Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Oxidative Stability of Structured Lipid Containing Conjugated Linoleic Acid

복합 리놀레산을 함유하는 재구성지질의 산화안정성

  • Yu, Hee-Jin (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Gyu-Hee (Dept. of Food Science and Technology, Woosong University) ;
  • Oh, Man-Jin (Dept. of Food Science and Technology, Chungnam National University)
  • 유희진 (충남대학교 식품공학과) ;
  • 이기택 (충남대학교 식품공학과) ;
  • 이규희 (우송대학교 식품영양식품과학부) ;
  • 오만진 (충남대학교 식품공학과)
  • Published : 2006.12.29

Abstract

Structured lipid (SL) containing conjugated linoleic and caproic acid was produced from soybean oil through lipase-catalyzed reaction, and its oxidative stability was compared. When heated at $60^{\circ}C\;or\;150^{\circ}C$, soybean oil as control was more susceptible to oxidation than SL. When the antioxidants, such as ascorbyl palmitate, tea polyphenol, alpha-tocopherol, and rosemary extract, were added in SL, the induction periods of each antioxidant treats in SL were increased. The tea polyphenol showed the most effective antioxidant activity among them. When the emulsion form with SL was heated from oxidation, its oxidation stability was reduced compared to SL. The oxidation stability were also observed in photooxidation of SL.

Keywords

File

Download PDF

References

  1. Ha YL, Grimm NK, Pariza MW. 1987. Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid. Carcinogenesis 8: 1881-1887 https://doi.org/10.1093/carcin/8.12.1881
  2. Ip C, Singh M, Thompson HJ, Scimeca JA. 1994. Conjugated linoleic acid suppresses mammary carcinogenesis and proliferative activity of the mammary gland in the rat. Cancer Res 54: 1212-1215
  3. Ha YL, Michael WP. 1991. Naturally occuring novel anticarcinogen conjugated dienoic derivatived of linoleic acid (CLA). J Korean Soc Food Nutr 20: 401-407
  4. Cho EJ, Lee KT. 2003. Syenthesis of structured lipids from corn oil and conjugated linoleic acid with immobilized lipase-catalyzed reaction. Korean J Food Sci Technol 35: 797-802
  5. Lee YJ, Ahn MS, Oh WT. 1998. A study on the catechin contents and antioxidative effect of various solvent extracts of green oolong and black tea. J Fd Hyg Safety 13: 370-376
  6. Giese J. 1996. Antioxidants: tools for preventing lipid oxidation. Food Technol 50: 73-81
  7. Ji CI, Byun HS, Kang JH, Lee TG. 1992. The antioxidative activities of spices extracts on edible soybean oil. J Korean Soc Food Nutr 21: 551-556
  8. Han DS, Yi OS, Shin HG. 1991. Effect of naturally occurring antioxidants on the oxidative stability of fish oil. Korean J Food Sci Technol 23: 433-436
  9. Uri N. 1961. Mechanism of autoxidation. In Autoxidation and antioxidants. Lundberg WO, ed. Interscience, New York. p 133-169
  10. Labuza TP. 1971. Kinetics of lipid oxidation in foods. CRC Crit Rev Food Technol 2: 355-405 https://doi.org/10.1080/10408397109527127
  11. Shin JA, Lee KT. 2004. Lipase catalyzed synthesis of the structured lipids with capric acid and conjugated linoleic acid in a stirred batch type reactor. J Korean Soc Food Soc Nutr 33: 1175-1179 https://doi.org/10.3746/jkfn.2004.33.7.1175
  12. Kwon HJ. 1999. Phooxidative effect of berberine in oils and fats. MS Thesis. Chungnam National University
  13. AOAC. 1990. Official Method of Analysis. Association of official analytical chemists, Arlington, Virginia. p 965
  14. Rhi JW, Shin HS. 1993. Antioxidant effect of aqueous extract obtained from green tea. Korean J Food Sci Technol 25: 759-763
  15. Namiki M. 1990. Antioxidants/antimutagens in food. Crit Rev Food Sci Nutr 29: 273-300 https://doi.org/10.1080/10408399009527528
  16. Boo YC, Jeon CO. 1993. Antioxidative components of green tea. J Korean Soc Agric Chem Biotechnol 36: 326-331
  17. Cort WM. 1974. Antioxidant activity of tocopherol, ascorbyl palmitate, ascorbic acid and their mode of action. J Am Oil Chem Soc 51: 321-325 https://doi.org/10.1007/BF02633006
  18. Siu GM, Draper HH. 1978. A survey of the malonaldehyde content of retail meat and fish. J Food Sci 43: 1147-1149 https://doi.org/10.1111/j.1365-2621.1978.tb15256.x
  19. Bonora A, Tosi B, Dall O, Bruni A. 1990. Occurence and phytogenetical implications of quaternary alkaloids in fanunculus sercius. Pyton Annales Reibotanicae 30: 256-272