논문 상세보기
pp.150-155
포도씨의 조지방질 함량을 분석한 결과 조지방질 함량은 평균 28.6%이었고, Steuben 품종이 32.0%로 가장 높았다. 지방산 조성은 리놀레인산 70.75%, 올레산 18.48%, 스테아르산 2.01%, 팔미트산 8.45%로 구성되어 있었으며 Jingyu 품종에서 스테아르산이 적었고, Fugiminori 품종은 올레산이 많았다. 중성지방질의 평균함량은 87.25%, 당지방질은 4.68%, 인지방질은 8.06%로 구성되었다. 조단백질 평균함량은 11.2%로 품종간의 차이를 나타냈으며, Neo muscat이 15.7%로 가장 높은 함량을 나타냈다. 총당은 2.35∼5.63㎍/㎎이었고 환원당 평균함량은 3.20㎍/㎎을 나타냈다. 포도씨 조지방질의 평균 검화가는 186.3㎎·KOH/g·oil이었고 Kyoho 품종이 230으로 가장 높았다. 포도씨 기름의 항산화력이 참깨보다 우수하여 DPPH 환원 능력은 평균 27%가 높았다. 그러나 180℃로 가열한 후의 포도씨와 참깨씨 조지방질들은 비슷한 산패도를 나타냈다.
The possibility of grape seeds as industrial resources was tested by analyzing various chemical properties of their oils from seven different species. The range of crude oil content of the grape seeds was 26.0-32.0%, showing the highest content in Steuden. Mean individual fatty acid contents in the grape seeds were lioleic (70.75%), oleic (18.48%), stearic (2.01%), and palmitic (8.45%) acids. Stearic acid was low in Jingyu, and high oleic acid was found in Fugiminori, compared with other grape strains. Total lipids were consisted of nutral lipid (87.25%), glycolipid (4.68%), and phospholipid (8.06%). Content of crude proteins was approximatery 11.2% with some variation between strains. Total sugar content was 2.35∼5.63㎍/㎎ with reducing sugar 3.20㎍/㎎. Mean saponification value of crude oils was 186.3㎎·KOH·oil. Antioxidant activity of grape seed oils was better than that of sesame oil, resulting in the higher activity of reducing DPPH by 27%. Peroxide values, however, were similar between grape seed oils and sesame oil after heat treatment at 180℃.
