The Antioxidative Activities of Spices Extracts on Edible Soybean Oil

식용대두유에 대한 향신료 추출물의 항산화작용

  • Ji, Cheong-Il (Utilization Research Laboratory, National Fisheries Research and Development Agency) ;
  • Byun, Han-Seok (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kang, Jin-Hoon (Dept. of Food and Nutrition, Koshin University) ;
  • Lee, Tae-Gee (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Kim, Seon-Bong (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
  • Park, Yeung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
  • 지청일 (국립수산진흥원 이용가공연구실) ;
  • 변한석 (부산수산대학교 식품공학과) ;
  • 강진훈 (고신대학 식품영양학과) ;
  • 이태기 (부산수산대학교 식품공학과) ;
  • 김선봉 (부산수산대학교 식품공학과) ;
  • 박영호 (부산수산대학교 식품공학과)
  • Published : 1992.10.01

Abstract

To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at $37^{\circ}C$ were investigated. Furthermore the antioxidative activity of petroleum ether soluble fractions(PESF) obtained from rosemary on the thermal oxidation of edible soybean oil during heating at $180^{\circ}C$ were also investigated. By mixing with refined sardine oil and soybean oil extracts of rosemary, sage of herb spices and mace of seed spices, the oxidative stabilities were remarkably increased. The thermal oxidation of edible soybean oil was also supressed by the addition of 1.0%(w/w) of PESF obtained from rosemary. Rosemary extract exhibited higher antioxidative activity on thermal oxidation of edible soybean oil than butylated hydroxytoluene.