Antioxidant and Mixture Effects of Curry Spices Extracts Obtained by Solvent Extraction
2000
Ahn Chae-Kyung | Lee Young-Chul Korea Food Research Institute, Songnam (Korea Republic)
This study was performed to investigate the antioxidative effects of solvent extracts of eighteen curry spices. Yields of the curry spices extracted by methanol, ethylacetate and hexane were 6.4~42.9%, 3.9~26.2% and 1.6~29.2%, respectively. Methanol, ethylacetate and hexane extracts of spices were added up to 1,500 ppm in the rice bran oil and antioxidative effects of extracts were tested by Rancimat. Induction periods of spices extracted by methanol were in the order of rosemary(33.5hr)sage(29.1hr)ginger(28.6hr)turmeric(26.9hr)nutmeg(25.8hr)oregano(25.6hr)thyme(25.3hr)BHT(24.5hr)control(22.6hr). Those of ethylacetate extracts were as follows: rosemary(43.9hr)sage(30.9hr)oregano(29.0hr)thyme(27.5hr)ginger(27.1hr)BHT(24.5hr)control(22.6hr). Those of hexane extracts were in the order of rosemary(47.4hr)sage(31.4hr)oregano(27.3hr)ginger(25.5hr)thyme(25.1hr)control(22.6hr). Solvent extracts of rosemary, sage, oregano, ginger and thyme showed significant antioxidative effects. Two thousands ppm hexane-extract of rosemary was the most effective. Addition of hexane-extracts of rosemary didn't show any synergism with the hexane extracts of sage, oregano, ginger, and thyme.
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