볶음조건과 저온압착이 아마씨유(Linum usitatissimum L.)의 지방산 조성 및 휘발성 성분에 미치는 영향
Effect of Roasting Condition and Cold-pressed Flaxseed (Linum usitatissimum L.) oil on Fatty Acid Composition and Volatile Compound
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초록
본 연구는 불포화지방산 중 α-리놀렌산이 풍부한 아마씨에서 볶음조건과 저온압착법으로 착유된 아마씨유의 화학적 변화에 미치는 영향을 조사하고자 하였다. 볶지 않은 아마씨와 볶은 아마씨(150℃와 200℃에서 10분과 20분)를 가정용 저온압착기를 사용하여 저온압착으로 착유하여 착유수율, 총 페놀 함량, 지방산 조성 및 휘발성 성분을 분석하였다. 착유수율은 볶지 않은 아마씨에서보다 볶은 아마씨에서 높게 나타났다. 총 페놀 함량은 150℃에서 20분 동안 볶아서 착유한 경우 다른 착유군보다 유의적으로 높은 반면, 200℃에서 착유한 경우는 볶지 않은 생 아마씨유보다 낮았다. 지방산의 조성은 볶음조건에 의해서 차이를 보이지 않았다. 휘발성 성분은 총 함량과 지방산패의 지표로 알려진 aldehyde, ketone, furan은 볶음온도와 시간이 증가됨에 따라서 증가되었고, Maillard 반응에 영향을 주는 pyrazine도 200℃에서 볶아서 착유한 아마씨유에서 증가하였다. 결과적으로 가정용 저온압착기로 착유된 아마씨유는 볶지 않은 아마씨보다는 150℃에서 20분 동안 볶은 후 저온압착으로 착유하는 방법이 안전한 추출과정으로 제안된다.
Abstract
The objective of this study was to investigate the effect of cold-pressed flaxseed oil through the roasting temperature (unroasted and roasted at 150℃ and 200℃) and time (10 and 20 min) on the chemical changes. Cold-pressed flaxseed oil extraction yield was calculated with respect to the roasted process and total phenolic content, fatty acid composition, and volatile compound were analyzed. The extraction yield was increased in the roasted oil compared to the unroasted oil. Total phenolic content was significantly higher in oil from the roasted at 150℃ for 20 min compared to other roasting condition. Fatty acid composition was not affected by the extraction process. The content of aldehyde, ketone, furan, and pyrazine was higher than in the roasted at 200℃ compared to the unroasted and roasted at 150℃. These findings suggest that cold-pressed flaxseed oil extracted from the roasted at 150℃ for 20 min may be considered acceptable for safe extraction process.
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