시금치 추출물의 첨가에 따른 라드의 산화

초록

Oxidative stability of lard with spinach extracts during storage and heating was investigated by determining peroxide (PV), conjugated dienoic acid (CDA), p-anisidine (PAV) values, and analyzing fatty acid composition by GC. Spinach extracts were prepared with n-hexane, ethyl ether, ethyl acetate and ethanol, in series. Lard mixed with each solvent extract from spinach was stored at 60？aC for 12 d in the dark, or heated at 180？aC for 20 h. Dark storage of lard resulted in PV and PAV increases and decrease in U/S ratio; however, PA and PAV of lard containing spinach extracts were lower than those of lard without spinach extract. This indicates that the spinach extract could prevent autoxidation of lard. Also CDA, PAV and P/L ratio of lard during heating increased and spinach extracts lowered the values of lard. The results clearly indicate that spinach extracts improved the oxidative stability of lard, and the ethyl acetate and the n-hexane extracts were effective in preventing auto- and thermal oxidation of lard, respectively.