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KMID : 1007520030120050504
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Food Science and Biotechnology
2003 Volume.12 No. 5 p.504 ~ p.507
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Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage
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Lee Jin-Young
Choe Eunok
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Abstract
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Lipid oxidation and the tocopherol content of full-fat soy flour during storage were investigated. Lipid oxidation of full-fat soy flour was evaluated by p-anisidine (PAV) and conjugated dienoic acid (CDA) values. HPLC was used to determine tocopherol contents of soy flour. Full-fat soy flour in a tightly-sealed serum bottle was stored at 20℃ and at 60℃ in the dark or with light for 24 days. The CDA and PAV of soy flour increased as storage time increased. The highest values were observed in soy flour stored at 60℃ under light, with light exerting a higher effect on CDA and PAV than high storage temperature. Tocopherols, which were initially present at 318.81 ㎍/g, did not show much difference with storage time in soy flour stored in the dark at -20℃. However, there was a big loss in tocopherol contents of soy flour during storage in the dark or with light at 60℃. Tocopherol contents were lower in soy flours stored with light at 60℃ than those in the dark at the same temperature. Light also resulted in a higher decrease in the tocopherol content of soy flour than high storage temperature.
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