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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.12
- 수록면
- 421 - 427 (7page)
- DOI
- 10.7783/KJMCS.2020.28.6.421
이용수
초록· 키워드
오류제보하기
Background: The seed oil of Zanthoxylum schinifolium S. et Z. (sancho) is a traditional cooking oil that has long been sold at a very high price however, depending on the method of extraction and storage, this oil becomes rancid occurs very quickly. Therefore, this study aimed to find a material that prevents rancidity and improves the storage properties of sancho oil.
Methods and Results: Sancho oil was extracted using an extraction press, and acid values were compared with commercially available vegetable oils, sancho oil had a higher acid value than other vegetable oils. A very high acid value was observed in sancho oil stored for 6 months, regardless of temperature, requiring an effective storage method. The high acid value and the decrease in turbidity of sancho oil are dependent on the days of sedimentation. Treatment with sodium bicarbonate by concentration resulted in minimal changes in acid value over time. However, minor differences were detected among the treatment concentrations. Ascorbic acid was added to maximize the effect of sodium bicarbonate, and it was observed that ascorbic acid did not improve the antioxidant effect. The sodium bicarbonate and ascorbic acid mixture resulted in minimal change in acid value at temperature up to 25℃.
Conclusions: Sancho oil becomes rancid very quicky and requires efficient storage techniques. Sodium bicarbonate and ascorbic acid have been proven to be useful as safe anti-racidity agents without causing harm to humans.
Methods and Results: Sancho oil was extracted using an extraction press, and acid values were compared with commercially available vegetable oils, sancho oil had a higher acid value than other vegetable oils. A very high acid value was observed in sancho oil stored for 6 months, regardless of temperature, requiring an effective storage method. The high acid value and the decrease in turbidity of sancho oil are dependent on the days of sedimentation. Treatment with sodium bicarbonate by concentration resulted in minimal changes in acid value over time. However, minor differences were detected among the treatment concentrations. Ascorbic acid was added to maximize the effect of sodium bicarbonate, and it was observed that ascorbic acid did not improve the antioxidant effect. The sodium bicarbonate and ascorbic acid mixture resulted in minimal change in acid value at temperature up to 25℃.
Conclusions: Sancho oil becomes rancid very quicky and requires efficient storage techniques. Sodium bicarbonate and ascorbic acid have been proven to be useful as safe anti-racidity agents without causing harm to humans.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (27)
참고문헌 신청
American Oil Chemists' Society(AOCS) / 1990 / AOCS official and tentative methods / American Oil Chemists'Society :30~63
Cha JY / 2000 / Fatty acid composition of serum and liver in mice and sancho(Zanthoxylum schinifolium)seed oil / Korean Journal of Postharvest Science and Technology 7:308~312
Kyung-Mi Chang / 2008 / Analysis of Aroma Components from Zanthoxylum / Food Science and Biotechnology 17(3):669~674
Choochote W / 2007 / Repellent activity of selected essential oils against Aedes aegypti / Fitoterapia 78:359~364
Mi-Sook Chung / 2005 / Volatile Compounds of Zanthoxylum piperitum A.P. DC. / Food Science and Biotechnology 14(4):529~532
Cha JY / 2000 / Fatty acid composition of serum and liver in mice and sancho(Zanthoxylum schinifolium)seed oil / Korean Journal of Postharvest Science and Technology 7:308~312
Kyung-Mi Chang / 2008 / Analysis of Aroma Components from Zanthoxylum / Food Science and Biotechnology 17(3):669~674
Choochote W / 2007 / Repellent activity of selected essential oils against Aedes aegypti / Fitoterapia 78:359~364
Mi-Sook Chung / 2005 / Volatile Compounds of Zanthoxylum piperitum A.P. DC. / Food Science and Biotechnology 14(4):529~532
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