n-3 고도 불포화 지방산의 산화억제에 미치는 플라보노이드와 α - 토코페롤의 효과 1 . 정제어유의 가열 및 저장 중 산화억제 효과

To evaluate the antioxidant effect of flavonoids and α-tocopherol on purified fish oil(up to 40% of n-3 polyunsaturated fatty acids), lipid peroxidation, and fatty acids content dosing storage and upon heating were determined. The potential of these compounds for inhibiting and delaying both oxidation and lipoxygenase processes was also evaluated. The oxidation of fish oil was effectively inhibited by flavonoids and α-tocopherol. The antioxidizing effect of them compounds increased in proportion to their concentration. The addition of α-tocopherol and catechin-α-tocopherol mixture were prolonged induction period of lipid oxidation by 3.5 to 4 times. All other flavonoids also shown more than twice the prolonging effect. Lipoxygenase activity was decreased by catechin and α-tocopherol effectively.