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KMID : 1134820100390111715
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 11 p.1715 ~ p.1718
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Oxidative Stability of Grape Seed Oils Under Different Roasting Conditions
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Jang Sung-Ho
Lee Seon-Mi
Jeong Heon-Sang
Lee Jun-Soo
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Abstract
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The oxidative stability of grape seed oils (GSOs) prepared from grape seeds roasted at different temperatures (100, 150 and 200℃ for 1 hr) was evaluated and compared with that of GSO from unroasted grape seed. Stability of the GSOs stored in air at 50℃ up to 40 days was assessed by acid value (AV) and peroxide value (PV). Simultaneously, the contents of tocopherols and tocotrienols and color changes were monitored up to 40 days. During the storage period, the PV of the unroasted GSO increased from 1.95 to 90.72 meq/㎏. On the other hand, the PV for GSOs roasted at 100, 150 and 200℃ increased from 1.96, 2.03, 1.98 to 76.09, 71.72, 49.38 meq/㎏, respectively. AV is in conformity with PV. Color development of GSOs increased as roasting temperature increased. The contents of tocopherols and tocotrienols in GSOs increased as roasting temperature increased from 100 to 200℃. The contents of tocopherols and tocotrienols gradually decreased along with the storage period. These results suggest that roasting treatment prolongs the oxidative stability of GSOs.
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KEYWORD
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grape seed oil, roasting conditions, oxidative stability, peroxide value, vitamin E contents
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