Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Hot Pepper Seed Oil, Capsaicin, and Alpha-Tocopherol on Thermal Oxidative Stability in Lard and Soy Bean Oil

고추씨유, 캡사이신 및 토코페롤의 첨가가 돈지와 대두유의 산화안정성에 미치는 영향

  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Kyu-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Ah-Young (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Seul-Ki (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Go-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Pyun, Chang-Won (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Kang-Duk (Department of Genomic Informatics, Hankyong National University) ;
  • Yang, Cheul-Young (School of Natural Food Science, Eulji University)
  • 이치호 (건국대학교 축산식품생명공학과) ;
  • 한규호 (건국대학교 축산식품생명공학과) ;
  • 김아영 (건국대학교 축산식품생명공학과) ;
  • 이슬기 (건국대학교 축산식품생명공학과) ;
  • 홍고은 (건국대학교 축산식품생명공학과) ;
  • 변장원 (건국대학교 축산식품생명공학과) ;
  • 최강덕 (한경대학교 생명공학부) ;
  • 양철영 (을지대학교 식품과학부)
  • Published : 2008.12.31
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Abstract

This study was designed to compare the thermal oxidative stability of lard, soy bean oil, and hot pepper seed oil for 0-3 d at $100^{\circ}C$, and to evaluate the effect of capsaicin on thermal oxidative stability in lard and soy bean oil. As result, thermal oxidation stability was shown in the order hot pepper seed oil>soy bean oil>lard for 0-3 d at $100^{\circ}C$. In blended oils, hot pepper seed oil effectively inhibited lipid oxidation when mixed with lard than soy bean oil by showing the ratio of 30% pepper seed oil plus 70% lard and 60% pepper seed oil plus 40% soy bean oil inhibited lipid oxidation during storage periods. And to investigate the antioxidative effect of antioxidants such as capsaicin and alpha-tocopherol in hot pepper seed oil, 1,200 and 2,400 ppm capsaicin, or 0.3% alpha-tocopherol were added in soy bean oil and lard and stroed for 0-3 d at $100^{\circ}C$. Capsaicin inhibited lipid oxidation in lard but not in soy bean oil, however alpha-tocopherol exhibited a prooxidaton effect in soybean oil. Therefore, it suggests that the application of hot pepper seed oil or capsaicin in lard may be better for thermal oxidative stability.

본 연구에서는 식용유지로 사용되는 돈지, 대두유 및 고추씨유를 $100^{\circ}C$에서 3일간 저장하면서 열안정성을 비교하고, 캡사이신의 첨가가 대두유 및 돈지의 산화안정성 효과에 대하여 실험하였다. 그 결과 돈지>대두유>고추씨유의 순서로 고추씨유가 가장 열에 안정적임을 밝혔다. 가장 열에 안정한 고추씨유를 돈지와 대두유에 혼합했을 때의 저장기간에 따른 산화 정도를 비교하였는데, 돈지에서는 고추씨유 30% 이상에서 산화가 억제되지만, 대두유에서는 그보다 많은 60% 이상이 혼합되어야 산화가 억제되었다. 또한 고추씨유의 주요 성분인 캡사이신을 고추씨유에 함유된 양만큼을 대두유와 돈지에 각각 첨가하여 열처리 했을 때 산화안정성에 미치는 영향도 검토하였다. 그 결과 1,200 ppm과 2,400 ppm의 캡사이신, 또는 0.3% 알파-토코페롤을 대두유에 첨가하였을 때 캡사이신은 대두유의 산화에 아무런 영향을 미치지 못하였고 알파-토코페를은 오히려 산화를 촉진시켰다. 하지만 돈지에 동량의 캡사이신이 첨가되었을 때에는 산화를 효과적으로 억제하였다. 이러한 결과로부터 고추씨유 또는 캡사이신은 돈지를 소재로 하는 튀김유나 분말유지의 가공에 이용하면 매우 좋은 산화억제 효과를 얻을 것으로 사료된다.

Keywords

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