Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Oxidation Stability of Fish Oil Containing Commercially Available Antioxidants

상업용 천연 항산화제의 사용에 다른 어유의 산화 안정성 연구

  • Jang Ji-Sun (Department of Food Science and Technology, Chungnam National University) ;
  • Lee Yun-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Hong Jang-Hwan (Neomega Corp., Chungnam National University TBI Center) ;
  • Lee Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Published : 2006.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of commercially available antioxidants in fish oil were studied. Induction period of fish oil was determined from the oxidation curve by rancin\mat. The longest Induction period was observed with catechin (1,000 ppm). Among the rosemary extracts (Antox1, Antox2, Antox3), the most effective antioxidant effect was observed with Antox3 even though higher amount (5,000 ppm) was needed compared to catechin. Compared to oder of control, catechin rather than Antox3 did not affect much the odor changes. When ascorbic palmitate, vitamin C, gallic acid, EDTA, citric acid, or propyl gallate as a synergist were added with catechin (500 ppm), vitamin C and ascorbic palmitate prolonged the induction period significantly. This effect was also observed with Antox3 (1,000 ppm). Among all combinations of catechin (500 ppm) and Antox3 (1,000 ppm) with synergists, the longest Induction period was obtained from Antox3 with vitamin C (200 ppm), suggesting that this combination is most effective combination for retarding the oxidation in fish oil.

어유에 catechin, 로즈마리 추출물 (Antox1, Antox2, Antox3), carotene, 녹차 추출물 (Gtox) 등을 첨가하여 각각의 항산화력을 rancimat을 이용하여 측정하였으며, synergist외의 상승효과를 측정하였다. 사용된 항산화제 6종 중에서 catechin 500ppm을 첨가한 시료의 induction periods time이 4.35 hr로 control의 0.65 hr보다 3.7 hr의 차이를 보이면서 크게 나타났다. Catechin과 Antox3에 synergist인 gallic acid, EDTA, citric acid, vitamin C, ascorbic acid, propyl gallate를 사용하여 항산화 상승효과를 비교하였다. Catechin을 주 항산화제로 사용한 경우 vitamin C와 ascorbic acid의 synergist를 첨가하지 않은 control에 비해 약 1시간 이상 증가하였으며 Antox3의 경우 vitamin C와 ascorbic acid의 synergist를 첨가하였을 때 colure떼 비해 약 2시간 가량 증가함을 보였다. 그러나 전자코를 이용한 향구분 조사에 따르면, 이들 천연 항산화제를 사용하였을 때 본래의 어유취에 영향을 주는 것으로 나타났다.

Keywords

References

  1. Murphy, M.G., Wright, V., Ackman, R.O. and Horackova, M. (1997) Diets enriched in menhaden fish oil, seal oil, or shark liver oil have distinct effects on the lipid and fatty-acid composition of guinea pig heart. Mol. Cellular Biochem., 177, 257-269 https://doi.org/10.1023/A:1006871524271
  2. Shirai, N. and Suzuki, H. (2003) Effects of simultaneous docosahexaenoic acid and catechin intakes on the plasma and liver lipids in low and high fat diet fed mice. J. Nutr, Res., 23, 959-969 https://doi.org/10.1016/S0271-5317(03)00079-4
  3. Bourre, J.M.E., Dumont, O.L., Piciotti, M.J., Clement, M.E. and Durand, G.A. (1997) Comparison of vegetable and fish oil in the provision of N-3 polyunsaturated fatty acids for nervous tissue and selected organs. J. Nutr. Biochem., 8, 472-478 https://doi.org/10.1016/S0955-2863(97)00059-4
  4. Nardini, M., D'Aquino, M., Tomassi, G., Gentili, V., Felice, M.D. and Scaccini, C. (1995) Dietary fish oil enhances plasma and LDL oxidative modification in rats. J. Nutr Biochem., 6, 474-480 https://doi.org/10.1016/0955-2863(95)00081-A
  5. Chung, K.S. and Park, H.S. (1996) Effect of DHA-rich fish oil on brain development and learning ability. Korean J. Nutr., 29, 267-277
  6. Lee, H.J. and Kim, S.H. (1994) Effect of fish oil on brain fatty acid composition and learning performance in rats. Korean J, Nutr., 27, 901-909
  7. Byun, H.S., Kim, S.B. and Park, Y.H. (1986) Antioxidative effect of ginger extracts on fish oil. Bull. Korean Fish Soc., 19, 327-332
  8. Calligaris, S. and Nicoli, M.C (2006) Effect of selected ions from lyotropic series on lipid oxidation rate. Food Chem., 94, 130-134 https://doi.org/10.1016/j.foodchem.2004.11.002
  9. Rontani, J.E, Marty, J.C, Miquel, J.C and Volkman, J.K. (2006) Free radical oxidation (autoxidation) of alkenones and other microalgal lipids in seawater. Organic Geochem. In Press
  10. Chen, Z.Y. and Chan, P.T. (1996) Antioxidative activity of green tea catechins in canola oil. Chem. Phys. Lipids, 82, 163-172 https://doi.org/10.1016/0009-3084(96)02587-X
  11. Chena, Z.Y., Wang, L.Y., Chan, P.T., Zhang, Z., Chung, H.Y. and Liang, C. (1998) Antioxidative activity of green tea catechin extract compared with rosemary extract. J. Am. Oil Chem. Soc., 75, 1141-1145 https://doi.org/10.1007/s11746-998-0126-4
  12. Vicetti, R., Ishitani, T., Salas, A. and Ayala, M. (2005) Use of alpha-tocopherol combined with synergists and compared to other antioxidants on the oxidative stability of sardine skin lipids. J. Food Compo Anal., 18, 131-137 https://doi.org/10.1016/j.jfca.2003.12.010
  13. Chang, Y.S., Choi, U., Shin, D.H. and Shin, J.I. (1992) Synergistic effect of Rhus javanica Linne ethanol extract containing several synergist. Korean. J. Food Sci. Technol., 24, 149-153
  14. Sommers, C.H., Fan, X., Handel, A.P. and Sokorai, K.B. (2003) Effect of citric acid on the radiation resistance of Listeria monocytogenes and frankfurter quality factors. Meat Sci., 63, 407-415 https://doi.org/10.1016/S0309-1740(02)00100-6