한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제27권3호
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  • Pages.39-49
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  • 2011
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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비정제유 첨가가 참치유 보강 에멀젼의 산화방지활성에 미치는 영향

Effects of Adding Unrefined Oil on the Antioxidant Activity of a Tuna Oil-Enriched Emulsion

  • 안소진 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • An, So-Jin (Department of Food and Nutrition, Inha University) ;
  • Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
  • 발행 : 2011.06.30
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초록

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.

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