Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Oxidative Stability of Pinenut Oil

잣 지방질의 산화 안정성에 관한 연구

  • Kim, Myung (Department of Food Science and Nutrition, Pusan National University) ;
  • Rhee, Sook-Hee (Department of Food Science and Nutrition, Pusan National University) ;
  • Ryu, Jung-Hee (Department of Food Science and Nutrition, Sookmyung Women's University) ;
  • Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
  • 김명 (부산대학교 식품영양학과) ;
  • 이숙희 (부산대학교 식품영양학과) ;
  • 유정희 (숙명여자대학교 식품영양학과) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1988.12.01
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Abstract

The oxidation behaviour of Pinenut(Pinus Koraiensis S & Z) oil during storage were studied. And the oxidative stability of different oil samples by refining stage were also measured. The oil in whole pinenut or mashed pinenut was very stable during the storage at $35^{\circ}C$ for 10 weeks however, the oxidation rate was enhanced when pinenut oil was extracted and isolated from nut cake. On the other hand, crude oil was most stable and the highly purified pinenut oil was least stable, with other samples being intermediate in stability. The changes of fatty acid composition of various pinenut oil samples during storage were also discussed.

잣을 저장조건을 달리하여 산화양상을 살펴보고 이어 정제단계별로 산화양상에 따른 변화를 살펴보았다. 잣을 $35^{\circ}C$에서 10주간 저장하면서 함유지방질의 산화양상을 살펴본 결과 잣 알갱이 상태는 조직을 마쇄하더라도 지방질로 추출한 상태보다 대단히 높은 산화안정성을 나타내었다. 또한 조지방질은 정제단계를 거칠수록 그 산화안정성이 감소되었으며 정제지방질, 탈검 및 탈산된 지방질, 탈검 탈산 및 탈색된 지방질, 탈검된 지방질, 조지방질 순으로 산화 안정성이 높아졌다. 이것은 정제단계에서 제거된 물질들이 산화 안정성을 증가시키는 요인으로 작용하는 것으로 여겨진다.

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