Comparison of the Antioxidant Activity of Sage (Salvia officinalis L.) Extract and Its Oxidation Stability in Bulk Oil and Oil-in-Water Emulsion; 세이지(Salvia officinalis L.) 추출물의 항산화 활성과 유지 및 수중유적형 유화액 산화안정성 비교

초록

Ethanol (S-EtOH) and hot water (S-HW) extracts of sage (Salvia officinalis L.), a herb, were prepared and their antioxidant activities were evaluated in bulk oil and oil-in-water (O/W) emulsion matrices. Generally, S-HW had significantly higher antioxidant activity than S-EtOH (P<0.05). The 2, 2-azino-bis-3-ethylbenzothiazoline-6-sul-phonic acid (ABTS) cation radical scavenging activity, total polyphenol content, and ferric reducing antioxidant power reducing power of S-HW were 67.5, 42.6, and 54.5%, respectively, higher than those of S-EtOH. S-EtOH showed a higher antioxidant activity in the bulk oil matrix than S-HW while both extracts retarded the rates of lipid oxidation in the O/W emulsion matrix when compared with samples without the addition of the extracts. The sage extract can be a functional food material when added to oils and fats in processed foods due to its high antioxidant activity. Depending on the matrices and methods, the same extract showed different antioxidant activities, which suggests that the antioxidant properties of natural extracts should be evaluated in real bio-matrices. © 2023 The Korean Society of Food Science and Nutrition. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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