タケヤマ エミコ    TAKEYAMA Emiko
   竹山 恵美子
   所属
生活科学部 管理栄養学科
 
女性健康科学研究所 所属教員
 
生活機構研究科 生活科学研究専攻
   職種
教授
言語種別 英語
発行・発表の年月 2013/09
形態種別 学術雑誌
査読 査読あり
標題 Physicochemical Properties of Plukenetia volubilis L. Seeds and Oxidative Stability of Cold-pressed Oil (Green Nut Oil) (Accepted June 25, 2013)
執筆形態 共著
掲載誌名 Food Science and Technology Research
出版社・発行元 the Japanese Society for Food Science and Technology
巻・号・頁 19(5),pp.875-882
著者・共著者 ◎Emiko TAKEYAMA, Masako FUKUSHIMA
概要 Cold-pressed oil from the seeds of Plukenetia volubilis L. (green nut oil, GNO) has been shown to be rich in n-3 fatty acid content, similarly to flaxseed oil and perilla oil. These fatty acids are readily oxidized at high temperatures and under UV irradiation; thus, their potential applications are limited. We therefore set out to clarify the physicochemical properties of green nuts. In addition, to explore means of consumption, we investigated the oxidation characteristics of GNO and the effects of oxidation on fatty acids. We conclude that, GNO was stable up to 140 C and exhibited greater ultraviolet-light resistance than the other two oils, and this may be related to the 10% lower alpha-linolenic acid content of GNO when compared with the other two oils, as well as the presence of gamma- and delta-tocopherol. GNO can apparently tolerate a certain degree of heat processing.