Changes in Natural Antioxidants in Oils Extracted from the Bran and Germ of Keumkang and Dark Northern Spring Wheats During Photo-oxidation

금강밀과 dark northern spring밀의 기울과 배아에서 추출한 기름의 광산화 과정 중 천연산화방지성분의 변화

  • Choi, Hyun-Ki (Department of Food and Nutrition, Inha University) ;
  • Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
  • 최현기 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Received : 2009.08.27
  • Accepted : 2009.10.16
  • Published : 2010.02.28

Abstract

Naturally present antioxidants, tocopherols, carotenoids, and phospholipids in the bran and germ oils from Keumkang (K-WBG oil) and Dark Northern Spring wheats (DNS-WBG oil) were determined during storage under 1700 lux light at $5^{\circ}C$ by HPLC. Oil oxidation was monitored by peroxide values (POV) and conjugated dienoic acid content. The results showed that antioxidants were degraded during storage of the WBG oils under light, with higher degradation rates for carotenoids and phospholipids in the K-WBG oil compared to the DNS-WBG oil. Light increased oil oxidation and the rate of oxidation was higher in K-WBG oil than in the DNS-WBG oil. There was a high correlation between POV and residual amounts of antioxidants during photo-oxidation, with phospholipids showing the greatest effects on POV. This study suggests that a higher amount and lower degradation rate of phospholipids in the DNS-WBG oil contributed to its higher photo-oxidative stability compared to the K-WBG oil.

Keywords

photo-oxidation;wheat bran and germ oils;antioxidants;Keumkang wheat;Dark Northern Spring wheat

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