쿠민 종자 에탄올 추출물이 산화방지 및 유지 산화안정성에 미치는 영향

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 3; pp. 286 - 291
• Main Authors: 김민아(Min-Ah Kim), 한창희(Chang Hee Han), 김미자(Mi-Ja Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.06.2018; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Ascorbic acid; Cuminum; Cyclohexene; Equivalence; Ethanol; Limonene; Oxidation; p-Cymene; Phenolic compounds; Phenols; Sabinene; Seeds; Tannic acid; Volatile compounds; α-Pinene; 식품과학; cumin seed; volatile compounds; antioxidant activity; oxidative stability
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.3.286

This study aimed to investigate the antioxidant ability of a cumin seeds ethanol extract (CE). The DPPH and ABTS radical scavenging activities of 0.25, 0.5, and 1.0 mg/mL of CE were found to be 24.6, 41.4, and 73.4 and 14.5, 27.2, and 50.1%, respectively (p<0.05), suggesting a dose-dependent effect. Moreover, the total phenolic content of CE was 61.0 μM tannic acid equivalent/g extract and the FRAP value was 429 μM ascorbic acid equivalent/g extract. In 9 hours of oil oxidation, CDA and ρ-AV was significantly reduced to 13.4 and 59.1%, respectively, at a CE concentration of 100 ppm compared with that in the control (p<0.05). Major volatile compounds of CE were found to be α-pinene, 2-butenal, cyclohexene, β-pinene, cis-sabinene, ρ-cymene, and limonene. These results suggest that CE containing volatile compounds has excellent antioxidant ability and oxidation stability, and thus could be used as a natural antioxidant to prevent oxidation in lipid foods.