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산초 종자로부터 추출된 산초 오일의 물리화학적 조성과 특성

Physicochemical Composition and Properties of Sancho Oil Extracted from Zanthoxylum schinifolium Seeds

김도현|강승미|최명석|용성현|박관빈|김학곤
한국약용작물학회|2022.02|한국약용작물학회지 (KOREAN JOURNAL OF MEDICINAL CROP SCIENCE)|제30권 제1호|pp. 50-59

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참고문헌

키워드

AntioxidantFatty Acidanthoxylum schinifoliumAcid ValueCollection SiteSancho Oil

초록

Background: The seed oil of Zanthoxylum schinifolium S. et Z. (sancho) is a traditional vegetable oil that is usually sold at high prices. However, there is no information on the characteristics of sancho oil according to the collection site in Korea. Therefore, this study investigated characteristics such as the fatty acid composition, acid value, peroxide value, color, consistency, volatile compound composition, and antioxidant activity of sancho oil from different sites. Methods and Results: Sancho seeds were collected from four sites (Hadong, Gapyeong, Jinan, and Yeongwol), that produce sancho oil, which was extracted by pressing. The content of major fatty acids, acid value, peroxidation degree, color and antioxidant activity were significantly different between the by collection sites. However, there was no significant difference in viscosity. Conclusions: The fatty acid content of sancho oil varied according to the collection site, and properties such as acid value and antioxidant activity were different. Therefore, it is necessary to standardize the production and distribution of sancho oil produced in Korea, and studies to identify high-yielding varieties are important.

Abstract

Background: The seed oil of Zanthoxylum schinifolium S. et Z. (sancho) is a traditional vegetable oil that is usually sold at high prices. However, there is no information on the characteristics of sancho oil according to the collection site in Korea. Therefore, this study investigated characteristics such as the fatty acid composition, acid value, peroxide value, color, consistency, volatile compound composition, and antioxidant activity of sancho oil from different sites. Methods and Results: Sancho seeds were collected from four sites (Hadong, Gapyeong, Jinan, and Yeongwol), that produce sancho oil, which was extracted by pressing. The content of major fatty acids, acid value, peroxidation degree, color and antioxidant activity were significantly different between the by collection sites. However, there was no significant difference in viscosity. Conclusions: The fatty acid content of sancho oil varied according to the collection site, and properties such as acid value and antioxidant activity were different. Therefore, it is necessary to standardize the production and distribution of sancho oil produced in Korea, and studies to identify high-yielding varieties are important.

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