• 한국식품영양과학회지
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• 제28권6호
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• pp.1316-1320
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• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• 대한가정학회지
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• 제28권2호
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• pp.31-36
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• 1990

This studies were conducted to find out the possibility of utilizing red pepper seed as resources of food fats, the research method was designed to make a comparison between crude and refined oil, and the results of the studies are as follows : The red pepper seed contained 28% of crude fat and 21% of crude protein. The main fatty acids of red pepper seed oil were linoleic acid(72.10~72.31%), palmitic acid(12.81~13.28%) and oleic acid(9.47~10.48%). The linolenic acid content was so small that is will not influence the autoxidation of the red pepper seed oil. The major triglyceride type of crude and refined oil of red pepper seeds were C52 and C54. The other types were found in a small quantity. The sterol composition of crude oil was $\beta$-sitosterol, campasterol, stigmasteral and brassicasterol,in the quantity order. after refining, brassicasterol was not detected, and the content was decreased by one six and one eight. The toropherol composition of crude and refined oil, tocopherol analog was composed of three kinds $\alpha$-, ${\gamma}$-, $\delta$-, but no $\beta$-form. the quantity of ${\gamma}$-, $\alpha$- and $\delta$-tocopherol were 162.91, 83.72, 43.98mg% respectively. The Quantity of and capsaicin in crude oil was 1,296 ppm, and it was reduced consicerably by refining and removed completely after the process of redeodorization.

• 한국식품조리과학회지
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• 제14권4호
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• pp.375-379
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• 1998

Some Physico-chemical properties of korean red pepper seed oil were evaluated to find available method to utilize red pepper seeds used as useful cooking oil resources. Samples of red pepper seeds used as oil meterials were native, improved species and they were named such as NS (native spicies dried under sunlight), IS (improved spicies dried under sunlight), NF (native spicies dried by heating), and IF(improved spicies dried by heating), respectively. Moisture, ash, crude protein and crude fat contents of all red pepper seeds were 6.6%∼7.7%, 3.3∼3.5%, 18.25∼19.4% and 26.8∼27.5% in all samples, showing the specially high crude fat and crude protein content in NS. Capsaicin contents in crude red pepper seed oils were shown from 0.06 to 0.08% but after refining process, capsaicin contents were mostly tossed as 0∼0.006%. The types of tocopherol found in crude and refined red pepper seed oils were ${\gamma}$-, ${\alpha}$-, $\delta$-analogues, the amount of total tocopherol in IF was 2.10 mg/g oil which were the highest value of all red pepper seeds. In all red pepper seeds oils main fatty acids were linoleic acid (68∼70%), palmitic acid (14∼16%), oleic acid (10∼11%), and linolenic acid were extemely small amounts. The specific gravity (SG) 0.916∼0.919, refractive index (RI) 1.4724, acid value (AV) 0.26∼0.36, peroxide value (POV) 0.73∼1.19 and Iodine value (IV) 134.35∼134.92 were measured in all red pepper seed oils.

• 한국식품영양과학회지
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• 제20권3호
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• pp.225-232
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• 1991

A Study was carried out to elucidate the triglyceride compositions of the red pepper seed oils harvested from two different areas. The oil was extracted from the red pepper seed with nhexane. Each triglyceride of the oil was separated by thin layer chromatography (TLC) and fractonated by reverse phase high performance liquid chromatography (HPLC) on the basis of acyl carbon numbers, and partition number group(PN) and fatty acid composition of triglyceride were analyzed by gas liquid chromatography (GLC). From the results, it was found that the red pepper seed oils of the Chungsong and Youngyang areas consisted of 14 and 18 kinds of triglycerides, respectively. The red pepper seed oil of the Chungsong area consisted of (C18:2, C18:2, C18:2=41.0%), (C16:0, C18:2, C18:2=37.1%), and that of the Youngyang area consisted of (C18:2, C18:2, C18:2=41.0%), (C16:0, C18:2, C18:2=36.3%) and (C16:0, C16:2, C18:2=8.4%), as the major triglycerides.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.142-147
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• 2004

고추씨기름의 수요는 날로 증가하는데 비하여 국내에서 고추씨의 수급은 어려워지고 있는 실정이다. 이에 따라 고추향미유(red pepper seasoning oil, RPSO)의 개발이 시급한 과제로 떠오르고 있다. 그 동안 몇 군데 업체에서 이와 유사한 향미유가 개발되어 시판되고 있지만 이는 단순하게 매운맛만 부여했을 뿐 향이 전혀 없는 등 많은 문제점을 내포하고 있다. 이에 옥수수기름을 원료유로 하여 여기에 Oleoresin Capsicum과 Oleoresin Paprika를 첨가하여 기본적으로 매운맛과 고추 고유의 붉은 색상을 부여하였다(simulated seasoning oil, SSO1). 그러나 검붉은 고추 고유의 색상을 얻기 어려워 치자, 고량 등의 천연물로부터 주정추출법을 이용하여 색소를 추출한 후 유화 처리하여 별도로 제조한 검정색 천연색소를 첨가하였다(SSO2). 또한, 통고추가루와 물을 혼합하고 여기에 소량의 인산염을 처리한 후 열수추출 과정을 거쳐 얻어진 고추추출물을 monogly로 유화시켜 SSO2에 혼합함으로써 고유의 매운 맛을 강화하였다(SSO3). 이러한 과정을 거쳐 제조된 향미유의 매운 맛과 색상은 고추씨기름과 유사하였으나 매운 향의 부여는 별도의 과정이 필요하였다. 이에 고추 가루와 고추씨를 동시에 이용하여 직화를 통한 roasting을 하고 여기에 옥수수기름 일부를 가하여 용출을 시도하였다(고추씨기름 원액, SSO4). 여기서 얻어진 고추씨기름 원액(SSO4)을 전체의 5%(w/w) 범위로 SSO3와 혼합하여 최종 RPSO를 제조하였다.

