포도씨유 첨가가 프레스햄의 이화학적 및 조직감에 미치는 영향

이정일,양한술,정진연,문상훈,김갑돈,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Moon, Sang-Hoon,Kim, Cap-Don,Lee, Jin-Woo,Jung, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

포도씨추출물을 첨가한 포도씨유의 산화 안정성

장성호(Sungho Jang),이준수(Junsoo Lee),최원석(Won-Seok Choi) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.12

본 연구에서는 높은 불포화지방산 함유율로 말미암아 항산화 성분을 함유하고 있음에도 불구하고 산패에 대한 위험성을 내포하고 있는 포도씨유에 다량의 항산화 성분을 함유한 것으로 알려진 포도씨추출물을 첨가하여 포도씨추출물 함유 포도씨유의 90일 동안의 저장 중 산화 안정성을 측정하였고, 갈색화, 비타민 E, 지방산 조성 및 폴리페놀 함량 변화를 조사해 보았다. 포도씨추출물을 첨가한 포도씨유의 경우 무첨가 포도씨유보다 저장기간 동안 과산화물가, 산가 및 공액이중결합가가 모두 낮아 포도씨추출물이 포도씨유의 산화 안정성에 기여하는 것으로 나타났다. 저장 중 흡광도 증가량 역시 포도씨추출물 첨가 포도씨유가 무첨가 포도씨유에서보다 적게 나타났고, 비타민 E 이성체의 감소량 또한 무첨가 포도씨유에서보다 포도씨추출물 첨가 포도씨유에서 적게 나타났으며, 지방산 조성 변화 역시 무첨가 포도씨유에서보다 포도씨추출물 첨가 포도씨유에서 적게 나타났다. 한편 저장 중 폴리페놀 함량 감소량은 포도씨추출물 함유 포도씨유에서 가장 크게 나타났다. 따라서 포도씨추출물은 저장중 포도씨유의 산화 안정성에 기여하는 것으로 확인되었으며, 다만 그 능력은 합성항산화제인 butylated hydroxytoluene보다는 낮은 것으로 조사되었다. Grape seed extract (GSE) was added to grape seed oil to improve the oxidative stability of the grape seed oil during storage. To measure the oxidative stability of grape seed oil, peroxide value, acid value, and conjugated diene value were measured, and changes in browning, vitamin E, fatty acid composition, and polyphenol content of oil were examined. In the case of grape seed oil with GSE, peroxide value, acid value, and conjugated diene value were lower than those of grape seed oil. The magnitude of increase in absorbance of grape seed oil with GSE was less than that of additive-free grape seed oil, whereas the magnitude of decrease in vitamin E isomers in grape seed oil with GSE was less than that of grape seed oil with no additive. Changes in fatty acid composition were also similar. However, polyphenol contents showed the greatest reduction in grape seed oil containing GSE. GSE contributes to the oxidation stability of grape seed oil, but the antioxidant capacity of GSE was lower than that of butylated hydroxytoluene.

