샐러리 종자 에탄올 추출물의 산화방지 활성 및 수중유적형 유화계에서의 산화안정성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 5; pp. 480 - 485
• Main Authors: 김민아(Min-Ah Kim), 한창희(Chang Hee Han), 이재철(Jae-Cheol Lee), 김미자(Mi-Ja Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2017; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Ascorbic acid; Celery; Emulsions; Equivalence; Ethanol; Oxygen content; Phenolic compounds; Phenols; Scavenging; Seeds; Stability; Tannic acid; Vegetables; 식품과학; oil-in-water emulsion; ethanol extract; celery seeds; antioxidant activity
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.5.480

This study was conducted to examine the antioxidant activity of 80% ethanol extract of celery seeds and to verify the effectiveness of extracts as a natural antioxidant to improve the stability of oil-in-water emulsions. The radical scavenging activity of 80% ethanol extract of celery seeds was significantly increased at 0.125, 0.25, and 0.5 mg/mL (p<0.05). Additionally, the total phenolic content and FRAP value were equal to 8.2±2.3 mol tannic acid equivalent/g extract and 195.0±12.6 mol ascorbic acid equivalent/g extract, respectively. The headspace oxygen content was significantly higher in the group treated with 80% ethanol extract of celery seeds than in the control group (p<0.05). The amounts of lipid hydroperoxide and conjugated diene were significantly reduced compared to the control group (p<0.05). The results showed that the extract of celery seeds had excellent antioxidant ability and it could be used as a natural antioxidant owing to the increased oxidative stability of the emulsified product.