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Oxidation Stability of Soybean Oil Containing Lithospermum erythrorhizon  

Kim Jin-Sook (National Rural Resources Development Institute, RDA)
Lee Ji-Hyun (National Rural Resources Development Institute, RDA)
Chang Young-Eun (National Rural Resources Development Institute, RDA)
Han Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
Kang Myung-Hwa (Department of Food Science and Nutrition, Hoseo University)
Han Gwi-Jung (National Rural Resources Development Institute, RDA)
Cho Yong-Sik (National Rural Resources Development Institute, RDA)
Publication Information
Korean journal of food and cookery science / v.21, no.3, 2005 , pp. 283-289 More about this Journal
Abstract
To investigate the oxidative stability of the Lithospermum erythrorhizon extracted oil, we prepared extracted oil from the cultivated and wild roots of Lithospermum erythrorhizon by autoclave method with soybean oil. The oil were stored for 30 days at $60^{\circ}C$, and the peroxide value (POV), acid value (AV) and carbonyl value(CV) were measured periodically. The weight was highly decreased in the oil added roots of Lithospermum erythrorhizon during the storage period. POV of soybean oil containing wild and cultivated Lithospermum erythrorhizon was generally enhanced with prolonged storage time, with the POV of the samples being lower than 100 meq/kg.oil after 30 days of storage. However, the POV of soybean oil was higher than 100meq/kg.oil after 10 days of storage. The pattern of the changes of AV and CV of soybean oil containing wild and cultivated Lithospermum erythrorhizon, were almost constant during the experimental periods. Nevertheless, the pattern of the changes of AV of soybean oil was rapidly increased during 20 days of storage, and that of CV of soybean oil was rapidly increased duringdays of storage and then slowly increased during the remainder of the experimental period. However, soybein oil was rapidly increased during 20 days of storage and then slowly decreased during the reminder of the experimental period. The overall results suggest that wild and cultivated Lithosyermum erythrorhizon added antioxidant activities to the autooxidation of soybean oil.
Keywords
Lithosyermum erythrorhizon; oxidation stability; lipid peroxidation;
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Times Cited By KSCI : 2  (Citation Analysis)
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