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저장온도가 들깨의 품질특성 및 산화속도에 미치는 영향

Impact of Storage Temperature on Quality Characteristics and Oxidation Kinetic of Perilla Seed

한국식품영양학회지 2019년 32권 6호 p.669 ~ 677
이교연 ( Lee Kyo-Yeon ) - 경상대학교 응용생명과학부 응용생명과학전공

김아나 ( Kim Ah-Na ) - 경상대학교 응용생명과학부 응용생명과학전공
샤피어라만 ( Muhammad Shafiur Rahman ) - 경상대학교 응용생명과학부 응용생명과학전공
이명희 ( Lee Myoung-Hee ) - 국립식량과학원 남부작물부
김정인 ( Kim Jung-In ) - 국립식량과학원 남부작물부
곽도연 ( Kwak Do-Yeon ) - 국립식량과학원 남부작물부
김현진 ( Kim Hyun-Jin ) - 경상대학교 농화학식품공학과
최성길 ( Choi Sung-Gil ) - 경상대학교 농화학식품공학과

Abstract


The impact of storage temperature on the changes in acid value(AV), peroxide value(POV), color value, total phenolic content(TPC), and antioxidant activity in perilla seed(PS) was investigated. The PS was stored at 25, 35, and 45℃ for four weeks.
An increase in the storage temperature resulted in significantly increased AV, POV, redness, and yellowness of the PS. Conversely, TPC, antioxidant activity, and redness of the PS significantly decreased. The changes in the AV and POV followed a first-order kinetic model, and the kinetic parameters such as k, t1/2, Q10 and Ea were calculated. The k and t1/2 values decreased with increasing storage temperature and the Q10 values for the AV and POV were 1.56, 1.91, 4.61, and 3.43, respectively. The Ea for the changes in of the AV and POV in the PS were 70.40, 102.63 kJ/mol, respectively. The half-life values for the AV and POV of the PS at 25℃ were 169.52 and 373.18 days, respectively, while the values at 45℃ for those, were 28.47 and 27.93 days, respectively.

키워드

perilla seed; storage; lipid oxidation; antioxidant; kinetic
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