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KMID : 1134820190480091044
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 9 p.1044 ~ p.1051
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Investigation for Nutritional Components and Oxidative Stability in Plant Seed Oils
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Hong Seong-Jun
Cho Jin-Ju
Kim Da-Som
Kim Jeong-Hyeon
Boo Chang-Guk
Lee Kyoung-Tae
Lee Oh-Kyu
Shin Eui-Cheol
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Abstract
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The nutritional constituents and oxidative stabilities in plant seed oils (Korean red pine, Chopi tree, and Large-leaflet prickly-ash) were studied in order to examine their practical utilization in the lipid industry. The fatty acid profiles in the three plant seed oils showed various fatty acid profiles for saturated, monounsaturated and polyunsaturated fatty acids, respectively. Phytosterols in the plant seed oils ranged from 95.64±0.18 to 352.74±10.10 mg/100 g, and Korean red pine showed the highest phytosterol contents. For the total tocopherol contents, Korean red pine also showed a higher content than did the others. Oxidative stabilities such as the acid value, the peroxide value and the p-anisidine value showed good oxidative stability in the Korean red pine compared to those in the Chopi tree and Large-leaflet prickly-ash. The induction times using the Rancimat method were measured and these ranged from 0.01±0.01 to 2.31±0.01 hours in the plant seed oils. Taken together, the contents of the lipid constituents and their oxidative stabilities can be used as an important preliminary database for the utilization of plant seed oils.
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KEYWORD
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plant seed oils, fatty acids, phytosterols, tocopherols, oxidative stability
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