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Comparison of Antioxidant Activity of Vegetable Oil by Using Adsorbents

식물성 압착오일의 흡착제에 따른 항산화 활성 비교

  • Ku, Hee-Yeon (Interdisciplinary Program of Perfume and Cosmetics, Graduate School of Chonnam National University) ;
  • Lee, Ki-Young (Interdisciplinary Program of Perfume and Cosmetics, Graduate School of Chonnam National University)
  • 구희연 (전남대학교 대학원 향장품학협동과정) ;
  • 이기영 (전남대학교 대학원 향장품학협동과정)
  • Received : 2017.12.26
  • Accepted : 2018.04.06
  • Published : 2018.04.30

Abstract

This study was designed to analyze the chemical composition and antioxidant activity of various vegetable oils (pumpkin seed oil, camellia seed oil, red pepper seed oil and peanut oil) using adsorbents (active carbon, acid clay, kaolin). Their chemical composition was analyzed by GCMS. Their antioxidant activity was evaluated by measuring their DPPH and ABTS radical scavenging activity. After the treatment with the adsorbents, the contents of most of the fatty acids and active ingredients contained in the four kinds of vegetable oils were reduced. After the treatment with the three adsorbents, the linoleic acid and erythrodiol contents of the pumpkin seed oil were reduced. In the case of the camellia seed oil, the fatty acids content was decreased, but there was no loss of vitamin E after the acid clay treatment. The content of the compound capsaicin, which forms part of the spicy component of red pepper seed oil, was reduced by 53.33% after the acid clay treatment. The peanut oil showed the lowest loss of sitosterol compound in the group treated with active carbon. The antioxidant activity was observed to be in the order of pumpkin seed oil (kaolin>acid clay>active carbon), camellia seed oil (acid clay>kaolin>active carbon), red pepper seed oil (kaolin>acid clay>active carbon) and peanut oil (active carbon>acid clay>kaolin).

Keywords

adsorbent;camellia;peanut;pumpkin;red pepper;vegetable oil

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