Antioxidative effects of ethanol extracts from Rhus verniciflua stoke on Yukwa (oil popped rice snack) base during storage

Y. S. Park; Y. S. Kim; D. H. Shin

doi:10.1111/j.1365-2621.2002.tb08761.x

Antioxidative effects of ethanol extracts from Rhus verniciflua stoke on Yukwa (oil popped rice snack) base during storage

Y. S. Park
, Y. S. Kim
, D. H. Shin^*

^*Corresponding author for this work

Department of Food Science and Technology

Jeonbuk National University

Research output: Contribution to journal › Journal article › peer-review

13 Scopus citations

Abstract

This study was designed to evaluate the antioxidative effectiveness of ethanol extracts of Rhus verniciflua Stoke (RVE) in frying oil of Yukwa base (rice snack). RVE showed a strong antioxidant activity, but commercial antioxidants - BHA and dl-δ-tocopherol - did not demonstrate a significant improvement over the control treatment (Yukwa bases prepared without any antioxidants and extracted oil from these). In particular, induction period, peroxide value, and acid value of RVE treatment exhibited a higher oxidative stability than that of the other treatments. In addition, the decrease in linoleic acid (C_18:2)/palmitic acid (C_16:0) ratio was much less than the other treatments. Texture properties (hardness and crispiness) of Yukwa base were not significantly different. Results showed strong antioxidant properties of RVE on Yukwa base during storage.

Original language	English
Pages (from-to)	2474-2479
Number of pages	6
Journal	Journal of Food Science
Volume	67
Issue number	7
DOIs	https://doi.org/10.1111/j.1365-2621.2002.tb08761.x
State	Published - 2002.09

Keywords

Antioxidant activity
Peroxide value
Rhus verniciflua Stoke
Storage stability
Yukwa

Quacquarelli Symonds(QS) Subject Topics

Agriculture & Forestry

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10.1111/j.1365-2621.2002.tb08761.x

Cite this

@article{4d0fb5aee36543a98be36be5b1b6ba98,

title = "Antioxidative effects of ethanol extracts from Rhus verniciflua stoke on Yukwa (oil popped rice snack) base during storage",

abstract = "This study was designed to evaluate the antioxidative effectiveness of ethanol extracts of Rhus verniciflua Stoke (RVE) in frying oil of Yukwa base (rice snack). RVE showed a strong antioxidant activity, but commercial antioxidants - BHA and dl-δ-tocopherol - did not demonstrate a significant improvement over the control treatment (Yukwa bases prepared without any antioxidants and extracted oil from these). In particular, induction period, peroxide value, and acid value of RVE treatment exhibited a higher oxidative stability than that of the other treatments. In addition, the decrease in linoleic acid (C18:2)/palmitic acid (C16:0) ratio was much less than the other treatments. Texture properties (hardness and crispiness) of Yukwa base were not significantly different. Results showed strong antioxidant properties of RVE on Yukwa base during storage.",

keywords = "Antioxidant activity, Peroxide value, Rhus verniciflua Stoke, Storage stability, Yukwa",

author = "Park, \{Y. S.\} and Kim, \{Y. S.\} and Shin, \{D. H.\}",

year = "2002",

month = sep,

doi = "10.1111/j.1365-2621.2002.tb08761.x",

language = "English",

volume = "67",

pages = "2474--2479",

journal = "Journal of Food Science",

issn = "0022-1147",

number = "7",

}

TY - JOUR

T1 - Antioxidative effects of ethanol extracts from Rhus verniciflua stoke on Yukwa (oil popped rice snack) base during storage

AU - Park, Y. S.

AU - Kim, Y. S.

AU - Shin, D. H.

PY - 2002/9

Y1 - 2002/9

N2 - This study was designed to evaluate the antioxidative effectiveness of ethanol extracts of Rhus verniciflua Stoke (RVE) in frying oil of Yukwa base (rice snack). RVE showed a strong antioxidant activity, but commercial antioxidants - BHA and dl-δ-tocopherol - did not demonstrate a significant improvement over the control treatment (Yukwa bases prepared without any antioxidants and extracted oil from these). In particular, induction period, peroxide value, and acid value of RVE treatment exhibited a higher oxidative stability than that of the other treatments. In addition, the decrease in linoleic acid (C18:2)/palmitic acid (C16:0) ratio was much less than the other treatments. Texture properties (hardness and crispiness) of Yukwa base were not significantly different. Results showed strong antioxidant properties of RVE on Yukwa base during storage.

AB - This study was designed to evaluate the antioxidative effectiveness of ethanol extracts of Rhus verniciflua Stoke (RVE) in frying oil of Yukwa base (rice snack). RVE showed a strong antioxidant activity, but commercial antioxidants - BHA and dl-δ-tocopherol - did not demonstrate a significant improvement over the control treatment (Yukwa bases prepared without any antioxidants and extracted oil from these). In particular, induction period, peroxide value, and acid value of RVE treatment exhibited a higher oxidative stability than that of the other treatments. In addition, the decrease in linoleic acid (C18:2)/palmitic acid (C16:0) ratio was much less than the other treatments. Texture properties (hardness and crispiness) of Yukwa base were not significantly different. Results showed strong antioxidant properties of RVE on Yukwa base during storage.

KW - Antioxidant activity

KW - Peroxide value

KW - Rhus verniciflua Stoke

KW - Storage stability

KW - Yukwa

UR - https://www.scopus.com/pages/publications/0036752558

U2 - 10.1111/j.1365-2621.2002.tb08761.x

DO - 10.1111/j.1365-2621.2002.tb08761.x

M3 - Journal article

AN - SCOPUS:0036752558

SN - 0022-1147

VL - 67

SP - 2474

EP - 2479

JO - Journal of Food Science

JF - Journal of Food Science

IS - 7

ER -

Antioxidative effects of ethanol extracts from Rhus verniciflua stoke on Yukwa (oil popped rice snack) base during storage

Abstract

Keywords

Quacquarelli Symonds(QS) Subject Topics

Access to Document

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