Browse > Article
http://dx.doi.org/10.3746/jkfn.2005.34.9.1314

Antioxidative Effects of Solvent Extracts of Lycii fructus Powder (LFP) and Maejakgwa Made with LFP  

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, Dong-Han (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.9, 2005 , pp. 1314-1319 More about this Journal
Abstract
The purpose of this study was to investigate the antioxidative effects of Lycii fructus powder (LFP) solvent extracts and Maejakgwa made with LFP. The solvent extracts of LFP were added to soybean oil in the quantity of $0.05\%$. The solvents used were methanol, ethanol, ethyl acetate and petroleum ether. Soybean oil without the addition of LFP was used as a negative control. Soybean oil with $0.02\%$ butylated hydroxytolune (BHT) and $\alpha$-tocopherol were used as positive controls. Each sample was stored at $50^{\circ}C$ for 30 days. The oxidation level of these samples was determined by measuring the acid value, peroxide value and thiobarbituric acid (TBA) value. The oxidation level of solvent extracts of $0.05\%$ LFP was lower than both the negative control and $\alpha$-tocopherol. Especially, methanol extract of $0.05\%$ LFP was the lowest. The methanol extract (320 min) and ethanol extract (316 min) demonstrated longer induction periods, compared to the control (253 min), $\alpha$- tocopherol (255 min) and BHT (309 min) by Rancimat method. Acid value of Maejakgwa was increased during the storage time, but it was lower in Maejakgwa made with LFP than in the control group. Peroxide value was increased rapidly for 30 days and then decreased. TBA value was lower in Maejakgwa made with 3, 6, $9\%$ LFP than in those made with $15\%$ LFP and the control.
Keywords
antioxidative effects; Lycii fructus powder (LFP); solvent extracts; Rancimat method; Maejakgwa;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim HS, Park YS, Kim CI. 1998. Changes of serum lipid profiles after eating Lycii fructus in rats fed high fat diet. J Korean Soc Food Nutr 31: 263-271
2 Schryver T. 2002. Increasing health benefits using soy germ. Cereal Foods World 47: 185-188
3 Choi HS. 1994. Lipid peroxidation and its nutritional significance. J Korean Soc Food Nutr 23: 867-878
4 김태정. 1996. 한국의 자원식물 III. 서울대학교 출판부, 서울. p 318
5 김태정. 1993. 빛깔 있는 책들 약용식물, 대원사, 서울. p 70
6 Han BH, Park JH, Park MH, Han YN. 1985. Studies on the alkaloid component of Lycii fructus. Korea J Pharmacogn 16: 43-53
7 Oh BY, Park BH. 1998. Changes in physicochemical components of stewed pumpkin juice with ingredients (ginger, onion, jujube, boxthorn) during storage. J Korean Soc Food Nutr 27: 1027-1033
8 Lee MY, Sheo HJ. 1992. Quantitative analysis of total amino acids and free sugars in Lycii fructus. J Korean Soc Food Nutr 15: 249-260
9 Park UY, Chang DS, Cho HR. 1992. Screening of anti-microbial activity for medicinal herb extracts. J Korean Soc Food Nutr 21:91-100
10 육창수. 1989. 원색한국약용식물도감. 도서출판 아카데미서적, 서울. p 486
11 Lim SD, Kim HS, Choi IW, Park YK. 1997. A study on effect of medicinal herb extract on the growth of lactic acid bacteria - 1. Effect of woneuk, kugija, whangjung, water extracts on the growth of lactic acid bacteria. Korean J Dairy Sci 19: 329-341
12 Joo IS, Sung CK, Oh MJ, Kim CJ. 1997. The influence of Lycii fructus extracts on the growth and physiology of microorganism. J Korean Soc Food Nutr 26: 625-631
13 박종상, 최강주, 정시화, 인무성, 이봉춘. 1997. 구기자 추출물의 피부보호 작용과 관련된 활성조사, 97년 춘계학술발표 초록집. 학국농화학회. p 192
14 Hwang JB, Yang MO, Shin HK. 1997. Survey for approximate composition and mineral content of medicinal herbs. Korean J Food Sci Technol 29: 671-679
