丁香 抽出物이 市販 食用油의 加熱酸化 抑制에 미치는 影響 = Inhibition effect of clove extract on the thermal oxidation of commercial edible oils

다국어 초록 (Multilingual Abstract)

This study was carried out to investigated the antioxidative effects of BHA(butylated hydroxyanisole),α-tocopherol and clove extracts using acid value and conjugated diene acid value test. The commercial edible oils used were soybean, olive and rapeseed oil. BHA,α-tocopherol and clove extract were added respectively to each oil at a level of 200 ppm and the substrate oils and controls were thermal oxidation at 180±2℃.
The fatty acid composition of soybean oil were palmitic acid(C_(16:0)) 12.06%, stearic acid(C_(18:0)) 4.73%, oleic acid(C_(18:1)) 23.60%, linoleic acid(C_(18:2)) 53.03% and linolenic acid(C_(18:3)) 6.58%, respectively. Wheareas, the fatty acid composition of rapeseed oil were 5.55, 2.51, 10.12, 23.35, 8.47% and in case of olive oil were 13.06, 3.45, 72.74, 10.06, 0.69% respectively.
The oxidative stability of the substrate oils without BHA, α-tocopherol and clove extract decreased in the order of rapeseed ≥ olive > soybean oil. Antioxidative effect of BHA and α-tocopherol were not show any antioxidative effect during thermal oxidation at 180±2℃.
The conjugated diene acid value of the substrates oils with clove extract were estimated to show lower than that of the control group of respectively. Therefore, the oxidative stability of the substrate oils with clove extract decreased in the order of rapeseed ≥ olive > soybean oil.
In thermal oxidation condition, the methanol extract showed stronger antioxidant activity, comparable to that of water and ether extract. The antixodant activity of methanol extract was that of α-tocopherol and BHA.

목차 (Table of Contents)

• 목차
• ABSTRACT
• List of Table
• List of Figure
• Ⅰ. 서론 = 1
• Ⅱ. 재료 및 방법 = 6
• 1. 실험재료 = 6
• 2. 실험방법 = 6
• 2.1 지방산 분석 = 6
• 2.2 가열산화에 따른 대두유, 올리브유 및 채종유의 산가(Acid value) 및 공액이중산가(Conjugated diene acid value)의 변화 = 9
• 2.3 대두유, 올리브유 및 채종유의 가열산화에 미치는 BHA(Butylated hydroxyanisole)와 α-tocopherol의 항산화 효과 = 10
• 2.4 대두유, 올리브유 및 채종유의 가열산화에 미치는 정향추출물(Colve Extract)의 항산화 효과 = 11
• 2.5 추출용매에 따른 정향추출물의 대두유에 대한 항산화효과 = 11
• Ⅲ. 결과 및 고찰 = 12
• 1. 대두유, 올리브유 및 채종유의 지방산 조성 = 12
• 2. 가열산화에 따른 대두유, 올리브유 및 채종유의 산가(Acid value)
• 및 공액이중산가(Conjugated diene acid value)의 변화 = 14
• 3. 대두유, 올리브유 및 채종유의 가열산화에 미치는 BHA(Butylated hydroxyanisole)와 α-tocopherol의 항산화 효과 = 18
• 4. 대두유, 올리브유 및 채종유의 가열산화에 미치는 정향추출물(Colve Extract)의 항산화 효과 = 22
• 5. 추출용매에 따른 정향추출물의 대두유에 대한 항산화효과 = 26
• Ⅳ. 요약 및 결론 = 30
• V. 참고문헌 = 32