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KMID : 1011620210370050429
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 5 p.429 ~ p.435
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Characteristics of Omija (Schizandra chinensis) Seed Oil during Storage
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Choi Ji-Yoon
Jung Yun-Seo
Cho In-Hee
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Abstract
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Purpose: This study evaluated and compared the characteristics of omija seed oil (OO) with that of commercial corn (CO) and grape seed (GO) oil during storage.
Methods: The color and peroxide values, DPPH radical scavenging activities, and fatty acid composition of three oils were compared according to storage periods (0, 7, 14, and 28 days).
Results: The OO was brighter and darker yellow compared to the two commercial oils. During storage, the L* and a* values decreased gradually in all three oils, while the b* value increased. The relative peroxide value increased in the early stage of storage and then decreased in both commercial oils, while the peroxide value of OO increased slightly up to the 21st day of storage and then decreased. In comparison, the DPPH radical scavenging activities of OO and GO were lower than that of CO. However, the DPPH radical scavenging activities of the two commercial oils decreased significantly during storage, while that of OO increased gradually up to 21 days of storage and then decreased. Thirteen fatty acids were profiled by GC-MS and their changes were evaluated during storage. There was no significant difference in the content ratio of palmitic acid to linoleic acid (P/L) in three oils during storage, but the P/L of OO was significantly higher than that of CO and GO.
Conclusion: OO remained stable during storage, and can therefore be considered for commercial application is expected.
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KEYWORD
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omija seed oil, storage, peroxide value, DPPH radical scavenging activity, fatty acid composition
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