국산 프로폴리스의 항산화 효과에 관한 연구

• 발행기관: 한국축산식품학회
• 저자명: 김희재 황보식 이수원
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제1호, 77~80쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.03.31

영문 초록

The studies was conducted to investigate the antioxidation effect of Korean propolis. Oxidation period of soy oil was 17.5 hr, soy oil propolis(1,000 ppm) was extended the length of oxidation period. The length of oxidation periods of soy oil with Yecheon, Youngwol, Brazilian, Chinese, and Australian propolis were 33.5, 35.4, 32.0, 33.1, and 27.1hours respectively. The length of oxidation period of lard with propolis 1,000ppm of Yecheon, Youngwol, Brazilian, Chinese and Australian were 191, 167, 296, 230, and 207hours, respectively compared to control(22.5hours). When compared to tocopherol as natural antioxidant and BHT as synthetic antioxidant were revealed 16.7 and 20.5hours, respectively. The length of oxidation period was not different when compared to tocopherol and Youngwol propolis with soy oil. Ascorbic acid and citric acid had synergistic effect to propolis with soy oil when 200ppm of propolis was added.