식용유지의 지방산화 측정법 및 산화예측 기법 = Methods determining the degree of oxidation in edible oils and prediction for the oxidative stability

다국어 초록 (Multilingual Abstract)

Lipid oxidation is a chemical reaction among unsaturated fatty acids and oxygen molecules resulting decreases in quality of foods during processing and storage. Edible oils are frequently used for the production of fried foods and are main ingredients for many processed foods. It is essential to measure the degree of oxidation in edible oils and foods to ensure safety and acceptability of products. In this review, practical assays for determining the degree of oxidation in edible oils were summarized and new equation to predict the oxidative stability in edible oils were suggested. Especially, prediction for the oxidative stability consider both chemical and physical points. Degree of polyunsaturation in fatty acids, current degree of oxidation, and contents of antioxidants are major factors consisting chemical point while moisture content and viscosity of oils are main parameters for physical point. All together, accurate and precise prediction of edible oils could be achieved.

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