Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of α-, γ-, and δ-tocopherol on the oxidative stability of horse fat

마유(Horse Fat)의 산화안정성에 대한 α-, γ-, δ-토코페롤의 첨가 효과

  • Park, Youn Hyung (Department of Food Bioengineering, Jeju National University) ;
  • Cho, Man Jae (Department of Food Bioengineering, Jeju National University) ;
  • Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University)
  • 박윤형 (제주대학교 식품생명공학과) ;
  • 조만재 (제주대학교 식품생명공학과) ;
  • 김현정 (제주대학교 식품생명공학과)
  • Received : 2018.02.20
  • Accepted : 2018.04.10
  • Published : 2018.06.30
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Abstract

Horse fat was extracted from fatty horse meat at $70^{\circ}C$ under vacuum conditions. The oxidative stability of horse fat was investigated by the addition of 0, 30, 60, and 150 mg/kg of ${\alpha}$-, ${\gamma}$-, or ${\delta}$-tocopherol during storage of 14 days at $65^{\circ}C$ in the dark. Changes of tocopherol concentration and fatty acid composition, peroxide value, and 2-thiobarbituric acid (TBA) value were analyzed during storage. The levels of the added tocopherols were found to decrease during storage. Unsaturated fatty acids contents of horse fat without tocopherol decreased from 60.87% to 57.22% after 14 days. The peroxide value and TBA value increased as storage time increased. The peroxide values of horse fat after addition of 0, 30, 60, and 150 mg/kg of ${\gamma}$-tocopherol were 43.75, 25.17, 20.87, and 15.41 meq/kg, respectively, and the TBA values were 7.87, 5.64, 4.43, and 4.23 mg malonaldehyde (MA)/kg, respectively, after 14 days. At the concentration of 150 mg/kg, both ${\gamma}$- and ${\delta}$-tocopherol impeded the oxidation of horse fat during storage.

본 연구는 $70^{\circ}C$로 저온 감압 추출한 마유에 ${\alpha}$-, ${\gamma}$-, ${\delta}$-토코페롤을 0, 30, 60, 150 mg/kg 농도로 첨가한 뒤 토코페롤 함량 변화와 지방산 조성 변화, 과산화물값, TBA값을 측정하여 저장 중산화안정성을 조사하였다. 마유를 구성하고 있는 주요 지방산은 oleic acid>palmitic acid>linoleic acid>palmitoleic acid>stearicacid>linolenic acid 순이었으며 $65^{\circ}C$, 14일 저장 동안에는 대부분의 지방산 사이에는 유의적인 변화가 나타나지 않았다. 하지만 불포화지방산 함량은 토코페롤을 첨가한 마유가 토코페롤을 첨가하지 않은 마유에 비해 감량 변화가 적어 토코페롤이 마유 유지의 산화안정성에 도움을 준 것으로 나타났다. 과산화물값의 경우, 토코페롤을 첨가하지 않은 마유는 $65^{\circ}C$에서 저장 14일 후 3.45에서 43.75 meq/kg으로 증가하였고 ${\gamma}$-와 ${\delta}$-토코페롤을 첨가한 마유의 과산화물값은 ${\alpha}$-토코페롤을 첨가한 마유의 과산화물값보다 낮아 ${\gamma}$-와 ${\delta}$-토코페롤이 ${\alpha}$-토코페롤에 비해 마유의 산화안정성을 증가시킨 것으로 나타났다. 마유의 TBA값도 저장 14일 후1.03에서 7.87 mg MA/kg으로 증가하였지만 ${\alpha}$-토코페롤을 150 mg/kg 첨가한 마유와 ${\delta}$-토코페롤을 30 mg/kg을 첨가한 경우를 제외하고 과산화물값과 같은 경향의 결과를 나타내었다. ${\alpha}$-, ${\gamma}$-, ${\delta}$-토코페롤 종류에 따른 토코페롤의 분해율은 ${\alpha}$-토코페롤>${\gamma}$-토코페롤>${\delta}$-토코페롤 순으로 결과가 나타나 ${\gamma}$-와 ${\delta}$-토코페롤을 마유에 첨가하였을 경우 마유의 산화안정성에 도움을 주었다. 마유를 재료로 생산되는 화장품 제품에는 주로 ${\alpha}$-토코페롤을 첨가하여 저장성을 향상시키는데 본 연구에서 측정한 토코페롤 종류별 산화 안정성과 불포화지방산의 저장 중 변화 및 토코페롤의 분해율을 고려하였을 때 ${\alpha}$-토코페롤에 비해 ${\gamma}$-와 ${\delta}$-토코페롤이 마유의 저장성 향상에 도움을 줄 수 있을 것으로 판단되었다.

Keywords

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