In this study, we evaluated the antioxidant activity and lipid oxidative stability of Cornus officinalis powder fermented with Lactobacillus brevis. The powder was inoculated with 100 mL (COF1) or 50 mL (COF2) of L. brevis culture and incubated statically at 30℃ for 48 h; the control (CO) received sterile distilled water. In vitro, the DPPH and ABTS radical scavenging activity and total polyphenol content were the highest in COF2 (p<0.05); TPC increased by approximately 11% over CO, whereas the total flavonoid content showed no significant difference. For lipid stability, fermented extracts were added to soybean oil (200 and 1,000 ppm) and oxidized at 180℃. Suppression of the primary product (CDA) was greatest in the CO, whereas that of the secondary product (p-AV) was most effective in the COF2 (14.4% reduction); however, TBA values increased at 1,000 ppm, likely due to color interference and the pro-oxidant action of polyphenols. The fermented groups in the oil-in-water emulsions oxidized at 60℃ suppressed headspace oxygen consumption and conjugated diene formation more than that in the CO. These results indicate that L. brevis fermentation enhances the antioxidant properties of Cornus officinalis, with inhibitory patterns differing according to the oxidation stage, supporting its potential as a natural antioxidant for oil-processed foods.

Abstract
서 론
재료 및 방법
    1. 시료 제조
    2. 항산화 활성 측정
    3. 유지 산화안정성 측정
    4. O/W 에멀전에서의 유지 산화안정성 측정
    5. 통계분석
결과 및 고찰
    1. 산수유 발효 추출물의 DPPH 및 ABTS 양이온 라디칼소거 활성 비교
    2. 산수유발효추출물의TPC, TFC 및FRAP 환원력비교
    3. 유지 시스템에서의 산수유 추출물의 산화안정성 비교
    4. O/W 에멀전에서의 산수유 추출물의 산화 안정성
요약 및 결론
감사의 말
References

• 김동선(호서대학교 벤처대학원 융합공학과 박사과정) | Dong-Seon Kim (Ph.D. Student, Dept. of Convergence Technology, Graduate School of Venture, Hoseo University, Seoul 06724, Korea)
• 강순아(호서대학교 벤처대학원 융합공학과 명예교수) | Soon Ah Kang (Professor Emeritus, Dept. of Convergence Technology, Graduate School of Venture, Hoseo University, Seoul 06724, Korea) Corresponding author