포도씨의 지방질 조성과 이화학적 특성

황종택,강한철,김태수,박원종 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

포도씨의 조지방질 함량을 분석한 결과 조지방질 함량은 평균 28.6%이었고, Steuben 품종이 32.0%로 가장 높았다. 지방산 조성은 리놀레인산 70.75%, 올레산 18.48%, 스테아르산 2.01%, 팔미트산 8.45%로 구성되어 있었으며 Jingyu 품종에서 스테아르산이 적었고, Fugiminori 품종은 올레산이 많았다. 중성지방질의 평균함량은 87.25%, 당지방질은 4.68%, 인지방질은 8.06%로 구성되었다. 조단백질 평균함량은 11.2%로 품종간의 차이를 나타냈으며, Neo muscat이 15.7%로 가장 높은 함량을 나타냈다. 총당은 2.35∼5.63㎍/㎎이었고 환원당 평균함량은 3.20㎍/㎎을 나타냈다. 포도씨 조지방질의 평균 검화가는 186.3㎎·KOH/g·oil이었고 Kyoho 품종이 230으로 가장 높았다. 포도씨 기름의 항산화력이 참깨보다 우수하여 DPPH 환원 능력은 평균 27%가 높았다. 그러나 180℃로 가열한 후의 포도씨와 참깨씨 조지방질들은 비슷한 산패도를 나타냈다. The possibility of grape seeds as industrial resources was tested by analyzing various chemical properties of their oils from seven different species. The range of crude oil content of the grape seeds was 26.0-32.0%, showing the highest content in Steuden. Mean individual fatty acid contents in the grape seeds were lioleic (70.75%), oleic (18.48%), stearic (2.01%), and palmitic (8.45%) acids. Stearic acid was low in Jingyu, and high oleic acid was found in Fugiminori, compared with other grape strains. Total lipids were consisted of nutral lipid (87.25%), glycolipid (4.68%), and phospholipid (8.06%). Content of crude proteins was approximatery 11.2% with some variation between strains. Total sugar content was 2.35∼5.63㎍/㎎ with reducing sugar 3.20㎍/㎎. Mean saponification value of crude oils was 186.3㎎·KOH·oil. Antioxidant activity of grape seed oils was better than that of sesame oil, resulting in the higher activity of reducing DPPH by 27%. Peroxide values, however, were similar between grape seed oils and sesame oil after heat treatment at 180℃.

Extraction and Mixing Effects of Grape (Campbell) Seed Oil

Kang, Han-Chul,Min, Young-Kyoo,Hwang, Jong-Taek,Kim, Si-Dong,Kim, Tae-Su 한국응용생명화학회 1999 Journal of Applied Biological Chemistry (J. Appl. Vol.42 No.4

Grape seed oil was extracted using different preparatory treatments as follows: (1) grinding, (2) grinding and roasting, (3) grinding and wet- roasting, (4) grinding, roasting, and wet-roasting, and (5) grinding, wet-roasting, and wet-roasting. The highest antioxidant activity was obtained from the sample with the method (2). Initial states of oxidation were similar except method (1) that showed more oxidized state, being P.O.V.8. Acid values were observed in the range from 1.42 to 1.89. The lowest acid value was found as 1.42 in method (1) and those of others were somewhat higher, indicating that heating process of roasting produced some free fatty acids. From the results of sensory evaluation, the best odor and taste were obtained from the methods (2) and (3). Repetitive procedure of wet-roasting, like method 5, caused some loss of flavor components and decrease in the sensory evaluation score. Addition of grape seed oil (method 2) to soybean and perilla oil at the level of 20% retained considerable antioxidant activities as much as 4.3 and 5 times, respectively, than 100% soybean or perilla oil stored for 12 weeks. When soybean or perilla oil was mixed with 20% grape seed oils, P.O.V. decreased to half of that of unmixed oils.

초임계 이산와탄소를 이용한 Resveratrol 함유 포도씨유 추출

우문제,서장원,변상요,Woo Moon Jae,Seo Jang-Won,Byun Sang Yo 한국생물공학회 2005 KSBB Journal Vol.20 No.5

Grape seed oil made by press or organic solvent extraction does not contain resveratrol, a bioactive compound. Supercritical carbon dioxide could extract oil containing resveratrol from grape seed. The extraction efficiency was mainly dependent on the water content in grape seed. More resveratrol was contained in the oil extracted with un-dried grape seed. No resveratrol was extracted with dried grape seed. Time course changes of grape seed oil extraction also resulted that resveratrol could be extracted by supercritical carbon dioxide with the positive influence of water. 압착이나 유기용매 추출방식으로 생산된 포도씨유에는 resveratrol이 함유되어있지 않다 초임계 이산화탄소로 추출하는 경우 포도씨에 존재하는 resveratrol의 약 $1.6\%$가 추출 함유됨을 확인하였다. 초임계 추출 효율은 포도씨 건조 정도에 따라서 달라졌는데, 시료에 수분이 전혀 있지 않은 경우는 resvertrol을 추출되지 않았다. 수분함량이 증가할수록 추출 효율이 증가하는데, 수분이 resvertrol을 추출에 중요한 역할을 하였다. 초임계유체 추출 시간에 따른 추출된 포도씨 유의 resvertol 함량은 초반보다 후반으로 갈수록 증가하는 경향을 나타내었다. 초반에 오일 이 많이 추출되고 이후 수분이 빠져나오는 추출성향을 볼 때, resvertrol추출에는 수분이 초임계유체의 성질에 큰 영향을 미쳐 추출 효율을 변화시키는 것으로 생각된다.

