Earticle

초록

영어

Effects of heating conditions and seed roasting on the lipid oxidation and antioxidants of perilla seeds were studied. Perilla seeds, that were unroasted or roasted at 180oC for 20 min, were ground and heated over steam at 100oC/ 1 atm or at 135oC/2 atm. Lipid oxidation was evaluated by peroxide value, conjugated dienoic acids contents, and fatty acid composition. Tocopherols and polyphenols were also determined. Lipid oxidation of perilla seeds was higher during heating at 135oC/2 atm than at 100oC/1 atm, and the oxidation rate was lower in unroasted seeds than in roasted seeds. Degradation of tocopherols and polyphenols in perilla seeds during heating was faster under high pressure and temperature, and was decreased by seed roasting. Contribution of polyphenols to the oxidative stability of perilla seeds during heating was higher than that of tocopherols, suggesting polyphenols and seed roasting as important factors in lipid oxidation of perilla seeds.

목차

Abstract
 서론
 재료 및 방법
  실험재료 및 시약
  시료의 준비 및 처리
  들깨지방질의 추출
  들깨 지방질의 산화 평가
  들깨의 폴리페놀 화합물과 토코페롤의 함량
  자료의 통계처리
 결과 및 고찰
  들깨의 특성
  가압가열에 의한 들깨의 지방질산화
  들깨의 가압가열 중 산화방지제의 변화
  가압가열 중 들깨지방질의 산화와 산화방지제 함량의 상관관계
 요약
 감사의 글
 문헌

키워드

저자

• 왕선영 [ Seonyeong Wang | 인하대학교 생활과학대학 식품영양학과 ]
• 최은옥 [ Eunok Choe | 인하대학교 생활과학대학 식품영양학과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664