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Antioxidative Effect of Glasswort(Salocornia herbacea L.) on the Lipid Oxidation of Pork  

한승관 (동신대학교 생물자원산업화지원센터)
김선민 (동신대학교 생물자원산업화지원센터)
표병식 (동신대학교 생물자원산업화지원센터)
Publication Information
Food Science of Animal Resources / v.23, no.1, 2003 , pp. 46-49 More about this Journal
Abstract
Classwort (Salicornia herbacea L.), a halophyte, is a potential functional food resource in Korea. This study was conducted to determine the antioxidant activity of glasswort, as a functional food material, on the lipid oxidation of pork. To compare antioxidant effect of different parts of glasswort, samples such as dried ground leaves, stems, and roots of glasswort were prepared. The antioxidant activity was determined by the TBARS(Thiobarbituric Acid Reactive Substances) method. Freeze-dried leaves of glasswort at 0 day of storage had the lowest TBARS values, suggesting the highest antioxidant effect. But the antioxidative effect of freeze-dried leaves of glasswort was less than that of BHT. At 7 days after storage, however, the values were not different from oven-dried leaves. The oven-dried leaves at 14 days after storing should highest antioxidative activity. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS. Antioxidative effect from ground leaf sample of glasswort harvested in coastal region was the highest, followed by root and stem samples. Glasswort had twice as high antioxidative effect as sea salt and bamboo salt.
Keywords
glasswort (Salicornia herbacea L.); TBA; antioxidant; functional food;
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Times Cited By KSCI : 1  (Citation Analysis)
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