튀김 횟수와 재료에 따른 식용유의 지방산 조성 변화

정성태 ( Sung Tae Jung ),신동화 ( Dong Hwa Shin ),김용석 ( Yong Suk Kim ) 전북대학교 농업과학기술연구소 2013 농업생명과학연구 Vol.44 No.1

식품을 여러 종류의 튀김 기름에서 튀겼을 때 식품의 종류와 튀김 횟수에 따라 유지의 산패정도가 변화하는 경향을 조사하기 위하여 닭다리와 고구마를 대두유, 포도씨유, 카놀라유로 170℃에서 40회 튀긴 후 튀김 횟수에 따른 지방산 조성 변화를 비교하였다. 대두유로 닭다리를 튀긴 경우고구마를 튀긴 경우보다 지방산 조성의 변화가 크게 나타났는데, oleic, palmitic 및 stearic acid 등 포화 및 1가불포화지방산 조성은 튀김 초기에 각각 19.12%, 23.92%에서 튀김 횟수에 따라 증가하는 경향을 보여 40회 튀김 후 20.81% 및 27.33%로 나타났고, linoleic 및 linolenic acid 등 다가불포화지방산 조성은 초기 56.96%에서 40회 튀김 후 51.86%로 감소하는 경향을 보였다. 포도씨유를 사용한 경우 대조구의 포화지방산 조성은 튀김횟수에 따라 증가하였으나 닭다리와 고구마를 튀김한 경우 모두 30회 튀김까지는 증가하다가 그 이후 감소하는 경향을 보였으며, 이 결과는 40회 튀김까지 계속 증가한 대두유의 경우와는 다른 경향을 나타냈다. 카놀라유로 닭다리를 튀긴 경우 palmitic acid의 조성이 3.43% 상승하고 oleic acid는 2.21% 감소해서 고구마를 튀긴 경우보다 변화 폭이 컸다. 대두유, 포도씨유 및 카놀라유를 사용하여 40회 튀김 시 닭다리를 튀긴 경우가 고구마를 튀긴 경우보다 지방산 조성의 변화가 크게 나타났다. 닭다리를 40회 튀긴 후 카놀라유의 다가불포화지방산의 조성 변화가 대두유나 포도씨유보다 적었으며, 고구마를 튀긴 경우 1가불포화지방산 및 다가불포화지방산 조성의 변화는 튀김유의 종류에 관계없이 대조구와 유의적 차이가 관찰되지 않았다. Changes of fatty acid compositions of various edible oils with frying times and food materials were compared. Chicken legs and sweet potatoes were fried for 15 and 6 minutes at 170℃, respectively. Changes in soybean and canola oil frying chicken leg were higher than those of frying sweet potato. Saturated (SFA) and monounsaturated fatty acids (MUFA) in soybean oil were increased from 19.12 and 23.92% at the initial stage to 20.81 and 27.33% at 40-frying time, respectively, but that of polyunsaturated fatty acid (PUFA) was decreased. SFA in grape-seed oil increased up to 30-frying time, and decreased thereafter. Changes in oils frying chicken leg were higher than those of oils frying sweet potato. Changes of PUFA in canola oil frying chicken leg were lower than those of soybean and grape-seed oil. Comparing the control group, no significant differences were observed in MUFA and PUFA composition among the frying oils.

