The Effects of Fatty Acid Composition and Storage Conditions on the Oxidative Stability of Various Vegetable Seed Oils

서지정보

ㆍ발행기관 : 한국산업식품공학회 ㆍ수록지정보 : 산업식품공학 / 21권 / 1호
ㆍ저자명 : Jin-Won Lee, Mi-Sook Seo, Jang Woo Park

영어 초록

Vegetable seed oils (VSOs) have been extracted and used not only as ingredients in food and as sources of dietary lipids, but also as sources of nutraceuticals used to overcome the various oxidative stresses that contribute to the development of diseases, including cancer and other chronic conditions. The chemical compositions and oxidative stabilities of various VSOs were therefore investigated; samples were stored for 35 d, with each oil having been tested under O2 exposure, sealed from O2 exposure and sealed from O2 exposure while containing O2 scavengers. Oxidative stability was evaluated by peroxide value (POV), p-anisidine value (p-AnV), iodine value (IV), and thiobarbituric acid (TBA) value. Perilla seed and flaxseed oil were mostly composed of linolenic acid (45.5% and 59.7%, respectively), whereas pine seed oil was mostly composed of linoleic acid (48.3%). Meanwhile, camellia seed and olive oils contained 80% oleic acid, which correlated strongly with oxidative stability. The POV, p-AnV, and TBA values were the highest under O2 exposure, and the lowest in the presence of O2 scavengers. These results indicate that VOS oxidative stability depends not only on storage conditions, but on unsaturated fatty acid profiles as well.

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