46C-28 |
Chemical characteristics of bamboo smoke distillate and its antioxidative effects in soybean oil |
J. B. EUN, Department of Food Science and Technology, Chonnam National University, 300 Yongbong-dong, Buk-gu, Gwangju, 500-757, South Korea and F. Z. Lee. Industries for bamboo products in Korea have been declined; therefore, they are trying to find the substitutes for them. Some food industry has been interested in bamboo smoke distillates to use as a food additive such as a flavoring agent and/or an antioxidant in Korea. The objectives of this study were to investigate the chemical characteristics of bamboo smoke distillates (BSD) and their antioxidative effects in soybean oil. The content of total organic acid and total phenols in BSD was determined by Park's method and Folin-Denis method. The contents of organic acids in BSD were measured using Andrew's procedure. The contents of phenols were determined by GC. In determination of oxidative rancidity, the peroxide value and acid value were measured by AOCS method and TBA value was determined by Metter's method. The total organic acid content of BSD was 3.47% and total phenol content was 663.4 mg/L. Major organic acid of BSD were 2.47% acetic acid and major phenol were 2.36% 2-methoxyphenol. The addition of BSD showed 35%, 45% and 55% of antioxidative effects by measurement of peroxide value, respectively, compared with control. The acid values of soybean oil added with 0.1, 0.5, 1.0% of BSD after storage at 60C for 25 days were 1.04, 0.82, and 0.37 umol/kg, compared with 1.33 umol/kg in soybean oil added with 0.02% alpha-tocopherol and 0.84 umol/kg with 0.02% BHA. The TBA values of soybean oil added with 0.1 and 0.5% of BSD were similar to those of soybean oil added with alpha-tocopherol and BHA after storage at 60C, but TBA value of that with 1.0% BSD was lower than that with alpha-tocopherol and BHA. In conclusion, 1.0% BSD could inhibit oxidation of soybean oil during storage showing lower values of oxidative rancidity than 0.02% alpha-tocopherol and BHA did.
Session 46C, Food Chemistry: Lipids, antioxidants and emulsifiers
|