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KMID : 0380619910230050578
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.578 ~ p.581
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Antioxidative Effect of Commercial Lecithin on the Oxidative Stability of Fish Oil
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김진호/Kim, Jin Ho
최춘언/김현석/안태회/박기문/Choi, Chun Un/Kim, Hyun Suk/Ahn, Tae Hoe/Park, Ki Moon
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Abstract
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The antioxidative effects of three kinds of commercial lecithin in fish oil(EPA 25%, DHA 10%) were investigated through active oxygen method (AOM, hrs. at 97.8℃), Oven test, polymer test by gel chromatography and coloring test. Although there were difference of antioxidative effect among commercial lecithins, antioxidative effects of the lecithins added to the fish oil increased with increasing the concentration of lecithin. Lecithin III(acetone insoluble content 65%) had the greatest antioxidative effect and the addition of 1%, 5 and 10% enhanced the oxidative stability to 310%, 620% and 840%, respectively. The results also showed that the polymerization in presence of 10% lecithin III did not occur up to 10 hours at the AOM condition, and the degree of color(Gardner number) increased as storage time went by and was accerated at high temperature.
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