|
KMID : 1007519980070010060
|
|
Food Science and Biotechnology
1998 Volume.7 No. 1 p.60 ~ p.65
|
|
|
Lipid Oxidative Sability of Dried , Oiled and Toasted Laver as Affected by β-Carotene and Chlorophyll
|
|
Choe Eunok
Cha Junhwan
|
|
|
Abstract
|
|
|
|
Effects of chlorophyll and β-carotene on the lipid oxidative stabilities of dried, oiled and toasted layer (DOTL) were investigated by measuring peroxide values of samples in a model system of oiled and toasted paper (OTP). Samples (7 ㎝×7 ㎝) were prepared by being toasted at 120℃ for 9 sec after treated with mixed oil of corn and sesame oil (3:1, w/w) and stored at 60℃ and Aw=0.65 for 7 days in the dark. Peroxide formation and pigment changes in samples were determined by the spectrophotometric method. DOTL showed a lower peroxide formation than OTP, indicating higher lipid oxidative stability of DOTL. OTP treated with the oil containing 200 or 800 ㎎% chlorophyll showed significantly lower peroxide values at α=0.05 than those without chlorophyll, indicating the antioxidant effect of chlorophyll. On the other hand, OTP treated with the oil containing 100 or 200 ㎎% β-carotene showed the tendency of the decreasing oxidative stabilities of lipid. OTP treated with the oil containing 200 or 800 ㎎% chlorophyll and 200 ㎎% β-carotene showed significantly low peroxide values at α=0.05. The more the chlorophyll was, the lower the peroxide values of samples were. Also, the prooxidant effect of β-carotene was not observed when chlorophyll was added to the mixed oil. Even though chlorophyll and β-carotene contents decreased with storage, loss of β-carotene was markedly decelerated in the samples containing chlorophyll. The high lipid oxidative stability of DOTL was thought to be partly due to the antioxidant effect of chlorophyll and its protection of β-carotene from destruction during storage in the dark.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|