고추씨유, 캡사이신 및 토코페롤의 첨가가 돈지와 대두유의 산화안정성에 미치는 영향

This study was designed to compare the thermal oxidative stability of lard, soy bean oil, and hot pepper seed oil for 0-3 d at 100℃, and to evaluate the effect of capsaicin on thermal oxidative stability in lard and soy bean oil. As result, thermal oxidation stability was shown in the order hot pepper seed oil>soy bean oil>lard for 0-3 d at 100℃. In blended oils, hot pepper seed oil effectively inhibited lipid oxidation when mixed with lard than soy bean oil by showing the ratio of 30% pepper seed oil plus 70% lard and 60% pepper seed oil plus 40% soy bean oil inhibited lipid oxidation during storage periods. And to investigate the antioxidative effect of antioxidants such as capsaicin and alpha-tocopherol in hot pepper seed oil, 1,200 and 2,400 ppm capsaicin, or 0.3% alpha-tocopherol were added in soy bean oil and lard and stroed for 0-3 d at 100℃. Capsaicin inhibited lipid oxidation in lard but not in soy bean oil, however alpha-tocopherol exhibited a prooxidaton effect in soybean oil. Therefore, it suggests that the application of hot pepper seed oil or capsaicin in lard may be better for thermal oxidative stability.