한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제27권2호
  • /
  • Pages.155-165
  • /
  • 1994
  • /
  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지

n-3고도 불포화 지방산의 산화억제에 미치는 플라보노이드와 a-토코페롤의 효과 -1. 정제어유의 가열 및 저장 중 산화억제 효과-

Effects of Flavonoids and a-Tocopherol on the Oxidation of n-3 Polyunsaturated Fatty Acids -1. Inhibition of Fish Oil Oxidation by Heating and During Storage-

  • 정동윤 (부산수산대학교 식품영양학과) ;
  • 권미나 (인제대학교 식품영양학과) ;
  • 홍정화 (인제대학교 식품영양학과) ;
  • 변대석 (부산수산대학교 식품영양학과)
  • JUNG Dong-Yun (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
  • KWON Mi-Na (Department of Nutrition and Food Science, Inje University) ;
  • HONG Jeong-Hwa (Department of Nutrition and Food Science, Inje University) ;
  • BYUN Dae-Seok (Department of Nutrition and Food Science, National Fisheries University of Pusan)
  • 발행 : 1994.03.01
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초록

To evaluate the antioxidant effect of flavonoids and a-tocopherol on purified fish oil(up to $40\%$ of n-3 polyunsaturated fatty acids), lipid peroxidation, and fatty acids content during storage and upon heating were determined. The potential of these compounds for inhibiting and delaying both oxidation and lipoxygenase processes was also evaluated. The oxidation of fish oil was effectively inhibited by flavonoids and a-tocopherol. The antioxidizing effect of these compounds increased in proportion to their concentration. The addition of a-tocopherol and catechin-a-tocopherol mixture were prolonged induction period of lipid oxidation by 3.5 to 4 times. All other flavonoids also shown more than twice the prolonging effect. Lipoxygenase activity was decreased by catechin and a-tocopherol effectively.

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