Effect of hot pepper seed oil, capsaicin, and alpha-tocopherol on thermal oxidative stability in lard and soy bean oil

Korean Journal for Food Science of Animal Resources

Volumn 28, Issue 5, 2008, Pages 660-666

  Lee, Chi Ho ^a   Man, Kyu Ho ^a   Kim, Ah Young ^a   Lee, Seul Ki ^a   Hong, Go Eun ^a   Pyun, Chang Won ^a   Choi, Kang Duk ^b   Yang, Cheul Young ^c  

^a Konkuk University   (South Korea)

^b Hankyong National University   (South Korea)

^c Eulji University   (South Korea)

Author keywords

Capsaicin; Hot pepper seed oil; Lard; Thermal oxidative stability

Indexed keywords

CAPSICUM FRUTESCENS; GLYCINE MAX;

EID: 58149501688     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2008.28.5.660     Document Type: Article

References (21)

1. AOAC (1995) Official Methods of Analysis, 16th ed., Association of Official Analcatical Chemists International, Washington, DC.
2. Bligh, E. G. and Dyer, W. J. (1959) A rapid method for total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.
3. Choi, O. S. (1996) Emulsification stability of oleoresin red pepper and changes in antioxidant activity during thermal cooking. J. Korea Soc. Food Nutr. 25, 104-109.
4. Choi, Y. J. (1988) Study on the oil soluble constituent in red pepper seed oil and variation of physicochemical characteristics during storage and frying. Ph. D. thesis, Hanyang Univ., Seoul, Korea.
5. Choi, Y. J. and Ko, Y. S. (1990) Studies on the lipid components of red pepper seed oil. Int. J. Human Ecol. 28, 31-36.
6. Cort, W. M. (1974) Antioxidant acitivity of tocopherols, ascorbyl palmitate, ascorbic acid and their mode of action. J. Am. Oil Chem. Soc. 51, 321-325.
7. Fukuda, Y., Osawa, T., Namiki, M., and Qzaki, T. (1981) Studies on antioxidative substances in sesame seed. Agric. Biol. Chem. 49, 301-306.
8. Husain, S. R., Cllard, J., and Cllard, P. (1987) α-Tocopherol peroxide effect and malondialdehyde production. J. Am. Oil. Chem. Soc. 64, 109-111.
9. Jung, M. Y., Bock, J. Y., Baik, S. O., Lee, J. H., and Lee, T. K. (1999) Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. J. Agric. Food Chem. 47, 1700-1704.
10. Kogure, K., Goto, S., Nishimura, M., Yasumoto, M., Abe, K., Ohiwa, C., Sassa, H., Kusumi, T., and Terada, H. (2002) Mechanism of potent antiperoxidative effect of capsaicin. Biochim. Biophys. Acta 1573, 84-92.
11. Lee, M. H., Jeong, J. H., and Oh, M. J. (1992) Antioxidative activity of gallic acid in acorn extract. J. Korean Soc. Food Nutr. 21, 693-700.
12. Lim, D. K., Choi, U., Shin, D. W., and Jeong, Y. S. (1994) Antioxidant effect of propolis extract on palm oil and lard. Kor. J. Food Sci. Technol. 26, 622-626.
13. Matsuzaki, T. and Nara, Y. (1985) Antioxidative of tea leaf catechins. Nippon Nogeikagaku Kaishi 59, 129-134.
14. Metcalf, L. D., Schumitz, A. A., and Pelka, J. R. (1996) Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal. Chem. 38, 514-522.
15. Min, J. K., Han, K. Y., Kim, E. C., Kim, Y. M., Lee, S. W., Kim, O. H., Kim, K. W., Gho, Y. S., and Kwon, Y. G. (2004) Capsaicin inhibits in vitro and in vivo angiogenesis. Cancer Res. 64, 644-651.
16. Miyazawa, T., Fujimoto, K., Kinoshita, M., and Usuki, R. (1994) Rapid estimation of peroxide content of soybean oil by measuring thermoluminescence, J. Am. Oil Chem. Soc. 71, 343-345.
17. Oh, M. J., Son, H. Y., Kang, J. C., and Lee, K. S. (1990) Antioxidative effect of pueraria root extract on edible oils and fats. J. Korean Soc. Food Nutr. 19, 448-456.
18. Sidwell, C. G., Salwin, H., Benca, M., and Mitdndll, Jr. J. H. (1954) The use of thiobarbituric acid as a measure of fat oxidation. J. Am. Oil. Chem. Soc. 31, 603-606.
19. Yang, K. S., Yu, J. H., Hwang, J. I., and Yang, R. (1974). Synergistic effect of citric acid on antioxidant property of red pepper. Korean J. Food Sci. Technol. 6, 193-198.
20. Korean source
21. Korean source