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Antioxidative Effect of Bamboo Smoke Distillates in Palm Oil and Lard during Storage  

Lee, Fan-Zhu (Department of Food Science and Engineering, Yanbian University)
Park, Keun-Hyung (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.6, 2004 , pp. 905-910 More about this Journal
Abstract
Effects of bamboo smoke distillates (BSD) in oxidative stability of oil during storage were investigated. BSD at 0.1, 0.5, and 1.0% was added to palm oil and lard, and peroxide, acid, and TBA values were measured during storage at $60^{\circ}C$ for 25 days. Induction periods and relative antioxidant effectiveness (RAE) for the oils were also investigated. Antioxidative effect increased with increasing concentration of BSD. Oil with 0.1% BSD had higher antioxidative effect than that with 0.02% BHT and much higher than that with 0.02% ${\alpha}-tocopherol$. Induction periods of lipid oxidation were 34.27 and 25.61 days for palm oil and lard, respectively. In oxidation reaction, palm oil was more stable during storage than lard. When 1.0% BSD was added RAEs of palm oil and lard were 233.92 and 2371.62%, respectively. Palm oil with 1.0% BSD showed higher antioxidative effect than that with 0.02% BHT, and lard showed much higher antioxidative effect than palm oil.
Keywords
bamboo smoke distillates; oxidative stability; palm oil; lard;
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