Study on the Antioxidant Effect of Phytosteryl Ferulate

Phytosteryl Ferulate의 抗酸化效果에 關한 硏究

  • Won Pyo Hong (Department of Chemical Engineering, Chung Nam University) ;
  • Inchul Kang (Department of Polymer Technology, College of Engineering, Han Yang University)
  • Published : 1973.12.30


The possibility of phytosteryl ferulate as an antioxidant to the various oils has been studied by the active oxygen method. It was found that the effect was noticeable in the lard, and the best result was observed when the concentration of the phytostery ferulate ranged 1.5 to 2.0 %. The effectiveness of phytosteryl ferulate as an antioxidant in this concentration range, showed nearly the same result as that obtained when the 0.02 % tocopherol was added in the oil. There appeared no noticeable effect between ferulate and tocophrol, but it was found that the ability as an antioxidant was increased when they coexisted with each other than they were added separately.



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