한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제24권3호
  • /
  • Pages.204-210
  • /
  • 2009
  • /
  • 1229-1153(pISSN)
  • /
  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지

처리조건을 달리한 마늘의 대두유에 대한 방산화 효과

Antioxidant Activity of Garlic with Different Processing on Soybean Oil

  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 신정혜 ((재)남해마늘연구소) ;
  • 강민정 ((재)남해마늘연구소) ;
  • 서종권 (한국국제대학교 식품과학부) ;
  • 성낙주 (경상대학교 식품영양학과.(재)남해마늘연구소)
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shin, Jung-Hye (Namhae Garlic Research Institute) ;
  • Kang, Min-Jung (Namhae Garlic Research Institute) ;
  • Seo, Jong-Kwon (Devision of Food Science, International University of Korea) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition, Gyeongsang National University, Namhae Garlic Research Institute)
  • 발행 : 2009.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

대두유에 생마늘, 증숙마늘 및 흑마늘 분쇄물을 농도별로 가하여 $180^{\circ}C$에서 가열하면서 유지의 산패 정도를 비교하였다. 유지의 색도는 가열시간이 경과할수록 높아졌으며, 가열 48시간 후 40 g/100 mL의 마늘 첨가시 생마늘은 1.36, 증숙마늘은 2.99, 흑마늘은 1.99의 색도를 보였다. 아니시딘가는 가열시간이 경과함에 따라 불규칙한 증감을 보이면서 상승하는 경향이었다. 산가는 가열 $12{\sim}48$시간 동안 마늘 첨 가구에서 대조구보다 높았으며, 모든 실험구에서 가열 12시간 후에는 $0.82{\sim}2.04\;mg$/g이었는데, 48시간 후에는 $3.15{\sim}4.30\;mg$/g이었다. 과산화물가는 가열 48시간 후 40 g/100 mL의 흑마늘 첨가시 tocopherol 및 BHT첨가구보다 과산화물 생성이 낮았다. TBA가는 가열 48시간 후 40 g/100 mL의 마늘 첨가시 흑마늘 첨 가구에서 TBA가가 가장 낮았다.

Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10,20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heat-treated for 48 hrs at $180^{\circ}C$. The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/ 100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to $3.15{\sim}4.30\;mg$/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/ 100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/ 100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.

키워드

참고문헌

  1. Wu, P.F. and Nawar, WW: A technique for monitoring the quality of used frying oil. J. Am. Oil Chem. Soc., 63, 1363-1371 (1986) https://doi.org/10.1007/BF02679603
  2. Chang, S.S., Peterson, R.l and Ho, C.T.: Chemical reactions involved in the deep-fat frying of foods. J. Am. Oil Chem. Soc., 55, 718-727 (1978) https://doi.org/10.1007/BF02665369
  3. Alexander, J.C.: Biological effects due to changes in fat during heating. J. Am. Oil Chem. Soc., 55, 711-717 (1978) https://doi.org/10.1007/BF02665368
  4. Cort, W.M.: Antioxidant activity of tocopherols, ascorbic acid and their mode of action. J. Am. Oil Chem. Soc., 51, 321-325 (1974) https://doi.org/10.1007/BF02633006
  5. Ji, C.I., Byun, H.S., Kang, J.H., Lee, T.G., Kim, S.B. and Park, Y.H.: The antioxidative activities of spices extracts on edible soybean oil. J. Korean Soc. Food Nutr., 21, 551-556 (1922)
  6. Boelens, M., de Valois, P.J, Wobben, H.J. and van der Gen.: Volatile flavor compounds from onions. J. Agric. Food Chem., 19, 984-991 (1971) https://doi.org/10.1021/jf60177a031
  7. Shin, D.B., Seog, H.M., Kim, J.H. and Lee, Y.C.: Flavor composition of garlic from different area. Korean J. Food Sci. Technol., 31, 293-300 (1999)
  8. Bae, H.J. and Chun, H.J.: Changes in volatile sulfur compounds of garlic under various cooking conditions. Korean J. Soc. Food Cookery Sci., 18, 365-371 (2002)
  9. Kim, U.S., Choi, E.M. and Koo, S.J.: Effects of the addition of vegetables on oxidized frying oil. Korean J. Soc. Food Cookery Sci., 18, 557-561 (2002)
  10. Choi, D.J., Lee, S.J, Kang, M.J., Cho, H.S., Sung, N.J. and Shin, J.H.: Physicochemical characteristics of black garlic(Allium sativum 1.). J. Korean Soc. Food Sci. Nutr., 37, 465-471 (2008) https://doi.org/10.3746/jkfn.2008.37.4.465
  11. Lee, Y.J. and Han, J.P.: Antioxidative activities and nitrite scavenging abilities of extracts from Ulmus devidiana. J. Korean Soc. Food Nutr., 29, 893-899 (2000)
  12. Chang, Y.S., Yi, Y.S., Cho, K.R. and Won, L.C.: Quality evaluation of termal oxidized fats and oils by spectrophotometer. Korean J. Food Sci. Technol., 26, 655-658 (1994)
  13. Nowar, W.W.: Lipids. In Food chemistry, Fennema, O.R.(ed.) Dekker Inc. New York, p. 137 (1985)
  14. Yoon, S.H. and Kim, J.W.: Antioxidative effects of various antioxidants on the soybean oil. J. Korean Soc. Food Nutr., 17, 19-23 (1988)
  15. Choi, E.O. and Lee, J.Y.: Thermooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles. Korean J. Food Sci. Technol., 30, 288-292 (1998)
  16. Cho, H.S. and Park, B.H.: Effects of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel(Astroconger myriaster). Korean J. Soc. Food Sci., 16, 135-142 (2000)
  17. Kim, M.H., Kim, M.C., Park, J.S., Kim, J.W and Lee, J.O.: The antioxidative effects of the water-soluble extracts of plants used as tea materials. Korean J. Food Sci. Technol., 33, 12-18 (2001)
  18. Park, Y., Boo, H.O., Park, Y.L., Cho, D.H. and Lee, H.H.: Antioxidant activity of Momordica charantia L. extracts. Korean J. Medicinal Crop. Sci., 15, 56-61 (2007)
  19. Jung, M.Y., Yoon, S.H., Kim, S.Y. and Lee, J.H.: Effects of oil unsaponifiable and plant extracts on the thermal oxidation of oils at 180${^{\circ}C}$. Korean J. Food Sci. Technol., 29, 860-868 (1997)
  20. Choi, U., Shin, D.H., Chang, Y.S. and Shin, J.L.: Antioxidant activity of ethanol extract from Rhus javanica Linne on edible oil. Korean J. Food Sci. Technol., 24,320-325 (1992)
  21. Han, D.S., Lee, O.S. and Shin, H.K.: Effect of naturally occurring antioxidants on the oxidative stability of fish oil. Korean J. Food Sci. Technol., 23, 433-436 (1991)
  22. Shin, A.J. and Kim, D.H.: Studies on thermal oxidation of soybean oil. I.-Changes in some chemical and physical properties of a soybean oil during thermal oxidation. Korean J. Food Sci. Technol., 14, 257-264 (1982)