JP2018059024A - 抗酸化剤、抗酸化剤を含有する油脂組成物およびこれを含有する油性食品 - Google Patents
抗酸化剤、抗酸化剤を含有する油脂組成物およびこれを含有する油性食品 Download PDFInfo
- Publication number
- JP2018059024A JP2018059024A JP2016198977A JP2016198977A JP2018059024A JP 2018059024 A JP2018059024 A JP 2018059024A JP 2016198977 A JP2016198977 A JP 2016198977A JP 2016198977 A JP2016198977 A JP 2016198977A JP 2018059024 A JP2018059024 A JP 2018059024A
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- Prior art keywords
- oil
- antioxidant
- dihydroquercetin
- alkaline substance
- oils
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- XCGZWJIXHMSSQC-UHFFFAOYSA-N dihydroquercetin Natural products OC1=CC2OC(=C(O)C(=O)C2C(O)=C1)c1ccc(O)c(O)c1 XCGZWJIXHMSSQC-UHFFFAOYSA-N 0.000 claims abstract description 70
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- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- QDRKDTQENPPHOJ-UHFFFAOYSA-N sodium ethoxide Chemical compound [Na+].CC[O-] QDRKDTQENPPHOJ-UHFFFAOYSA-N 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
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- 235000013547 stew Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
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- 235000019149 tocopherols Nutrition 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Images
Landscapes
- Fats And Perfumes (AREA)
- Confectionery (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Edible Oils And Fats (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Abstract
Description
(1)ジヒドロケルセチンと、アルカリ物質(ただし、食品用乳化剤を除く)とを、酸化を抑制する対象物への添加成分として含むことを特徴とする。
(2)アルカリ物質が、1価のカルボン酸塩およびアルカリ金属塩からなる群のうち少なくとも一種であることが好ましい。
本発明の油脂組成物は、以下の点を特徴とする。
(3)上記発明(1)または(2)に記載の抗酸化剤と、油脂とを含有することを特徴とする。
(4)アルカリ物質が、1価のカルボン酸塩およびアルカリ金属塩からなる群のうち少なくとも一種であることが好ましい。
(5)上記発明(3)または(4)において、アルカリ物質の配合量が、対油20〜2000ppmであることが好ましい。
本発明の油性食品は、以下の点を特徴とする。
(6)上記発明(3)から(5)のいずれかに記載の油脂組成物を含有することを特徴する。
(実施例1)
パーム油にアルカリ物質として酢酸ナトリウム濃度が0、10、20、100、200、1000、2000ppmとなるように酢酸ナトリウムを溶解した後、ジヒドロケルセチン(株式会社坂本バイオ製、ジヒドロケルセチン含有量91.3%)の1%(w/v)エタノール溶液を調整し、パーム油100gに対し2mL添加して撹拌し、ジヒドロケルセチン量が対油200ppmである試料を得た。パーム油単独のCDM(hr)、ジヒドロケルセチンのみを添加したパーム油のCDM(hr)、および得られた試料のCDM(hr)を測定した。
{(ジヒドロケルセチンとアルカリ物質併用時のCDM)−(パーム油単独のCDM)}―{(ジヒドロケルセチンのCDM)−(パーム油単独のCDM)}―{(アルカリ物質添加時のCDM)−(パーム油単独のCDM)}…(1)
アルカリ物質を水酸化ナトリウム(NaOH)に変更したこと以外は、実施例1と同様にして、ジヒドロケルセチンのみを添加したパーム油のCDM(hr)、得られた試料のCDM(hr)を測定した。また、ジヒドロケルセチンとアルカリ物質との相乗効果について算出した。水酸化ナトリウム濃度の上限値は1000ppmとした。結果を表2に示す。
アルカリ物質を乳酸ナトリウムに変更したこと以外は、実施例1と同様にして、ジヒドロケルセチンのみを添加したパーム油のCDM(hr)、得られた試料のCDM(hr)を測定した。また、ジヒドロケルセチンとアルカリ物質との相乗効果について算出した。結果を表3に示す。
ジヒドロケルセチンをエピガロカテキンガレート(東京化成工業株式会社製、エピガロカテキンガレート含有量98.8%)に変更し、酢酸ナトリウムの添加量を500ppmとしたこと以外は、実施例1と同様にして、エピガロカテキンガレートのみを添加したパーム油のCDM(hr)、得られた試料のCDM(hr)を測定した。また、エピガロカテキンガレートとアルカリ物質との相乗効果について算出した。結果を表4に示す。
ジヒドロケルセチンをクロロゲン酸0.5水和物(和光純薬工業株式会社製、クロロゲン酸0.5水和物含有量99.8%)に変更し、酢酸ナトリウムの添加量を500ppmとしたこと以外は、実施例1と同様にして、クロロゲン酸0.5水和物のみを添加したパーム油のCDM(hr)、得られた試料のCDM(hr)を測定した。また、クロロゲン酸とアルカリ物質との相乗効果について算出した。結果を表5に示す。
パーム油に対するジヒドロケルセチンの添加量を変化させた場合の酸化安定性の変化について実験1.と同様にして評価した。ジヒドロケルセチンを2、20、50、200、500、2000ppm添加した。尚、ジヒドロケルセチンの調整については、実施例1と同様に1%(w/v)エタノール溶液を用いた。アルカリ物質としては、酢酸ナトリウムを100ppmとなるように添加した。結果を表6に示す。
表7に示された組成の4種のフライ油を作製し、フライ試験を行った。
0.5mm厚にスライスした生じゃがいもを180℃に加熱したフライ油で2分間フライし、ポテトチップスを得た。
ポテトチップスを細かく砕き、3gを使用しポテトチップスのCDMを測定した。結果を表7に示す。
Claims (6)
- ジヒドロケルセチンと、アルカリ物質(ただし、食品用乳化剤を除く)とを、酸化を抑制する対象物への添加成分として含む抗酸化剤。
- 前記アルカリ物質が、1価のカルボン酸塩およびアルカリ金属塩からなる群のうち少なくとも一種である請求項1に記載の抗酸化剤。
- 請求項1または2に記載の抗酸化剤と、油脂とを含有する油脂組成物。
- 前記アルカリ物質が、1価のカルボン酸塩およびアルカリ金属塩からなる群のうち少なくとも一種である請求項3に記載の油脂組成物。
- 前記アルカリ物質の配合量が、対油20〜2000ppmである請求項3または4に記載の油脂組成物。
- 請求項3から5のいずれか一項に記載の油脂組成物を含有する油性食品。
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JP2008092869A (ja) * | 2006-10-12 | 2008-04-24 | Toyo Seito Kk | フラボノイド組成物、その製造方法および用途 |
JP2015057979A (ja) * | 2013-09-19 | 2015-03-30 | 不二製油株式会社 | 酸化安定性が向上した油脂及びその製造法 |
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JP2008092869A (ja) * | 2006-10-12 | 2008-04-24 | Toyo Seito Kk | フラボノイド組成物、その製造方法および用途 |
JP2015057979A (ja) * | 2013-09-19 | 2015-03-30 | 不二製油株式会社 | 酸化安定性が向上した油脂及びその製造法 |
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