Oxidation and Antioxidative Effects of Rosemary Extract and Catechin on Enzymatically Modified Lipids Containing Different Total and Positional Fatty Acid Compositions

다국어 초록 (Multilingual Abstract)

The oxidative stabilities of enzymatic modifiedlipids (EMLs) were studied using pine nut oil (PN) andpalm stearin (PS) as substrates (w/w, 40:60; 30:70) vs. aphysical blend (PB). The amount of pinolenic acid (PLA)at the sn-2 position in EML was increased to 5.5%compared to 0.8% in PB. The acid, peroxide, p-anisidine,and TBARS values were used to measure the oxidativestability of EML and PB. After 30 days of oxidation, only1.5 and 0.7% of total PLA at sn-2 position PLA weredetected in EML of PN:PS 40:60 and PN:PS 40:60,respectively. EMLs were more vulnerable to oxidizationthan PB. Different concentrations of rosemary (1,000 and2,000 mg/kg) and catetchin (400 and 800 mg/kg) wereadded to EMLs to reduce the oxidation level. Resultsindicated that these two antioxidants deterred the extent ofoxidation in EMLs.

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