국내 시판 포도씨유의 비타민 E, 식물성스테롤 및 지방산조성 비교

위민정(Minjung Wie),성지혜(Jihae Seong),전건욱(Keonwook Jeon),정헌상(Heon-Sang Jung),이준수(Junsoo Lee) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.7

국내 시중에서 유통되는 포도씨유 10종에 대한 비타민 E, 식물성스테롤 및 지방산 조성을 분석하였다. 비타민 E는 α-토코페롤의 함량이 가장 높게 나타났으며 그 함량은 10.1~44.8 ㎎/100 g이었다. 또한 다른 식물성 유지에서 분석되지 않거나 함량이 낮은 α-T3와 γ-T3가 비교적 높은 함량으로 분석되었다. 식물성스테롤 함량 분석에서 10종의 유지 모두 β-sitosterol(63.9~119.3 ㎎/100 g)의 함량이 가장 높게 나타났다. 지방산 조성의 비율은 palmitic, stearic, oleic, linoleic가 주요 지방산으로 분석되었다. 포도씨유 10종의 토코 페롤과 토코트리에놀, 식물성스테롤 및 지방산 성분의 조성은 유사하였으나 그 함량에는 차이가 있었다. 이는 각각의 포도씨유 생산에 사용된 포도씨 품종의 차이와 서로 다른 품종의 포도씨의 혼합여부 그리고 생산과정 중의 차이에서 생긴 것으로 보인다. Grape seeds have recently been utilized for the production of seed oil. Grape seed oils (GSOs) are generating increasing interest as a functional food product since it has been shown to contain high levels of vitamin E, unsaturated fatty acids, and phytosterols. The objective of this study was to determine the compositions of vitamin E, fatty acids, and phytosterols in commercially available grape seed oils in Korea. Vitamin E was analyzed by HPLC with fluorometric detector and phytosterol and fatty acid composition was analyzed by GC. GSOs contained total vitamin E in the range of 34.6 to 66.1 ㎎/100 g oil and high levels of tocotrienols. The GSOs are mainly composed of linoleic acid ranging from 60 to 76%. GSOs also contained 77.0~166.9 ㎎ of phytosterols/100 g oil.

경기도 내 판매되고 있는 포도씨유의 잔류농약 모니터링

손미희,김재관,이유진,김지은,백은진,김병태,박명기,권보연,Mi-Hui Son,Jae-Kwan Kim,You-Jin Lee,Ji-Eun Kim,Eun-Jin Baek,Byeong-Tae Kim,Myoung-Ki Park,Bo-yeon Kwon 한국식품위생안전성학회 2024 한국식품위생안전성학회지 Vol.39 No.2

경기도에서 유통중인 포도씨유 50건을 대상으로 잔류농약 실태를 조사하였다. 50건 중 49건에서 10종의 잔류농약이 161회 검출되었다. 검출된 농약은 boscalid, cyflufenamid, deltamethrin, difenoconazole, fluxapyroxad, fenpyrazamine, kresoxim-methyl, piperonyl butoxide, tebuconazole, trifloxystrobin으로 살충제 2종, 살균제 8종이었으며 살균제인 boscalid가 44회, fluxapyroxad가 35회로 가장 빈번하게 검출되었다. 검출범위는 0.01-1.10 mg/kg으로 모두 포도의 잔류농약 허용 기준 이내로 검출되었다. 검출된 농약의 회수율은 72.6-129.8%이었으며 검출된 농약의 위해성을 알아보기 위해 %ADI를 산출한 결과 0.0028% 이하로 나타나 포도씨유의 잔류농약으로 인한 위해성은 안전한 수준으로 조사되었다. 그러나 본 연구는 시료의 수가 적고 GC/MS/MS로 분석가능한 농약만 조사하였기 때문에 보다 신뢰성 있는 결과를 얻기 위해선 앞으로도 꾸준한 추적 조사가 필요할 것으로 사료된다. Using the freezing removal method, we investigated residual pesticides in 50 grape seed oils distributed in Gyeonggi Province, South Korea. The fat was mixed with acetonitrile and then frozen at ≤-20℃ for 24 h. Fats and oils were removed by separating those in solid state and the extract acetonitrile in liquid state. Ten residual pesticides were detected 161 times in 49 of 50 cases. The detected pesticides were boscalid, cyclufenamide, deltamethrin, difenoconazole, fluxapyroxad, fenpyrazamine, kresoxim-methyl, piperonyl butoxide, tebuconazole, and trifluoxysorbin. Boscalid, a fungicide, was most frequently detected (44 times), followed by fluxapiroxad (35 times). The detection range was 0.01-1.10 mg/kg, which was within the legal limit of residual pesticide for grapes. The recovery rate of the detected pesticides was 72.6-129.8% and the ratio of estimated daily intake/acceptable daily intake was calculated to determine the risk of the detected pesticides, which was <0.0028%. This indicated that the risk caused by pesticide residues in grape seed oil is at a safe level.

