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Study on Antioxidative Activity of Plant Extracts in Fish Oil  

Jang, Ji-Sun (Department of Food Science and Technolongy, Chungnam National University)
Hong, Jang-Hwan (Neomega Corp., Chungnam National University TBI center)
Lee, Ki-Teak (Department of Food Science and Technolongy, Chungnam National University)
Publication Information
Food Science and Preservation / v.13, no.6, 2006 , pp. 726-731 More about this Journal
Abstract
Extract from forty four species of natural plants in Korea were obtained. Each extinct (1,000 ppm) was added into fish oil and their antioxidative activities were screened by rancimat, From the results, seven species including Brassica juncea, Solanum tuberosum, Capsella bursa, Ulums davidiana, Broussonetia kazinoki, Oenanthe javanica, and Rhus chinensis were selected due to their relatively prolonged induction periods. When the concentration (100 - 1,000 ppm) of the selected extract was considered, the most prolonged induction period was observed from Solanum tuberosum throughout the studied concentrations, suggesting that its extinct showed the strongest antioxidative activity against fish oil. In addition, peroxide value (POV) and thiobarbituric acid reactive substance (TBARS) value were considered at $60^{\circ}C$ for 5 days. Among the selected extract, extract from Solanum tuberosum showed the lout POV while the extract from Brassica juncea var showed the least TBARS values after 5 days. Also, the free radical scavenging effect against DPPH radical were studied with the selected extract, showing that the extract from Rhus chinensis was found to be the most effective.
Keywords
natural plant extracts; antioxidative effect; Rancimat; POV; TBARS; DPPH;
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