Cho Young Ho, Yang Myung-Soon
Department of Pharmaceutics & Biotechnology, Konyang University, Daejeon 35365, Korea.
Department of Cooking, Seoul Kangseo Campus of Korea Polytechnic College, Seoul 07684, Korea.
Korean J Food Sci Anim Resour. 2018 Dec;38(6):1196-1202. doi: 10.5851/kosfa.2018.e51. Epub 2018 Dec 31.
The objective of this study was to determine the antioxidant activity of gamma- irradiated (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at 4℃. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.
本研究的目的是测定γ辐照（天门冬）提取物（ARE）的抗氧化活性及其对食品脂质氧化的抑制作用，以乳化型猪肉香肠为模型。ARE由干燥的天门冬根制备，ARE溶液（1.0 g/mL）以5、10和20 kGy的指定剂量进行γ辐照。通过测量1,1-二苯基-2-苦基肼（DPPH）和2,2'-偶氮二（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基来测定ARE溶液的抗氧化活性。γ辐照后，DPPH和ABTS自由基的活性降低，而总酚含量呈剂量依赖性增加。添加γ辐照的ARE可剂量依赖性地抑制乳化型猪肉香肠在4℃储存期间的脂质氧化。这些结果表明，由于电离辐射使多酚类化合物含量增加，γ辐照的ARE可能比未辐照的ARE具有更强的抗氧化活性。
