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KMID : 1134820080370070820
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 7 p.820 ~ p.825
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Antioxidant of Heating Pork and Antioxidative Activities of Rubus coreanus Miq. Extracts
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Cho Wan-Goo
Han Seung-Kwan
Sin Ji-Hye
Lee Jang-Won
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Abstract
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We investigated the antioxidant of heating pork, the physicochemical properties and antioxidative activities of Rubus coreanus Miq. extracts. The contents of moisture, crude fat, crude protein, crude fiber, and crude ash were measured. Soluble solid, acidity, pH and mineral contents were also investigated. The ethanol extract of Rubus coreanus Miq. was evaporated, and then sequentially extracted by hexane, ethyl acetate, butanol and water. The contents of total polyphenol ranged from 24.5 mg tannic acid equivalents (TAE) per g to 82.5 mg in all fractions. Antioxidative effects were investigated through DPPH free radical scavenging, ABTS?+ scavenging and TBARS methods. It was found that ethanol extract (2,000 μg/mL) and butanol extract (1,500 μg/mL) had 89.93% and 89.68% of DPPH free radical scavenging activities. As for ABTS, all extracts (1,000～ 2,000 μg/mL) except hexane showed over 90% scavenging activities. The lowest TBARS values were obtained from extract of ethyl acetate and ethanol, and their antioxidative activities were higher than that of ascorbic acid. The results of this study indicate that the ethyl acetate and ethanol extract of Rubus coreanus Miq. may be substituted for ascorbic acid in heating pork.
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KEYWORD
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RubuscoreanusMiq, antioxidant, DPPH, ABTS, TBARS
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