67D-15 |
|
M. KIM, Food Function Research Division, Korea Food Research Institue, San 46-1, Baekhyundong, Bundanggu, Songnamsi, Kyunggido, 463-746, South Korea, N. Lee, Food Function Research Division, Korea Food Research Institute, San 46-1, Baekhyundong, Bundanggu, Songnamsi, Kyunggido, 463-746, and S. H. Yoon, Food Function Research Division, Korea Food Research Instittue, San 46-1, Baekhyundong, Boondanggu, Songnamsi, Kyunggido, 463-746, South Korea. Chufa (Cyperus esculentus L.) tuber is regarded as one of novel food lipid resources due to its high oil content, almond-like flavor, and easy cultivation. Chufa tuber oil was obtained by n-hexane extraction from 10 mesh particles at 40oC. Chufa tuber oil was shown to be composed of 94.6% neutral lipid, 1.3% glycolipid, and 4.1% phospholipid determined by silicic acid column chromatography. Major fatty acids identified were oleic acid(64.6%), linoleic acid(16.0%), palmitic acid(15.2%), and stearic acid(2.1%), and fatty acid compositions of stereospecific numbered carbon of glycerol were carried out. Iodine value, saponification value, and refractive index of chufa tuber oil were 82, 185, and 1.4643, respectively. To produce RBD chufa tuber oil Refining process was optimized, and food grade RBD oils was obtained by deacidification with 0.5% excess 12% NaOH solution at 75oC for 20 min reaction, by bleaching with 1.2% activated clay at 90oC for 30 min, and by deodorization with 1% carrier steam at 180oC for 1 hr under 0.3 mmHg the vacuum. Results indicated that oxidative stability of chufa tuber oil was relatively high considered due to its high content of oleic acid.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
|