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KMID : 0613820060160030427
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Journal of Life Science
2006 Volume.16 No. 3 p.427 ~ p.432
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Fatty Acid Composition and Oxidative Stability of Citron Seed Oils
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Lee Soo-Jung
Choi Sun-Young
Shin Jung-Hye
Kim Sung-Hyun
Lim Hyun-Cheol
Sung Nak-Ju
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Abstract
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The possibility of citron seed oil for use as food resources of fats was tested by analyzing the composition of fatty acid and oxidative stability. Oil yield from citron seed was 55.4% in without roasting and 56.8% with roasting. Total mineral content in citron seed without and with roasting were 2,820.33 ㎎/㎏, 1,702.55 ㎎/㎏, respectively. For all citron seed oils tested, the potassium content was found to be the highest among four kinds of minerals detected in this study. Further, major fatty acids detected in the citron seed oils were linoleic acid, oleic acid and palmitic acid. Their relative contents with respect to total fatty acid contents were 77.12% in without roasting and 67.67% in with roasting. This result indicated that roasting the citron seed decreased the acid contents. However, POV (peroxide value) and acid value of citron seed oils were increased significantly with increasing the storage days and heating time. In details, POV was 84.17±1.68 meq/㎏ in without roasting and 76.46±1.19 meq/㎏ with roasting, after 28 days. Acid value was 9.52±0.27 ㎎ KOH/g, 8.35±0.09 ㎎ KOH/g, respectively. After the 48 hours heating at 180℃, POV of citron seed oils was increased by 3.8 times, irrespective of roasting. Yet, acid value increased dramatically 8.3 in without and 6.4 times with roasting, exhibiting its dependence on roasting. During storage time, oxidative stability of citron seed oils was higher than heating.
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KEYWORD
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Citron seed oil, fatty acid, peroxide value, acid value
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