Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Effects of Blending Oil and Antioxidants to Prevent Rancidity of Sancho Oil

산초유 산패방지를 위한 항산화물질과 혼합유의 영향

  • Kim, Hak Gon (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute) ;
  • Kang, Seung Mi (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute) ;
  • Park, Dong Jin (Department of Seed and Seedling Management, NFSVC, KFS) ;
  • Yong, Seong Hyeon (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Yang, Woo Hyeong (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Park, Jun Ho (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute) ;
  • Yu, Chan Yeol (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute) ;
  • Solomon, Tamirat (Division of Environmental Forest Science, Gyeongsang National University) ;
  • Choi, Myung Suk (Division of Environmental Forest Science, Gyeongsang National University)
  • 김학곤 (경상남도 산림환경연구원) ;
  • 강승미 (경상남도 산림환경연구원) ;
  • 박동진 (산림청 국립품종관리센터 종묘관리과) ;
  • 용성현 (경상대학교 환경산림과학부) ;
  • 양우형 (경상대학교 환경산림과학부) ;
  • 박준호 (경상남도 산림환경연구원) ;
  • 유찬열 (경상남도 산림환경연구원) ;
  • 타미랏 솔로몬 (경상대학교 환경산림과학부) ;
  • 최명석 (경상대학교 환경산림과학부)
  • Received : 2018.10.05
  • Accepted : 2018.12.18
  • Published : 2018.12.30
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Abstract

Background: Sancho (Zanthoxylum schinifolium Siebold and Zucc) oil is used as a traditional medicinal material to treat severs stomach inflammation and as a diuretic. This study was carried out to investigate the effect of addition of antioxidants and blended oil the storage stability and safety of the biomaterial. Methods and Results: The effects of temperature and light on sancho oil were investigated, and the ability of antioxidants in preventing rancidity of the oil was discovered. Under fluorescent light and in darkness, the acidity of the oil was much lower than that under direct sunlight. The addition of antioxidants decreased the acid value of sancho oil; the antioxidant that showed the best results in this regard was 0.5% propolis. The acid value of canola oil, which had the lowest acid value compared with that of other oils, and blended oil, containing 5% canola oil in sancho oil, decreased by 5.5% and 15%, respectively. About one acid value decrease was observed for every 1% increase in blending with canola oil. As the concentration of canola oil increased, the viscosity and the elightness (L valu) of sancho oil increased slightly, while the blueness (b value) decreased. Conclusions: The results of this study may contribute to ensuring food safety during preservation and the industrialization of the presevation of sancho oil.

Keywords

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Fig. 1. Change in acid value according to different temperature of sancho oil.

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Fig. 2. Change in acid value and light source of sancho oil.

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Fig. 3. Change of acid value of sancho oil by addition of antioxidants.

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Fig. 4. Acid value of commercially available vegetable oils and sancho oil.

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Fig. 5. Acid value change of Sancho oil depending on the type and concentration of vegetable oil.

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Fig. 6. Acid value change of mixed sancho oil according to canola oil blending concentration.

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Fig. 7. Viscosity change with concentration of sancho oil and canola oil.

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Fig. 8. Changes in chromaticity according to concentration of sancho oil and canola oil.

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