솔잎 및 녹차추출물의 항산화성 및 아질산염 소거작용

• 발행기관: 한국축산식품학회
• 저자명: 김수민 조영석 성삼경 이일구 이신호 김대곤
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제1호, 13~19쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.03.31

영문 초록

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. The antioxidants of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of F2^2+ ion content. The ascorbic acid content of green tea showed 14.3 ㎎/100 g in hot water extracts and 16.7 ㎎/100 g in ethanol extracts. Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased. Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the most effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.