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KMID : 1007520040130020215
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Food Science and Biotechnology
2004 Volume.13 No. 2 p.215 ~ p.218
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Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
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Jang, Mi-Soon
Eun, Jong-Bang/Ushio, Hideki/Ohshima, Toshiaki
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Abstract
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Antioxidative properties of edible mushroom ‘enokitake’ Flammulina velutipes crude extract were compared with those of dechlorophyllized green tea extract (DGTE) and catechin in oil-in-water (o/w) emulsions of purified cod liver oil. Lyophilized mushroom ‘enokitake’ was homogenized using 70% acetone, and acetone was then evaporated. Residue was dissolved in water to obtained ‘enokitake’ crude extract (ECE). Oxygen uptake, 2-thiobarbituric acid value, and hydroperoxide formation of the oils were measured as indices of lipid oxidation. Cod liver oil in o/w emulsions with added ECE was significantly more stable against lipid oxidation than the control emulsions without the extract. ECE of 0.38 ㎎/mL emulsion demonstrated much better antioxidative properties than DGTE and catechin. These observations clearly show that ECE contains a certain hydrophilic compound, which effectively prevents oxidation of fish oil in emulsion system.
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