Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 5
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- Pages.1045-1050
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- 1998
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- 0367-6293(pISSN)
Antioxidative Effects and Characteristics of Methanol Extracts from Perilla Oils Roasted for Different Time
볶음시간에 따른 들기름 메탄올 추출물의 항산화 효과와 특성
- Shin, Kyoung-Ah (Department of Food and Nutrition, Hanyang University) ;
- Ko, Young-Su (Department of Food and Nutrition, Hanyang University) ;
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Lee, Young-Chul
(Korea Food Research Institute)
- Published : 1998.10.01
Abstract
This study was carried out to investigate the oxidative stability of oils from peril1a seeds roasted at
들깨의 볶음시간에 따라 착유한 들기름의 이화학적 특성과 산화안정성을 살펴보고, 볶음에 의해 들기름 중에 생성된 갈색물질을 메탄올로 추출하여 항산화효과와 그 특성을 측정하였다. 들깨의 볶음온도는
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