Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Oxidative Stability of Grape Seed Oils Under Different Roasting Conditions

볶음조건에 따른 포도씨유의 산화안정성

  • Jang, Sung-Ho (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Seon-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2010.07.19
  • Accepted : 2010.08.05
  • Published : 2010.11.30
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Abstract

The oxidative stability of grape seed oils (GSOs) prepared from grape seeds roasted at different temperatures (100, 150 and $200^{\circ}C$ for 1 hr) was evaluated and compared with that of GSO from unroasted grape seed. Stability of the GSOs stored in air at $50^{\circ}C$ up to 40 days was assessed by acid value (AV) and peroxide value (PV). Simultaneously, the cont ents of tocopherols and tocotrienols and color changes were monitored up to 40 days. During the storage period, the PV of the unroasted GSO increased from 1.95 to 90.72 meq/kg. On the other hand, the PV for GSOs roasted at 100, 150 and $200^{\circ}C$ increased from 1.96, 2.03, 1.98 to 76.09, 71.72, 49.38 meq/kg, respectively. AV is in conformity with PV. Color development of GSOs increased as roasting temperature increased. The contents of tocopherols and tocotrienols in GSOs increased as roasting temperature increased from 100 to $200^{\circ}C$. The contents of tocopherols and tocotrienols gradually decreased along with the storage period. These results suggest that roasting treatment prolongs the oxidative stability of GSOs.

본 연구에서는 볶음조건에 따른 포도씨유의 산화안정성을 알아보고자 하였다. 포도씨를 100, 150, $200^{\circ}C$에서 1시간 볶은 후, hexane으로 추출 후 용매를 제거하여 얻은 포도씨유를 $50^{\circ}C$에서 40일 동안 저장하였다. 과산화물가는 저장기간 동안에 볶음처리를 하지 않은 포도씨유에서 볶음처리한 포도씨유보다 높은 함량을 보였다. 산가 또한 비슷한 경향을 보였다. 포도씨유의 갈색도는 볶음온도가 높을수록 짙은 갈색을 띄는 것을 알 수 있었다. 비타민 E의 함량은 저장기간에 따라 감소하는 경향을 보였지만, 볶음온도가 높을수록 비타민 E의 함량이 높게 나타났으며, 비타민 E 이성체의 감소량도 적게 나타났다. 따라서 본 연구는 볶음온도에 따른 포도씨유의 산화안정성 평가의 기초자료로 활용될 수 있을 것으로 기대한다.

Keywords

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