한국약용작물학회지 (Korean Journal of Medicinal Crop Science)

  • 제25권5호
  • /
  • Pages.296-304
  • /
  • 2017
  • /
  • 1225-9306(pISSN)
  • /
  • 2288-0186(eISSN)
한국약용작물학회 (The Korean Society of Medicinal Crop Science)
권호 표지
DOI QR코드

DOI QR Code

산초유 정제공정에 따른 물리화학적 변화

Changes in the Physicochemical Characteristics of Sancho Oil according to the Purification Process

  • 강승미 (경상남도산림환경연구원) ;
  • 김학곤 (경상대학교 환경산림과학부) ;
  • 양우형 (경상대학교 환경산림과학부) ;
  • 용성현 (경상대학교 환경산림과학부) ;
  • 박동진 (경상대학교 환경산림과학부) ;
  • 박준호 (경상남도산림환경연구원) ;
  • ;
  • 최명석 (경상대학교 환경산림과학부)
  • Kang, Seung Mi (Gyeongsangnamdo Forest Environment Research Institute) ;
  • Kim, Hak Gon (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Yang, Woo Hyeong (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Yong, Seong Hyeon (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Park, Dong Jin (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Park, Jun Ho (Gyeongsangnamdo Forest Environment Research Institute) ;
  • Enukwa, Ettagbor Hans (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Choi, Myung Suk (Division of Environmental Forest Science, Gyeongsang National University)
  • 투고 : 2017.08.03
  • 심사 : 2017.09.19
  • 발행 : 2017.10.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Background: Sancho oil extracted from Zanthoxylum schinifolium (Siebold & Zucc) is a useful edible oil that has been in use for a long time, but it is known to be susceptible to rancidity. Sancho oil purification can remove impurities to prevent rancidity. This study was performed in order to improve the quality of sancho oil and enhance its availability throughout the purification process. Methods and Results: Sancho oil extracted in Hadong, Korea was refined via the degumming and deoxygenation processes, following which we examined the changes in the polyphenol content, fatty acid content and antioxidant activity of the oil. Acetic acid was effective for deoxygenation of sancho oil and 2 N NaOH was effective for its deoxidation. The polyphenol content and antioxidant activity were reduced by the purification process. Saturated fatty acids contents did not vary with the degumming and deoxygenation processes, however the content of unsaturated fatty acids were slightly reduced. Conclusions: This study suggests that the process of sancho oil purification used in this study will contribute to the increased use and storage of sancho oil.

