Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment
Kyo-Yeon Lee
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Search for more papers by this authorM. Shafiur Rahman
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, Bangladesh
Search for more papers by this authorAh-Na Kim
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Search for more papers by this authorKhalid Gul
Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, South Korea
Search for more papers by this authorMyoung-Hee Lee
Department of Southern Area Crop Science, NICS, RDA, Miryang, Korea
Search for more papers by this authorJung In Kim
Department of Southern Area Crop Science, NICS, RDA, Miryang, Korea
Search for more papers by this authorTae Joung Ha
Department of Southern Area Crop Science, NICS, RDA, Miryang, Korea
Search for more papers by this authorDoyeon Kwak
Department of Southern Area Crop Science, NICS, RDA, Miryang, Korea
Search for more papers by this authorEui-Cheol Shin
Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Korea
Search for more papers by this authorHyun-Jin Kim
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, South Korea
Search for more papers by this authorWilliam L. Kerr
Department of Food Science and Technology, University of Georgia, Athens, GA, USA
Search for more papers by this authorCorresponding Author
Sung-Gil Choi
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, South Korea
Correspondence
Sung-Gil Choi, Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, South Korea.
Email: [email protected]
Search for more papers by this authorKyo-Yeon Lee
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Search for more papers by this authorM. Shafiur Rahman
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, Bangladesh
Search for more papers by this authorAh-Na Kim
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Search for more papers by this authorKhalid Gul
Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, South Korea
Search for more papers by this authorMyoung-Hee Lee
Department of Southern Area Crop Science, NICS, RDA, Miryang, Korea
Search for more papers by this authorJung In Kim
Department of Southern Area Crop Science, NICS, RDA, Miryang, Korea
Search for more papers by this authorTae Joung Ha
Department of Southern Area Crop Science, NICS, RDA, Miryang, Korea
Search for more papers by this authorDoyeon Kwak
Department of Southern Area Crop Science, NICS, RDA, Miryang, Korea
Search for more papers by this authorEui-Cheol Shin
Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Korea
Search for more papers by this authorHyun-Jin Kim
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, South Korea
Search for more papers by this authorWilliam L. Kerr
Department of Food Science and Technology, University of Georgia, Athens, GA, USA
Search for more papers by this authorCorresponding Author
Sung-Gil Choi
Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju, South Korea
Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, South Korea
Correspondence
Sung-Gil Choi, Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, South Korea.
Email: [email protected]
Search for more papers by this authorAbstract
There has been increasing concern over the potential carcinogenic problem of the synthetic antioxidants in oil industries. Tomato extract was prepared by supercritical-CO2, which may be a natural antioxidant. The supercritical fluid tomato extract (SFTE) was added in perilla oil (PO) and investigated the oxidative stability of PO and compared with control and those of the PO containing α-tocopherol as a positive control. SFTE had a high content of lycopene (64.91%) and β-carotene (34.93%), which led to significantly higher antioxidant capacity than that of the α-tocopherol. During the thermal treatment at 65°C for 24 hr, the PO containing SFTE at various concentrations (100, 300, 500, and 1,000 µg/ml) showed significantly lower acid value and peroxide value, and at least 1.5 times higher induction period than those of the control and α-tocopherol-added PO at the same concentrations. The results suggest that SFTE may be an attractive natural antioxidant in oil industries.
Practical Applications
Oxidation is a major problem causing the quality deterioration of edible oils which are rich in unsaturated fatty acids. Generally, chemically synthesized antioxidants are widely added to vegetable oils for retarding oxidative deterioration. But, these antioxidants are potentially carcinogenic to human health. SFTE produced in this study can be attractive alternative natural antioxidant over widely used α-tocopherol and chemically synthesized antioxidants for preventing the lipid oxidation in food industries.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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