Effects of Extraction Method on the Thermal Oxidative Stability of Seed Oils from Camellia sinensis L.

녹차 종실유의 제조법에 따른 열산화 안정성 비교

  • Kim, Mi-Sun (Department of Food and Nutrition, Dongduk Women's University) ;
  • Lee, Jae-Hwan (Department of Food and Science and Technology, Seoul National University of Science and Technology) ;
  • Kim, Myong-Ae (Department of Food and Nutrition, Dongduk Women's University)
  • 김미선 (동덕여자대학교 식품영양학과) ;
  • 이재환 (서울과학기술대학교 식품공학과) ;
  • 김명애 (동덕여자대학교 식품영양학과)
  • Received : 2010.07.20
  • Accepted : 2010.12.17
  • Published : 2010.12.31


Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.


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