Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Rice Bran Extracts on Oxidative Stability of Corn Oil

옥수수유의 산화안정성에 대한 미강 추출물의 효과

  • Yeon, Jeyeong (Division of Food and Animal Science, Chungbuk National University) ;
  • Lee, Seon Mi (Division of Food and Animal Science, Chungbuk National University) ;
  • Yang, Jinwoo (Division of Food and Animal Science, Chungbuk National University) ;
  • Kwak, Jieun (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Youngwha (School of Food Biotechnology and Nutrition, Kyungsung University) ;
  • Jeong, Heon Sang (Division of Food and Animal Science, Chungbuk National University) ;
  • Lee, Junsoo (Division of Food and Animal Science, Chungbuk National University)
  • 연제영 (충북대학교 식품생명공학과) ;
  • 이선미 (충북대학교 식품생명공학과) ;
  • 양진우 (충북대학교 식품생명공학과) ;
  • 곽지은 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김영화 (경성대학교 식품응용공학부) ;
  • 정헌상 (충북대학교 식품생명공학과) ;
  • 이준수 (충북대학교 식품생명공학과)
  • Received : 2016.06.03
  • Accepted : 2016.09.22
  • Published : 2016.10.31
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Abstract

Rice bran contains high amounts of fiber and various phytochemicals, including vitamin E, ${\gamma}$-oryzanol, and phenolic acids. The oxidative stabilities of corn oil added with three rice bran extracts from two rice cultivars (Dasan 1 and Ilpum) were evaluated. The three rice bran extracts were unsaponifiable matter of rice bran (USM), methanolic extract of rice bran oil (MEO), and methanolic extract of defatted rice bran (MEDR). Each sample was stored at $50^{\circ}C$ for 24 days. Oxidation of these samples was determined every 3 days by measuring the peroxide value (POV) and conjugated diene value (CDV). Vitamin E content was analyzed on day 0 and day 24. The results show that the POV and CDV values of samples increased gradually during the storage period. The order of oxidative stability was shown as BHT> MEDR> MEO> USM> control, regardless of cultivars. In the case of vitamin E, ${\alpha}$-T, ${\gamma}$-T, ${\alpha}$-T3, and ${\gamma}$-T3 contents decreased by 89%, 31%, 83%, and 32% after storage for 24 days, respectively. In conclusion, MEDR showed higher oxidative stability and may have potential as a source of natural antioxidants in the oil industry.

옥수수유의 산화안정성을 알아보고자 미강 추출물을 옥수수유에 첨가하여 저장기간에 따른 과산화물가, 공액이중산가 그리고 비타민 E 함량 변화를 조사하였다. 미강 추출물은 추출방법에 따라 USM(unsaponifiable matter of the rice bran), MEO(methanolic extract of the rice bran oil) 및 MEDR(methanolic extract of the defatted rice bran)로 분류한 3가지 추출물을 제조하였다. 과산화물의 경우 미강 추출물 중 MEDR은 저장 9일까지 BHT의 수준과 유사한 경향을 보였으며 다른 추출물보다 과산화물 생성속도가 느리게 진행되어 산화안정성이 증가하였다. 공액이중산가의 경우 MEDR은 저장 12일까지는 BHT와 비슷한 수준을 보이다가 저장 15일부터 급격히 높아짐을 알 수 있었다. 비타민 E의 경우 ${\alpha}$-토코페롤(T)과 ${\alpha}$-토코트리에놀(T3) 함량 변화는 저장 초기와 비교하여 USM은 약 85%, MEO는 약 67%, MEDR은 약 59%가 감소했지만, ${\gamma}$-T와 ${\gamma}$-T3의 함량 변화는 저장 초기와 비교하여 USM은 약 25%, MEO은 약 29%, MEDR은 약 15%로 ${\alpha}$-T와 ${\alpha}$-T3보다 감소율이 현저히 낮았다. 결과적으로 미강 추출물은 MEDR> MEO> USM 순으로 산화안정성이 증가하였으며 다산과 일품 품종 간에 유의적인 차이는 나타내지 않았다. 따라서 미강 추출물 중 MEDR은 천연 항산화제로 그 이용 가치가 있다고 판단한다.

Keywords

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