소목으로부터 분리한 brazilin을 potato chip 제조시 사용하는 튀김유에 첨가하여 항산화 활성 정도를 시험하였다. 이때 현재 사용중인 항산화제도 동일 조건에서 시험하였다. 저장 30일 후 potato chip에서 추출한 유지의 과산화물가는 대조구(control), BHA(50 ppm)-BHT(50 ppm), $delta$-tocopherol(100 ppm) 및 brazilin(100 ppm)이 각각 134 meg/kg oil, 84.06 meg/kg oil, 117.10 meg/kg oil 및 68.56 meg/kg oil을 나타내었다. 각 처리구는 대조구에 비하여 BHA(50 ppm)-BHT(50 ppm)가 1.6배, $delta$-tocopherol(100 ppm)이 1.14배, brazilin(100 ppm)이 1.97배의 항산화 효과를 나타내었다. 위 결과에서 brazilin(100 ppm)의 경우, BHA(50 ppm)-BHT(50 ppm)보다도 과산화 물가가 낮아 과산화물 생성 억제력이 효과적임을 알 수 있다. 또한 유도기간연장 효과는 Rancimat을 이용한 고온가열시험($180^{circ}$, 100 ppm)에서 대조구에 비하여 BHA(50 ppm)-BHT(50 ppm)가 1.4배, brazilin (100 ppm)이 1.53배로 brazilin이 상업용 항산화제보다 보다 항산화 효과가 높게 나타났다. 또한 brazilin(100 ppm)은 palmitic acid($C_{16:0}$)/linoleic acid($C_{18:2}$) 값의 감소를 억제하는 능력과 conjugated dienoic acid 함량의 증가 억제력이 상업용 항산화제보다 우수하였다.
Brazilin was added to frying oil used in the production of potato chips and their antioxidative effects against Caesalpinia sappan L. were evaluated. Additionally, the antioxidative activity was tested under the same conditions that commercial antioxidants are evaluated. The peroxide value of the oil and fat extracted from the potato chips was 134 meg/kg oil, 84.06 meg/kg oil, 117.10 meg/kg oil and 68.56 meg/kg oil in the control group, BHA(50 ppm)-BHT(50 ppm) group, $delta$-tocopherol (100 ppm) group and brazilin(100 ppm) group after storage for 30 days. The antioxidative effect of chips subjected to these treatments were 1.6 times, 1.14 times and 1.97 times greater than that of the control. In addition, the peroxide value was lower in the brazilin(100 ppm) group than in the BHA(50 ppm)-BHT(50 ppm) group and this group also had a superior effect at inhibiting the production of peroxide. Furthermore, an experiment conducted at high temperature using the Rancimat resulted in the antioxidant activity of brazilin(100 ppm) and BHA(50 ppm)-BHT(50 ppm) being 1.53 and 1.4 times greater than that of commonly used synthetic antioxidants. Finally, brazilin(100 ppm) effectively decreased the palmitic acid ($C_{16:0}$)/linoleic acid($C_{18:2}$) value and increased the conjugated dienoic acid content to a greater degree than commercial antioxidants.
