Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)
- Volume 6 Issue 1
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- Pages.9-14
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- 1989
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- 1225-9098(pISSN)
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- 2288-1069(eISSN)
DOI QR Code
Influence of some Natural Antioxidants Effect on Thermal Oxidation in Palm Oil
몇가지 천연 산화방지물의 첨가가 가열 팜유에 미치는 영향
- Chang, Young-Sang (Nong Shim R & D Center) ;
- Yi, Young-Soo (Nong Shim R & D Center) ;
- Kang, Woo-Suk (Nong Shim R & D Center) ;
- Shin, Zae-Ik (Nong Shim R & D Center)
- Published : 1989.05.31
Abstract
Effectiveness of some natural antioxidants were investigated by measuring the physico-chemical charcteristics and fatty acid composition during thermal oxidation in palm oil. Tocopherol showed most enhanced thermal oxidation stabilities compared to the other natural antioxidants. AR spice was no good AOM stability and changes of acid value but the other parameters were obtained desirable results. The changes of linoleic aicd content was slightly decreased during thermal oxidation. Addition of rosemary and glycyrriza extract increased the stabilities of oil less than tocopherol and AR spice. Order of antioxdative effects was tocopherol, AR spice and others. There was no significiant difference in stability of rosemary and glycyrriza extract.