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KMID : 0380620160480060610
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 6 p.610 ~ p.617
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Antioxidant activity and inhibitory effect of melatonin and the relative indole compounds on perilla oil oxidation
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Kim Seok-Joong
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Abstract
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Melatonin, known as a powerful wide-spectrum antioxidant, is consumed as a food supplement in some countries, but its applicability as an antioxidant additive was not yet studied. Therefore, we evaluated the antioxidant activity of melatonin by DPPH, ABTS, FRAP and ORAC assays as well as its ability to inhibit perilla oil oxidation. The activities of four other related indoles were also compared. Melatonin showed the highest antioxidant activity (mmol trolox equivalent per mol indole, mmol TE) in ORAC (2,159) assay, but a low antioxidant activity in DPPH (0.63), ABTS (91), and FRAP (764) assays, whereas serotonin showed an opposite result. Addition of 1% (w/w) melatonin to perilla oil extended the induction period of oxidation up to about 2 times (2.93±0.47 h) compared to that of control (1.43±0.26 h) in the Rancimat assay, corresponding to almost 50% of the ability of butylated hydroxyl toluene (BHT). Tryptamine was the most effective indole that inhibited perilla oil oxidation (9.53±1.43 h).
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KEYWORD
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melatonin, indole, antioxidant, perilla oil, oxidation
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