열풍건조 및 동결건조된 와송의 열수추출물을 대두유 및 돈지에 0.1, 0.5 및 1.0 g/100 mL의 농도로 첨가하고 $180^{circ}C$에서 가열하는 동안 유지의 산화 안정성을 측정하였다. 유지의 색도는 가열시간이 경과될수록 증가되었으며, HWE 첨가구에서 색도가 다소 높았다. 아니시딘가는 가열시간이 경과될수록 유의적으로 증가되었으나, 48시간 가열 후 0.5 및 1.0 g/100 mL의 HWE 첨가구, 1.0 g/100 mL의 FWE 첨가구를 제외하면 모든 실험구에서 대조구보다 낮았다. 돈지에서는 시료의 첨가량에 관계없이 모든 실험구에서 대조구보다 낮았다. 산가는 가열시간이 길어짐에 따라 유의적으로 증가하였으나, 대두유에서 시료의 첨가량에 따른 유의차는 없었으며, 가열 48시간 이후 HWE 첨가구가 FWE 첨가구에 비해 다소 낮았다. 과산화물가도 HWE 첨가구가 FWE 첨가구보다 낮았다. TBA가는 대두유에서 가열 24시간 이후에 대조구보다 낮았으며, 돈지에서는 가열전기간 동안 대조구보다 낮았다. 따라서 와송 열풍건조시료는 동결건조 시료에 비해 항산화능이 우수하며, 돈지의 가열시 산화안정성에 효과가 있을 것으로 생각되었다.
This experiment was conducted to investigate the effect of wa-song (Orostachys japonicus A. Berger) extracts on the oxidative stability of edible oil. Wa-song was dried from hot air (HWE) and freeze (FWE), and then they were extracted by hot water. The different levels (0.1, 0.5 and 1.0 g/100 mL) of HWE and FWE were added to soybean oil and lard. The chromaticity of edible oils was generally increased with prolonged heating time and HWE was higher than FWE. The anisidine value showed significant increase during heating for 48hrs. After heating for 48 hrs, it was lower than control, except for HWE added sample of 0.5 and 1.0 g/100 mL, FWE added sample of 1.0 g/100 mL. In lard, it was lower in sample added wa-song extract than control. The acid value was not significant by added amount of wa-song. Its value in HWE added sample was lower than FWE, after heating for 48 hrs. POV was lower HWE than FWE, also. After heating for 24 hrs, TBA values in soybean oil containing HWE and FWE added sample was lower than control. In lard, its value in HWE and FWE added sample was lower than control during heating for $12{sim}48;hrs$. Therefore, those results suggested that HWE has higher antioxidant activity than FWE added sample, and then oxidative stability of HWE in edible oil was more potential for lard during its heating.
