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KMID : 0665220180310050647
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 5 p.647 ~ p.652
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Antioxidant Effects of Ethanol Extracts from Plants on Peroxide Content in Semi-Dried Eels
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Song Hee-Sun
Kim Young-Mo
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Abstract
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Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, 30°) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at 35℃ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts.
In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.
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KEYWORD
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eel , peroxide , antioxidant , Hutgae (Hovenia dulcis Thunb.) , green tea
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