Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 19 Issue 5
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- Pages.453-458
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- 1986
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Antioxidative Effect of Onion and Mustard Powder Extracts on Fish Oil
양파 및 겨자분말 추출물의 어유에 대한 항산화효과
- BYUN Han-Seok (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- YOON Ho-Dong (National Fisheries Research and Development Agency) ;
- KIM Seon-Bong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Young-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1986.09.01
Abstract
The present study was directed to investigate the antioxidative effects of onion and mustard powder extracts on fish oil. The oxidative changes of sardine oil with and without onion and mustard powder extract were estimated by measuring peroxide value (POV), thiobarbituric acid (TBA) value, weighing method, acid value (AV) and fatty acid composition, periodically. The results obtained are summarized as follows ; From view point of POV, fat soluble fraction of onion and mustard powder showed much inhibitory effect on the oxidation of sardine oil, marked induction period to be prolonged about 18 and 20 days, respectively. But the POV in fat soluble fraction of mustard powder increased remarkably in the early stage of storage, so it did not show inhibitory effect on the oxidation of sardine oil. In the TBA value of sardine oil during storage, the water soluble fraction of onion and mustard powder were more slowly increased than other fractions. The weighing change of sardine oil, contained in the water soluble fraction of mustard powder, was slower than other fractions, marking
천연 항산화제의 유효이용을 위하여, 양파와 겨자분말에서 추출한 항산화유효성분을 정어리 유에 첨가하여
Keywords