Quality characteristic of Omija (Schizandra chinensis Baillon) seed oils by roasting conditions and extraction methods

볶음 조건 및 추출 방법에 따른 오미자씨유의 품질 특성

Lee, Hyeon-Jeong;Cho, Jeong-Seok;Lee, Yeong-Min;Choi, Ji-Young;Sung, Jun-Hyung;Chung, Hun-Sik;Moon, Kwang-Deog

  • Received : 2015.10.07
  • Accepted : 2015.11.09
  • Published : 2015.12.30


The influence of different roasting temperatures, times and extraction methods on the quality characteristics of Omija (Schizandra chinensis) seed oils was investigated. Roasted Omija seeds were divided into five groups based on roasting temperature-time conditions: no roasting (Raw) and roasting [R11: $150^{\circ}C$, 10 min, R12: $150^{\circ}C$, 20 min, R21: $250^{\circ}C$, 10 min, R22: $250^{\circ}C$, 20 min (R22)]. Oils from each of the raw and roasted Omija seeds were obtained by solvent (n-hexane) and press (machine) extraction. The $L^*$ values decreased, but the $a^*$ and $b^*$ values increased with increasing the roasting temperature and time. The $L^*$ values were lower in the press-extracted oils than in the solvent-extracted oils. The peroxide value (POV) of Omija seed oils decreased with increasing the roasting temperature-time values. The POV value was higher in the press-extracted oils than in the solvent-extracted oils. ABTS (2, 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical inhibition of Omija seed oils was higher in the solvent-extracted oils than in the press-extracted oils, but there were no significant differences between the two oils. The four major kinds of fatty acid methyl esters detected in Omija seed oils were methyl butyrate, methyl hexanoate, methyl arachidate, and methyl eicosanoate. In conclusion, Omija seed oils obtained by solvent extraction and at higher roasting temperature-time values were more effective antioxidants.


Schizandra chinensis;seed oils;quality;peroxide value;fatty acid methyl ester


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