Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Antioxidative Activities of Spices Extracts on Edible Soybean Oil

식용대두유에 대한 향신료 추출물의 항산화작용

  • Ji, Cheong-Il (Utilization Research Laboratory, National Fisheries Research and Development Agency) ;
  • Byun, Han-Seok (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kang, Jin-Hoon (Dept. of Food and Nutrition, Koshin University) ;
  • Lee, Tae-Gee (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kim, Seon-Bong (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Park, Yeung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
  • 지청일 (국립수산진흥원 이용가공연구실) ;
  • 변한석 (부산수산대학교 식품공학과) ;
  • 강진훈 (고신대학 식품영양학과) ;
  • 이태기 (부산수산대학교 식품공학과) ;
  • 김선봉 (부산수산대학교 식품공학과) ;
  • 박영호 (부산수산대학교 식품공학과)
  • Published : 1992.10.01
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Abstract

To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at $37^{\circ}C$ were investigated. Furthermore the antioxidative activity of petroleum ether soluble fractions(PESF) obtained from rosemary on the thermal oxidation of edible soybean oil during heating at $180^{\circ}C$ were also investigated. By mixing with refined sardine oil and soybean oil extracts of rosemary, sage of herb spices and mace of seed spices, the oxidative stabilities were remarkably increased. The thermal oxidation of edible soybean oil was also supressed by the addition of 1.0%(w/w) of PESF obtained from rosemary. Rosemary extract exhibited higher antioxidative activity on thermal oxidation of edible soybean oil than butylated hydroxytoluene.

천연항산화제의 개발과 식용대두유의 가열산화 억제책을 마련하고자 각종 천연 향신료에 대해 식용대두유 가용성물질을 추출하고 그 추출물을 함유한 대두유와 정제 정어리유의 혼합유를 조제하여 그 저장 안정성을 살펴보았으며 이때 항산화 효과가 우수하게 나타난 rosemary의, 항산화 유효성분을 석유에테르로 추출하여 식용대두유의 가열산화에 대한 항산화 효과를 조사하였다. 그 결과 식용대두유 추출물과 정제정어리유의 혼합하였을 시 저장 안정성은 향초계 향신료 중의 rosemary 와 sage, 종자계 향신료인 mace에서 높은 것으로 나타났다. 또한 rosemary의 석유에테르 가용성획분은 식용대두유의 가열산화에 대하여 항산화 효과가 강한 것으로 나타났으녀, 또한 합성항산화제인 BHT와 비교해 볼때 그 효과가 우수한 것으로 나타났다.

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