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KMID : 1024620050250020189
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Food Science of Animal Resources
2005 Volume.25 No. 2 p.189 ~ p.195
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Antioxidant Activity of Rhus verniciflua Stokes Extract in Model Systems and Cooked Beef
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Liang Cheng-Yun
Kang Sun-Moon
Kim Yong-Sun
Lee Sung-Ki
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Abstract
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This study was carried out to investigate the antioxidant effect of Rhus verniciflua Stokes (RVS) extracts. The antioxidant activity of ethanol and water extract from RVS was examined on model systems and cooked beef, respectively. As concentration of RVS ethanol extract increased (1, 10, 100, and 1,000 ppm), the reductive activity of DPPH (2, 2-diphenyl-1-picrylhydrazyl) was significantly increased (14.79, 75.08, 82.02, and respectively) (p<0.05). The RVS ethanol extract (10 ppm) was showed higher antioxidant activity than control in liposome and meat homogenate (p<0.05). It had more antioxidative effect in 10 ppm RVS ethanol extract with 2 ppm treatment The maximum antioxidant activity appeared at pH 6.0 in meat homogenate and at pH in liposome. Cooked beef mixed with Rhus verniciflua Stokes water extract showed significantly lower TBARS value, POV during storage for 4 days at (p<0.05). And the RVS water extract also showed strong antioxidant activity in cooked beef which accelerated NaCl-catalyzed oxidation. Therefore, the results suggest that RVS extract may be used in commercial meat products as natural antioxidant in the near future.
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KEYWORD
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Rhus verniciflua Stokes, antioxidant activity, extract, liposome, meat homogenate
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