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http://dx.doi.org/10.7783/KJMCS.2018.26.6.455

Effects of Blending Oil and Antioxidants to Prevent Rancidity of Sancho Oil  

Kim, Hak Gon (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute)
Kang, Seung Mi (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute)
Park, Dong Jin (Department of Seed and Seedling Management, NFSVC, KFS)
Yong, Seong Hyeon (Division of Environmental Forest Science, Gyeongsang National University)
Yang, Woo Hyeong (Division of Environmental Forest Science, Gyeongsang National University)
Park, Jun Ho (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute)
Yu, Chan Yeol (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute)
Solomon, Tamirat (Division of Environmental Forest Science, Gyeongsang National University)
Choi, Myung Suk (Division of Environmental Forest Science, Gyeongsang National University)
Publication Information
Korean Journal of Medicinal Crop Science / v.26, no.6, 2018 , pp. 455-463 More about this Journal
Abstract
Background: Sancho (Zanthoxylum schinifolium Siebold and Zucc) oil is used as a traditional medicinal material to treat severs stomach inflammation and as a diuretic. This study was carried out to investigate the effect of addition of antioxidants and blended oil the storage stability and safety of the biomaterial. Methods and Results: The effects of temperature and light on sancho oil were investigated, and the ability of antioxidants in preventing rancidity of the oil was discovered. Under fluorescent light and in darkness, the acidity of the oil was much lower than that under direct sunlight. The addition of antioxidants decreased the acid value of sancho oil; the antioxidant that showed the best results in this regard was 0.5% propolis. The acid value of canola oil, which had the lowest acid value compared with that of other oils, and blended oil, containing 5% canola oil in sancho oil, decreased by 5.5% and 15%, respectively. About one acid value decrease was observed for every 1% increase in blending with canola oil. As the concentration of canola oil increased, the viscosity and the elightness (L valu) of sancho oil increased slightly, while the blueness (b value) decreased. Conclusions: The results of this study may contribute to ensuring food safety during preservation and the industrialization of the presevation of sancho oil.
Keywords
Zanthoxylum schinifolium Siebold & Zucc; Acid Value; Antioxidant; Blending Oil; Canola Oil; Sancho Oil;
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Times Cited By KSCI : 2  (Citation Analysis)
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