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Increasing Effect on Storage Stability of Rosemary Extracts used for Various Solvent System on Seasoning Oils  

Lee, Jang-Woo (Segae FL co., Ltd.)
Ahn, Young-Soon (Korea Food & Drug Administration)
Hong, Young-Pyo (Korea Food & Drug Administration)
Han, Myung-Kyu (Dept. of Food Science and Nutrition, Yongin University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.3, 2006 , pp. 271-278 More about this Journal
Abstract
As for red pepper seasoning oil (RPSO), seasoning oil (SO) and pine needle oil (PNO), various organic solvent extracts from rosemary powder and tocopherol are treated as control group. At this time, amounts that are treated were all 1,000 ppm. It was observed by AV (acid value), POV (peroxide value) and carbonyl compounds content of the stored samples during 3 months at 60${\pm}$2$^{\circ}C$ incubation. Tocopherol was shown to be pro-oxidant than the antioxidant in all seasoning oil samples. Icreasing effect of storage stability of chloroform/MeOH extract was the most superior one. Final result of icreasing effect of storage stability from the determinated data was as follows. The storage stability of solvent system by AV and POV analysis was in the increasing order of chloroform/MeOH extract> ethyl alcohol extract>hot water extract>ethyl acetate extract>acetone extract>none treating group> tocopherol treating group, POV was chloroform/MeOH extract>ethyl alcohol extract ${\geq}$ ethyl acetate extract> acetone extract ${\geq}$ hot water extract>none treating group>tocopherol treating group and by carbonyl compound content analysis was in the increasing order of chloroform/MeOH extract>ethyl acetate extract>ethyl alcohol extract>hot water extract>acetone extract>none treating group>tocopherol treating group.
Keywords
seasoning oil; rosemary extract; acid value; peroxide value; tocopherol;
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