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Food science and biotechnology v.20 no.1, 2011년, pp.193 - 199   SCIE SCOPUS 피인용횟수: 2
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Stability of Tocopherols and Lutein in Oil Extracted from Roasted or Unroasted Mustard Seeds During the Oil Oxidation in the Dark

Vaidya, Bipin    (Department of Food and Nutrition, Inha University   ); Choe, Eu-Nok    (Department of Food and Nutrition, Inha University  );
  • 초록

    This study compared stabilities of tocopherols and lutein in oil extracted from roasted mustard seeds (RMSO) with those in oil from unroasted seeds (URMSO) during oil oxidation at $60^{\circ}C$ in the dark for 12 days. Tocopherols and lutein were determined by high performance liquid chromatography, and the oil oxidation was monitored with conjugated dienoic acid (CDA) content and fatty acid composition by gas chromatography. The rate of CDA increase was lower in RMSO (0.038%/day) than in URMSO (0.047%/day) during 12-day oxidation in the dark, with little change in fatty acid composition in both oils. Tocopherols and lutein were more abundant in RMSO, initially 465.38 and $100.55{\mu}g/g$ , respectively, than in URMSO, and their stability was higher in RMSO (-4.63 and -5.94%/day of degradation in tocopherols and lutein, respectively) than in URMSO during 12-day oxidation of oil, both of which contributed to higher autoxidative stability of RMSO than URMSO.


  • 주제어

    mustard oil oxidation .   seed roasting .   tocopherol .   lutein .   stability.  

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  • 이 논문을 인용한 문헌 (2)

    1. Wang, Seon-Yeong ; Choe, Eun-Ok 2011. "Lipid Oxidation and Antioxidant Changes in Perilla Seeds during Heating" 한국식품과학회지 = Korean journal of food science and technology, 43(6): 711~718     
    2. 2012. "" Food science and biotechnology, 21(1): 183~189     

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