This study was conducted to investigate the extraction characteristics including total polyphenol compound content (TPC) and the antioxidative effect of Rumex crispus root extract on commercial corn oil. Extraction yield was increased with extraction temperature but decreased with extraction ratio. No significant differences in aromatics content were found among the extracts prepared with various extraction conditions; extraction ratio, extraction temperature, extraction pH and composition of extractant. Total flavonoid content of the extract was increased with extraction temperature and extraction pH, and highest value of it was found when extractant composition of ethanol in water was 75%. Total polyphenol compound content (TPC) of the extract with 10 fold extraction ratio showed the highest value, but no significant difference in TPC was found with extraction temperature. Reducing power and DPPH (α,α-diphenyl-β-picrylhydrazyl) radical scavenging ability (RSA) of the extract in spectrophotometric absorbance were decreased with extraction ratio but increased with extraction temperature and showed 63.1%~98.4% and 67.6%~86.7% of those of ascorbic acid in reducing power and DPPH RSA, respectively. The antioxidative effects of the extract on corn oil were 84.8~93.0% of that of commercial butylated hydroxytoluene, the antioxidant index value was highest when the ethanol composition to water in extractant was equal ratio.

Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 재료 및 추출
  2.2. 방향족화합물 함량 측정
  2.3. 플라보노이드 함량 및 폴리페놀 함량 측정
  2.4. 환원력 측정
  2.5. DPPH 라디칼 소거능 측정
  2.6. 옥수수유 산화억제효과 측정
 3. 결과 및 고찰
  3.1. 추출수율
  3.2. 방향족 화합물 함량
  3.3. 플라보노이드 함량
  3.4. 페놀성 화합물 함량
  3.5. 환원력
  3.6. DPPH 라디칼 소거능
  3.7. 옥수수유 산화억제효과
 4. 결 론
 참 고 문 헌

• 윤영심(동명대학교 식품영양과학과) | Young-Sim Yun (Department of Food Nutrition & Science, Tongmyong University)
• 정갑섭(동명대학교 식품영양과학과) | Kap-Seop Jeong (Department of Food Nutrition & Science, Tongmyong University) Corresponding author