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KMID : 0665420050200040451
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Korean Journal of Food Culture
2005 Volume.20 No. 4 p.451 ~ p.458
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Effect of Individual Phospholipid Components Treating on Storaging and Frying Stability in Soybean Oil
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Koo Bon-Soon
Kim Jong-Seung
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Abstract
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For the storaging and frying stability in soybean oil, the kind of treating antioxidants were mixed tocopherol and phosphatidyl choline(PC), phosphatidyl ethanolamine(PE), phosphatidyl inpsitol(PI), phosphatidyl serine(PS), phosphatidic acid(PA), phosphatidyl glycerol(PG), treating amounts were 0.03%, 0.05%(w/w), respectively. Acid value(AV), peroxide value(POV) and oxidative stability index(OSI) were determined during storage period at 50℃ in soybean oil. Antioxidation effect at frying condition was determined through changes of smoke point. The antioxidation effect according to AV change was $PA>PC>PI{\geq}PG>PS{\geq}PE$, preventing effect about POV change was PA>PG>PC>PS>PE>PI and preventing effect about OSI decreasing was PI>PC>PA>PG>PS>PE. At the result, antioxidation effect of individual phospholipid components in soybean oil was appeared different result according to determination code. Determination result of preventing effect of SP decreasing according to frying at 180℃ during 20 hours was PA>PC>PG>PE>PI>PS. But treating effect of mixed tocopherol in preventing effect about AV, POV was not. In the case of storage at 50℃ in soybean oil, mixed tocopherol was affected as a kind of pro-oxidant. In OSI had some antioxidation effect, preventing effect of SP decreasing had not. Treatment of mixed tocopherol in soybean oil was undesirable as frying oil.
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KEYWORD
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soybean oil, tocopherol, phospholipid component, antioxidation effect
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