Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Fatty Acid Composition and Oxidative Stability of Citron Seed Oils

유자 종실유의 지방산 조성 및 산화안정성

  • Lee Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi Sun-Young (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shin Jung-Hye (Department of Hotel Curinart Arts & Bakery, Namhae College) ;
  • Kim Sung-Hyun (Department of Hotel Curinart Arts & Bakery, Namhae College) ;
  • Lim Hyun-Cheol (Yeongnam Food-service Consulting Co.) ;
  • Sung Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 최선영 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 김성현 (남해전문대학 호텔조리제빵과) ;
  • 임현철 (영남외식산업 컨설팅) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Published : 2006.06.01
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Abstract

The possibility of citron seed oil for use as food resources of fats was tested by analyzing the composition of fatty acid and oxidative stability. Oil yield from citron seed was 55.4% in without roasting and 56.8% with roasting. Total mineral content in citron seed without and with roasting were 2,820.33 mg/kg, 1,702.55 mg/kg, respectively. For all citron seed oils tested, the potassium content was found to be the highest among four kinds of minerals detected in this study. Further, major fatty acids detected in the citron seed oils were linoleic acid, oleic acid and palmitic acid. Their relative contents with respect to total fatty acid contents were 77.12% in without roasting and 67.67% in with roasting. This result indicated that roasting the citron seed decreased the acid contents. However, POV (peroxide value) and acid value of citron seed oils were in,.eased significantly with increasing the storage days and heating time. In details, POV was $84.17{\pm}1.68meq/kg$ in without roasting and $76.46{\pm}1.19meq/kg$ with roasting, after 28 days. Acid value was $9.52{\pm}0.27mg\;KOH/g,\;8.35{\pm}0.09mg\;KOH/g$, respectively, After the 48 hours heating at $180^{\circ}C$, POV of citron seed oils was increased by 3.8 times, irrespective of roasting. Yet, acid value increased dramatically 8.3 in without and 6.4 times with roasting, exhibiting its dependence on roasting. During storage time, oxidative stability of citron seed oils was higher than heating.

유자 종실유의 식용유지로 이용가능성을 평가하여 위하여 지방산의 조성 및 산화안정성 효과를 검색하였다. 착유 수율은 볶지 않은 유자 종실유에서 55.4%, 볶은 유자 종실유에서 56.8%였다. 무기물은 총 4종이 검출되었고, 볶지 않고 착유한 종실유와 볶은 종실유에서 총 무기물의 함량은 각각 2,820.33 mg/kg, 1,702.55 mg/kg이었으며, 칼륨의 함량이 가장 높았다. Linoleic acid, oleic acid 및 palmitic acid가 주요 지방산으로 볶지 않은 종실유는 전체의 77.12% 볶은 종실유는 67.67%로 볶음 처리 후 지방산의 함량이 감소되었다. 저장 및 가열동안 모든 시료 유지의 과산화물가 및 산가는 5% 수준에서 유의적으로 증가하였다. 저장 기간동안 과산화물가는 저장 28일에 볶지 않은 종실유에서 $84.17{\pm}1.68meq/kg$, 볶은 종실유에서 $76.46{\pm}1.19meq/kg$이었으며, 산가는 $9.52{\pm}0.27mg\;KOH/g,\;8.35{\pm}0.09mg\;KOH/g$이었다. $180^{\circ}C$에서 48시간 가열 후에 과산화물가는 볶음처리에 상관없이 약 3.8배 정도 증가하였으며, 산가는 볶지 않은 종실유에서 8.3배, 볶은 종실유에서 약 6.4배 증가되었다. 유자종실유는 가열과정보다 저장시에 산화안정성이 대두유에 비하여 높게 나타났다.

Keywords

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