→ 한국식품과학회지2021 ; 53(1): 12-18
Evaluation of antioxidant properties and oxidative stability of oregano seed solvent fraction
추출용매에 따른 오레가노 종자 분획물의 항산화 및 유지산화안정성 평가
Hyun-Jong Lee1, Min-Ah Kim1, Sungsil Hong2, and Mi-Ja Kim1,*
1Department of Food and Nutrition, College of Health Science, Kangwon National University 2Department of Nursing, College of Health Science, Kangwon National University
이현종1 ·김민아1 ·홍성실2 ·김미자1,*
1강원대학교 보건과학대학 식품영양학과, 2강원대학교 보건과학대학 간호학과
The in vitro antioxidant activity of oregano seed fractions, fractionizing with 80% ethanol, n-hexane, ethyl acetate, n-butanol, and water, was evaluated, and their effects on edible oils were determined in corn oil at 180°C. The ethyl acetate fraction had the highest radical-scavenging activity. The ferric reducing antioxidant power activity and total phenol content of the ethyl acetate fraction were determined as 6,130 μmol ascorbic acid equivalents/g extract and 770 μmol tannic acid equivalents/g extract, respectively, which were significantly higher than those of the other fractions (p<0.05). Primary and secondary oxidation products in corn oil added with the ethyl acetate fraction of oregano seed significantly decreased by 1.5 and 1.26 times, respectively, compared with those in the control groups. The major volatile ingredients in the ethyl acetate fraction of oregano seeds were determined to be carvacrol, thymoquinone, and 3-cyclopentylcyl-cyclopentan-1-one. Ethyl acetate is a suitable solvent for extracting antioxidant compounds from oregano seeds and can be used as a natural antioxidant.
oregano seed, oxidative stability, antioxidant, ethyl acetate fraction, natural antioxidant
한국식품과학회지 2021 Feb; 53(1): 12 - 18