• Korean journal of food and cookery science
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• v.15 no.2
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• pp.114-120
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• 1999

The objective of this study was to determine antioxidant effect of ether and ethylacetate fractions of 70% ethanol extract of some food (acid treated or not) on perilla oil. Each fraction of food extract was added to perilla oil and stored for 0,3,6.9,11 days at 60$^{\circ}C$. Then, the peroxide value (POV) of perilla oil samples were analyzed. Perilla oil contained ${\gamma}$-tocopherol 0.6800 $\mu\textrm{g}$/mg, ${\alpha}$-tocopherol 0.3189 $\mu\textrm{g}$/mg. $\delta$-tocopherol 0.0463 $\mu\textrm{g}$/mg, but it was easily oxidized due to high linolenic acid content. To increase yield of ether and ethylacetate fractions from each food extract, the 70% ethanol extract was treated with 0.2% H$_2$SO$_4$ and fractionized by ether and ethylacetate. Among ether and ethylacetate fractions of 70% ethanol extracts of some food, the yield of ethylacetate fraction of acid treated Pueraria thunbergiana extract was 5 times more than that of ethylacetate fraction untreated with acid. Perilla oil which added 100 ppm ethylacetate fraction of acid treated Pueraria thunbergianan extract showed low POV (44.8 meq/kg) compared to POV (80.0 meq/kg) of control.