콩, 참깨 및 들깨의 탈지박(脫脂粕)의 에탄올추출물(抽出物)의 산화방지(酸化防止)효과(效果)를 콩기름-물 유탁액기질(遺託液基質)에서 0.02% BHT의 효과(效果)와 비교하고자 했다. 추출물(抽出物) 및 BHT가 들은 기질(基質)과 control을 $46.0{pm}0.5^{circ}C$에서 저장하면서 그 과산화물(過酸化物)값(POV)과 TBA값을 정기적(定期的)으로 측정하였다. 콩, 참깨 및 들깨의 탈지박(脫脂粕)의 추출물(抽出物) 및 BHT가 들은 기질(基質)과 control의 저장 25일후의 과산화물(過酸化物)값(평균치(平均値))은 43.3, 22.6, 21.5, 38.6과 80.1였으며, 저장 20일후의 TBA값은 가각 0.91, 0.67, 0.68, 0.38과 0.62였다. 콩, 참깨, 들깨의 탈지박(脫脂粕)의 추출물(抽出物)은 유탁액기질(遺託液基質)에서 상당한 산화방지효과(酸化防止？果)를 보였다. 특히 참깨와 들깨의 경우, 그 효과(效果)는 0.02% BHT보다 훨씬 컸었다. 추출물(抽出物)이 들은 기질(基質)의 TBA값은 예상외(豫想外)로 컸으나, 이는 탈지박(脫脂粕)에서 추출(抽出)된 일부(一部)화합물(化合物)들이 TBA 값 측정(測定)에 간섭(干涉)한 결과(結果)로 추측(推測)된다.
The antioxidant activity of ethanol-extracts of defatted soybean, sesame, and perilla flours was compared with that of 0.02% BHT in a soybean oil-water emulsion system. The emulsion substrates and control were stored at $46.0{pm}0.5^{circ}C$ for 25 days. The peroxide and TBA values of the substrates and control were determined regularly. The activity of the oilseed flour extracts and BHT was estimated by comparing the POV development of the substrates with that of the control. The POVs of the substrates containing the soybean, sesame, and perilla flour extracts and BHT and that of the control after 25 day storage were respectively $43.3{pm}0.1,;22.6{pm}0.7,;21.5{pm}0.2,;38.6{pm}0.4,;and;80.1{pm}0.8$. The TBA values after 20 day storage were $0.91{pm}0.05,;0.67{pm}0.02,;0.68{pm}0.01,;0.38{pm}0.01,;and;0.62{pm}0.01$ The soybean, sesame, and perilla flour extracts exhibited considerable antioxidant activity in the oil-water emulsion system. The activity of the sesame and perilla flour extracts was far stronger than that of 0.02% BHT in the emulsion system. The abnormally high TBA values of the oilseed flour extracts in the present study might be attributed to the interference of some carbonyl compounds in the extracts in the TBA value determination.
