The influence of different roasting temperatures, times and extraction methods on the quality characteristics of Omija (Schizandra chinensis) seed oils was investigated. Roasted Omija seeds were divided into five groups based on roasting temperature-time conditions: no roasting (Raw) and roasting [R11: 150℃, 10 min, R12: 150℃, 20 min, R21: 250℃, 10 min, R22: 250℃, 20 min (R22)]. Oils from each of the raw and roasted Omija seeds were obtained by solvent (n-hexane) and press (machine) extraction. The L* values decreased, but the a* and b* values increased with increasing the roasting temperature and time. The L* values were lower in the press-extracted oils than in the solvent-extracted oils. The peroxide value (POV) of Omija seed oils decreased with increasing the roasting temperature-time values. The POV value was higher in the press-extracted oils than in the solvent-extracted oils. ABTS (2, 2＇-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical inhibition of Omija seed oils was higher in the solvent-extracted oils than in the press-extracted oils, but there were no significant differences between the two oils. The four major kinds of fatty acid methyl esters detected in Omija seed oils were methyl butyrate, methyl hexanoate, methyl arachidate, and methyl eicosanoate. In conclusion, Omija seed oils obtained by solvent extraction and at higher roasting temperature-time values were more effective antioxidants.

• Hyeon-Jeong Lee(Department of Food Science and Technology, Kyungpook National University) | 이현정
• Jeong-Seok Cho(Department of Food Science and Technology, Kyungpook National University) | 조정석
• Yeong-Min Lee(Department of Food Science and Technology, Kyungpook National University) | 이영민
• Ji-Young Choi(Department of Food Science and Technology, Kyungpook National University) | 최지영
• Jun-Hyung Sung(Department of Food Science and Technology, Kyungpook National University) | 성준형
• Hun-Sik Chung(Department of Food Science and Technology, Pusan National University) | 정헌식
• Kwang-Deog Moon(Department of Food Science and Technology, Kyungpook National University,Food and Bio-Industry Research Institute, Kyungpook National University) | 문광덕 Corresponding author