Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Effect of Aqueous Green Tea on Soybean Oil

녹차 수용성 추출물의 대두유에 대한 항산화효과

  • 박복희 (목포대학교 식품영양학과) ;
  • 최희경 (목포대학교 식품영양학과) ;
  • 조희숙 (목포대학교 식품영양학과)
  • Published : 2001.06.01
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Abstract

The purpose of this study was to investigate the antioxidant effect of aqueous green tea(AGT) on soybean oil. AGT was freeze-dried and 20% of the freeze-dried aqueous green tea powder (AGTP) was added to soybean oil in the quantities of 0.5%, 1% and 5%. Soybean oil without the addition of AGTP was used as a control. Soybean oil with 0.02% butylated hydroxytoluen(BHT) was used as another experimental sample. Each sample was stored at 6$0^{\circ}C$ for 15 days. The oxidation of these samples was determined by measuring the acid value (AV), peroxide value (POV), and thiobarbituric acid (TBA) value. The result showed that the acid values were lowest in 0.02% BHT, followed by the 0.5% AGTP, 1% AGTP, 5% AGTP and finally the control. When AGTP was added, the peroxide value was lower than both the control and 0.02% BHT. The lowest TBA values were in the 0.5% AGTP followed by 0.02% BHT, 1% AGTP, 5% AGTP and the control, respectively. The 5% AGTP (285 min), 1% AGTP (249 min) and 0.5% AGTP (238) demonstrated longer induction periods, compared to the control (204 min) and the BHT (229 min) by Rancimat method.

Keywords

References

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