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Antioxidative and Nitrite Scavenging Activity of Pine Needle and Green Tea Extracts  

김수민 (경산대학교)
조영석 (영남대학교 식품가공학과)
성삼경 (영남대학교 식품가공학과)
이일구 (국방품질관리연구소)
이신호 (대구가톨릭대학교 식품공학과)
김대곤 (대구산업정보대학 식품영양과)
Publication Information
Food Science of Animal Resources / v.22, no.1, 2002 , pp. 13-19 More about this Journal
Abstract
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 Fe$\_$2+/ ion content. The ascorbic acid content of green tea showed 14.3 mg/100g in hot water extracts and 16.7 mg/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 mosts effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.
Keywords
green tea; pine needle; antioxidants; nitrite scavenging ability;
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