Synergistic Effects of Catechin or Ascorbic Acid on Antioxidative Activities of Hexane and Methanol Extracts from Rosemary, Sage, Oregano, and Ginger
2005
Ahn, C.K. (Woosong University, Daejeon, Republic of Korea) | Han, D.S. (Korea Food Research Institute, Seongnam, Republic of Korea) | Rhee, Y.K. (Korea Food Research Institute, Seongnam, Republic of Korea) | Lee, Y.C. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: [email protected]
This study was peformed to investigate the synergistic effects of catechin and ascorbic acid on antioxidative activities of methanol and hexane extracts (500 ppm) from rosemary, sage, oregano, and ginger. Ascorbic acid (200 ppm) and (-)-catechin (200 ppm) could be solubilized in a rice bran oil via a reverse micelles using small amount of water and dioctyl sulfosuccinate as the sufactant. Methanol extracts from rosemary, sage, oregano, and ginger showed the synergistic effects by (-)-catechin.
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