Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion

Jang, Mi-Soon;Eun, Jong-Bang;Ushio, Hideki;Ohshima, Toshiaki

  • Published : 20040400
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Abstract

Antioxidative properties of edible mushroom 'enokitake' Flammulina velutipes crude extract were compared with those of dechlorophyllized green tea extract (DGTE) and catechin in oil-in-water (o/w) emulsions of purified cod liver oil. Lyophilized mushroom 'enokitake' was homogenized using 70% acetone, and acetone was then evaporated. Residue was dissolved in water to obtained 'enokitake' crude extract (ECE). Oxygen uptake, 2-thiobarbituric acid value, and hydroperoxide formation of the oils were measured as indices of lipid oxidation. Cod liver oil in o/w emulsions with added ECE was significantly more stable against lipid oxidation than the control emulsions without the extract. ECE of 0.38 mg/mL emulsion demonstrated much better antioxidative properties than DGTE and catechin. These observations clearly show that ECE contains a certain hydrophilic compound, which effectively prevents oxidation of fish oil in emulsion system.

Keywords

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