Journal of Nutrition and Health
- Volume 12 Issue 1
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- Pages.51-58
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- 1979
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
Effects of Storage Conditions on Rancidity of Perilla and Sesame Seed Oils
저장조건(貯藏條件)이 들깨유(油) 및 참깨유(油)의 산패도(酸敗度)에 미치는 영향(影響)
- Kim, Hye-Kyung (Dept. of Food and Nutrition, College of Home Economics Yonsei University) ;
- Lee, Yang-Cha (Dept. of Food and Nutrition, College of Home Economics Yonsei University) ;
- Lee, Ki-Yull (Dept. of Food and Nutrition, College of Home Economics Yonsei University)
- Published : 1979.03.31
Abstract
It is a general trend everywhere that the uses of vegetable oils are increasing due to the fact that they are effective in curing and preventing symptoms of high blood pressure and various heart failure conditions. At the same time the concept that oxidative rancidity is caused by the oxidation of unsaturated fatty acid moieties whose subsequent decomposition gives rise to various undesirable, sometimes toxic compounds is now well accepted. Linolenic acid (C, 18:3) is one of highly unsaturated and readily oxidizable fatty acid. The content of this essential polyunsaturated fatty acid in perilla seed oil (PSO) was found to be as high as 48% while only 1.5% in sesame seed oil (SSO). In this experiment the oxidative stability of PSO was compared with that of SSO. The experimental test group were as follows: A) Stored at different temperatures, namely
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