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KMID : 0380619810130040283
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 4 p.283 ~ p.288
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Antioxidant Activity of Ethanol - Extracts of Defatted Soybean , Sesame , and Perilla Flours in a Soybean Oil - Water Emulsion System
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Abstract
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The antioxidant activity of ethanol-extracts of defatted soybean, sesame, and perilla flours was compared with that of 0.02% BHT in a soybean oil-water emulsion system. The emulsion substrates and control were stored at 46.0±0.5℃ for 25 days. The peroxide and TBA values of the substrates and control were determined regularly. The activity of the oilseed flour extracts and BHT was estimated by comparing the POV development of the substrates with that of the control.
The POVs of the substrates containing the soybean, sesame, and perilla flour extracts and BHT and that of the control after 25 day storage were respectively 43.3±0.1, 22.6±0.7, 21.5±0.2, 38.6±0.4, and 80.1±0.8. The TBA values after 20 day storage were 0.91±0.05, 0.67±0.02, 0.68±0.01, 0.38±0.01, and 0.62±0.01.
The soybean, sesame, and perilla flour extracts exhibited considerable antioxidant activity in the oil-water emulsion system. The activity of the sesame and perilla flour extracts was far stronger than that of 0.02% BHT in the emulsion system. The abnormally high TBA values of the oilseed flour extracts in the present study might be attributed to the interference of some carbonyl compounds in the extracts in the TBA value determination.
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