Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Comparison of Autoxidative Stability and Minor Compounds in Oils Extracted from Bran and Germ of Keumkang Wheat and Dark Northern Spring Wheat

금강밀과 dark northern spring밀의 기울과 배아에서 추출한 기름의 자동산화 안정성 및 미량성분 비교

  • Choi, Hyun-Ki (Department of Food and Nutrition, Inha University) ;
  • Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
  • 최현기 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Published : 2009.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Autoxidative stability of wheat bran and germ oil extracted from Keumkang wheat (WBG-K) or Dark Northern Spring wheat (WBG-DNS) at $50^{\circ}C$ in the dark was compared by peroxide values (POV) and fatty acid composition by gas chromatography. Changes of minor compounds were monitored by HPLC. WBG-K showed significantly higher linoleic but lower oleic acid content than WBG-DNS. WBG-DNS contained more phospholipids but less tocopherols and carotenoids than WBG-K. POV of oils was increased during storage, with no significant difference in the oxidation rates between two oils. Tocopherols, carotenoids, and phospholipids in both oils were degraded during the autoxidation. Total phospholipids content showed the highest correlation with the degree of oxidation in WBG oils. The results clearly showed that both fatty acid composition and contents of tocopherols, carotenoids, and phospholipids co-affected the autoxidation of WBG oil.

금강밀 또는 Dark Northern Spring(DNS)밀의 기울과 배아로부터 추출한 유지(WBG유)를 빛을 차단하고 $50^{\circ}C$에서 12일 동안 저장하면서 과산화물값, 지방산조성 변화로 자동산화안정성을 평가하였고 토코페롤과 토코트리엔올, 카로티노이드, 인지질 함량 변화도 함께 측정하였다. 금강밀과 DNS밀에서 추출한 WBG유는 초기 과산화물값에 뚜렷한 차이를 보이지 않았으나 금강밀 WBG유는 DNS밀 WBG유에 비해 높은 유리지방산값을 보였다. 또한 금강밀 WBG유는 DNS밀 WBG유보다 리놀레산이, DNS밀 WBG유는 금강밀 WBG유보다 올레산이 유의하게 더 많았다. 인지질 함량은 DNS밀 WBG유에서 많았으며 토코페롤과 카로티노이드 함량은 반대 경향을 보였다. 금강밀과 DNS밀에서 추출한 WBG유는 산화기간이 증가함에 따라 과산화물값이 유의하게 증가하였으며, 산화속도는 두 기름 사이에 유의한 차이가 없었다. 금강밀과 DNS밀 WBG유의 자동산화 중 카로티노이드와 인지질은 모두 유의한 차이를 보이며 분해되었고, 인지질함량이 WBG유의 자동산화정도와 높은 상관관계를 보여주었다.

