Effect of Various Natural Antioxidants on the Safflower Oil

홍화유에 대한 천연 항산화제의 항산화력 비교

  • Published : 2004.03.01

Abstract

To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60$^{\circ}C$ for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4% of the control, and 42.1% for acid value and 47.4% for TBA value decreased.

References

  1. Choe, E.N. and Lee, J.Y. (1998) Therrnooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles. Korean J. Food Sci. Technol., 30, 288-292
  2. Cheigh, H.S., Lee, J.S., Moon, G.S. and Park, K.Y. (1990) Antioxidative characteristics of fermented soybean sauce on the oxidation of fatty acid mixture. Korean J. Food Sci. Technol., 22, 332-336
  3. Kang, M.H., Song, E.S., Chung, H.K., Shim, K.B., Kang, C.W., Ryu, Y.H. and Lee, J.R (2001) Comparison of oxidation stability in sesame, com and safflower oils. Korean J. Intl. Agric., 13, 115-120
  4. Deman, J.M. (1990) Lipids in principles of food chemistry, 2nd ed., Marcel Dekker, Inc., New York. Vol. 57, p. 507-512
  5. Oh, M.J., Son, H.Y, Kang, J.C. and Lee, K.S. (1990) Antioxidative effect of pueraria root extract on edible oils and fats. J. Korean Soc. Food Nutr., 19, 448-456
  6. Rhi, J.W. and Shin, H.S. (1993) Antioxidant effect of aqueous extract obtained from green tea. Korean J. Food Sci. Technol., 25, 759-763
  7. Yoon, S.H., Lee, M.J. and Park, B.Y. (1998) Antioxidative effects of some antioxidants according to storage conditions of cooked soybean oil. J. Korean Soc. Food Nutr., 17, 158-163
  8. Yoon, S.H. and Kim, J.W. (1988) Antioxidantive effects of various antioxidants on the soybean oil. J. Korean Soc. Food Nutr., 17, 19-23
  9. AOAC (1995), Official methods of analysis of AOAC international.(15th ed). Washington DC; Association of Official Analytical Chemists
  10. Han, Y.B., Kim, M.R., Han, B.H. and Han, Y.N. (1987) Studies on anti-oxidant component of mustard leaf and seed. Kor. J. Pharm., 18, 41-49
  11. Kim, S.D., Do, J.H. and Oh, H.I. (1981) Antioxidant activity of panax ginseng browning products. J. Korean Agric. Chem. Soc., 24, 161-166
  12. Park, G.S. and Park, E.J. (2003) Comparison of the chemical compositions of Korean and Chinese safflower flower(Cartharnus tinctorious L.). Korean J. Soc. Food Cookery Sci., 19, 603-608
  13. Cho, H.S. and Park, B.H. (2000) Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel (Astroconger myriaster). Korean J. Soc. Food Sci., 16, 135-142
  14. Park, B.H., Choi, H.K. and Cho, H.S. (2001) Antioxidant effect of aqueous green tea on soybean oil. J. Korean Soc. Food Sci. Nutr., 30, 552-556
  15. Son, J.Y., Rhim, J.H and Son, HJS. (1995) Effect of some synthetic and natural antioxidants on the oxidative stability of skip jack oil. Korean J. Food Nutr., 8, 88-92
  16. 이준식. (1990) 식용유지 가공공정기술의 현황과 발전 방향. 식품과학과 산업, 23, 31-40