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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.12
- 수록면
- 455 - 463 (9page)
- DOI
- 10.7783/KJMCS.2018.26.6.455
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초록· 키워드
오류제보하기
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.
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.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (30)
참고문헌 신청
Aluyor EO / 2008 / The use of antioxidants in vegetable oils : A review / African Journal of Biotechnology 7:4836~4842
American Oil Chemists' Society / 1990 / AOCS official and tentative methods / American Oil Chemists' Society :30~63
Association of Official Analytical Chemists / 1984 / Official Methods of Analysis / Association of Official Analytical Chemists
Bandoniene D / 2000 / Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil / Food Research International 33:785~791
Bhatnagar AS / 2009 / Fatty acid composition, oxidative stability, and radical scavenging activity of vegetable oil blends with coconut oil / Journal of the American Oil Chemists' Society 86:991~999
American Oil Chemists' Society / 1990 / AOCS official and tentative methods / American Oil Chemists' Society :30~63
Association of Official Analytical Chemists / 1984 / Official Methods of Analysis / Association of Official Analytical Chemists
Bandoniene D / 2000 / Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil / Food Research International 33:785~791
Bhatnagar AS / 2009 / Fatty acid composition, oxidative stability, and radical scavenging activity of vegetable oil blends with coconut oil / Journal of the American Oil Chemists' Society 86:991~999
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UCI(KEPA) : I410-ECN-0101-2019-480-000585967