Keywords

References

  1. Frankel EN. Lipid oxidation: Mechanisms, products, and biological significance. J. Am. Oil Chem. Soc. 61: 1908-1917 (1984) https://doi.org/10.1007/BF02540830
  2. Ebong PE, Owu DU, Isong EU. Influence of palm oil (Elaesis quineensis) on health. Plant Food Hum. Nutr. 53: 209-222 (1999) https://doi.org/10.1023/A:1008089715153
  3. Galeone C, Talamini R, Levi F, Pelucchi C, Negri E, Giacosa A, Montella M, Franceschi S, La Vecchia C. Fried foods, olive oil, and colorectal cancer. Ann. Oncol. 18: 36-39 (2007) https://doi.org/10.1093/annonc/mdl328
  4. Carl HR. Principles of Cereal Science and Technology, American Association of Cereal Chemists, St. Paul, MN, USA. pp. 1-10 (1990)
  5. Morrison WR. Wheat lipid composition. Cereal Chem. 55: 548-558 (1978)
  6. Nam HY, Lee KT. Analysis of phytosterols and tocopherol, and production of structured lipids from the extracted plant oils. Korean J. Food Preserv. 10: 370-375 (2003)
  7. Dimitrios B. Sources of natural phenolic antioxidants. Trends Food Sci. Tech. 17: 505-512 (2006) https://doi.org/10.1016/j.tifs.2006.04.004
  8. Kim HJ, Min DB. Chemistry of Lipid Oxidation; Food Lipids. 3rd ed. CRC press, Boca Raton, FL, USA. pp. 299-310 (2008)
  9. Wagner KH, Elmadfa I. Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating. Eur. J. Lipid Sci. Tech. 102: 624-629 (2000) https://doi.org/10.1002/1438-9312(200010)102:10<624::AID-EJLT624>3.0.CO;2-I
  10. Kim M, Choe E. Effects of burdock (Arctium lappa L.) extracts on autoxidation and thermal oxidation of lard. Food Sci. Biotechnol. 13: 460-466 (2004)
  11. Choe E. Effects and mechanisms of minor compounds in oil on lipid oxidation. pp. 449-467. In: Food Lipids. 3rd ed. CRC Press, Boca Raton, FL, USA (2008)
  12. Koidis A, Boskou D. The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils. Eur. J. Lipid Sci. Tech. 108: 323-328 (2006) https://doi.org/10.1002/ejlt.200500319
  13. Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. Food Safety 5: 169-186 (2006) https://doi.org/10.1111/j.1541-4337.2006.00009.x
  14. Kim HG, Cheigh HS. Oxidative stability of wheat germ lipid and changes in the concentration of carotenoid and tocopherol during oxidation. Korean J. Food Sci. Technol. 27: 478-482 (1995)
  15. Wang T, Johnson LA. Refining high-free fatty acid wheat germ oil. J. Am. Oil Chem. Soc. 78: 71-76 (2001) https://doi.org/10.1007/s11746-001-0222-2
  16. Srivastava AK, Sudha ML, Baskaran V. Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. Eur. Food Res. Tech. 224: 365-372 (2007) https://doi.org/10.1007/s00217-006-0317-x
  17. Pyo YH. Oxidative stability of crude wheat germ oil. J. Korean Home Econo. Assoc. 29: 37-43 (1991)
  18. Jang EH, Lim HS, Koh BK, Lim ST. Quality of Korean wheat noodles and relations to physicochemical properties of flour. Korean J. Food Sci. Technol. 31: 138-146 (1999)
  19. Lee SC, Ha JU. Chemical characteristics of domestic and imported wheat flour. J. Basic Sci. Res. Inst. 11: 243-250 (1997)
  20. Lee SY, Hur HS, Song JC, Park NK. Comparison of noodlerelated characteristics of domestic and imported wheat. Korean J. Food Sci. Technol. 29: 44-50 (1997)
  21. Song JC, Lee SY, Park NK, Hur HS, Nam JH. Comparison of flour quality between some domestic and imported wheat flour. Korean J. Breed. 30: 156-161 (1998)
  22. Song JC, Park NK, Hur HS, Lee SY. Nam JH, Park MW. Comparison of volatile compounds between some domestic and imported wheat cultivar. Korean J. Breed. 31: 153-159 (1999)
  23. Lee YT. Quality characteristics of high-fiber breads added with domestic wheat bran. J. Korean Soc. Agric. Chem. Biotechnol. 46: 323-328 (2003)
  24. Hwang JK, Kim CT, Cho SJ, Kim CJ. Effects of various thermal treatments on physicochemical properties of wheat bran. Korean J. Food Sci. Technol. 27: 394-403 (1995)
