earticle

영어

The objective of this study will be investigate the improvement effect of the oxidative stability of oil when wheat germ powder was mixed with brown seaweed powder using organic solvents such as ethanol and hexane. The dried samples were crushed by a mechanical blender and sieved (500 um) by mesh. Then these samples were stored at −20 ℃. The mixing ratio of wheat germ and brown seaweed was fixed at two conditions. The mixture of wheat germ and brown seaweed was mixed with organic solvents at a ratio of 1:5 (w/v) and charged into the reactor for extracting the oil. A stir inside the reactor was continuously moving at 400 rpm. The applied temperature was 40 ℃ for 10 h. The fatty acid compositions of mixture oil was analysed by gas chromatography (GC). Eicosapentaenoic acid (EPA, C20:5) was found in mixture oil. The extracted oil of mixture of wheat germ and brown seaweed will be assayed for total phenolic content (TPC), fucoxanthin content, radical scavenging activities (DPPH), and antioxidant activity (rancimat test). Also, the amounts of antioxidants such as fucoxnathin, tocopherols and polyphenols contained in the oil will quantitatively analyze using HPLC and UV-spectrometer.