한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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국내산 땅콩의 일반 품종과 고올레산 품종에 대한 지용성 영양성분과 산화안정성 비교

Comparison of lipid constituents and oxidative properties between normal and high-oleic peanuts grown in Korea

  • 임호정 (경남과학기술대학교 식품과학부) ;
  • 김미소 (경남과학기술대학교 식품과학부) ;
  • 김다솜 (경남과학기술대학교 식품과학부) ;
  • 김회성 (경남과학기술대학교 식품과학부) ;
  • 배석복 (국립식량과학원 남부작물부) ;
  • 김재겸 (알칸사 주립대학 인간환경과학과) ;
  • 신의철 (경남과학기술대학교 식품과학부)
  • Lim, Ho-Jeong (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Mi-So (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Da-Som (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Hoe-Sung (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Pae, Suk-Bok (Department of Southern Area Crop Science, NICS, RDA) ;
  • Kim, Jae Kyeom (School of Human Environmental Sciences, University of Arkansas) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 투고 : 2017.01.10
  • 심사 : 2017.03.02
  • 발행 : 2017.06.30
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초록

본 연구는 가열 산화에 따른 일반 및 고올레산 땅콩 유지의 화학적인 특성 변화를 측정하였다. 땅콩 유지는 용매추출법을 이용하여 추출하였으며 $80^{\circ}C$에서 25일간 가열 산화시켜 지방산 조성, 토코페롤, 식물스테롤 및 산화안정성 변화를 측정하였다. 일반 및 고올레산 유지의 주요 지방산은 올레인산과 리놀레산으로 이들의 비율(O/L)은 일반 품종 2.75, 고올레인산 품종 5.23으로 나타났다. 저장기간동안 가열산화에 의해 리놀레산이 파괴되어 단일불포화지방산 및 포화지방산의 비율이 상대적으로 증가하였으며 일반 품종이 고올레산에 비해 리놀레산의 감소량이 유의적(p<0.05)으로 높은 것으로 나타났다. 산화안정성을 나타내는 과산화물가와 산가를 측정한 결과 두 가지 유지 모두 증가하는 것으로 일반 품종은 과산화물가와 산가가 급격히 증가하는 경향을 보였고, 고올레산 품종은 상대적으로 다소 완만하게 증가하였다. 가열산화가 진행됨에 따라 토코페롤과 식물스테롤은 모두 감소하는 경향을 보였지만, 일반품종에서 감소되는 속도가 더 빠르게 나타났다. 고올레산 품종의 경우 높은 올레인산 비율과 낮은 리놀레산의 비율로 인해 일반 품종보다 우수한 산화안정성을 보였으며, 지방산 조성뿐 만 아니라 토코페롤과 식물스테롤의 함량 변화 역시 고올레산 품종에서 더 높은 잔존율을 확인할 수 있었다.

Generally, peanuts are classified as high-fat foods as they possess high proportions of fatty acids. This study compared lipid constituents and properties between normal and high-oleic peanuts. Gas Chromatography-Flame Ionization Detector (GC-FID) analyses revealed that the fatty acid levels were significantly different between the normal and higholeic peanuts (p<0.05). Eight fatty acids were identified in the samples, including palmitic (C16:0), stearic (C18:0), oleic (C18:1, n9), linoleic (C18:2, n6), arachidic (C20:0), gondoic (C20:1, n9), behenic (C22:0), and lignoceric (C24:0) acids. Four tocopherol homologs were detected, and ${\alpha}$- and ${\gamma}$-tocopherols were the predominant ones. Tocopherols were rapidly decomposed during 25 day storage at $80^{\circ}C$. The main identified phytosterols were beta-sitosterol, ${\Delta}^5$-avenasterol, campesterol, and stigmasterol. Acid and peroxide values indicated that high-oleic peanuts have better oxidative stability than normal peanuts. These results can serve as the basis for the use of peanuts in the food industry.

키워드

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