Journal of the Korean Home Economics Association 1991;29(4):37-43.
논문편 : 소맥배아유의 산화안정성
표영희
성신여자대학교 식품영양학과
Oxidative stability of crude wheat germ oil
표영희
ABSTRACT
Oxidative stability of crude wheat germ oil (WGO) was determined by the active oxygen method(Rancimat, hrs at 98). The induction time of crude WGO was 7.6hrs as compared to 23.7hrs of crude soybean oil. However, the induction time of WGO could be extended by 2-3 times with 300ppm of mixed tocopherols and 200ppm of organic acids. The antioxidant effect of organic acids increased in the order of L-ascorbic acid > tartaric acid > citric acid > malic acid. Especially, the induction time of WGO could be extended by ca. 38hrs with 500ppm of L-ascorbic acid. This antioxiative effect of 500ppm L-ascorbic acid with mixed tocopherol(100, 200, 300 or 500ppm). It seems that the synergistic effect of L-ascorbic acid was due to the high content of tocopherols(0.4%) in WGO.
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