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KMID : 0665420040190040399
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Korean Journal of Food Culture
2004 Volume.19 No. 4 p.399 ~ p.406
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The Antioxidant Activities of Acetone Extracts of Chestnut Inner Shell, Pine Needle and Hop
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Oh Seung-Hee
Kim Yong-Wook
Kim Myoung-Ae
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Abstract
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The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with α-tocopherol, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.
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KEYWORD
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chestnut inner shell, pine needle, hop, antioxidant activity, soybean oil, soybean oil-water emulsion, lard, lard-water emulsion
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