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http://dx.doi.org/10.5762/KAIS.2018.19.3.655

Evaluation of the Antioxidant Effects of Extracted Seed Oils by Pressure Method using Domestic Seeds and Nuts  

Ku, Hee-Yeon (Interdisciplinary Program of Perfume and Cosmetics, Graduate School of Chonnam National University)
Lee, Ki-Young (Interdisciplinary Program of Perfume and Cosmetics, Graduate School of Chonnam National University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.19, no.3, 2018 , pp. 655-661 More about this Journal
Abstract
This study was performed to evaluate the antioxidant activity capacity of extracted seed oils by pressure method using domestic plant resources as a cosmetics material. Four type of oil were extracted from pumpkin seed, camellia seed, red pepper seed, peanut. The extracted seed oils were analyzed for fatty acid composition by GCMS, The antioxidant activity evaluated by DPPH radical scavenging activity, ABTS radical cation decolorization activity. Pumpkin seed oil(PSO), camellia seed oil(CSO), peanut oil(PO) showed higher ratio of unsaturated fatty acid than saturated fatty acid. After heat treatment, the content of unsaturated fatty acids was higher than that of saturated fatty acids except for red pepper seed oil(RSO). In the result of DPPH, ABTS antioxidant activity, RSO were the highest 87.84%, 76.72% at the $200{\mu}{\ell}/m{\ell}$, PSO, PO and CSO were the highest antioxidant activities at the $1000{\mu}{\ell}/m{\ell}$. Compared with the positive control olive oil, DPPH radical scavenging activity of RSO, PSO and PO showed higher than the control. ABTS radical cation decolorization activity of RSO and PSO is stronger than the control. After heat treatment, the antioxidant activity capacity showed a slight difference, four type of oils is expected as having potential to be useful as a cosmetic material.
Keywords
antioxidant; camellia; cosmetic material; peanut; pumpkin; red pepper; vegetable oil;
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