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KMID : 1007520110200010193
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Food Science and Biotechnology
2011 Volume.20 No. 1 p.193 ~ p.199
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Stability of Tocopherols and Lutein in Oil Extracted from Roasted or Unroasted Mustard Seeds During the Oil Oxidation in the Dark
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Bipin Vaidya
Choe Eun-Ok
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Abstract
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This study compared stabilities of tocopherols and lutein in oil extracted from roasted mustard seeds (RMSO) with those in oil from unroasted seeds (URMSO) during oil oxidation at 60oC in the dark for 12 days. Tocopherols and lutein were determined by high performance liquid chromatography, and the oil oxidation was monitored with conjugated dienoic acid (CDA) content and fatty acid composition by gas chromatography. The rate of CDA increase was lower in RMSO (0.038%/day) than in URMSO (0.047%/day) during 12-day oxidation in the dark, with little change in fatty acid composition in both oils. Tocopherols and lutein were more abundant in RMSO, initially 465.38 and 100.55 μg/g, respectively, than in URMSO, and their stability was higher in RMSO (?4.63 and ?5.94%/day of degradation in tocopherols and lutein, respectively) than in URMSO during 12-day oxidation of oil, both of which contributed to higher autoxidative stability of RMSO than URMSO.
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KEYWORD
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mustard oil oxidation, seed roasting, tocopherol, lutein, stability
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