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KMID : 0380620170490050480
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 5 p.480 ~ p.485
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Antioxidant properties and oxidative stability of celery seeds ethanol extract using in vitro assays and oil-in-water emulsion
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Kim Min-Ah
Han Chang-Hee
Lee Jae-Cheol
Kim Mi-Ja
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Abstract
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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.
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KEYWORD
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antioxidant activity, ethanol extract, celery seeds, oil-in-water emulsion
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