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Food science and biotechnology v.15 no.2 = no.68, 2006년, pp.202 - 206   피인용횟수: 1

Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation

Park, D.C.   (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.  ); Jr, Ho-Seok   (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.  ); Lee, Heon   (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.  ); Kim, Jeon-Ju   (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.  ); Jung, Yun-Mi   (R & D Center of Functioanl Food Division, DongWoo Industrial Co., Ltd.  ); Gyoung, Young-Soo   (Department of Chemistry, Kangnung National University  ); Kang, Suk-Nam   (Laboratory of Cell Biology in Department of Orthodontics, Institution of Oral Biosciences and Research Center of Bioactive Materials Bank for Research, Chonbuk National UniversityUU0001120  ); Kim, Seon-Bong   (Department of Food Science and Technology, Pukyoung National University  );
  • 초록

    The oxidation stability of fish oil containing omega-3 polyunsaturated fatty acids (PUFAs), which is very susceptible to oxidative deterioration, needs to be improved before it can be successfully applied to functional foods. The antioxidant activities of 17 species of materials in anchovy oil (AO) were compared and a potent antioxidant was determined to improve the shelf-life of refined AO. Antioxidant activities of the 0.05% (w/w) materials in AO were compared against control during storage at $30^{\circ}C$ for 10 days. While no antioxidant effect was shown in alpha tocopherol against control, 3 species of grapefruit seed extracts (GSEs), astaxanthin (AX), soybean lecithin, and green tea extract showed good antioxidant activities. Especially, GSE B, GSE C, and AX showed significantly high peroxide inhibitory activities (PIAs) of $16.2{\pm}2.1$ , $20.{\pm}3.5$ , and $17.7{\pm}3.5%$ , respectively, after the 4th day (p $85.1{\pm}0.8$ , $95.3{\pm}0.3$ , and $85.9{\pm}0.8%$ , respectively. Correlation between PIAs and RSAs was high ( $R^2=0.926$ ) in GSE B, GSE C, and AX. Therefore, we concluded that one of the main antioxidative mechanisms of GSEs and AX must operate through an RSA pathway. The $RC_{50}$ (concentration required for 50% reduction of 1,1-diphenyl-2-picryl-hydrazyl, DPPH) of GSE C was $258\;{\mu}g/mL$ .


  • 주제어

    polyunsaturated fatty acid .   antioxidants .   anchovy oil .   grapefruit seed extract.  

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  • 이 논문을 인용한 문헌 (1)

    1. 2011. "" Food science and biotechnology, 20(2): 389~394     

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