Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Light on Temperature Dependence of Safflower Oil Oxidation and Tocopherol Degradation

빛이 홍화씨기름 산화 및 토코페롤 분해의 온도의존성에 미치는 영향

  • 왕선영 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Received : 2012.01.05
  • Accepted : 2012.03.15
  • Published : 2012.06.30
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Abstract

Light effects on temperature dependence of safflower oil oxidation and tocopherol degradation were studied. Safflower oil was oxidized at 20, 40, 60, or $80^{\circ}C$ for 30, 30, 15, and 6 days, respectively, in the dark or under light. Oil oxidation was evaluated with peroxide value (POV) and conjugated dienoic acid (CDA) value, and tocopherols were monitored by HPLC. Safflower oil consisted of palmitic, stearic, oleic, and linoleic acids at 7.3, 2.0, 14.2, and 76.6%, respectively, with tocopherols at 1157.1 mg/kg. Peroxide and CDA values of safflower oil increased while tocopherol contents decreased with the oxidation time and temperature. Light increased and accelerated the oil oxidation and tocopherol degradation. Temperature dependence of the oil oxidation and tocopherol degradation was higher in the dark rather than under light. The results suggest that temperature control could be more essential in the dark rather than under light with regard to the oxidative stability of safflower oil.

홍화씨기름의 과산화물값과 공액이중산값은 빛의 존재와 상관없이 산화시간과 산화온도가 증가함에 따라 증가했으나, 동일한 온도에서는 빛의 존재 하에서 높은 과산화물값과 공액이중산값을 보여 빛은 홍화씨기름의 산화를 촉진시켰다. 빛은 홍화씨기름 산화 및 토코페롤 분해 속도의 온도의존성을 감소시켰으며, 따라서 산화온도는 광산화에서보다는 자동산화에서 더욱 중요한 인자로 작용했다.

Keywords

References

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