우엉추출물이 라드의 산화에 미치는 영향

초록

Effects of burdock extracts on the auto- and thermal oxidative stability of lard were investigated by determining peroxide (PV), conjugated dienoic acid (CDA), p-anisidine (PAV) values. Burdock extracts were prepared with n-hexane, ethyl ether, ethyl acetate and ethanol, in series. Lard containing each solvent extract of burdock was stored at 60？aC for 12 d in the dark for autoxidation, or was heated at 180？aC for 20 h for thermal oxidation. PV and PAV of lard without burdock extract increased during storage at 60？aC. Addition of burdock extracts lowered PV and PAV of lard during storage, suggesting that the burdock extracts could act as antioxidant. The ethyl acetate extract was more effective in preventing oxidation than other solvent extracts. Heating resulted in increase in CDA and PAV of lard, too. However, addition of burdock extracts, especially n-hexane extract, lowered CDA and PAV of lard during heating. The results clearly indicated that burdock extracts improved the oxidative stability of lard, and ethyl acetate and n-hexane extract acted as good antioxidant in auto- and thermal oxidation of lard, respectively.