The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Characteristics and Antioxidant Activities of Omija (Schizandra chinensis Baillon) Seed Oil Extracted at Different Temperatures and Moisture Contents

추출온도 및 함수율에 따른 오미자 종자유의 이화학적 특성 및 항산화활성

  • Park, Ye Gun (Dept. of Food Science and Technology, Kongju National University) ;
  • Park, So Yeon (Dept. of Food Science and Technology, Kongju National University) ;
  • Park, Youn-Je (Dept. of Food Science and Technology, Kongju National University)
  • 박예근 (공주대학교 식품공학과) ;
  • 박소연 (공주대학교 식품공학과) ;
  • 박윤제 (공주대학교 식품공학과)
  • Received : 2022.01.17
  • Accepted : 2022.02.10
  • Published : 2022.02.28
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Abstract

Omija seed oil was extracted from Omija seeds, a by-product of Omija, using an eco-friendly pressed extraction method. Physicochemical properties and antioxidant activities of 12 extracts using different combinations of seed moisture content (5, 7.5, and 10%) and extraction temperature (25, 49, 75, and 100℃) were then investigated. The highest extraction yield was 31.33% at moisture of 5% and temperature of 75℃. The lowest acid value was 4.18±0.25 at moisture of 5% and temperature of 49℃or moisture of 7.5% and temperature of 25℃. Peroxide value, iodine value, and saponification value were the lowest at 0.64±0.56 meq/kg, 159.38± 6.03, and 57.60±9.40, respectively, at moisture of 5% and temperature of 25℃. The content of total polyphenolics was the highest at 4,413±125 mg TAE/100 g when the moisture content was 10% and the extraction temperature was 25℃. DPPH radical scavenging activities of oil extracts at 20~100 mg/mL were 28.68±7.30~87.65±2.20%. The maximum antioxidant activity and IC50 were 87.65±2.20% and <20 mg/mL, respectively, for extract obtained at moisture of 10% and temperature at 100℃. As a result, the extraction yield, acid value, peroxide value, iodine value, saponification value, and so on were excellent at moisture content of 5% and extraction temperature of 25℃ or 49℃. However, the content of total polyphenolic compounds and antioxidant activity were the highest at moisture of 10% and extraction temperature of 100℃. In conclusion, extracting Omija seed oil from Omija seeds, a by-product of Omija, is effective with a pressed extraction method.

Keywords

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