한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

달걀 노른자에서 분리한 포스파티딜콜린과 포스파티딜에탄올아민이 카놀라유의 가열산화에 미치는 영향

Effects of Phosphatidylcholine and Phosphatidylethanolamine from Egg Yolk on Thermal Oxidation of Canola Oil

  • 김강현 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Kim, Kang-Hyun (Department of Food and Nutrition, Inha University) ;
  • Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
  • 발행 : 2008.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

달걀 노른자에 함유된 인지질 중 PC와 PE를 추출, 분리하고 이를 토코페롤을 제거한 TSCO에 0, 200, 500, 2,000 ppm의 농도로 단독으로, 또는 1,000 ppm씩 혼합하여 첨가한 후 $180^{\circ}C$에서 12시간 동안 가열하여 함유된 인지질의 함량변화와 TSCO의 갈색화 정도를 살펴보고, TSCO의 가열산화에 미치는 영향을 지방산 조성, 공액이중산값, 아니시딘값으로 평가하였다. TSCO에 첨가된 인지질은 가열 시작 후 2-3시간 내에 매우 빠르게 소실되었고, 가열 중 PE의 분해속도가 PC에 비해 높았다. PC와 PE가함께 첨가된 TSCO를 가열할때 PE는 PC의 분해를 억제하였다. TSCO는 가열 시간이 증가함에 따라 갈색화가 증가하였고, PC와 PE는 갈색화를 촉진하였으며 PE가 PC보다 큰 영향을 주었다. 가열 중 TSCO의 P/L, P/Ln, 공액이중산값, 아니시딘값은 증가하였으며, PC의 첨가는 이들 값을 낮추어 가열 카놀라유의 산화방지제 역할을 하였으나 PE는 큰 영향을 나타내지 않았으며, PC와 PE는 TSCO의 가열산화 억제에 있어서 antagonism이 관찰되었다.

The principal objective of this study was to assess the effects of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) extracted from egg yolk on the oxidation of tocopherol-stripped canola oil and its browning, as well as their content changes during 12 hr of heating at $180^{\circ}C$. PC and/ or PE contents in the oil were measured at 200, 500, 1,000, or 2,000 ppm. PL contents in the oil and oil browning were determined by high performance liquid chromatography (HPLC) and spectrophotometry, respectively. The oil oxidation was evaluated by the combination of fatty acid composition, conjugated dienoic acid content, and p-anisidine value. PC was degraded at a slower rate than PE during heating and the co-presence of PE reduced its rate of degradation. PE increased oil browning more profoundly than PC did. PC significantly reduced oil oxidation during heating; however, we noted a possible antagonism between PE and PC in reducing the oil oxidation. Egg yolk PC was a better antioxidant in oil oxidation during heating.

