Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Oxidation Stability of Soybean Oil Containing Lithospermum erythrorhizon

자초근 대두유에 대한 산화안정성 검토

  • Kim Jin-Sook (National Rural Resources Development Institute, RDA) ;
  • Lee Ji-Hyun (National Rural Resources Development Institute, RDA) ;
  • Chang Young-Eun (National Rural Resources Development Institute, RDA) ;
  • Han Young-Sil (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kang Myung-Hwa (Department of Food Science and Nutrition, Hoseo University) ;
  • Han Gwi-Jung (National Rural Resources Development Institute, RDA) ;
  • Cho Yong-Sik (National Rural Resources Development Institute, RDA)
  • 김진숙 (농업과학기술원 농촌자원개발연구소) ;
  • 이지현 (농업과학기술원 농촌자원개발연구소) ;
  • 장영은 (농업과학기술원 농촌자원개발연구소) ;
  • 한영실 (숙명여자대학교 식품영양학과) ;
  • 강명화 (호서대학교 식품영양학과) ;
  • 한귀정 (농업과학기술원 농촌자원개발연구소) ;
  • 조용식 (농업과학기술원 농촌자원개발연구소)
  • Published : 2005.06.01
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Abstract

To investigate the oxidative stability of the Lithospermum erythrorhizon extracted oil, we prepared extracted oil from the cultivated and wild roots of Lithospermum erythrorhizon by autoclave method with soybean oil. The oil were stored for 30 days at $60^{\circ}C$, and the peroxide value (POV), acid value (AV) and carbonyl value(CV) were measured periodically. The weight was highly decreased in the oil added roots of Lithospermum erythrorhizon during the storage period. POV of soybean oil containing wild and cultivated Lithospermum erythrorhizon was generally enhanced with prolonged storage time, with the POV of the samples being lower than 100 meq/kg.oil after 30 days of storage. However, the POV of soybean oil was higher than 100meq/kg.oil after 10 days of storage. The pattern of the changes of AV and CV of soybean oil containing wild and cultivated Lithospermum erythrorhizon, were almost constant during the experimental periods. Nevertheless, the pattern of the changes of AV of soybean oil was rapidly increased during 20 days of storage, and that of CV of soybean oil was rapidly increased duringdays of storage and then slowly increased during the remainder of the experimental period. However, soybein oil was rapidly increased during 20 days of storage and then slowly decreased during the reminder of the experimental period. The overall results suggest that wild and cultivated Lithosyermum erythrorhizon added antioxidant activities to the autooxidation of soybean oil.

Keywords

References

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