초임계 녹차 추출물을 이용하여 제조된 녹차유의 특성

Properties of Green Tea Oil Prepared with Supercritical Fluid Extraction

The contents of functional components in the supercritical fluid extracts of green tea (GT-SFE) and the chemical properties of the green tea oil prepared from GT-SFE and soybean oil in the frying-process were investigated to assess the commercial availability of the green tea oil. The contents of the functional components including β-carotene (provitamin A), vitamin E, vitamin K, total phenolic compounds, gallic acid, catechins, and theaflavins suggested to be relative to green tea were 2∼120 fold higher in GT-SFE than in soybean oil. The thermal stability of green tea oil containing each of 0.5%, 0. 75%, and 1.0% GT-SFE was evaluated by the changes in chemical properties,such as acid value, iodine value, color difference, viscosity, and smoke point. The green tea oil containing 0.5% GT-SFE showed the highest thermal stability and smoke point, highlighting its potential use in long term frying process. The green tea oil did not absorb into fries, which decreased th loss of oil in the flying process, suggesting that green tea oil can be used widely as a commercial available functional oil.