Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Extending the Storage Periods of Zanthoxylum schinifolium Seed Oil using Sodium Bicarbonate and Ascorbic Acid

중탄산나트륨과 아스코르브산을 이용한 산초유의 저장기간 연장

  • Kim, Hak Gon (Forest Research Department, Gyeongsangnam-do Forest Environment Research Institute) ;
  • Kang, Seung Mi (Forest Research Department, Gyeongsangnam-do Forest Environment Research Institute) ;
  • Yong, Seong Hyeon (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Seol, Yu Won (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Kim, Do Hyeon (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Park, Jun Ho (Forest Research Department, Gyeongsangnam-do Forest Environment Research Institute) ;
  • Yu, Chan Yeol (Forest Research Department, Gyeongsangnam-do Forest Environment Research Institute) ;
  • Choi, Myung Suk (Division of Environmental Forest Science, Gyeongsang National University)
  • 김학곤 (경상남도산림환경연구원) ;
  • 강승미 (경상남도산림환경연구원) ;
  • 용성현 (경상대학교 환경산림과학부 대학원) ;
  • 설유원 (경상대학교 환경산림과학부 대학원) ;
  • 김도현 (경상대학교 환경산림과학부) ;
  • 박준호 (경상남도산림환경연구원) ;
  • 유찬열 (경상남도산림환경연구원) ;
  • 최명석 (경상대학교 환경산림과학부)
  • Received : 2020.10.19
  • Accepted : 2020.12.08
  • Published : 2020.12.30
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Abstract

Morus alba, Anti-obesity, C57BL/6 Mice, Expression, Flavonoid, Gene, Mulberry Background: The seed oil of Zanthoxylum schinifolium S. et Z. (sancho) is a traditional cooking oil that has long been sold at a very high price however, depending on the method of extraction and storage, this oil becomes rancid occurs very quickly. Therefore, this study aimed to find a material that prevents rancidity and improves the storage properties of sancho oil. Methods and Results: Sancho oil was extracted using an extraction press, and acid values were compared with commercially available vegetable oils, sancho oil had a higher acid value than other vegetable oils. A very high acid value was observed in sancho oil stored for 6 months, regardless of temperature, requiring an effective storage method. The high acid value and the decrease in turbidity of sancho oil are dependent on the days of sedimentation. Treatment with sodium bicarbonate by concentration resulted in minimal changes in acid value over time. However, minor differences were detected among the treatment concentrations. Ascorbic acid was added to maximize the effect of sodium bicarbonate, and it was observed that ascorbic acid did not improve the antioxidant effect. The sodium bicarbonate and ascorbic acid mixture resulted in minimal change in acid value at temperature up to 25℃. Conclusions: Sancho oil becomes rancid very quicky and requires efficient storage techniques. Sodium bicarbonate and ascorbic acid have been proven to be useful as safe anti-racidity agents without causing harm to humans.

Keywords

References

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