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The Oxidative Stability of Solvent Extracts of Sea Tangle Powder(STP)and Maejakgwa Made with STP  

Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Kim, Kyung-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Kim, Sun-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Kim, Hyun-A (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Publication Information
Korean journal of food and cookery science / v.24, no.4, 2008 , pp. 452-459 More about this Journal
Abstract
The purpose of this study was to investigate the antioxidative effects of Sea tangle powder(STP) solvent extracts as well as Maejakgwa made with STP. The STP solvent extracts were added to soybean oil at a quantity of 0.05%. The solvents used for extraction were methanol, ethanol, ethyl acetate, and petroleum ether. Soybean oil without added STP was used as a negative control, and soybean oil samples containing 0.02% butylated hydroxy toluene(BHT) and $\alpha$-tocopherol were used as positive control, respectively. Each sample was stored at $50^{\circ}C$ for 30 days. The oxidation levels of these samples were determined by measuring their acid values, peroxide values, and thiobarbituric acid(TBA) values. The soybean oil samples containing the STP extracts had lower oxidation levels than both the negative control and $\alpha$-tocopherol positive control, and the sample containing the 0.05% methanol extracts had the lowest oxidation. According to the Rancimat method, the methanol extract(320 min) and ethanol extract(316 min) demonstrated longer induction periods as, compared to the control(253 min), $\alpha$-tocopherol(255 min), and BHT(309 min) samples. For the Maejakgwa, acid values increased over the storage period, however, the samples made with STP had lower values than the control group. Peroxide values increased rapidly for 30 days and then decreased. The TBA values of the Maejakgwa samples made with 3% and 9% STP were lower than those of the 15% STP sample and the control. In conclusion, the oxidative stability of soybean oil containing solvent extracts of STP and Maejakgwa made with STP were increased.
Keywords
Sea tangle powder(STP); oxidative stability; solvent extracts; Rancimat method; Maejakgwa;
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Times Cited By KSCI : 10  (Citation Analysis)
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