당근분말 및 밀가루 물 추출물 첨가가 콩기름의 가열산화에 미치는 영향

초록

Purpose: This study investigated the role of water in frying oil in relation to the effectiveness of polar antioxidants and subsequent inhibition of oil oxidation. Methods: Soybean oil was added with water extracts from carrot powder (SO CP-dW) or wheat flour (SO WF-dW), or distilled water (SO dW) at 350 ppm and heated at 180℃ for up to 24 hours. Water contents and primary and secondary lipid oxidation product levels were analyzed, and heated soybean oil was used as a control. Results: Following heating, the water contents of the three experimental soybean oil groups decreased significantly (p<0.001) to the level of the control soybean oil. During heating, hydroperoxide contents were not significantly different in the four groups up to 16 hr, but were significantly (p<0.05) lower in SO CP-dW after 24 hr. The water extract from CP was appreciably higher in total reducing capacity and DPPH radical scavenging activity than that of WF. Nevertheless, p-anisidine value increased significantly (p<0.001) in all soybean oil groups with heating time, and no intergroup difference was observed after heating for 24 hr. This was attributed to insufficient water in soybean oils to form enough association colloids into which polar antioxidants might partition. Conclusion: The study suggests that water in frying oil might act as a carrier for polar antioxidants, and thus, importantly retard oil oxidation during deep-frying.

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