상세 보기
로스팅한 햄프씨드(Cannabis sativa L.)로 추출된 햄프씨드 오일의 이화학적 특성 분석
Analysis of the Physicochemical Properties of Hemp Seed Oil Extracted from Roasted Hemp Seeds (Cannabis sativa L.)
- 정향연;
- 윤소정;
- 홍성준;
- 조성민;
- 반영란;
- ... 신의철;
- 외 4명
Citations
SCOPUS
1초록
The physicochemical properties of hemp seed oil extracted from roasted hemp seeds were analyzed. The antioxidant component and activity of hemp seed oil were increased by roasting, and phytosterols increased after short-term roasting. Only α- and γ-tocopherols were detected in hemp seed oil, and they tended to decrease after roasting. The total saturated fatty acids content in hemp seed oil increased after roasting, while the total unsaturated fatty acids tended to decrease. Roasting also increased the induction period of hemp seed oil, which increased the oxidative stability of the oil. These results are expected to be used as a database for developing processed products using hemp seeds.
키워드
hemp seed oil; roasting; antioxidant compounds; rancimat
- 제목
- 로스팅한 햄프씨드(Cannabis sativa L.)로 추출된 햄프씨드 오일의 이화학적 특성 분석
- 제목 (타언어)
- Analysis of the Physicochemical Properties of Hemp Seed Oil Extracted from Roasted Hemp Seeds (Cannabis sativa L.)
- 저자
- 정향연; 윤소정; 홍성준; 조성민; 반영란; 박현진; 문희성; 유세영; 윤문연; 신의철
- 발행일
- 2024-04
- 저널명
- 한국식품영양과학회지
- 권
- 53
- 호
- 4
- 페이지
- 378 ~ 384