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논문 기본 정보

자료유형
학위논문
저자정보

(경남과학기술대학교 )

지도교수
신의철
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저작권
경남과학기술대학교 논문은 저작권에 의해 보호받습니다.

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초록· 키워드

상세정보 수정요청해당 페이지 내 제목·저자·목차·페이지
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This study investigated the effect of functional and nutrient lipid components in normal peanut cultivars (Baekjoong, Daekwang, Jopyung, Pungahn) and high-oleic peanut cultivar (Milyang) extracted by organic solvents on chemical and physiological properties for oxidative stabilities during storage periods. Analysis of proximate in peanuts showed the negative correlation between moisture content and lipid content. Peanut lipids contained high polyunsaturated fatty acid contents (81.23~83.77%), especially oleic acid was predominant fatty acid (>50%) in peanuts. No significant differences in the contents of phytosterol and tocopherols (unsaponifiable components) in peanuts were found. In the determination of phytosterols in peanut cultivars, most peanut cultivars had β-sitosterol as major phytosterols and α-tocopherol and γ-tocopherol as major tocopherols. No tocotrienols were detected in peanut cultivars. Oxidative stability in peanut lipids were investigated at thermally oxidized conditions. Based on the induction period prior auto-oxidation, Baekjoong had the longest period (6.88 hr), physiological parameters such as color, browning, and viscosity showed that more oxidation occurred the decrease of lightness and redness and the increase of yellowness. Moreover, browning and viscosity were increased by oxidation stages. Fatty acid profiles were changed by thermal oxidation. Due to decomposition of polyunsaturated fatty acid such as linoleic acid, relative composition of oleic acid was increased in peanut cultivars. Fat-soluble vitamin tocopherols were high in the degree of unsaturation, nevertheless decomposition of phytosterols were not detected during thermal oxdation stages. Total polar compound (TPC), acid value (AV), peroxide value (POV), and para-anisidine value (p-AV) were studied for thermal oxidative stability in peanut lipids. No change of polar compounds was detected. AV and p-AV, indicators of oxidation in lipids, were increased during storage periods. Generally, POV corresponds initial oxidation parameter in lipids, it also showed a similar pattern of p-AV. Above results demonstrated that fatty acid composition affects the degree and velocity of oxidation in lipids. It showed that a negative relationship between unsaturation and oxidative stability was determined. Radical scavenging capacity (DPPH) also showed similar results. More storage period and more unsaturation affect antioxidant capacity measured by DPPH assay. Volatile compounds in high unsaturated cultivar and low unsaturated cultivar were investigated and low molecular compounds were found during oxidation stage. Even though peanut lipids contained high degree of unsaturation in fatty composition, they have great oxidative capacity because of antioxidant components in peanut lipids such as tocopherols and phytosterols. According to above results, this study can be used as an basic nutrient database (DB) of peanuts for industrial uses.

목차

  1. List of Tables ⅰ
    List of Figures ⅲ
    국문초록 1
    Ⅰ. 서론 4
    Ⅱ. 실험재료 및 방법 10
    1. 실험재료 10
    1.1. 시료 10
    1.2. 시약 10
    2. 실험방법 11
    2.1. 땅콩 유지의 이화학적 특성 및 산화 안정성 측정 11
    2.1.1. 일반성분 분석 11
    2.1.2. 유지 추출 11
    2.1.3. 색도 측정 12
    2.1.4. 갈변화 측정 12
    2.1.5. 점도 측정 12
    2.1.6. Rancimat을 이용한 산화 유도기간(induction time) 측정 12
    2.1.7. 지방산 조성 분석 13
    2.1.8. 총 phytosterol 함량 분석 15
    2.1.9. 휘발성 향기성분 분석 15
    2.1.10. 총 tocopherol 함량 분석 16
    2.1.11. DPPH 라디칼 소거능 측정 16
    2.1.12. para-Anisidine value (p-AV) 측정 17
    2.1.13. Total polar compound (TPC) 측정 17
    2.1.14. 과산화물가(peroxide value) 측정 17
    2.1.15. 산가(acid value) 측정 18
    Ⅲ. 실험결과 및 고찰 19
    1. 땅콩 유지의 이화학적 특성 및 산화 안정성 측정 결과 19
    1.1. 일반성분 19
    1.2. 색도 19
    1.3. 갈변화 21
    1.4. 점도 23
    1.5. 산화 유도기간(induction time) 25
    1.6. 지방산 조성 변화 27
    1.7. 총 phytosterol 함량 변화 29
    1.8. 휘발성 향기성분 변화 34
    1.9. 총 tocopherol 함량 변화 43
    1.10. DPPH 라디칼 소거능 47
    1.11. para-Anisidine value (p-AV) 47
    1.12. Total polar compound (TPC) 49
    1.13. 과산화물가(peroxide value) 51
    1.14. 산가(acid value) 53
    참고문헌 57
    Abstract 70
    감사의 글 73

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