Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Antioxidant Effect of Wa-song (Orostachys japonicus A. Berger) Extracts on Edible Oil and Fat

유지 기질에 대한 와송 추출물의 항산화 효과

  • Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Cha, Ji-Young (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shin, Jung-Hye (Dept. of Hotel Culinary Arts & Bakery, Namhae College) ;
  • Chung, Mi-Ja (The Nutraceutical Bio Brain Korea 21 Project Group, Kangwon National University) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 이수정 (경상대학교 식품영양학과 농업생명과학연구원) ;
  • 차지영 (경상대학교 식품영양학과 농업생명과학연구원) ;
  • 신정혜 (남해대학 호텔조리제빵과) ;
  • 정미자 (강원대학교 BK21 사업단 뉴트라슈티컬바이오) ;
  • 성낙주 (경상대학교 식품영양학과 농업생명과학연구원)
  • Published : 2008.08.30
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Abstract

The antioxidants activities in water and 95% ethanol extracts of wa-song (Orostachys japonicus A. Berger) dried by sun, hot air and lyophilization were measured in vitro reaction system. In reaction system containing linoleic acid, the antioxidant activities against lipid oxidation enhanced in proportion to storage time. The antioxidant activity of ethanol extracts was higher than that of water extracts. In the drying methods, wa-song extracts showed higher antioxidant activity in the other of hot air-dried, lyophilized and sun-dried. The lipid oxidation system containing the promoting factors, such as $Fe^{+2}$ and $Cu^{+2}$ions, also showed that the ethanol extract of hot air-dried wa-song possessed the highest antioxidant activity. Soybean oil and lard being added with various levels (0.1, 0.5 and 1.0 g/100 g) of the ethanol extract of hot air-dried wa-song were stored at $60^{\circ}C$ (for 28 days) or $180^{\circ}C$ (for 48 hr). Its extract appeared to lower the acid value of soybean oil, wheras it failed to lower the acid value for lard at early storage time, but it was lower than control and BHT after 28 days. Anicidine value and peroxide value were lower soybean and lard added wa-song extract than control and BHT for storage for 28 days at $60^{\circ}C$. In 28 days, its value was significantly decreased in proportion to sample concentration. TBA value was increased during storage time at $60^{\circ}C$, but it was significantly decreased by sample concentration after storage 36 hours at $180^{\circ}C$ storage. Therefore results suggest ethanol extract of hot air-dried wa-song could be potential candidates for natural antioxidants for materials containing lipid.

건조방법(천일, 열풍 및 동결건조)을 달리한 와송의 물과 95% 에탄올추출물이 지질과산화 억제에 미치는 영향과 대두유와 돈지에 첨가되었을 때 자동산화와 가열산화 조건에서 항산화능을 평가하였다. Linoleic acid 기질에서 지질과산화 억제능은 모든 시료에서 저장기간이 길어질수록 상승하였으며, 물추출물보다 에탄올추출물에서 더 효과적이었다. 건조방법에 따라서는 열풍건조＞동결건조＞천일건조 순으로 유의적인 차이를 보였다. $FeCl_2$ 및 $CuSO_4$ 첨가시 열풍건조 시료의 에탄올추출물에서 지질과산화 억제능이 가장 높았다. 열풍건조 와송의 에탄올추출물을 대두유 및 돈지에 0.1, 0.5 및 1.0 g/100 g으로 첨가하여 $60^{\circ}C$(28일)와 $180^{\circ}C$(48시간)에서 저장하였다. $60^{\circ}C$에서 저장할 경우 산가는 저장기간 동안 대두유가 대조구보다 낮았으며, 돈지의 경우 저장초기에는 높았으나, 저장 28일 후에는 대조구 및 BHT 첨가구보다 낮은 값이었다. 아니시딘가 및 과산화물가도 대조구 및 BHT 첨가구보다는 낮은 값을 보였다. $180^{\circ}C$에서 가열 저장한 경우에도 이와 유사한 경향이었다. TBA가는 $60^{\circ}C$저장시 저장기간이 경과함에 따라 대두유에서 상승되었으나, 시료량이 많을수록 증가폭은 적었다. $180^{\circ}C$에 저장한 경우에는 36시간 후에 돈지에서 시료량이 많을수록 유의적인 감소를 보였다. 따라서 열풍건조 와송의 에탄올추출물은 지질을 함유한 식품에 항산화제로 적용될 경우 저장기간 및 가열시간에 따른 유지의 산화억제에 유효할 것으로 기대된다.

Keywords

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