논문 상세보기

미강유의 자동산화에 미치는 Stearic Acid 의 첨가 효과 KCI 등재

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/42100
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

In the present study, an attempt was made to investigate the effect of stearic acid on the autoxidation of the commercial rice bran oil. Rice bran oil samples with stearic acid at 0.1, 0.3 and 0.5% level were kept at 45±0.3℃ for 40 days. The rate of autoxidation of each samples was estimated regulary on the basis of the changes of peroxide value, acid value, anisidine value and the fatty acid composition. The results were as follows : The peroxide, acid and anisidine values of the rice bran oil with the stearic acid at 0.1, 0.3 and 0.5% levels during the autoxidation increased as compared with that of the rice bran oil without the stearic acid. The induction period of the rice bran oil without the stearic acid, control was 19.8 days, while those of the bran oil with stearic acid at 0.1, 0.3 and 0.5% levels varied 19.0 days, 17.7 days and 14.2 days, respctively. In conclusion, it seemed that stearic acid acted as weak prooxidant when added at 0.1, 0.3 and 0.5% levels to the commercial rice bran oil. The prooxidant activity of the stearic acid appeared to depend on the oxidative mechanism and their concentration.

저자
  • 이종익 | Jong Ik Lee
  • 송광영 | Kwang Young Song
  • 천정환 | Jung Whan Chon
  • 현지연 | Ji Yeon Hyeon
  • 김현숙 | Hyun Sook Kim
  • 서건호 | Kun Ho Seo