고올레산 해바라기씨기름의 가열산화 안정성에 대한 식물성기름의 혼합 효과

초록

Purpose: This study was conducted to assess the effects of olive, sesame, or palm oil addition on the thermooxidative stability of high oleic sunflower seed oil(HOSFO) at 150°C. Methods: Contents of tocopherols, polyphenols, and lignan compounds were determined by the HPLC and spectrophotometry. Degree of oil oxidation was evaluated by conjugated dienoic acid(CDA) values and fatty acid composition changes by the GC. Results: The CDA values of the HOSFO with added olive, sesame, or palm oil were significantly lower than those of 100% HOSFO during 7 hr heating. Moreover, unlike 100% HOSFO, no significant changes were obtained in the content ratio of palmitic acid to linoleic acid in the blended oils during 7 hr heating. Tocopherol degradation was the highest and fastest in the 100% HOSFO. Conclusion: Thermooxidative stability of HOSFO can be improved by the addition of olive, sesame, or palm oil, possibly due to protection of tocopherols from thermal degradation by polyphenols and lignan compounds.

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