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Antimicrobial Activity and Oxidative Stability of Bamboo Smoke Distillate on Soybean Oil during Storage  

Lee, Fan-Zhu (Department of Food Science and Engineering, Yanbian University)
Lee, Byung-Doo (Department of Food Science and Technology and Institute Agricultural Science and Technology, Chonnam National University)
Eun, Jong-Bang (Department of Food Science and Technology and Institute Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.6, 2006 , pp. 816-822 More about this Journal
Abstract
The antimicrobial and antioxidative effect of mechanical bamboo smoke distillate (MBSD) and traditional bamboo smoke distillate (TBSD) were investigated. Antimicrobial activity was demonstrated against all the microorganisms used in this experiment and was the higher in TBSD than in MBSD, with an activity concentration in the range 10-50 ${\mu}m/8$ mm paper disc. At the same concentration the antimicrobial activities of TBSD and MBSD was Gram positive bacteria>gram negative bacteria>Lactotobacillus>yeast. The minimum inhibition concentration (MIC) of BSC was 1.0-7.3${\mu}L/mL$, and the maximum lethal concentration (MLC) was 26.7-116.7 ${\mu}L/mL$. The soybean oil oxidative stability increased with increasing BSD concentration. The induction periods of oil oxidation were 3.75, 4.57 and 12.06 days for the samples with BSD added at 0.1%, 0.5%, and 1.0%, respectively. The RAE in soybean oil with 0.5% BSD was evaluated to be 168.45%, being similar to that of the sample with 0.02% BHT.
Keywords
bamboo smoke distillates; antimicrobial activity; soybean oil; oxidative stability;
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