earticle

영어

The antioxidative activities of the water solution of crude extract from edible mushroom enokitake Flammulinavelutipes were compared with those of ascorbic acid and ascorbic acid 6-palmitate in oil-in-water (O/W) emulsions of codliver oil. Oxidation of the emulsions was carried out at 40 and 50oC in the dark. The antioxidant activities were measured byin vitro assay against oxygen uptake, 2-thiobarbituric acid value, hydroperoxide formation of the oils. Also, residualdocosahexaenoic acid content was measured as indices of lipid oxidation. The cod liver oil in O/W emulsions with addedenokitake crude extract (ECE) was significantly more stable against lipid oxidation than the control emulsions without theextract in terms of any oxidation indices used. Moreover, ECE provided remarkable antioxidative properties toeicosapentaenoic acid ethyl ester in emulsion system. These observations demonstrate that F. velutipes can be used as a naturalantioxidant, which effectively prevents oxidation of polyunsaturated oils in emulsion system.