Assessment of Antioxidant Activity and Residue Level of Phenolic Antioxidants in Autoxidation of Linoleic Acid |
Choi, Seung-Hyun
(Department of Food Science and Biotechnology, Kangwon National University)
Kim, Jae-Min (Department of Food Science and Biotechnology, Kangwon National University) Choi, Sun-Il (Department of Food Science and Biotechnology, Kangwon National University) Jung, Tae-Dong (Department of Food Science and Biotechnology, Kangwon National University) Oh, Ji-Won (Department of Food Science and Biotechnology, Kangwon National University) Cho, Bong-Yeon (Department of Food Science and Biotechnology, Kangwon National University) Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University) |
1 | Choi H, Choe E. 2009. Comparison of autoxidative stability and minor compounds in oils extracted from bran and germ of Keumkang wheat and Dark Northern Spring wheat. Korean J Food Sci Technol 41: 628-635. |
2 | Summerfield FW, Tappel AL. 1984. Detection and measurement by high-performance liquid chromatography of malondialdehyde crosslinks in DNA. Anal Biochem 143: 265-271. DOI |
3 | Chung HK, Choe CS, Lee JH, Chang MJ, Kang MH. 2003. Oxidative stability of the pine needle extracted oils and sensory evaluation of savored laver made by extracted oils. Korean J Food Cult 18: 89-95. |
4 | Kim M, Rhee SH, Cheigh HS. 1995. Effect of tocopherols and -carotene on the oxidation of linoleic acid mixture in the solid model system. J Korean Soc Food Nutr 24: 67-73. |
5 | Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxidation of foods. Compr Rev Food Sci Food Saf 8: 345-358. DOI |
6 | Kim DS, Koo BS, Ahn MS. 1990. A study on the formation of trans fatty acids with heating and storage of fats and oils (I)-The change of physicochemical characteristics and total trans fatty acids content-. Korean J Soc Food Sci 6: 37-49. |
7 | Artman NR. 1969. The chemical and biological properties of heated and oxidized fats. Adv Lipid Res 7: 245-330. DOI |
8 | Husain S, Sastry GSR, Raju NP. 1991. Molecular weight averages as criteria for quality assessment of heated oils and fats. J Am Oil Chem Soc 68: 822-826. DOI |
9 | Taylor SL, Berg CM, Shoptaugh NH, Traisman E. 1983. Mutagen formation in deep-fat fried foods as a function of frying conditions. J Am Oil Chem Soc 60: 576-580. DOI |
10 | Gray JI. 1978. Measurement of lipid oxidation: A review. J Am Oil Chem Soc 55: 539-546. DOI |
11 | Oh SH, Kim YW, Kim MA. 2005. The antioxidant activities of three solvent (ether, butanol, water) extrats from chestnut inner shell in soybean oil. Korean J Food Cult 20: 703-708. |
12 | Son JY, Rhim JH, Son HS. 1995. Effect of some synthetic and natural antioxidants on the oxidative stability of skip jack oil. Korean J Food Nutr 8: 88-92. |
13 | Ji CI, Byun HS, Kang JH, Lee TG, Kim SB, Park YH. 1992. The antioxidative activities of spices extracts on edible soybean oil. J Korean Soc Food Nutr 21: 551-556. |
14 | MFDS. 2015. Korean Food Standards Codex. 9. General test methods. Ministry of Food and Drug Safety, Osong, Korea. |
15 | Choe E. 1997. Effects of heating time and storage temperature on the oxidative stability of heated palm oil. Korean J Food Sci Technol 29: 407-411. |
16 | Moon JS, Lee OH, Son JY. 2005. The oxidation stability of virgin and pure olive oil on autoxidation and thermal oxidation. J Korean Soc Food Sci Nutr 34: 93-98. DOI |
17 | Wang S, Choe E. 2011. Lipid oxidation and antioxidant changes in perilla seeds during heating. Korean J Food Sci Technol 43: 711-718. DOI |
18 | AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th ed. American Oil Chemists' Society, Champaign, IL, USA. Cd 8-53, p 429-430. |
19 | Lee HS, Kim DH. 1979. Variation of antioxidant retention and some properties of soybean oil during simulated frying operations. Korean J Food Sci Technol 11: 86-92. |
20 | Irache JM, Diaz-Garcia JM, Vega FA. 1993. Stability of some phenolic antioxidants in fatty preparations. Pharm Acta Helv 68: 135-140. DOI |