Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Separation of Lipid-Soluble Component to Decrease Thermal Oxidation of Lard from Spinach (Spinacia oleracea)

  • Hwang, A-Reum (Department of Food and Nutrition, Inha University) ;
  • Kim, Moon-Jung (Department of Food and Nutrition, Inha University) ;
  • Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
  • Published : 2006.04.30
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Abstract

Component having antioxidant activity on lard during heating was separated from hexane extract of spinach, and its characteristic chemical structure was speculated through nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry, and Fourier transform infrared spectrophotometry. Lard was heated with hexane-, ethyl ether-, ethyl acetate-, or ethanol extract of spinach at $180^{\circ}C$ for 20 hr. Hexane extract of spinach, having highest antioxidant activity on lard during heating, was fractionated by silicic acid column chromatography (SACC), and SACC fractions having higher antioxidant activity on lard during heating were further separated by thin layer chromatography (TLC). Isolated compound from SACC fractions of hexane extract of spinach by TLC had sugar moieties and benzene ring along with hydroxy, carbonyl, and alkyl groups in the structure.

Keywords

References

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