키워드

참고문헌

  1. Choe E, Min DB. Chemistry of deep-fat frying oils. J. Food Sci. 72: R77-R86 (2007) https://doi.org/10.1111/j.1750-3841.2007.00352.x
  2. Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. 5: 169-186 (2006) https://doi.org/10.1111/j.1541-4337.2006.00009.x
  3. Sugino H, Ishikawa M, Nitoda T, Koketsu M, Juneja LR, Kim M, Yamamoto T. Antioxidative activity of egg yolk phospholipids. J. Agr. Food Chem. 45: 551-554 (1997) https://doi.org/10.1021/jf960416p
  4. Pokorny J, Davidek J, Vierecklova M, Ranny M, Sedlacek J. Effect of phophorylated acylglycerols on the oxidative stability of oils. Nahrung 34: 719-725 (1990)
  5. Zambiazi RC, Przybylski R. Effect of endogenous minor components on the oxidative stability of vegetable oils. Lipid Technol. 10: 58-62 (1998)
  6. Yoon SH, Min DB. Roles of phospholipids in the flavor stability of soybean oil. Korean J. Food Sci. Technol. 19: 23-28 (1987)
  7. Saito H, Ishihara K. Antioxidant activity and active sites of phospholipids as antioxidants. J. Am. Oil Chem. Soc. 74: 1531-1536 (1997) https://doi.org/10.1007/s11746-997-0072-6
  8. Zamora R, Hidalgo FJ. Coordinate contribution of lipid oxidation and maillard reaction to the nonenzymatic food browning. Crit. Rev. Food Sci. 45: 49-59 (2005) https://doi.org/10.1080/10408690590900117
  9. Husain SR, Terao J, Matsushita S. Effect of browning reaction products of phospholipids on autoxidation of methyl linoleate. J. Am. Oil Chem. Soc. 63: 1457-1460 (1986) https://doi.org/10.1007/BF02540875
  10. Judde A, Villeneuve P, Rossignol-Castera A, Le Guillou A. Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols. J. Am. Oil Chem. Soc. 80: 1209-1215 (2003) https://doi.org/10.1007/s11746-003-0844-4
  11. Kim H, Choe E. Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying. LWT-Food Sci. Technol. 41: 845-853 (2008) https://doi.org/10.1016/j.lwt.2007.05.011
  12. Lee J, Kim M, Choe E. Antioxidant activity of lignan compounds extracted from roasted sesame oil on the oxidation of sunflower oil. Food Sci. Biotechnol. 16: 981-987 (2007)
  13. Lee J, Kim M, Choe E. Study on the changes of tocopherols and lignans and the oxidative properties of roasted sesame oil during manufacturing and storage. Korean J. Food Sci. Technol. 40: 15-20 (2008)
  14. Palacious LE, Wang T. Egg yolk lipid fractionation and lecithin characterization. J. Am. Oil Chem. Soc. 82: 571-578 (2005) https://doi.org/10.1007/s11746-005-1111-4
  15. Weining Z, Haibo H, Yuqi F, Shilu D. Separation and purification of phosphatidylcholine and phosphatidylethanolamine from soybean degummed oil residues by using solvent extraction and column chromatography. J. Chromatogr. B 798: 323-331 (2003) https://doi.org/10.1016/j.jchromb.2003.10.005
  16. Shin HS, Rhee JY. Comparative studies on the lipid content and neutral lipid composition in nonglutinous and glutinous rice. Korean J. Food Sci. Technol. 18: 137-142 (1986)
  17. Choe E, Lee J, Park K, Lee S. Effects of heat pretreatment on lipid and pigments of freeze-dried spinach. J. Food Sci. 66: 1074-1079 (2001) https://doi.org/10.1111/j.1365-2621.2001.tb16083.x
  18. Balazs PE, Schmit PL, Szuhaj BF. High-performance liquid chromatographic separations of soy phospholipids. J. Am. Oil Chem. Soc. 73: 193-197 (1996) https://doi.org/10.1007/BF02523894
  19. King MF, Boyd LC, Sheldon BW. Antioxidant properties of individual phospholipids in a salmon oil model system. J. Am. Oil Chem. Soc. 69: 545-551 (1992) https://doi.org/10.1007/BF02636106
  20. AOCS. Official Methods and Recommended Practices of American Oil Chemists' Society. $5^{th}$ ed. AOCS Press, Champaign, IL, USA (1998)
  21. Schneider M. Fractionation and purification of lecithin. pp. 109-130. In: Egg Nutrition and Biotechnology. Sim JS, Nakai S, Guenter W(eds). CABI Publishing, Oxon, UK (1994)
  22. Zamora R, Olmo C, Navarro JL, Hidalgo FJ. Contribution of phospholipid pyrrolization to the color reversion produced during deodorization of poorly degummed vegetable oils. J. Agr. Food Chem. 52: 4166-4171 (2004) https://doi.org/10.1021/jf049864k
  23. Zamora R, Alaiz M, Hidalgo FJ. Modification of histidine residues by 4,5-epoxy-2-alkenals. Chem. Res. Toxicol. 12: 654-660 (1999) https://doi.org/10.1021/tx980218n
  24. Xu XQ. A chromametric method for the rapid assessment of deep frying oil quality. J Sci. Food Agr. 83: 1293-1296 (2003) https://doi.org/10.1002/jsfa.1535
  25. Totani N, Kuzume T, Yamaguchi A, Takada M, Moriya M. Amino acids brown oil during frying. J. Oleo. Sci. 55: 441-447 (2006) https://doi.org/10.5650/jos.55.441
  26. Totani N, Yamaguchi A, Takada M, Moriya M. Color deterioration of oil during frying. J. Oleo. Sci. 55: 51-57 (2006) https://doi.org/10.5650/jos.55.51
  27. Kim I, Choe E. Effects of red ginseng extract added to dough on the lipid oxidation of frying oil and fried dough during frying and heating. Food Sci. Biotechnol. 12: 67-71 (2003)
  28. Gray J. Measurement of lipid oxidation: A review. J. Am. Oil Chem. Soc. 55: 539-546 (1978) https://doi.org/10.1007/BF02668066
  29. Lezerovich A. Derivative UV spectra of lipid conjugated dienes. J. Am. Oil Chem. Soc. 63: 883-888 (1986) https://doi.org/10.1007/BF02540920
  30. Hidalgo FJ, Nogales F, Zamora R. Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidation. J. Agr. Food Chem. 53: 659-662 (2005) https://doi.org/10.1021/jf0483220
  31. Lee J, Lee S, Lee H, Park K, Choe E. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products. J. Agr. Food Chem. 50: 5664-5669 (2002) https://doi.org/10.1021/jf011618a
  32. Lee J, Kim M, Park K, Choe E. Lipid oxidation and carotenoid content in frying oil and fried dough containing carrot powder. J. Food Sci. 6: 1248-1253 (2003)