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Studies on the Antioxidant Effect of Korean Propolis  

김희재 (한국식품연구소)
황보식 (성균관대학교 생명공학부)
이수원 (성균관대학교 생명공학부)
Publication Information
Food Science of Animal Resources / v.22, no.1, 2002 , pp. 77-80 More about this Journal
Abstract
The studies was conducted to investigate the antioxidation effect of Korean propolis. Oxidation period of soy oil was 17.5 hr, soy oil with propolis(1,000 ppm) was extended the length of oxidation period. The length of oxidation periods of soy oil with Yecheon, Youngwol, Brazilian, Chinese, and Australian propolis were 33.5, 35.4, 32.0, 33.1, and 27.1hours respectively. The length of oxidation period of lard with propolis 1,000ppm of Yecheon, Youngwol, Brazilian, Chinese and Australian were 191, 167, 296, 230, and 207hours, respectively compared to control(22.5hours). When compared to tocopherol as natural antioxidant and BHT as synthetic antioxidant were revealed 16.7 and 20.5hours, respectively. The length of oxidation period was not different when compared to tocopherol and Youngwol propolis with soy oil. Ascorbic acid and citric acid had synergistic effect to propolis with soy oil when 200ppm of propolis was added.
Keywords
propolis; oxidant; tocopherol; BHT;
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