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KMID : 0380620210530010012
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 1 p.12 ~ p.18
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Evaluation of antioxidant properties and oxidative stability of oregano seed solvent fraction
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Lee Hyun-Jong
Kim Min-Ah
Hong Sung-Sil
Kim Mi-Ja
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Abstract
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The in vitro antioxidant activity of oregano seed fractions, fractionizing with 80% ethanol, n-hexane, ethyl acetate, n-butanol, and water, was evaluated, and their effects on edible oils were determined in corn oil at 180oC. The ethyl acetate fraction had the highest radical-scavenging activity. The ferric reducing antioxidant power activity and total phenol content of the ethyl acetate fraction were determined as 6,130 μmol ascorbic acid equivalents/g extract and 770 μmol tannic acid equivalents/g extract, respectively, which were significantly higher than those of the other fractions (p<0.05). Primary and secondary oxidation products in corn oil added with the ethyl acetate fraction of oregano seed significantly decreased by 1.5 and 1.26 times, respectively, compared with those in the control groups. The major volatile ingredients in the ethyl acetate fraction of oregano seeds were determined to be carvacrol, thymoquinone, and 3- cyclopentylcyl-cyclopentan-1-one. Ethyl acetate is a suitable solvent for extracting antioxidant compounds from oregano seeds and can be used as a natural antioxidant.
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KEYWORD
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oregano seed, oxidative stability, antioxidant, ethyl acetate fraction, natural antioxidant
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