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http://dx.doi.org/10.3746/jkfn.2005.34.5.586

Synergistic Effects of Catechin or Ascorbic Acid on Antioxidative Activities of Hexane and Methanol Extracts from Rosemary, Sage, Oregano, and Ginger  

Ahn, Chae-Kyung (School of Applied Food and Nutritional Science, Woosong University)
Han, Daeseok (Korea Food Research Institute)
Rhee, Young-Kyung (Korea Food Research Institute)
Lee, Young-Chul (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.5, 2005 , pp. 586-592 More about this Journal
Abstract
This study was peformed to investigate the synergistic effects of catechin and ascorbic acid on antioxidative activities of methanol and hexane extracts (500 ppm) from rosemary, sage, oregano, and ginger. Ascorbic acid (200 ppm) and (-)-catechin (200 ppm) could be solubilized in a rice bran oil via a reverse micelles using small amount of water and dioctyl sulfosuccinate as the sufactant. Methanol extracts from rosemary, sage, oregano, and ginger showed the synergistic effects by (-)-catechin. However, methanol extracts showed the synergistic effect by ascorbic acid except that of ginger. The synergistic effects of (-)-catechin on methanol extracts were higher than those of ascorbic acid. Hexane extracts of oregano and ginger showed the synergistic effects by (-)-catechin, and no synergistic effects by ascorbic acid. On the other hand, rosemary and sage showed the synergistic effects by ascorbic acid and no synergistic effects by (-)-catechin.
Keywords
synergistic effect; catechin; ascorbic acid; rosemary; sage; oregano; ginger;
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