Effects of Chlorophyll and Carotene on Lipid Oxidation and Tocopherols during Heating for Manufacturing of Perilla and Rice Porridge

들깨죽 제조를 위한 가열 중 클로로필과 카로텐이 지방질 산화와 토코페롤에 미치는 영향

  • Chung, Lana (College of Hotel and Tourism Management, Kyunghee University) ;
  • Lee, Jiyeun (R&BD, Nongshim Co., Ltd.) ;
  • Oh, Sujeong (Department of Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University)
  • Received : 2012.07.20
  • Accepted : 2012.10.04
  • Published : 2012.12.31


The effects of chlorophyll (0.33 mg/kg) and ${\beta}$-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at $100^{\circ}C$ for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, ${\beta}$-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. ${\beta}$-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and ${\beta}$-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and ${\beta}$-carotene protected tocopherols from degradation.


perilla and rice porridge;lipid oxidation;chlorophyll;carotene;tocopherols


Supported by : 농림수산식품부


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