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Antioxidative Capacity and Total Phenolic Compounds of Methanol Extract from Zizyphus jujuba (대추 메탄올 추출물의 페놀성 화합물 함량과 항산화 효능)

  • Kim, Hyo-Kyung;Joo, Kwang-Jee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.6
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    • pp.750-754
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    • 2005

  • The antioxidative capacity of methanol extracts prepared from jujubes (Zizyphus jujuba) were investigated by measuring total phenolic compounds, electron donating ability and induction period on lard. The extracts of large, medium and small jujubes of $80\%$ methanol extracts (methanol extracts) and soaking in the water before $80\%$ methanol extracts (water-methanol extracts) were Iyophilized. Total phenolic compounds of small, medium and large jujube of methanol extracts were 326.46 mg$\%,223.13\\;mg\%,\;158.06\;mg\%$ and that of water-methanol extracts were $113.23\;mg\%,\;81.45\;mg\%,\;72.78\;mg\%$, respectively. The Electron donating ability for the water-methanol extracts added samples of large (1.5$\~$3.0$\%$), medium and small jujube $(1.0\~3.0\%)$ were superior to the $0.02\%$ BHT added sample. On the induction period, all samples with jujube extracts were exhibited higher Antioxidant Index (AI: Induction period of lard with jujube extracts divided by induction period of lard) than that of the control and the water-methanol extracts were more effective than the methanol extracts on the antioxidative capacity for the lard. This result indicated that two lyophilized extracts of jujubes showed excellent free radical scavenging ability and long induction period on lard.

  • https://doi.org/10.3746/jkfn.2005.34.6.750 인용 PDF KSCI