가열 산화중 대두유의 색변화와 토코페롤 잔존에 미치는 항산화제의 영향

Abstract

In this study, the thermal oxidation of soybean oil (SBO) was investigated in the presence of 200 ppm of antioxidants, namely, caffeic acid phenethyl ester (CAPE), caffeic acid (CA), ascorbyl palmitate (AP), and α-tocopherol (α-TO). 1H-NMR analysis shows that the addition of CAPE into SBO resulted in a smaller area of ​​aldehydes peak as compared with the addition of AP, CA, and α-tocopherol. Thus, the addition of CAPE could reduce the thermal oxidation of SBO to some extent. The L* values (brightness) of SBO with CAPE, α-tocopherol, and AP were significantly higher than that in the absence of antioxidants (blank) after 32 h of thermal oxidation, but ΔE of the overall color change was not significantly different among these. During the thermal oxidation, the decrease in the α- and γ-tocopherol contents was greater than that in the δ-tocopherol content. CA, the most polar antioxidant used in this experiment, showed no significant effect on the loss of γ-tocopherol as compared with CAPE and AP. However, CAPE synthesized from CA was the most effective in retaining the tocopherol isomers during the initial heating stage than any other antioxidants used herein.