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한국식품과학회지
→ 한국식품과학회지2017 ; 49(06): 584-590
Oxidation-related quality and benzo(a)pyrene content of imported palm and canola oils after domestic industrial bleaching and deodorization
수입 팜기름과 카놀라기름의 국내에서의 산업적 탈색과 탈취에 따른 산화관련 특성과 벤조피렌 함량
Jaehyun Park and Eunok Choe*
Department Food and Nutrition, Inha University
박재현·최은옥*
인하대학교 식품영양학과
ABSTRACT
Effects of bleaching and deodorization on the quality of imported palm and canola oils were evaluated. Imported palm oil and deacidified canola oil were bleached with acid clay, followed by deodorization. Oxidation-related quality was evaluated by determining fatty acid composition by GC, acid and peroxide values, induction period by Rancimat, and off-flavor compounds by GC-MS. Tocopherols and benzo(a)pyrene were analyzed by HPLC. Acid and peroxide values were decreased by bleaching and deodorization, and tocopherol content was decreased to 60-70% (p<0.05). Aldehydes were major off-flavor compound class of imported oils, most of which were removed after deodorization. No significant change was observed in benzo(a)pyrene content (~0.4 μg/kg) of both oils by bleaching and deodorization (p>0.05). The oxidation-related quality of palm and canola oils was more improved after industrial bleaching than by deodorization. These results suggest that a careful control of bleaching during domestic refining can improve the quality of palm and canola oils.
KEYWORD
palm oil, canola oil, bleaching, deodorization, quality
한국식품과학회지 2017 Dec; 49(06): 584 - 590
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