DOI QR코드

DOI QR Code

Quality Evaluation on Use of Camellia Oil as an Alternative Method in Dried Seaweed Preparation

  • Kim, Jae Kyeom (Department of Food Science and Nutrition, University of Minnesota) ;
  • Park, Hui Gyu (Division of Nutritional Sciences, Cornell University) ;
  • Kim, Cho Rong (Department of Food and Biotechnology, Korea University) ;
  • Lim, Ho-Jeong (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Choi, Jine Shang (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Shin, Dong-Hoon (Department of Food and Biotechnology, Korea University) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • Received : 2014.03.24
  • Accepted : 2014.07.15
  • Published : 2014.09.30

Abstract

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

Acknowledgement

Supported by : Gyeongnam National University of Science and Technology

References

  1. Goncalves de Albuquerque CF, Burth P, Younes Ibrahim M, Garcia DG, Bozza PT, Castro Faria Neto HC, Castro Faria MV. 2012. Reduced plasma nonesterified fatty acid levels and the advent of an acute lung injury in mice after intravenous or enteral oleic acid administration. Mediators Inflamm 2012: doi:10.1155/2012/601032. https://doi.org/10.1155/2012/601032
  2. Zeb A. 2012. Triacylglycerols composition, oxidation and oxidation compounds in camellia oil using liquid chromatography-mass spectrometry. Chem Phys Lipids 165: 608-614. https://doi.org/10.1016/j.chemphyslip.2012.03.004
  3. Noh S, Yoon SH. 2012. Stereospecific positional distribution of fatty acids of camellia (Camellia japonica L.) seed oil. J Food Sci 77: C1055-C1057. https://doi.org/10.1111/j.1750-3841.2012.02854.x
  4. Massaro M, Carluccio MA, De Caterina R. 1999. Direct vascular antiatherogenic effects of oleic acid: a clue to the cardioprotective effects of the mediterranean diet. Cardiologia 44: 507-513.
  5. Gilmore LA, Walzem RL, Crouse SF, Smith DR, Adams TH, Vaidyanathan V, Cao X, Smith SB. 2011. Consumption of high-oleic acid ground beef increases HDL-cholesterol concentration but both high- and low-oleic acid ground beef decrease HDL particle diameter in normocholesterolemic men. J Nutr 141: 1188-1194. https://doi.org/10.3945/jn.110.136085
  6. Reardon M, Gobern S, Martinez K, Shen W, Reid T, McIntosh M. 2012. Oleic acid attenuates trans-10,cis-12 conjugated linoleic acid-mediated inflammatory gene expression in human adipocytes. Lipids 47: 1043-1051. https://doi.org/10.1007/s11745-012-3711-0
  7. Motoyama K, Hamada Y, Nagashima Y, Shiomi K. 2007. Allergenicity and allergens of amphipods found in nori (dried laver). Food Addit Contam 24: 917-922. https://doi.org/10.1080/02652030701305454
  8. Ishihara K, Oyamada C, Matsushima R, Murata M, Muraoka T. 2005. Inhibitory effect of porphyran, prepared from dried "Nori", on contact hypersensitivity in mice. Biosci Biotechnol Biochem 69: 1824-1830. https://doi.org/10.1271/bbb.69.1824
  9. Warner K, Neff WE, Byrdwell WC, Gardner HW. 2001. Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein. J Agric Food Chem 49: 899-905. https://doi.org/10.1021/jf000822f
  10. Hwang HJ, Kwon MJ, Kim IH, Nam TJ. 2008. Chemoprotective effects of a protein from the red algae Porphyra yezoensis on acetaminophen-induced liver injury in rats. Phytother Res 22: 1149-1153. https://doi.org/10.1002/ptr.2368
  11. Morita K, Tobiishi K. 2002. Increasing effect of nori on the fecal excretion of dioxin by rats. Biosci Biotechnol Biochem 66: 2306-2313. https://doi.org/10.1271/bbb.66.2306
  12. Shin ES, Hwang HJ, Kim IH, Nam TJ. 2011. A glycoprotein from Porphyra yezoensis produces anti-inflammatory effects in liposaccharide-stimulated macrophages via the TLR4 signaling pathway. Int J Mol Med 28: 809-815.
  13. Fuller G, Diamond MJ, Applewhite TH. 1967. High-oleic safflower oil. Stability and chemical modification. J Am Oil Chem Soc 44: 264-266. https://doi.org/10.1007/BF02639272
  14. Ngeh-Ngwainbi J, Lin J, Chandler A. 1997. Determination of total, saturated, unsaturated, and monounsaturated fats in cereal products by acid hydrolysis and capillary gas chromatography: collaborative study. J AOAC Int 80: 359-372.
