한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제10권4호
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- Pages.564-573
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- 1997
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
고온에서 안정한 천연 항상화제 개발
Development of Natural Antioxidants Stable at Frying Temperatures
초록
유지류는 산화에 의해 품질이 저하되며 이를 방지하기 위해 항산화제를 첨가하는 방법이 널리 이용되어 왔다. 그러나 현재까지 많이 이용되어온 tocopherol과 BHA는 상온에서는 높은 항산화 효과가 있지만 튀김 식품과 같이 18
The addition of antioxidants to fats and oils is one of the most effective ways to prevent oxidation of lipids. The popularity of natural antioxidants has increased because of the possible toxicity of synthetic antioxidants. Common natural antioxidants, tocopherols, retard oxidation at ambient temperatures, but they are ineffective at retarding oxidation at frying temperatures. The need for the development of novel natural antioxidants which are effective at frying temperatures is obvious. Sterols present in vegetable oils and certain herbal plant extracts have been reported to have antioxidant properties. Some sterols have been shown to retard thermal changes at frying temperatures. All the sterol effective at preventing oxidation at frying temperatures have an ethylidene group in their side chain. These effects can be explained by the hypothesis that sterols with a structure that allows them to react with lipid free radicals to form relatively stable free radicals are effective as antioxidants. (Key words :natural antioxidants, sterols, ethylidene group, herbal plant extracts)