Earticle

초록

영어

Antioxidative ability of anthocyanins in water-in-oil microemulsion was examined. Microemulsion was prepared by solubilizing crude anthocyanins extracted from grape skin (Cambell early) in organic solvent (hexane) containing anionic surfactant [bis (2-ethylhexyl) sodium sulfosuccinate, AOT] and linolenic acid (10%, w/v). Lipid oxidation significantly decreased with increasing concentration of anthocyanins (5-20 uM) at micellar phase, and increasing micelle size (Wo=5-20 uM). At given micelle size (Wo=10), lipid oxidation decreased as number of micelles decreased. These results indicate antioxidative ability of anthocyanins is critically affected by water core and micelle structure formed by surfactant. Interactions between AOT and anthocyanins decreased antioxidative ability of anthocyanins. Antioxidative ability of anthocyanins significantly increased when -tocopherol was added into organic phase. This indicates of synergism between the two antioxidants.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Oh, Ju-Kyoung [ Department of Food and Nutrition, Kookmin University ]
• Kim, Seok-Joong [ Department of Food Science and Technology, Catholic University of Daegu ]
• Imm, Jee-Young [ Department of Food and Nutrition, Kookmin University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664