멸치유에 대한 녹차추출물의 항산화 효과
Antioxidative Effects of Green Tea Extract on the Oxidation of Anchovy Oil
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우리나라 전통수산건제품인 마른멸치의 가공 및 저장 중 발생할 수 있는 지질산화나 갈변, 산패취와 같은 품질저하현상을 억제시킨 녹차추출물처리 마른멸치를 가공하기 위한 선행연구로서, 녹차추출물의 멸치유에 대한 항산화 특성 및 녹차추출물의 조제 조건에 대하여 검토하였다. 일정량의 녹차를 80℃의 물로서 5분 동안 추출한 후 원심분리하여 조제한 녹차추출물을 동결건조하여 20% 수용액으로 만든 후 멸치유와 일정비율로 혼합하여 oven test한 결과, 녹차추출물은 멸치유에 대해 과산화물 및 카르보닐화합물의 생성억제, 그리고 고도불포화지방산의 산화분해억제 등 멸치유에 대하여 지질산화 억제능을 나타내었으며, 동결건조 녹차추출물의 양이 증가할수록 항산화능도 약간씩 증가하였다. 그리고 녹차추출물 조제시 녹차의 최적사용량을 결정하기 위해 실시한 녹차추출물의 전자공여능 시험에서 녹차사용량은 물에 대해 약 0.5% 첨가하는 것이 가장 적합하였다.
Abstract
To develop the high quality boiled-dried anchovy with green tea extract (GTE), Antioxidative effects of GTE on the oxidation of Anchovy oil were examined. By the oven test using anchovy oil- freeze dried GTE reaction model system, freeze dried GTE revealed preventive ability of lipid oxidation such as hydroperoxide and carbonyl compounds formation, and oxidative degradation of polyunsaturated fatty acids in anchovy oil. And from the electron donating ability test of GTE, the most appropriate concentration of dried green tea for preparing GTE extracted with water was 0.5%(w/v). We may conclude that the present GTE had a good antioxidative effects on the oxidation of anchovy oil, and it can be used as a natural antioxidant for high quality boiled-dried anchovy.
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