Antioxidant and Pro-oxidant Activities of n-Hexane Extracts from Vegetables and By-products of Agricultural Products in Bulk Oils at 60 and 140oC Heating

• Published in: Food science and biotechnology pp. 1263 - 1267
• Main Authors: 김미자, 이재환, 장은영, 김지영, 김옥희, 김명숙, 정철, 강순아
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.10.2013
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-013-0211-9

n-Hexane extract antioxidant properties from broccoli, sesame leaves, tomatos, black beans, coriander,and peels of apples, red grapes, carrots, and sweet potatos were determined in corn oil heated at 60 and 140oC. Broccoli, sesame leaves, and coriander showed high antioxidant properties. Carrots at 60oC showed prooxidative activities at both 1 and 5 mg concentrations. Red grape peels act as pro-oxidants at 1 mg, and as antioxidants at 5 mg. At 60oC, the antioxidant properties of hexane extracts were obvious, but not at 140oC. Broccoli and sesame leaves showed high anti-oxidative activities. Apple and sweet potato peels accelerated lipid oxidation rates. KCI Citation Count: 2