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KMID : 1134820220510121281
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 12 p.1281 ~ p.1288
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Antioxidant Activity and Oxidative Stability of Fenugreek Seed Fractions
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Bae Ji-Yun
Kim Ji-Eun
Kim Ye-Eun
Kim Mi-Ja
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Abstract
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Fenugreek seed is one of the curry ingredients. In this study, we aimed to establish the antioxidant activity and oxidative stability of fenugreek seed fractions. First, we prepared 80% ethanol extract of fenugreek seed and then obtained solvent fractions using n-hexane, ethyl acetate, butanol, and water. The antioxidant activity of each fraction was measured by the DPPH radical assay, ABTS cation radical-scavenging activity, FRAP value, total phenolic content (TPC), and ORAC value. In addition, the oxidative stability of the fractions was evaluated using the conjugated dienoic acid, p-anisidine value (p-AV), and 2-thiobarbituric acid (TBA) values of corn oil heated at 180℃. The butanol fraction of fenugreek seed showed the highest DPPH radical scavenging activity (47.6%), ABTS cation radical-scavenging activity (43.6%), FRAP value (148.52±6.62 μmol ascorbic acid equivalent/g extract), TPC (32.15 μmol tannic acid equivalent/g extract), and ORAC value (2.88-fold) of all other fractions. The corn oil containing butanol fraction had 1.80- and 1.37-fold lower p-AV and TBA values, respectively (P?0.05), than those of the control group. Camphene (39.71%), nerolidol (16.35%), and geraniol (14.00%) were detected as major volatile components in the butanol fraction of fenugreek seed. These results suggest that the butanol fraction of fenugreek seed has strong antioxidant activity and could be used as promising bioactive source of natural antioxidants.
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KEYWORD
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antioxidant, butanol fraction, fenugreek seed, oxidative stability, volatile compound
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