Earticle

초록

영어

The antioxidative activities of the water solution of crude extract from edible mushroom enokitake Flammulinavelutipes were compared with those of ascorbic acid and ascorbic acid 6-palmitate in oil-in-water (O/W) emulsions of codliver oil. Oxidation of the emulsions was carried out at 40 and 50oC in the dark. The antioxidant activities were measured byin vitro assay against oxygen uptake, 2-thiobarbituric acid value, hydroperoxide formation of the oils. Also, residualdocosahexaenoic acid content was measured as indices of lipid oxidation. The cod liver oil in O/W emulsions with addedenokitake crude extract (ECE) was significantly more stable against lipid oxidation than the control emulsions without theextract in terms of any oxidation indices used. Moreover, ECE provided remarkable antioxidative properties toeicosapentaenoic acid ethyl ester in emulsion system. These observations demonstrate that F. velutipes can be used as a naturalantioxidant, which effectively prevents oxidation of polyunsaturated oils in emulsion system.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Mi-Soon Jang [ Food and Safety Research Center, National Fisheries Research & Development Institute, Gijang, Busan 619-705, Korea ] Corresponding author
• Hee-Yeon Park [ Food and Safety Research Center, National Fisheries Research & Development Institute, Gijang, Busan 619-705, Korea ]
• Hideki Ushio [ Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4, Minato-Ku, Tokyo 108-8477, Japan ]
• Toshiaki Ohshima [ Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4, Minato-Ku, Tokyo 108-8477, Japan ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664