Antioxidant properties and oxidative stability of oregano seed ethanol extract

초록

This study aimed to evaluate the antioxidant ability and inhibitory effects of oregano seed ethanol extract (OSEE). In vitro antioxidant assays including DPPH radical scavenging and ABTS cation radical scavenging were conducted, and, ORAC, total phenolic content, and FRAP value were determined. In addition, headspace oxygen, conjugated dienoic acid (CDA) value, and ρ-anisidine value (ρ-AV) for exploring oxidative stability were examined in an oil system with 100 ppm OSEE. The radical scavenging activities of 125 μg/mL OSEE using DPPH and ABTS were 84.6% and 32.2%, respectively. ORAC was significantly higher at a concentration of 100 μg/mL of OSEE as compared with the control without OSEE (p<0.05). The antioxidant ability of the sample was concentration dependent manner. Additionally, the total phenolic content and FRAP value of OSEE were 264.64 μg/mL tannic acid equivalent/g extract and 339.78 μg/mL ascorbic acid equivalent/g extract, respectively. CDA and ρ-AV were significantly reduced to 56.3% and 76.5%, respectively, in 7 h of oil oxidation in OSEE, as compared with the control oil. OSEE exhibited excellent in vitro antioxidant ability and oxidative stability in the oil matrix. Furthermore, the major volatile compounds of OSEE were limonene, linalool, o-cymene, thymol, α-pinene, and γ-terpinene. Therefore, it is evident that oregano seed can be used as a functional ingredient in the natural antioxidant market. © The Korean Society of Food Preservation. All rights reserved.

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