Pickle성분이 linolenic acid의 산화효소인 lipoxygenase와 methemoglobin (nonenzymatic oxidant)에 미치는 효과를 조사하였다. 그외, 피클 성분중 건조 양념내의 lipoxygenase, peroxidase와 catalase 활성도 조사하였다. 시중에 판매중인 일부 pickle brine은 lipoxygenase와 methemoglobin에 의한 linolenic acid의 산화를 억제하였다. Dill oil emulsion, 양파 농축액 (onion concentrate), oil cassia, polysorbate 80, turmeric acid와 같은 피클 성분들은 lipoxygenase와 methemoglobin에 의한 산화를 감소시켰다. Lipoxygenase의 활성은 garlic, mustard seed, red pepper에서 발견되었다. Peroxidase의 활성은 mustard seed에서만 존재하였으며, gall black pepper, allspice와 red pepper에서는 catalase의 활성이 있었다.
Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.
