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한국식품과학회지
→ 한국식품과학회지2017 ; 49(05): 480-485
Antioxidant properties and oxidative stability of celery seeds ethanol extract using in vitro assays and oil-in-water emulsion
샐러리 종자 에탄올 추출물의 산화방지 활성 및 수중유적형 유화계에서의 산화안정성
Min-Ah Kim, Chang Hee Han, Jae-Cheol Lee, and Mi-Ja Kim*
Department of Food and Nutrition, College of Health Science, Kangwon National University
김민아·한창희·이재철·김미자*
강원대학교 보건과학대학 식품영양학과
ABSTRACT
This study was conducted to examine the antioxidant activity of 80% ethanol extract of celery seeds and to verify the effectiveness of extracts as a natural antioxidant to improve the stability of oil-in-water emulsions. The radical scavenging activity of 80% ethanol extract of celery seeds was significantly increased at 0.125, 0.25, and 0.5 mg/mL (p<0.05). Additionally, the total phenolic content and FRAP value were equal to 8.2±2.3 mol tannic acid equivalent/g extract and 195.0±12.6 mol ascorbic acid equivalent/g extract, respectively. The headspace oxygen content was significantly higher in the group treated with 80% ethanol extract of celery seeds than in the control group (p<0.05). The amounts of lipid hydroperoxide and conjugated diene were significantly reduced compared to the control group (p<0.05). The results showed that the extract of celery seeds had excellent antioxidant ability and it could be used as a natural antioxidant owing to the increased oxidative stability of the emulsified product.
KEYWORD
antioxidant activity, ethanol extract, celery seeds, oil-in-water emulsion
한국식품과학회지 2017 Oct; 49(05): 480 - 485
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