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


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.


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