The antioxidative and antimicrobial activity were carried on the Chopi(Zanthoxy1um pippentum) extracts by six kinds of solvents in order to find out new natural food additives. Six solvents were used methano(MeOH), n-hexan(hexane), chloroform(CHCl_(3)), ethylacetate(EtOAc), buthano(BuOH), and water(water and methoanol extract(MEex), hexan extract(HEex), chloroform extract(CHex), ethylacetate extract(EAex), and buthanol extract(BUex), water extract(WAex).
The antioxdative activities of them extracts were determined by peroxide value(POV), conjugated diene value(CDV) of corn germ oil storaged for 30 days at 60±2℃. These extracts were added as 0.02, 0.1, 0.2% of each extracts and compared with a-tocopherol, and BHT. The antioxidative activities of 0.02% extract were as follows in decreasing order BUex >WAex, BHT, MEex>HEex, EAex, CHex>TOC, and control. While, BUex and CHex among these extracts were shown to be had antimicrobial effects on the microorganism such as Escheria coli, Salmonella typhimurium, Psedomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes. Finally to find out the preference of chopi we had made Yugwanzageon (a kind of shallow fried meat ball )by adding chopi powder. The result were similar to control( not added chopi powder ) in case of 0.1% chopi adding Yugwanzageon . (p<0.05)
therefore it was thought to be possible that chopi powder was used Yugwanzageon preperation.
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