The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Fatty Acid Composition, Contents of Tocopherols and Phytosterols, and Oxidative Stability of Mixed Edible Oil of Perilla Seed and Rice Bran Oil

들기름과 미강유 혼합 식용유의 지방산 조성, 토코페롤 및 식물성 스테롤 및 산화안전성 측정

  • Lee, Mi-Jin (Dept. of Food & Biotechnolgy, College of Food Science, Woosuk University) ;
  • Cho, Mun-Ku (Dept. of Food & Biotechnolgy, College of Food Science, Woosuk University) ;
  • Oh, Suk-Heung (Dept. of Food & Biotechnolgy, College of Food Science, Woosuk University) ;
  • Oh, Chan-Ho (Dept. of Food & Biotechnolgy, College of Food Science, Woosuk University) ;
  • Choi, Dong-Seong (Dept. of Food & Biotechnolgy, College of Food Science, Woosuk University) ;
  • Woo, Ja-Won (Dept. of Food Nutrition, College of Food Science, Woosuk University) ;
  • Park, Ki-Hong (Dept. of Food Science and Culinary Art, College of Food Science, Woosuk University) ;
  • Jung, Mun Yhung (Dept. of Food Science and Culinary Art, College of Food Science, Woosuk University)
  • 이미진 (우석대학교 식품생명공학과) ;
  • 조문구 (우석대학교 식품생명공학과) ;
  • 오석흥 (우석대학교 식품생명공학과) ;
  • 오찬호 (우석대학교 식품생명공학과) ;
  • 최동성 (우석대학교 식품생명공학과) ;
  • 우자원 (우석대학교 식품영양학과) ;
  • 박기홍 (우석대학교 외식산업조리학과) ;
  • 정문웅 (우석대학교 외식산업조리학과)
  • Received : 2013.10.02
  • Accepted : 2014.01.24
  • Published : 2014.02.28
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Abstract

The fatty acid composition, selected minor components, and the oxidative stability of the mixed edible oil (perilla seed oil and rice bran oil, 3:7 (v/v)) were analyzed. The fatty acid composition of the mixed oil was 32.1% of oleic acid, 30.6% of linoleic acid, 21.4% of linolenic acid, 13.0% of palmitic acid, and 1.7% of stearic acid. The mixed oil contained ${\alpha}$, ${\gamma}$ and ${\delta}$-tocopherols and tocotrienols showing the highest contents of ${\alpha}$-tocopherol. Total amount of tocopherols contained in the mixed oil was 46.63 mg/100 g oil. The composition and content of phytosterols were determined by a GC equipped with a flame ionization detector. Total quantity of phytosterols in the mixed oil was 712.80 mg/100 g oil. The most predominant phytosterol in the mixed oil was ${\beta}$-sitosterol, followed by campesterol and stigmasterol, in a decreasing order. The oxidative stability of the mixed oil was much higher than that of perilla oil, and similar to that of soybean oil, indicating the high oxidative stability of the mixed oil.

들기름 및 미강유를 베이스로 개발한 혼합 식용유는 오메가-3 지방산인 리놀렌산 함량이 약 20% 정도로 매우 높다. 이는 기존의 일반 식용유 중 오메가-3 지방 함량이 매우 높은 콩기름과 카놀라유의 리놀렌산 함량이 각각 6% 및 10% 내외인 점을 감안하면, 이들 식용유에 비하여 새로 들기름과 미강유를 혼합한 식용유는 2~3배 높은 비율로 오메가-3 지방산을 제공할 수 있어서, 오메가-3 지방산 섭취가 부족한 현대인의 식단에서 중요한 오메가-3 지방산 급원으로서의 역할을 할 수 있을 것이다. 뿐만 아니라, 토코페롤 함량도 약 46.77 mg/100 g oil 정도인데, 가장 주목할 일은 토코페롤 동족류 중 비타민 E의 활성이 가장 강한 알파-토코페롤(31.71 mg/100 g oil)이 가장 많이 존재하여, 총 토코페롤의 64%를 차지하고 있어서 비타민 E로서의 기능이 높다. 혈중 콜레스테롤 함량을 낮추는 기능성이 알려진 파이토스테롤 함량이 들기름과 미강유를 혼합한 식용유에 약 7,200 ppm 함유되어 있어, 일반적인 식용유의 3,000 ppm의 약 2.3배에 달한다. 본 연구에서 개발한 들기름과 미강유를 혼합한 식용유는 일반적인 식용유인 콩기름과 거의 유사한 산화안정성을 갖는 것으로 확인되어, 일반 들기름에 비하여 현저히 높은 산화안정성이 확보되었다.

Keywords

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