LikeSNU-서울대 중앙도서관 빅데이터 지식 플랫폼

추출온도 및 함수율에 따른 오미자 종자유의 이화학적 특성 및 항산화활성

Author

박예근, 박윤제, 박소연

Journal Title

한국식품영양학회지

Publication Year

2022

Topics

#Dpph
#Food science
#Chemistry

Summary

This study investigated the physicochemical properties and antioxidant activities of Omija seed oil extracted using various moisture contents (5, 7.5, 10%) and extraction temperatures (25, 49, 75, 100℃). The highest total polyphenol content and antioxidant activity were observed at a moisture content of 10% and an extraction temperature of 100℃, while extraction yield, acid value, peroxide value, iodine value, and saponification value were excellent at a moisture content of 5% and an extraction temperature of 25℃ or 49℃.

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