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http://dx.doi.org/10.12925/jkocs.2019.36.1.226

Functional and Emulsifying Properties of Balloonflower Seeds Oil Extracted by Supercritical Carbon Dioxide  

Kim, Yangji (Department of Food and Nutrition, Dongduk Women's University)
Imm, Jee-Young (Department of Food and Nutrition, Kookmin University)
Kim, In-Ho (Research Division of Industrial Support, Korea Food Research Institute)
Kim, Seok Joong (Department of Food and Nutrition, Dongduk Women's University)
Publication Information
Journal of the Korean Applied Science and Technology / v.36, no.1, 2019 , pp. 226-236 More about this Journal
Abstract
In this study, functional and emulsifying properties of oil extracted by supercritical carbon dioxide from balloonflower(Platycodon grandiflorum A. DC) seeds were investigated. The oil was lower in total polyphenol content(8 mg/100 g), but higher in ${\alpha}$-tocopherol(14.15 mg/100 g), ${\beta}$-sitosterol(116 mg/100 g) and stigmasterol(8 mg/100 g) contents than seeds. Based on DPPH radical scavenging activity, the oil($IC_{50}=1235.5{\mu}g/mL$) showed similar antioxidant activity to the seeds($IC_{50}=1138.2{\mu}g/mL$). At 1%(w/w) lecithin, O/W emulsion with balloonflower seeds oil had turbidity, microscopic image, mean particle size and emulsion stability similar to emulsion with soybean oil, but had lower turbidity and emulsion stability and larger mean particle size than emulsion with perilla seeds oil. Its surface tension was similar to perilla oil emulsion.
Keywords
balloonflower seed; oil; supercritical extraction; functionality; emulsion;
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