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http://dx.doi.org/10.7783/KJMCS.2020.28.6.421

Extending the Storage Periods of Zanthoxylum schinifolium Seed Oil using Sodium Bicarbonate and Ascorbic Acid  

Kim, Hak Gon (Forest Research Department, Gyeongsangnam-do Forest Environment Research Institute)
Kang, Seung Mi (Forest Research Department, Gyeongsangnam-do Forest Environment Research Institute)
Yong, Seong Hyeon (Division of Environmental Forest Science, Gyeongsang National University)
Seol, Yu Won (Division of Environmental Forest Science, Gyeongsang National University)
Kim, Do Hyeon (Division of Environmental Forest Science, Gyeongsang National University)
Park, Jun Ho (Forest Research Department, Gyeongsangnam-do Forest Environment Research Institute)
Yu, Chan Yeol (Forest Research Department, Gyeongsangnam-do Forest Environment Research Institute)
Choi, Myung Suk (Division of Environmental Forest Science, Gyeongsang National University)
Publication Information
Korean Journal of Medicinal Crop Science / v.28, no.6, 2020 , pp. 421-427 More about this Journal
Abstract
Morus alba, Anti-obesity, C57BL/6 Mice, Expression, Flavonoid, Gene, Mulberry Background: The seed oil of Zanthoxylum schinifolium S. et Z. (sancho) is a traditional cooking oil that has long been sold at a very high price however, depending on the method of extraction and storage, this oil becomes rancid occurs very quickly. Therefore, this study aimed to find a material that prevents rancidity and improves the storage properties of sancho oil. Methods and Results: Sancho oil was extracted using an extraction press, and acid values were compared with commercially available vegetable oils, sancho oil had a higher acid value than other vegetable oils. A very high acid value was observed in sancho oil stored for 6 months, regardless of temperature, requiring an effective storage method. The high acid value and the decrease in turbidity of sancho oil are dependent on the days of sedimentation. Treatment with sodium bicarbonate by concentration resulted in minimal changes in acid value over time. However, minor differences were detected among the treatment concentrations. Ascorbic acid was added to maximize the effect of sodium bicarbonate, and it was observed that ascorbic acid did not improve the antioxidant effect. The sodium bicarbonate and ascorbic acid mixture resulted in minimal change in acid value at temperature up to 25℃. Conclusions: Sancho oil becomes rancid very quicky and requires efficient storage techniques. Sodium bicarbonate and ascorbic acid have been proven to be useful as safe anti-racidity agents without causing harm to humans.
Keywords
Zanthoxylum schinifolium S. et Z.; Acid Value; Antioxidant; Rancidity; Sancho Oil;
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Times Cited By KSCI : 4  (Citation Analysis)
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