Inhibition effect of herbs on the rancidity of soybean oil

허브의 첨가에 의한 대두유의 산패억제 효과

  • Ryu, Keun-Young (Food Analysis Division, Health and Environment Research Institute of Gwangju) ;
  • Kim, Ae-Gyeong (Food Analysis Division, Health and Environment Research Institute of Gwangju) ;
  • Kim, Tae-Sun (Food Analysis Division, Health and Environment Research Institute of Gwangju) ;
  • Lee, Hyang-Hee (Food Analysis Division, Health and Environment Research Institute of Gwangju) ;
  • Seo, Kye-Won (Food Analysis Division, Health and Environment Research Institute of Gwangju) ;
  • Cho, Bae-Sik (Food Analysis Division, Health and Environment Research Institute of Gwangju)
  • 류근영 (광주광역시 보건환경연구원 식품분석과) ;
  • 김애경 (광주광역시 보건환경연구원 식품분석과) ;
  • 김태순 (광주광역시 보건환경연구원 식품분석과) ;
  • 이향희 (광주광역시 보건환경연구원 식품분석과) ;
  • 서계원 (광주광역시 보건환경연구원 식품분석과) ;
  • 조배식 (광주광역시 보건환경연구원 식품분석과)
  • Received : 2018.01.11
  • Accepted : 2018.02.13
  • Published : 2018.02.28


In this study, we investigated the inhibition effect of various herbs on the rancidity of soybean oil. The antioxidant activity of herb-infused oils was evaluated by examining their total phenolic contents and DPPH radical scavenging abilities. The total phenolic contents were found to increase with addition of herbs to the soybean oil. Rosemary-infused oil (RO) exhibited the highest total phenolic contents ($77.28{\mu}g\;GE/mL$), followed by the lemon-balm-infused oil (LO), green-tea-infused oil (GO), and soybean oil (SO) alone (36.82, 36.66, and $21.24{\mu}g\;GE/mL$, respectively). Similary, the DPPH radical scavenging activity of the herb infused oil also increased. Moreover, measurements on the total polar compound (TPC) contents, acid value, and p-anisidine value were carried out in order to confirm the changes in the rancidity of the oils during frying. The time for the TPC content to reach 25% was confirmed to be delayed from 62 h for SO to 68 h, 74 h, and 80 h for GO, RO, LO, respectively. Even though there were some differences between the p-anisidine and acid values, it was confirmed that the addition of herbs inhibited the rancidity of soybean oil. Therefore, the results in this study show that adding herbs to soybean oil could positively contribute to the inhibition of oxidation and rancidity.


Supported by : 광주광역시 보건환경연구원


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