Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Vitamin E, Phytosterols and Fatty Acid Composition in Commercially Available Grape Seed Oils in Korea

국내 시판 포도씨유의 비타민 E, 식물성스테롤 및 지방산조성 비교

  • Wie, Min-Jung (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Seong, Ji-Hae (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeon, Keon-Wook (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jung, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2008.07.31
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Abstract

Grape seeds have recently been utilized for the production of seed oil. Grape seed oils (GSOs) are generating increasing interest as a functional food product since it has been shown to contain high levels of vitamin E, unsaturated fatty acids, and phytosterols. The objective of this study was to determine the compositions of vitamin E, fatty acids, and phytosterols in commercially available grape seed oils in Korea. Vitamin E was analyzed by HPLC with fluorometric detector and phytosterol and fatty acid composition was analyzed by GC. GSOs contained total vitamin E in the range of 34.6 to 66.1 mg/100 g oil and high levels of tocotrienols. The GSOs are mainly composed of linoleic acid ranging from 60 to 76%. GSOs also contained $77.0{\sim}166.9\;mg$ of phytosterols/100 g oil.

국내 시중에서 유통되는 포도씨유 10종에 대한 비타민 E, 식물성스테롤 및 지방산 조성을 분석하였다. 비타민 E는 $\alpha$-토코페롤의 함량이 가장 높게 나타났으며 그 함량은 $10.1{\sim}44.8\;mg/100\;g$이었다. 또한 다른 식물성 유지에서 분석되지 않거나 함량이 낮은 $\alpha$-T3와 $\gamma$-T3가 비교적 높은 함량으로 분석되었다. 식물성스테롤 함량 분석에서 10종의 유지 모두 $\beta$-sitosterol($63.9{\sim}119.3\;mg/100\;g$)의 함량이 가장 높게 나타났다. 지방산 조성의 비율은 palmitic, stearic, oleic, linoleic가 주요 지방산으로 분석되었다. 포도씨유 10종의 토코페롤과 토코트리에놀, 식물성스테롤 및 지방산 성분의 조성은 유사하였으나 그 함량에는 차이가 있었다. 이는 각각의 포도씨유 생산에 사용된 포도씨 품종의 차이와 서로 다른 품종의 포도씨의 혼합여부 그리고 생산과정 중의 차이에서 생긴 것으로 보인다.

Keywords

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