키워드

참고문헌

  1. Abitogun A, Jide A, Arawande J, Alademeyin O and Omosheyin A. (2008). Effects of phosphoric acid on physicochemical parameters of soyabean oil. The Internet Journal of Nutrition and Wellness. 8:1-5. http://ispub.com/IJNW/8/2/10291(cited by 2017 Feb 8).
  2. Anderson D. (1999). Antioxidant defences against reactive oxygen species causing genetic and other damage. Mutation Research. 350:103-108.
  3. Association of Official Analytical Chemists(AOAC). (2001). Official methods of analysis. Association of Official Analytical Chemists. Washington, DC, USA. 996.06. http://files.instrument.com.cn/bbs/upfile/2008622221856.pdf (cited by 2017 Feb 24).
  4. Bae SM, Jin YM, Jeong EH, Kim MB, Shin HY, Ro CW and Lee SC. (2011). Studies on proximate composition, fatty acids and volatile compounds of Zanthoxylum schinifolium fruit according to harvesting time. Korean Journal Medicinal Crop Science. 19:1-8. https://doi.org/10.7783/KJMCS.2011.19.1.001
  5. Brekke OL. (1980). Oil degumming and soybean lecithin. In Erickson DR et al. (ed.). Handbook of soy oil processing. American Soybean Association. St. Louis. Mo, and American Oil Chemists' Society. Champaign. IL, USA. p.71-78.
  6. Chew SC, Tan CP, Long K and Nyam KL. (2016). Effect of chemical refining on the quality of kenaf(Hibiscus cannabinus) seed oil. Industrial Crops and Products. 89:59-65. https://doi.org/10.1016/j.indcrop.2016.05.002
  7. Choi KY and Ko YS. (1979). Studies on the constituents of Korean edible oils and fats: Part 3. studies on the oil soluble constituents of sunflower seeds. Korean Journal of Nutrition. 12:75-85.
  8. Chung YM. (2000). Utilization of tea seeds for food. Master Thesis. Chonnam National University. p.4-92.
  9. Farhoosh R, Einafshar S and Sharayei P. (2009). The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chemistry. 115:933-938. https://doi.org/10.1016/j.foodchem.2009.01.035
  10. Fennema OR. (1996). Food chemistry (3rd ed.). Marcel Dekker. New York. NY, USA. p.225-321.
  11. Ghazani SM, Garcia-Llatas G and Marangoni AG. (2013). Minor constituents in canola oil processed by traditional and minimal refining methods. Journal of the American Oil Chemists Society. 90:743-756. https://doi.org/10.1007/s11746-013-2215-2
  12. Guner FS, Yagci Y and Erciyes AT. (2006). Polymers from triglyceride oils. Progress in Polymer Science. 31:633-670. https://doi.org/10.1016/j.progpolymsci.2006.07.001
  13. Gunstone FD and Norris FA. (1982). Lipids in foods: Chemistry, biochemistry and technology. Pergamon Press, Oxford, England. p.108-109.
  14. Gutteridge JMC and Halliwell B. (1994). Antioxidants in nutrition, health, and disease. Oxford University Press. London, England. p.1-62.
  15. Indira TN, Hemavathy J, Khatoon S, Gopala Krisna AG and Bhattacharya S. (2000). Water degumming of rice bran oil: A response surface approach. Journal of Food Engineering 43:83-90. https://doi.org/10.1016/S0260-8774(99)00135-1
  16. Kang MH, Ryu SN, Bang JK, Kang CH, Kim DH and Lee BH. (2000). Physicochemical properties of introduced and domestic sesame seeds. Journal of the Korean Society of Food Science and Nutrition. 29:188-192.
  17. Kang S, Lee KH and Shin HS. (1980). Studies on the lipid components of Korean rapeseed oil. Korean Journal of Food Science and Technology 12:115-121.
  18. Kiers CT, De Boer JL, Olthof R and Spek AL. (1976). The crystal structure of a 2,2-diphenyl-1-picrylhydrazyl(DPPH) modification. Acta Crystallographica Section B. 32:2297-2305. https://doi.org/10.1107/S0567740876007632
  19. Kim JM and Yoon HK. (1975). Analytical studies on the fatty acids and amino acids composition of Pinus koraiensis seed. Reports of Agricultural Research and Technology Chungnam University. 2:469-474.
  20. Kim JP, Lee YJ and Nam-Kung S. (1978). Studies on the composition of fatty acid and protein in pumpkin seeds. Korean Journal of Food Science and Technology. 10:83-87.
  21. Lee SJ. (1996). Korean folk medicine monographs. Publishing Center of Seoul National University. Seoul, Korea. p.88.
  22. Pan LG, Campana A, Toms MC and An MC. (2000). A kinetic study of phospholipid extraction by degumming process in sunflower seed Oil. Journal of the American Oil Chemists' Society. 77:1273-1277. https://doi.org/10.1007/s11746-000-0200-8
  23. Park YH, Park JW, Kim TS, Choi SA and Chun SJ. (1984). Triglyceride compositions of peach kernel and apricot kernel oil. Journal of the Korean Society of Agricultural Chemistry and Biotechnology. 27:278-284.
  24. Pyo YH, Kim IS and Ahn MS. (1989). Study on the oxidative stability of Korean evening primrose oil. Journal of Korean Society of Food Science. 5:27-34.
  25. Shahidi F. (2005). Quality assurance of fats and oils. In Shahidi F. (ed.). Bailey's Industrial Oil and Fat Products. John Wiley and Sons. Hoboken. NJ, USA. p.120-124.
  26. Song J, Bang JK, Park HW, Park CB and Seong NS. (2003). Oxidative stability and fatty acid composition during storage of chufa oil. Journal of the Korean Society of International Agriculture. 15:31-37.
  27. Thomopoulos CD and Tzia C. (1993). The effect of degumming by hydration on the purification of high acidity solvent extracted olive oil. Grasas y Aceites. 44:259-262. https://doi.org/10.3989/gya.1993.v44.i4-5.1076
  28. van Nieuwenhuyzen W and Tomas MC. (2008). Update on vegetable lecithin and phospholipid technologies. European Journal of Lipid Science and Technology. 110:472-486. https://doi.org/10.1002/ejlt.200800041
  29. Verleyen T, Sosinska U, Ioannidou S, Verhe R, Dewettinck K, Huyghebaert A and Greyt WD. (2002). Influence of the vegetable oil refining process on free and esterified sterols. Journal of the American Oil Chemists' Society. 79:947-953. https://doi.org/10.1007/s11746-002-0585-4
  30. Wei J, Chen L, Qiu X, Hu W, Sun H, Chen X, Bai Y, Gu X, Wang C, Chen H, Hu R, Zhang H and Shen G. (2015). Optimizing refining temperatures to reduce the loss of essential fatty acids and bioactive compounds in tea seed oil. Food and Bioproducts Processing. 94:136-146. https://doi.org/10.1016/j.fbp.2015.02.003
  31. Yoshida H, Kajimoto G and Emura S. (1993). Antioxidant effects of d-tocopherols at different concentrations in oils during microwave heating. Journal of American Oil Chemists' Society. 70:989-995. https://doi.org/10.1007/BF02543025
  32. Youn KS, Hong JH and Choi YH. (2006). Optimization for extraction of Sancho(Zanthoxylum schinifolium) extraction using supercritical carbon dioxide. Food Engineering Progress. 10:207-213.