  15. Walia M, Rawat K, Bhushan S, Padwad YS, Singh B. 2014. Fatty acid composition, physicochemical properties, antioxidant and cytotoxic activity of apple seed oil obtained from apple pomace. J Sci Food Agric 94: 929-934. https://doi.org/10.1002/jsfa.6337
  16. Mishra R, Sharma HK, Sarkar BC, Singh C. 2012. Thermal oxidation of rice bran oil during oven test and microwave heating. J Food Sci Technol 49: 221-227. https://doi.org/10.1007/s13197-011-0274-7
  17. de Abreu DA, Maroto J, Rodriguez KV, Cruz JM. 2012. Antioxidants from barley husks impregnated in films of low-density polyethylene and their effect over lipid deterioration of frozen cod (Gadus morhua). J Sci Food Agric 92: 427-432. https://doi.org/10.1002/jsfa.4595
  18. Lee E, Choe E. 2012. Changes in oxidation-derived off-flavor compounds of roasted sesame oil during accelerated storage in the dark. Biocatal Agric Biotechnol 1: 89-93.
  19. Ham B, Shelton R, Butler B, Thionville P. 1998. Calculating the iodine value for marine oils from fatty acid profiles. J Am Oil Chem Soc 75: 1445-1446. https://doi.org/10.1007/s11746-998-0197-2
  20. Chen W, Zhou P, Wong-Moon KC, Cauchon NS. 2007. Identification of volatile degradants in formulations containing sesame oil using SPME/GC/MS. J Pharm Biomed Anal 44: 450-455. https://doi.org/10.1016/j.jpba.2007.02.027
  21. Haiyan Z, Bedgood DR Jr, Bishop AG, Prenzler PD, Robards K. 2007. Endogenous biophenol, fatty acid and volatile profiles of selected oils. Food Chem 100: 1544-1551. https://doi.org/10.1016/j.foodchem.2005.12.039
  22. Vandendool H, Kratz PD. 1963. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J Chromatogr 11: 463-471. https://doi.org/10.1016/S0021-9673(01)80947-X
  23. Schutz HG, Cardello AV. 2001. A labeled affective magnitude (LAM) scale for assessing food liking/disliking. J Sens Stud 16: 117-159. https://doi.org/10.1111/j.1745-459X.2001.tb00293.x
  24. Haiyan Z, Bedgood DR Jr, Bishop AG, Prenzler PD, Robards K. 2006. Effect of added caffeic acid and tyrosol on the fatty acid and volatile profiles of camellia oil following heating. J Agric Food Chem 54: 9551-9558. https://doi.org/10.1021/jf061974z
  25. Skiera C, Steliopoulos P, Kuballa T, Holzgrabe U, Diehl B. 2012. $^{1}H$ NMR approach as an alternative to the classical p-anisidine value method. Eur Food Res Technol 235: 1101-1105. https://doi.org/10.1007/s00217-012-1841-5
  26. List GR, Evans CD, Kwolek WF, Warner K, Boundy BK, Cowan JC. 1974. Oxidation and quality of soybean oil: a preliminary study of the anisidine test. J Am Oil Chem Soc 51: 17-21. https://doi.org/10.1007/BF02545207
  27. Choe E, Min DB. 2007. Chemistry of deep-fat frying oils. J Food Sci 72: R77-R86. https://doi.org/10.1111/j.1750-3841.2007.00352.x
  28. Villamor RR, Daniels CH, Moore PP, Ross CF. 2013. Preference mapping of frozen and fresh raspberries. J Food Sci 78: S911-S919. https://doi.org/10.1111/1750-3841.12125
  29. Kanner J. 2007. Dietary advanced lipid oxidation endproducts are risk factors to human health. Mol Nutr Food Res 51: 1094-1101. https://doi.org/10.1002/mnfr.200600303
  30. Kwon TY, Park JS, Jung MY. 2013. Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils. J Agric Food Chem 61: 8514-8523. https://doi.org/10.1021/jf402487a
  31. Badifu GI, Akpagher EM. 1996. Effects of debittering methods on the proximate composition, organoleptic and functional properties of sesame (Sesamum indicum L.) seed flour. Plant Foods Hum Nutr 49: 119-126. https://doi.org/10.1007/BF01091968
  32. Bhale SD, Xu Z, Prinyawiwatkul W, King JM, Godber JS. 2007. Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil. J Food Sci 72: C504-C508. https://doi.org/10.1111/j.1750-3841.2007.00569.x

Cited by

  1. Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars vol.25, pp.3, 2017, https://doi.org/10.1016/j.jfda.2016.07.006
  2. Root extract of water dropwort, Oenanthe javanica (Blume) DC, induces protein and gene expression of phase I carcinogen-metabolizing enzymes in HepG2 cells vol.5, pp.1, 2016, https://doi.org/10.1186/s40064-016-2078-8