicrobial effects of medicinal herb extract mix in pork patties during cold storage. Korean J Food Sci An 28:122-129. https://doi.org/10.5851/kosfa.2008.28.2.122
  5. Choi JI, Kim HJ, Kim JH, Byun MW, Chun BS, Ahn DH, Hwang YJ, Kim DJ, Kim GH, Lee JW. 2009. Application of gamma irradiation for the enhanced physiological properties of polysaccharides from seaweeds. App Radiat Iso 67:1277-1281. https://doi.org/10.1016/j.apradiso.2009.02.027
  6. Gao X, Bjork L, Trajkovski V, Uggla M. 2000. Evaluation of antioxidant activities of rosehip ethanol extracts in different test system. J Agric Food Chem 80:2021-2027. https://doi.org/10.1002/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2
  7. Ha JU, Rye YH, Park HJ. 2001. Nitrite scavenging ability and antioxidative activity of water extract and ethanol extract from Cassia tora L. and Pueraria thunbergiana. Korean J Food Sci An 21:1-9.
  8. Kim JH, Shin MH, Hwang YJ, Srinivasan P, Kim JK, Park HJ, Byun MW, Lee JW. 2009. Role of gamma irradiation on the natural antioxidants in cumin seeds. Radiat Phys Chem 78:153-157. https://doi.org/10.1016/j.radphyschem.2008.08.008
  9. Koo KY, Kim WB, Park SH, Kim M, Kim BR, Hwang J, Kim MJ, Son HJ, Hwang DY, Kim DS, Lee CY, Lee H. 2016. Antioxidative properties of Asparagus cochinchinensis root. J Korean Soc Food Sci Nutr 45:524-532. https://doi.org/10.3746/jkfn.2016.45.4.524
  10. Lee DY, Choo BK, Yoon T, Cheon MS, Lee HW, Lee AY, Kim HK. 2009a. Anti-inflammatory effects of Asparagus cochinchinensis extract in acute and chronic cutaneous inflammation. J Ethnopharmacol 121:28-34. https://doi.org/10.1016/j.jep.2008.07.006
  11. Lee JR, Kwack SC, Jung JD, Hah YJ, Eo YJ, Cho HS, Sung NJ, Do CH. 2005. Effects of addition of rosemary and citron peel powder on POV, TBARS, microorganisms and nitrite scavenging of emulsion-type sausages. J Anim Sci Technol 47:647-654. https://doi.org/10.5187/JAST.2005.47.4.647
  12. Lee JW, Kim JK, Srinivasan P, Choi Jl, Kim JH, Han SB, Kim DJ, Byun MW. 2009b. Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage. LWT Food Sci Technol 42:101-105. https://doi.org/10.1016/j.lwt.2008.06.004
  13. Lee SY, Kim SN, Kim JK. 2008. Effects of Asparagus cochinchinensis (Lour.) Merr. on the stimulation of osteoblast differentiation and inhibition of osteoclast generation. J Korean Soc Food Sci Nutr 37:16-19. https://doi.org/10.3746/jkfn.2008.37.1.16
  14. Park SY, Chin KB. 2007. Evaluation of antioxidant activity in pork patties containing Bokbunja (Rubus coreanus) extract. Korean J Food Sci An 27:432-439. https://doi.org/10.5851/kosfa.2007.27.4.432
  15. Rye JM, Park YJ, Choi SY, Hwang TY, Oh DH, Moon KD. 2003. Browning inhibition and quality characteristics of minimally processed mushroom (Agaricus bisporus Sing) using extracts from natural materials during storage. Korean J Food Preserv 10:11-15.
  16. Shen Y, Xu CL, Xuan WD, Li HL, Liu RH, Xu XK, Chen HS. 2011. A new furostanol saponin from Asparagus cochinchinensis. Arch Pharm Res 34:1587-1591. https://doi.org/10.1007/s12272-011-1001-7
  17. Sung NY, Byun EB, Kwon SK, Kim JH, Song BS, Choi JI, Kim JH, Yoon Y, Byun MW, Kim MR, Yook HS, Lee JW. 2009. Effect of gamma irradiation on the structural and physiological properties of silk fibroin. Food Sci Biotech 18:228-233.
  18. Sung NY, Byun EB, Song DS, Jin YB, Kim JK, Park JH, Song BS, Jung PM, Byun MW, Lee JW, Park SH, Kim JH. 2013. Effect of gamma irradiation on mistletoe (Viscum album) lectin-mediated toxicity and immunomodulatory activity. FEBS Open Bio 3:106-111. https://doi.org/10.1016/j.fob.2013.01.003
  19. Turner EW, Paynter WD, Montie EJ, Bessert MW, Struck GM, Olson FC. 1954. Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. Food Technol 8:326-330.
  20. Xiong D, Yu LX, Yan X, Guo C, Xiong Y. 2011. Effects of root and stem extracts of Asparagus cochinchinensis on biochemical indicators related to aging in the brain and liver of mice. Am J Chin Med 39:719-726. https://doi.org/10.1142/S0192415X11009159
  21. Yang HS, Jeong JY, Lee JI, Yun IR, Joo ST, Park GB. 2006. Effects of green tee extracts on quality characteristics and reduced nitrite content of emulsion type sausage during storage. Korean J Food Sci An 26:454-463.
  22. Zhu GL, Hao Q, Li RT, Li HZ. 2014. Steroidal saponins from the roots of Asparagus cochinchinensis. Chin J Nat Med 12:213-217.

피인용 문헌

  1. Effects of medical herbs in Tian‐Dong‐Tang‐Gan powder on non‐specific immune responses and resistance to acute ammonia stress in Litopenaeus vannamei vol.52, pp.7, 2018, https://doi.org/10.1111/are.15181