Browse > Article

Optimization for the Phytosterol Extraction and Production of Structured Lipids from Safflower seed  

박래균 (충남대학교 식품공학과)
이기택 (충남대학교 식품공학과)
Publication Information
Food Science and Preservation / v.10, no.2, 2003 , pp. 219-223 More about this Journal
Abstract
Response surface methodology was used for monitoring and optimizing the extraction conditions of campesterol, stigmasterol, ${\beta}$ -sitosterol, and total sterols from the safflower seed. The conditions of phytosterol extraction were optimized by using central composite design with the temperature(35∼75$^{\circ}C$, X$_1$), the time (1∼11hr, X$_2$), and the preheating temperature(60∼100$^{\circ}C$, X$_3$) as three variables. The extraction conditions for maximum campesterol content were 59.01$^{\circ}C$(X$_1$), 2.88hr(X$_2$), and 75.04$^{\circ}C$(X$_3$). But stigmasterol, ${\beta}$ -sitosterol and total sterols were not significantly different under designed extraction condition in this study. Besides, oil was extracted from safflower seed at various conditions and yields were 23.44% at 35$^{\circ}C$ and 20.05% at 80$^{\circ}C$, respectively. Total tocopherol content increased from 0.172% to 0.207% as the extraction temperature increased from 35$^{\circ}C$ to 80$^{\circ}C$. A structured lipids(SL) was synthesized enzymatically by extracted safflower oil and conjugated linoleic acid(CLA). After 24hr reaction, 31.79 mol% CLA was incorporated into the extracted safflower oil.
Keywords
safflower oil; RSM phytosterol; tocopherol; structured lipids;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kim, J.H., Kwak, D.Y., Choi, M.S. and Moon, K.D. (1998) Comparison of the chemical compositions of korean and chinese safflower seed. Korean J. Food Sci. Technol., 30, 1203-1208
2 김봉현 (2001) 식용유지 그 이용과 유지 식품. Naeha publishing company. pp. 88-91
3 Lee, K.T. and Akoh, C.C. (1998) Structured lipids : synthesis and application. Food Rev. Int., 14, 17-34   DOI   ScienceOn
4 Lee, K.T. and Akoh, C.C. (1996) Immobilized lipase-catalyzed production of structured lipids with eicosapentaenoic acid at specific positions. J. Am. Oil Chem. Soc., 73, 611-615   DOI   ScienceOn
5 이기동, 이정은, 권중호. (2000) 식품공업에서 반응표면분석의 응용. 한국식품과학회. 33, 33-63
6 Bae, D.K., Choi H.J., Son J.H., Park, M.H., Bae, J.H., An,B.J., Bae, M.J. and Choi, C. (2000) Optimization for the process of extracts of persimmon leaf using response surface methodology. J. Korean Soc. Agric. Chem. Biotechnol., 43, 218-224
7 Jeong, Y.J., Lee, M.H., Lee, G.D., Seo, J.H. and Kim, O.M. (2001) Establishment on the preparation condition of pumpkin honey Kochujang by response surface methodology. J. Korean Soc. Food Sci. Nutr., 30, 1102-1107
8 Hur, S.J., Lee, J.I., Ha, Y.L., Park, G.B. and Joo, S.T.(2002) Biological activities of conjugated linoleic acid(CLA) and animal products. J. Anim. Sci. & Technol., (Kor) 44, 427-442   DOI
9 Ha, Y.L. and Micheal, W.P. (1991) Naturally-occurring novel anticarcinogens : Conjugated dienoic derivatives of linoleic acid(CLA). J. Kor. Soc. Food Nutr., 20, 401-407
10 Kang, M.H., Song, E.S., Chung, H.K., Shim, K.B., Kang,C.W., Ryu, Y.H. and Lee, J.B. (2001) Comparison of oxidation stability in sesame, corn and safflower oils. Kor. J. Intl. Agri., 13, 115-120
11 Jeong, Y.J., Lee, G.D. and Kim, K.S. (1998) Optimization for fermentation condition of persimmon vinegar using response surface methodology. Korean J. Food Sci. Technol., 30, 1203-1208
12 Lee, I.B., Choi, K.J., Yu, K.K. and Chang, K.W. (1992) Tocopherols and fatty acids in plant seeds from Korea. J. Korean Agric. Chem. soc., 35, 1-5
13 Kim, E.Y. (2001) Synthesis of stigmastanol as a serum cholesterol-lowering substance using Pd catalyst. Korean J. Biotechnol. Bioeng., 16, 76-81
14 성내경 (1994) SAS/STAT 희귀분석/제3권 자유아카데미 서울, 한국
15 Baek, N.I., Bang, M.H., Song, J.C., Lee, S.Y. and Park, N.K. (1999) N-feruloylserotonin, antioxidative component from the seed Carthamus tinctorius L.. J. Korean Soc. agric. Chem. Biotechnol., 42, 366-368
16 Jeong, Y.J., Lee, M.H. and Lee, G.D. (1999) Monitoring for the process conditions of chitosan using response surface methodology. Korean J. Food Sci. Technol., 31,558-563
17 Namba, T. (1986) Coloured illustrations of wakan-yaku, 1st ed., vol. 2, Hoikusha Publishing Co., Ltd., Osaka Japan.