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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.43 No.2
- 발행연도
- 2016.6
- 수록면
- 249 - 257 (9page)
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초록· 키워드
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In this study, rapeseed extracts were obtained by supercritical carbon dioxide fluid extraction of defatted rapeseed to evaluate the stability and antioxidant activity of an oil-in-water (O/W) emulsion system. The oil-in-water emulsions were prepared from stripped soybean oil with different concentrations (0.3, 0.4, 0.5, and 0.6%) of rapeseed extract as an emulsifier. Their emulsion stability was compared to that of emulsions prepared with the commercial emulsifier, Tween 20 (Polysorbate 20, 0.2%). After stripping the soybean oil, the total tocopherol content was reduced from 51.4 g/100 g to 1.1 g/100 g. Emulsion stability and oxidative stability of emulsions prepared with Tween 20 and rapeseed extract as emulsifiers were evaluated. For 30 days droplet sizes of emulsions containing rapeseed extract (0.4, 0.5, and 0.6%) were not significantly different (p ＞ 0.05). Similar results were obtained for emulsion stability (ES) and Turbiscan analysis, suggesting that the addition of rapeseed extract increased emulsion stability. The addition of rapeseed extract at more than 0.4% resulted in an emulsion stability comparable to the addition of 0.2% Tween 20. The antioxidative ability of rapeseed extract increased with the amount added in the emulsion. Moreover, the addition of 0.6% rapeseed extract resulted in the lowest emulsion peroxide values (10.3 mEq/L) among all treatments. Therefore, according to the stability of its antioxidative and physical stability properties, rapeseed extract from super critical extraction could be successfully applied to the food and cosmetic industries.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (16)
참고문헌 신청
[학술지(정기간행물)] - Alamed J / 2009 / Relationships between free radical scavenging and antioxidant activity in foods / Journal of Agricultural and Food Chemistry 57 : 2969 ~ 2976
[학술지(정기간행물)] - Di Mattia CD / 2009 / Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions / Food Research International 42 : 1163 ~ 1170
[단행본] - Dickinson E / 1992 / An introduction to Food Colloids / Oxford University Press
[학술지(정기간행물)] - Eldin K / 2006 / Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils / European Journal of Lipid Science and Technology 108 : 1051 ~ 1061
[학술지(정기간행물)] - Fattori M / 1987 / Fatty acid and phosphorous contents of canola seed extracts obtained with supercritical carbon dioxide / Journal of Agricultural and Food Chemistry 35 : 739 ~ 743
[학술지(정기간행물)] - Di Mattia CD / 2009 / Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions / Food Research International 42 : 1163 ~ 1170
[단행본] - Dickinson E / 1992 / An introduction to Food Colloids / Oxford University Press
[학술지(정기간행물)] - Eldin K / 2006 / Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils / European Journal of Lipid Science and Technology 108 : 1051 ~ 1061
[학술지(정기간행물)] - Fattori M / 1987 / Fatty acid and phosphorous contents of canola seed extracts obtained with supercritical carbon dioxide / Journal of Agricultural and Food Chemistry 35 : 739 ~ 743
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