  25. AOAC. Association of Official Analytical Chemists, 17th ed. Association of Official Analytical Chemists, Method 970.64. Arlington, VA, USA (2000)
  26. AOCS. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th ed. American Oil Chemists' Society Press, Champaign, IL, USA (1998)
  27. Lowry RR, Tinsley IJ. Rapid colorimetric determination of free fatty acids. J. Am. Oil Chem. Soc. 53: 470-472 (1975) https://doi.org/10.1007/BF02636814
  28. Lee J, Kim M, Choe E. Effects of carrot powder in dough on the lipid oxidation and carotene content of fried dough during storage in the dark. J. Food Sci. 69: 411-414 (2004) https://doi.org/10.1111/j.1365-2621.2004.tb10707.x
  29. Chung J, Lee Y, Choe E. Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark. J. Food Sci. 71: 222-226 (2006) https://doi.org/10.1111/j.1365-2621.2006.tb15621.x
  30. Nzai JM, Proctor A. Phospholipids determination in vegetable oil by thin-layer chromatography and imaging densitometry. Food Chem. 63: 571-576 (1998) https://doi.org/10.1016/S0308-8146(98)00043-0
  31. Kim CS, Hwang CM, Kim HI, Chung DJ, Han JH. Suitability of various domestic wheats for Korean-style steamed bread. J. Korean Soc. Food Sci. Nutr. 30: 1129-1136 (2001)
  32. Kim HK. Studies on the milling quality of major varieties of domestic and foreign produced wheat. J. Korean Soc. Crop Sci. 10: 57-60 (1971)
  33. Dunford NT, Zhang M. Pressuized solvent extraction of wheat germ oil. Food Res. Int. 36: 905-909 (2003) https://doi.org/10.1016/S0963-9969(03)00099-1
  34. Lee Y, Lee J, Choe E. Effects of flour storage conditions the lipid oxidation of fried products during storage in the dark. Soc. Food Sci. Biotechnol. 15: 399-403 (2006)
  35. Lee HO. Oxidations product of $\alpha$, $\gamma$-tocopherol and $\gamma$-tocotrienol. J. Korean Soc. Agric. Chem. Biotechnol. 36: 33-37 (1993)
  36. Eldin AK, Appelqvist L${\AA}$. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 31: 671-701 (1996) https://doi.org/10.1007/BF02522884
  37. Kupczyk B, Gogolewski M. Effect of menadione (vitamin K3) addition on lipid oxidation and tocopherol content in plant oils. Nahrung/Food 47: 11-16 (2003) https://doi.org/10.1002/food.200390000
  38. Setiadi DH, Chass GA, Torday LL, Varro A, Papp JG. Vitamine E models. Shortened sidechain models of $\alpha$, $\beta$, $\gamma$, and $\delta$ tocopherol and tocotrienol-a density functional study. J. Mol. Struc. Theochem. 637: 11-26 (2003) https://doi.org/10.1016/S0166-1280(02)00597-3
  39. Woodall AA, Lee SWM, Weesie RJ, Jackson MJ, Britton G. Oxidation of carotenoids by free radicals: Relationship between structure and reactivity. Biochim. Biophys. Acta 1336: 33-42 (1997) https://doi.org/10.1016/S0304-4165(97)00006-8
  40. Hidalgo FJ, Nogales F, Zamora R. Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidation. J. Agr. Food Chem. 53: 659-662 (2005) https://doi.org/10.1021/jf0483220
  41. Lyberg AM, Fasoli E, Adlercreutz P. Monitoring the oxidation of docosahexaenoic acid in lipids. Lipids 40: 969-979 (2005) https://doi.org/10.1007/s11745-005-1458-1
  42. Takenaka A, Hosokawa M, Miyashita K. Unsaturated phosphatidylethanolamine as effective synergist in combination with $\alpha$-tocopherol. J. Oleo Sci. 56: 511-516 (2007) https://doi.org/10.5650/jos.56.511
  43. Bandarra NM, Campos RM, Batista I, Nunes ML, Empis JM. Antioxidant synergy of $\alpha$-tocopherol and phospholipids. J. Am. Oil Chem. Soc. 76: 905-913 (1999) https://doi.org/10.1007/s11746-999-0105-4
  44. Saito H, Ishihara K. Antioxidant activity and active sites of phospholipids as antioxidants. J. Am. Oil Chem. Soc. 74: 1531-1536 (1997) https://doi.org/10.1007/s11746-997-0072-6
  45. Chen ZY, Nawar WW. Prooxidative and antioxidative effects of phospholipids on milk fat. J. Am. Oil Chem. Soc. 68: 938-940 (1991) https://doi.org/10.1007/BF02657539