Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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The Effects of Fatty Acid Composition and Storage Conditions on the Oxidative Stability of Various Vegetable Seed Oils

  • Lee, Jin-Won (Department of Food & Biotechnology, Hankyong National University) ;
  • Seo, Mi-Sook (Department of Food Science and Biotechnology, Seoil University) ;
  • Park, Jang Woo (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
  • Received : 2016.12.27
  • Accepted : 2017.01.27
  • Published : 2017.02.28
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Abstract

Vegetable seed oils (VSOs) have been extracted and used not only as ingredients in food and as sources of dietary lipids, but also as sources of nutraceuticals used to overcome the various oxidative stresses that contribute to the development of diseases, including cancer and other chronic conditions. The chemical compositions and oxidative stabilities of various VSOs were therefore investigated; samples were stored for 35 d, with each oil having been tested under $O_2$ exposure, sealed from $O_2$ exposure and sealed from $O_2$ exposure while containing $O_2$ scavengers. Oxidative stability was evaluated by peroxide value (POV), p-anisidine value (p-AnV), iodine value (IV), and thiobarbituric acid (TBA) value. Perilla seed and flaxseed oil were mostly composed of linolenic acid (45.5% and 59.7%, respectively), whereas pine seed oil was mostly composed of linoleic acid (48.3%). Meanwhile, camellia seed and olive oils contained 80% oleic acid, which correlated strongly with oxidative stability. The POV, p-AnV, and TBA values were the highest under $O_2$ exposure, and the lowest in the presence of $O_2$ scavengers. These results indicate that VOS oxidative stability depends not only on storage conditions, but on unsaturated fatty acid profiles as well.

Keywords

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