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KMID : 1134819990280061316
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 6 p.1316 ~ p.1320
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Antioxidative Effect of Ethanolic Extracts of Some Tea Materials on Red Pepper Seed Oil
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Chung Hai-Jung
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Abstract
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Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lycium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed: 50±0.1℃ for 45 days and 150±3℃ for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis＞C. tora＞P. odoratum＞S. chinensis ＞L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.
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KEYWORD
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red pepper seed oil, peroxide value, acid value, electron donating ability
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