Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Physico-chemical Composition and Anti-Allegic Effects of Walnut Oil

호두 기름의 성분조성과 항알레르기 효과

  • 서영호 (서울시 보건환경연구원) ;
  • 김욱희 (서울시 보건환경연구원) ;
  • 김경만 (전남대학교 약학대학) ;
  • 황태영 (경북대학교 식품공학과) ;
  • 손현숙 (영남이공대학 생활과학과)
  • Published : 2001.06.01
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Abstract

This study was conducted to investigate physicochemical properties and anti-allergic properties of walnut oil. pH, acid value and iodine value of walnut oil were respectively 4.9, 0.8 and 117. Most of general composition of walnut oil was crude fat(99.9%) Vitamin A and E were 0.06 and 10.25mg/100g and the major fatty acids of walnut oil was linoleic acid(62.8%). Total phenolics and antiallergic effects of walnut oil were estimated 27mg% and 62.82% at the concentration of 0.5% ethanol walnut oil. These results suggest that the walnut oil can provide one of the valuable resource for the functional foods.

Keywords

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