Development of Prevention Method for Heat-deterioration of Oils with Polyphenol Compounds

Transcription

1 J. Fac. Sci. Tech., Seikei Univ. Vol.46 No.(2009) pp Development of Prevention Method for Heat-deterioration of Oils with Polyphenol Compounds Yuri OKUYAMA* 1 Ayato KANDA* 2 and Setsuko HARA * 3 ABSTRACT : Prevention of heat deterioration of oils used in deep fat frying is important for the safety of frying foods. Tocopherol, the most typical antioxidant for edible oils, is unstable at high temperature and causes coloring of frying oils. Polyphenol compounds such as quercetin and epigalocatechin gallate have strong antioxidative acitivities based on their radical-quenching activities. We have reported that the antioxidative activities of rooibos tea extracts which contain quercetin and lutin as major polyphenol compounds for unsaturated oils are higher in the emulsifying system than in the bulk system. However, it is not easy to add most polypenol compounds into oils directly because of their hydrophilic properties. In the present study, we developed the novel method for utilization of antioxidative acitivities of water-soluble polypenol compound as an altanative for tocopherol by addition of these compounds into frying foods, not into oils directly. Keywords: polyphenol, heat-deterioration, deep fat frying, tocopherol, antioxidant, edible oils (Received March 16, 2009) * 1 *2 *3 (Professor, Dept of Materials and Life Science, shara@st.seikei.ac.jp) 1 10(AV) 3(PV)30meq/kg AV5PV50 meq/kg 2 AV:3 PV:30 meq/kg 3 AV:1 PV:10meq/kg :170AV:2.5 50

2 1) Toc 1) Toc LOO ppm Toc 2,3 Toc 160 Toc Toc 4-6 (RTE) Pro GraRTE (Ru)(Qu) Toc 7 30 RTE 8 RTE RTE 7 Pro 7 RuQu (EGCG)(PG) () Folin-Ciocalteu RTERuQu Pro (760nm) EGCG y=0.0122x , R 2 = EGCG 1.1-diphenyl-2-picrylhydrazil (DPPH) (517nm) Toc 1.00 Toc RTEProRuQuEGCG PG Toc500ppm (CDM) Toc 100 ( ) + Toc 500ppm + RTE 769.2ppm( Toc500ppm) + Pro 161.3ppm(Toc500ppm)4 ( ) 4 g

3 6 g18024 h 2 h4 h PC RTE (Toc 508ppm) h5rte 4g+6g+RTE0.2g]12 RTE2.4g 4g+6g+RTE0.3g]12 RTE3.6g 4g+6g+RTE0.4g]12 RTE4.8g 2g+3g+RTE0.1g]24 RTE2.4g 1g+1.5g+RTE0.05g]48 RTE2.4g -2 h hpc AVAnVToc Toc 1.00 RTE Toc 2 RTE Toc 24 DPPH Toc 1.00 RTE 1.83 Pro 3.12 Ru 2.57 Qu 3.74 EGCG 2.82 PG 2.67 (Toc 508ppm)1803 RTE4g +6gRTE4g+ 6g+RTE0.1gRTE4g+6g+ RTE0.2g (2:1) 30PV 9 PV 9 AnVAV 10 PCHara 11 PU-2080 Plus KF C (8.0mm 300mm)RI-2031 Plus 0.7mL/min 12 RTEProRuQuPG EGCG RTE35.4%Pro99.3%Ru 48.0%Qu92.6%PG128.2% RTEProRuQuEGCGPG DPPH CDM 150QuTocRTEPro RuEGCGPG180ProRTEQuTocRu

4 EGCGPG 150 RTE Pro Toc 180 Toc 2 RTE Pro Toc 180 Toc RTE Toc Toc PC RTE Pro Toc RTE Pro RTE 5 RTE 4g+ 6g+RTE0.2g]12 RTE 2.4g 4g+ 6g+RTE0.3g]12 RTE 3.6g 4g+ 6g+RTE0.4g]12 RTE 4.8g 2g+ 3g+RTE0.1g]24 RTE 2.4g 1g+ 1.5g+RTE0.05g]48 RTE 2.4g RTE Pro PC RTE RTE PC RTE 100RTE 3.6 RTE ppm RTE 1

5 1803 RTE 4g + 6gRTE 4g+ 6g+RTE0.1gRTE 4g+ 6g+ RTE0.2g (2:1) 30 PV RTE RTE PV RTE RTE RTE Pro Toc RTE35.4%Pro99.3% DPPH Toc RTE Pro Toc 180 Toc 2 Toc RTE Pro Toc Toc 500 ppm Toc Toc 500 ppm h 4 g 6 g 2 h RTE Pro RTE Pro Toc 500ppm RTE h1 h0.5 h RTE RTE RTE g 510 ppm 1h 2 1 RTE 30 RTE 2% 1% RTE RTE RTE 1) p.260, ) Z. REBLOVA, The effect of temperature on the

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