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Oxidative Stability of the Pine Needle Extracted Oils and Sensory Evaluation of Savored Laver Made by Extracted Oils  

Chung, Hae-Kyung (Department of Food Science & Nutrition, Hoseo University)
Choe, Chang-Suk (Department of Food Science & Nutrition, Hoseo University)
Lee, Ji-Hyun (Department of Food Science & Nutrition, Hoseo University)
Chang, Moon-Jeong (Department of Home Economics Education, Kookmin University)
Kang, Myung-Hwa (Department of Food Science & Nutrition, Hoseo University)
Publication Information
Journal of the Korean Society of Food Culture / v.18, no.2, 2003 , pp. 89-95 More about this Journal
Abstract
In order to evaluate the oxidative stability and sensory evaluation for the pine needle extracted oils, we prepared the pine needle extracted oils by the autoclave method with soybean and/or olive oils. The lipid peroxidation was monitored by measuring the formation of 2-thiobarbituric acid reactive substances(TBARS). In addition, the secondary reaction products of lipid oxidation were measured by fluorescence spectroscopy. A weight changing was decreased in oils added pine needle during storage periods. The formation of TBARS was the lowest in olive pine needle oils after 14 days storage, whereas it was the highest in soybean oil. The levels of fluorescent products in extracted oils added pine needle were also decreased in organic layers. According to the sensory evaluation, the scores of fragrance, taste and overall preference in savored laver using an pine needle extracted oils were no significant differences. Overall results suggest that the pine needle extracted oils can be developed to functional oil resources.
Keywords
functional oil; lipid peroxidation; oxidation stability; pine needle;
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