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논문 기본 정보

자료유형
학술저널
저자정보
Kang, Han-Chul (Grape Experiment Center, Rural Development Administration) Park, Won-Jong (Department of Food Science and Technology, Kong-Ju University) Kim, Si-Dong (Grape Experiment Center, Rural Development Administration) Park, Jong-Cheon (Grape Experiment Center, Rural Development Administration)
저널정보
한국응용생명화학회 Applied Biological Chemistry Applied Biological Chemistry 제41권 제8호
발행연도
1998.1
수록면
578 - 582 (5page)

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Grape seed oil was characterized to assess the usefulness in the food industry. Among the various oils, the initial antioxidant activity was the highest for grape seed oil. Heating the oil at $180^{\sim}C$ for 20 min retained 86% of the initial activity. Grape seed and sesame oils showed a low peroxide value, about 2, implying a less oxidative reaction. The oxidation of grape seed oil was increased to a less extent by heat-treatment than other oils. Light exposure for 1 month resulted in a slight decrease in the antioxidant activity of grape seed oil, maintaining 96% of the initial activity. Other oils were all light-susceptible and the activities decreased significantly. The peroxide values of all the oils increased by light exposure, but the extent of oxidation was still the least for grape seed oil. The addition of grape seed oil to perilla oil was very effective, in that the peroxide value was 5-times decreased by 1 : 5 composition of grape seed oil versus perilla oil. These results indicate that grape seed oil can be used as a good cooking oil or an additive for other oils.

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