Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Tocopherols and Carotene on the Oxidation of Purified Pinenut Oil in the Model System

토코페롤 및 카로틴이 정제 잣 지방질의 산화에 미치는 효과

  • Kim, Myung (Dept. of Food and Nutrition, Yangsan Junior College) ;
  • Rhee, Sook-Hee (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Cheigh, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University)
  • 김명 (양산전문대학 식품영양과) ;
  • 이숙희 (부산대학교 식품영양학과) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1995.02.01
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Abstract

The oxidation of purified pinenut oil containing various concentration of tocopherols and β-carotene were studied. α-tocopherol revealed an antioxidant activity at the concentration of lower than 0.05%, however, it showed a prooxidant activity when the concentration was higher than 0.05%. The antioxidant activity of γ-tocopherol was not affected by the concentraitons in the range of 0.01∼0.10% in pinenut oil. γ -Tocopherol resulted in higher antioxidant activity than that of α-tocopherol. β -carotene seemed to be a prooxidant when 0.01% of β-carotene was added. The fatty acids composition of purified pinenut oil have been changed during autoxidation. The concentration of linoleic acid decreased readly while oleic acid seemed to increase. And the concentration of saturated fatty acid has'nt been changed much during autoxidation.

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References

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