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Flavonoids in Common and Tartary Buckwheat Hull Extracts and Antioxidant Activity of the Extracts against Lipids in Mayonnaise
단메밀과 쓴메밀 껍질 추출물에 함유된 플라보노이드 조성 및 메밀 껍질 추출물에 의한 마요네즈의 지질 산화 안정성

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Authors
박봄이
Advisor
황금택
Major
생활과학대학 식품영양학과
Issue Date
2018-08
Publisher
서울대학교 대학원
Description
학위논문 (석사)-- 서울대학교 대학원 : 생활과학대학 식품영양학과, 2018. 8. 황금택.
Abstract
Buckwheat hulls, generally discarded as waste, have been known to possess various flavonoids and high antioxidant activities. However, studies on the flavonoid of common and tartary buckwheat hulls and their application are still limited. The objective of this study was to determine the effect of extracting solvents (water, ethanol (20%, 50%, 80%, and 100%), methanol, and acetone) on flavonoid composition and content and to analyze antioxidant activities of common and tartary buckwheat hull extracts. Antioxidative effect of common and tartary buckwheat hull extracts on lipids in mayonnaise was also investigated.

Vitexin, isovitexin, isoorientin, orientin, rutin, isoquercetin, and quercetin were identified in the common buckwheat hull extracts, while rutin, quercetin, isoorientin, and isoquercetin were in the tartary buckwheat hull extracts. Vitexin was more extracted from common buckwheat hulls when using methanol than the other solvents. Rutin, the major flavonoid in the tartary buckwheat hull extracts, was much more detected in the 80% ethanol and methanol extracts than in the others. Total phenolic content and antioxidant activities were higher in the aqueous ethanol extracts from both of the hulls.

Common and tartary buckwheat hull extracts using 50% ethanol were applied in mayonnaise at 0.02 and 0.08% (w/w). Peroxide value, 2-thiobarbituric acid value, p-anisidine value, and total oxidation value of the mayonnaises stored at 35 °C for 31 days were determined. Addition of the common and tartary buckwheat hull extracts retarded lipid oxidation in mayonnaise. In conclusion, common and tartary buckwheat hull extracts possess high antioxidant activity with various flavonoids and they may be used as efficient antioxidants for mayonnaise.
Language
English
URI
https://hdl.handle.net/10371/143863
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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Master's Degree_식품영양학과)
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