Effect of Temperature on Oxidation Kinetics of Walnut and Grape Seed Oil

Bipin Vaidya,은종방 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.suppl1

The effects of temperature on the oxidation of walnut oil (WO) and grape seed oil (GSO) were investigated. Both oils were stored at 25, 40, 60, and 80oC for 60, 30, 12,and 6 day, respectively. Degree of oxidation was measured in terms of peroxide value (POV), conjugated dienoic acid (CDA) value, and p-anisidine value (p-AV). The rates of increase in POV, CDA, and p-AV in both oils were strongly dependent on storage temperature. The induction period (IP) decreased gradually with increasing storage temperature in both oils. WO showed shorter IPs (23.0,9.2, and 1.0 day at 25, 40, and 60oC, respectively) than those of GSO (41.5, 12.0, and 1.8 day at 25, 40, and 60oC,respectively), indicating the higher susceptibility of WO to oxidation. The activation energy (Ea) for the IP of WO and GSO autoxidation was similar (75.87 and 75.66 kJ/mol,respectively), revealing similar temperature dependence for autoxidation in WO and GSO.

볶음조건에 따른 포도씨유의 산화안정성

장성호(Sungho Jang),이선미(Seon-Mi Lee),정헌상(Heon-Sang Jeong),이준수(Junsoo Lee) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.11

본 연구에서는 볶음조건에 따른 포도씨유의 산화안정성을 알아보고자 하였다. 포도씨를 100, 150, 200℃에서 1시간 볶은 후, hexane으로 추출 후 용매를 제거하여 얻은 포도씨유를 50℃에서 40일 동안 저장하였다. 과산화물가는 저장기간 동안에 볶음처리를 하지 않은 포도씨유에서 볶음처리한 포도씨유보다 높은 함량을 보였다. 산가 또한 비슷한 경향을 보였다. 포도씨유의 갈색도는 볶음온도가 높을수록 짙은 갈색을 띄는 것을 알 수 있었다. 비타민 E의 함량은 저장기간에 따라 감소하는 경향을 보였지만, 볶음온도가 높을수록 비타민 E의 함량이 높게 나타났으며, 비타민 E 이성체의 감소량도 적게 나타났다. 따라서 본 연구는 볶음온도에 따른 포도씨유의 산화안정성 평가의 기초자료로 활용될 수 있을 것으로 기대한다. The oxidative stability of grape seed oils (GSOs) prepared from grape seeds roasted at different temperatures (100, 150 and 200℃ for 1 hr) was evaluated and compared with that of GSO from unroasted grape seed. Stability of the GSOs stored in air at 50℃ up to 40 days was assessed by acid value (AV) and peroxide value (PV). Simultaneously, the contents of tocopherols and tocotrienols and color changes were monitored up to 40 days. During the storage period, the PV of the unroasted GSO increased from 1.95 to 90.72 meq/㎏. On the other hand, the PV for GSOs roasted at 100, 150 and 200℃ increased from 1.96, 2.03, 1.98 to 76.09, 71.72, 49.38 meq/㎏, respectively. AV is in conformity with PV. Color development of GSOs increased as roasting temperature increased. The contents of tocopherols and tocotrienols in GSOs increased as roasting temperature increased from 100 to 200℃. The contents of tocopherols and tocotrienols gradually decreased along with the storage period. These results suggest that roasting treatment prolongs the oxidative stability of GSOs.