Effect of Spices and Herbs on the Oxidation of the Heated Oil according to Storage Period

튀김 기름의 저장 기간에 따른 향신료 및 허브류 첨가에 의한 항산화 효과

The effect of heated oil on human nutrition has recently become of great interest to nutritionists and food chemists. However, the detrimental effect of heated oil has been hardly studied extensively and many problems have still remained unsolved. This study was carried out to investigate the storage stability of the heated oils at room temperature (25$\pm$5$^{\circ}C$), with the variation in storage conditions (addition of spices and herbs) for 7 weeks period. The rancidity of the oils according to storage time and condition was measured and compared with TBA, ferric thiocyanate, and DPPH method. For fresh oil, when stored for 7 weeks at room temperature, her was no significant change in the degree of oxidation. But for the heated oil with frying materials, the degree of oxidation significantly increased at 5 weeks(p<0.05). When stored with spices and herbs, the degree of oxidation significantly decreased with storage period(p<0.05). Antioxidative activity of herbs, especially sage group was higher than that of any other group.