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Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage

  • Cho, Young Ho (Department of Pharmaceutics & Biotechnology, Konyang University) ;
  • Yang, Myung-Soon (Department of Cooking, Seoul Kangseo Campus of Korea Polytechnic College)
  • 투고 : 2018.05.12
  • 심사 : 2018.10.24
  • 발행 : 2018.12.31

초록

The objective of this study was to determine the antioxidant activity of gamma-irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at $4^{\circ}C$. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.

키워드

참고문헌

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피인용 문헌

  1. Effects of medical herbs in Tian‐Dong‐Tang‐Gan powder on non‐specific immune responses and resistance to acute ammonia stress in Litopenaeus vannamei vol.52, pp.7, 2018, https://doi.org/10.1111/are.15181