15 Kim NJ, Youn WG, Hong ND. 1994. Pharmacological effects of Lycium chinensis. Korea J Pharmacogn 25: 264-273
16 Kim YC, Kim MS, Lee NK, Lee JH. 1985. Effects of water extracts of Torlis fructus and Cuscutae semen on the immune system in mice fed with protein deficient diet. Korea J Pharmacogn 16: 264-273
17 유태종. 1989. 식품보감. 문운당, 서울. p 48
18 Sheo HJ, Jun SJ, Lee MY. 1986. Effects of Lycii fructus extract on experimentally induced liver damage and alloxan diabetes in rabbits. J Korean Soc Food Nutr 15: 136-143
19 Lee HG, Cha GH, Park JG. 2004. Quality characteristics of Injeulmi by different ratios of Kugija (Lycii fructus) powder. Korean J Soc Food Cookery Sci 20: 409-417
20 Chung KJ, Kim MJ, Jang MS. 2003. Effects of Kugija (Lycium chinesis Miller) on the sensory properties and lactic acid bacteriall count of Nabak Kimchi during fermentation. Korean J Soc Food Cookery Sci 19: 521-532
21 Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Soc Food Cookery Sci 21: 127-135
22 Deman JM, Tie F, Deman L. 1994. Formation of short chain volatile organic acids in the automated AOM method. J Am Oil Chem Soc 64: 993-999
23 Kim HK, Kim YE, Do JR, Lee YC, Lee BY. 1995. Anti-oxidative activity and physiological activity of some Korean medicinal plants. Korean J Food Sci Technol 27: 80-89
24 Jang EH, Pyo YH, Ahn MS. 1996. Antioxidant effect of Omija (Schizandra Chinesis Baillon) extracts. Korean J Soc Food Sci 12: 372-376
25 Gustone FD, Norris FA. 1983. Lipids in foods chemistry, biochemistry and technology. Pergamon Press Inc, New York. p 58
26 日本油化學協會. 1994. 標準油脂試驗分析法. 2.4.1-83
27 AOAC. 1990. AOCS official and tentative method. 2nd ed. Am Oil Chem Soc, Chicago, Method Cd 8-53
28 Sidwell CG, Salwin H, Mitchell JH. 1954. The use of thiobarbituric acid as a measure of fat oxidation. J Am Oil Chem Soc 31: 597-605   DOI
29 Folch JM, Lees M, Stanley GHS. 1957. A simple method for the isolation and purification of total lipids from animal tissue. J Biol Chem 226: 497-505
30 Choi U, Shin DH, Chang YS, Shin JI. 1992. Screening of natural antioxidant from plant and their antioxidative effect. Korean J Food Sci Technol 24: 142-148
31 Awad A, Powrid WD, Fennema O. 1968. Chemical determination of bovine muscle at $4^{\circ}C$. J Food Sci 33: 227-235   DOI
32 Lim DK, Choi U, Shin DH. 1996. Antioxidative activity of ethanol extract from Korean medicinal plants. Korean J Food Sci Technol 28: 83-89
33 Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinense fruit on the physicochemical properties of Kochujang, Korean J Food Sci Technol 35: 461-472
34 Joo HK. 1988. Study on development of tea by utilizing Lycium chinesis and Cornus officinalis. Korean J Dietary Culture 3: 377-383
35 Tarladgis BG, Watts BM, Younathan MT. 1960. A distillation method for the quantitative determination of malonaldehydes in rancid food. J Am Oil Soc 37: 44-53   DOI
36 Cho HS, Park BH. 2000. Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel (Astroconger myriaster). Korean J Soc Food Sci 16: 135-142
37 Ra KS, Suh HJ, Chung SH, Son JY. 1997. Antioxidant activity of solvent extract from onion skin. Korean J Food Sci Technol 29: 595-600
38 Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol 35: 77-89
39 Min BA, Lee JH. 1985. Effects of frying oils storage conditions on the rancidity of Yackwa. KoreanJ Food Sci Technol 17: 114-123
40 Shin MJ, Kang SG, Kim SJ, Kim JM. 2004. Determination of the optimum condition in preparing Gulbi (salted and semi-dried yellow croaker, Larimichthys poiyactis) by brine salting with onion peel extract. J Korean Soc Food Sci Nutr 33: 1385-1389   DOI   ScienceOn