• 한국식품조리과학회지
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• 제6권2호
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• pp.67-76
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• 1990

To observe the propability as the frying oil and oxidative stability of red pepper seed oil, some physico-chemical tests of the oil were examined during 21 days storage period at 5$^{\circ}C$, 15$^{\circ}C$ and 30$^{\circ}C$, and AOM value determined and after heating the oil at 180${\pm}$5$^{\circ}C$ for 40 hours with or without antioxidants. The analysis storage stability of red pepper seed oil showed that the quality of storage group at 5$^{\circ}C$ was almost as good as fresh oil, and the storage group at 30$^{\circ}C$ showed certain degree of rancidity. Change of physico-chemical characteristic during storage were so small so that storage stability of red pepper seed oil was found to be good. AOM stability of red pepper seed oil was 7 hours which is lower than other vegetable oil, but the degree of stability grew greatly after adding phenolic antioxidants, such on TBHQ or PG. As for the chemical change after heating continuously for 40 hours, acid value, peroxide value and refractive index increased, but iodine value decreased as the heating processed. The fatty acid composition also showed the remarkable reduction of linoleic acid. The addition of antioxidants resulted in the delay of oxidation, the degree of which was greater in TBHQ than in PG.

• 한국식품조리과학회지
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• 제14권4호
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• pp.380-387
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• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.

• Applied Biological Chemistry
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• 제38권5호
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• pp.408-413
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• 1995

Pickle성분이 linolenic acid의 산화효소인 lipoxygenase와 methemoglobin (nonenzymatic oxidant)에 미치는 효과를 조사하였다. 그외, 피클 성분중 건조 양념내의 lipoxygenase, peroxidase와 catalase 활성도 조사하였다. 시중에 판매중인 일부 pickle brine은 lipoxygenase와 methemoglobin에 의한 linolenic acid의 산화를 억제하였다. Dill oil emulsion, 양파 농축액 (onion concentrate), oil cassia, polysorbate 80, turmeric acid와 같은 피클 성분들은 lipoxygenase와 methemoglobin에 의한 산화를 감소시켰다. Lipoxygenase의 활성은 garlic, mustard seed, red pepper에서 발견되었다. Peroxidase의 활성은 mustard seed에서만 존재하였으며, gall black pepper, allspice와 red pepper에서는 catalase의 활성이 있었다.

• 한국가금학회지
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• 제26권1호
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• pp.51-56
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• 1999

This experiment was conducted to determine the effect of dietary red pepper seed oil meal (RPSOM) on the performance and the fat pad content in broiler chicks. feeding trial was conducted with 360 birds broiler chicks for 8 weeks. The levels of dietary RPSOM were 0, 5, 10 and 15% and mixed in diet consisting of corn and soybean meal. Body weight, feed intake, feed conversion and mixed in diet consisting of corn and soybean meal. Body weight, feed intake, feed conversion and viability were not significantly different among treatments. The percentage of abdominal fat and skin color were not significantly differents among treatments. The results of the feeding trial show that RPSOM can be used within 10% in broiler diet.

• 한국산학기술학회논문지
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• 제19권4호
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• pp.57-62
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• 2018

본 연구는 국내에서 생산 된 호박씨, 동백씨, 고추씨 그리고 땅콩에서 오일을 압착 추출하여 오일의 정제과정에서 사용되는 흡착제인 활성탄, 산성백토, 백도토를 사용해서, 흡착제 사용에 따른 항산화 활성과 지방산 및 활성성분의 조성을 비교분석했다. 각 오일의 성분 분석 및 흡착제에 따른 변화는 가스마토그래피/질량분석기(GCMS)를 사용하여 분석했고 DPPH 라디컬 소거능과 ABTS 라디컬 소거능 측정을 통해 항산화 활성능력을 비교했다. 흡착제 처리 시, 실험에 사용된 4종의 국내산 식물성 오일에 포함 되어 있는 대부분의 지방산 및 항산화 능에 관여하는 화합물의 양이 감소되는 것을 관찰하였다. 호박씨 오일은 세 종류의 흡착제가 linoleic acid과 erythrodiol 성분을 감소시켰으며, 동백씨 오일의 경우 지방산들이 대체적으로 감소하였으나 산성백토로 정제한 군에서는 vitamin E의 손실이 없었고, 고추씨 오일의 매운 성분에 관여되는 capsaicin 화합물은 산성백토로 정제 시 53.33% 감소되었고, 땅콩 오일의 경우 활성탄을 처리한 군에서 sitosterol 화합물의 손실이 가장 적은 것을 확인 하였다. 항산화 활성은 호박씨 오일(백도토>산성백토>활성탄), 동백씨 오일(산성백토>백도토>활성탄), 고추씨 오일(백도토>산성백토>활성탄) 그리고 땅콩 오일(활성탄>산성백토>백도토)순으로 나타남을 확인하였다.